Chocolate strawberry cupcakes recipe

(60 ratings)

Chocolate strawberry cupcakes
(Image credit: Alamy Stock Photo)
  • healthy
Preparation Time40 mins
Cooking Time20 mins
Total Time1 hours
Cost RangeCheap
Nutrition Per PortionRDA
Calories314 Kcal16%
Sugar35.2 g39%
Fat14 g20%
Saturated Fat4.1 g21%
Protein3.5 g7%
Carbohydrates43.3 g17%

These luxurious chocolate strawberry cupcakes have rich chocolate and soft strawberry sponge. Topped with pink strawberry buttercream and finished with a fresh strawberry. 

It takes just 20 minutes to bake these mouth-watering chocolate strawberry cupcakes. This recipe uses freeze-dried strawberries which are much stronger and punchier in flavour. Once opened you must keep the pack of freeze-dried strawberries airtight as the fruit can becomes sticky. If you like they can be crushed to a powder to give flavour and colour to cake mixes and icings.


  • 150g butter, at room temperature
  • 150g caster sugar
  • 3 eggs, beaten
  • 100g self raising flour
  • 50g cocoa powder
  • 1/2 tsp baking powder
  • 1tsp vanilla extract
  • 15g freeze-dried strawberries, crushed

For the strawberry buttercream icing:

  • 50g butter
  • 200g icing sugar
  • 5g finely ground freeze-dried strawberries
  • Pink food colouring
  • 12x strawberries




  1. To make this cupcake recipe (opens in new tab), preheat the oven to 180C/160C fan/ Gas Mark 4.Place 12 paper cupcake cases in a cupcake tray.
  2. Mix the butter and sugar in a bowl with a wooden spoon or electric mixer until light and creamy. Gradually beat in the eggs a little at a time, beating well until smooth and soft. If the mixture curdles, beat in a tablespoonful of the flour.
  3. Stir in the flour, cocoa powder, baking powder and vanilla extract until smooth. Add the crushed dried strawberries and lightly stir through.
  4. Place a heaped dessertspoon full of mixture in each cupcake case and bake for 20-25 minutes until golden and just firm to the touch. Cool on a wire rack.
  5. To make the butter cream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and strawberries and beat until smooth. Add the food colouring, a little at a time, and mix to the desired shade of pink. Place the icing in a piping bag with a small star nozzle and pipe on top of the cakes. Alternatively, spread the icing over the cakes and swirl with a round-bladed knife. Decorate with heart-shaped sprinkles.

Top tips for making chocolate strawberry cupcakes

You can make these cupcakes ahead of time and store in an airtight container in the fridge for up to 2 days. Pipe on the strawberry buttercream before serving. Decorate with a fresh strawberry last minute to make sure the strawberry doesn’t blend into the icing.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.