Chocolate strawberry cupcakes recipe

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Chocolate strawberry cupcakes
(Image credit: Alamy Stock Photo)
  • healthy
Serves12
SkillEasy
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.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  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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Strawberry cupcakes (opens in new tab)

Chocolate cupcake recipe (opens in new tab)

Mary Berry’s strawberry cake (opens in new tab)

Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at Goodto.com 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.