Description
Delight in these rich and moist Chocolate Strawberry Cupcakes filled with luscious strawberry jam and topped with a creamy strawberry-infused buttercream frosting. The cupcakes combine deep cocoa flavors enhanced by espresso powder and melted chocolate chips, while the freeze-dried strawberry powder in the frosting adds a vibrant fruity touch. Finished with fresh strawberry garnish and chocolate accents, these cupcakes are perfect for any celebration or a decadent treat.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips
- 1 teaspoon instant espresso powder
- ½ cup boiling water
- ½ cup sour cream or plain yogurt (not non-fat)
- ½ cup vegetable or canola oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- ½ cup strawberry jam
Frosting
- ¾ cup freeze dried strawberries
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- ½ teaspoon vanilla extract
- 1 heaping tablespoon strawberry jam
- 2 tablespoons milk or 5–8 fresh strawberries
Garnishes
- Sliced strawberries
- Mini chocolate chips
- Chocolate sprinkles
- Chocolate ganache
- Chocolate dipped strawberries
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Wet Ingredients: In a bowl, whisk together cocoa powder, semisweet chocolate chips, and instant espresso powder with the boiling water until smooth and melted. Then add sour cream, vegetable oil, eggs, granulated sugar, and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, whisking just until combined to avoid overmixing.
- Bake Cupcakes: Pour the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Make Frosting: Process freeze-dried strawberries into a fine powder and sift to remove any large pieces. Beat softened butter until creamy using a mixer. Gradually add sifted powdered sugar, strawberry powder, vanilla extract, strawberry jam, and milk or fresh strawberries. Continue beating the mixture until smooth and fluffy.
- Assemble Cupcakes: Using a small knife or cupcake corer, cut out the centers of the cooled cupcakes and fill each cavity with strawberry jam. Replace the cut out tops back onto the cupcakes.
- Frost and Garnish: Pipe or spread the strawberry frosting generously onto each cupcake. Decorate with sliced strawberries, mini chocolate chips, chocolate sprinkles, chocolate ganache, or chocolate-dipped strawberries as desired for an elegant finish.
Notes
- For a richer chocolate flavor, use a higher quality cocoa powder and chocolate chips.
- Be careful not to overmix the batter once dry ingredients are added to keep cupcakes tender.
- If freeze-dried strawberries are unavailable, substitute with strawberry powder or omit and increase fresh strawberries in frosting.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Use fresh, ripe strawberries for garnish for best flavor and presentation.
- Adjust milk quantity in frosting to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cupcakes, strawberry jam, chocolate frosting, strawberry buttercream, chocolate strawberry dessert, baked cupcakes, espresso powder chocolate
