Description
Moist chocolate cupcakes topped with a luscious homemade strawberry buttercream frosting and fresh strawberries. A perfect treat for any occasion!
Ingredients
Scale
- 1 3/4 cups (210g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (180ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot brewed coffee
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1/4 cup (60ml) strawberry puree (from about 1 pint fresh strawberries)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons milk or heavy cream, if needed
- Optional: Pink food coloring
- Fresh strawberries, halved or quartered
- Chocolate shavings (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Slowly pour in the hot brewed coffee and mix until the batter is smooth and thin.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Make sure they are completely cool before frosting!
- Wash about 1 pint of fresh strawberries and remove the hulls (the green leafy part).
- Place the strawberries in a food processor or blender and puree until smooth.
- For a smoother frosting, you can strain the strawberry puree through a fine-mesh sieve to remove the seeds. This step is optional, but it does make a difference in the texture of the frosting.
- Measure out 1/4 cup (60ml) of the strawberry puree for the frosting. If you have extra, you can use it for smoothies or other desserts!
- In a large bowl (or the bowl of a stand mixer), beat the softened butter on medium speed until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened, but not melted.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Sifting the powdered sugar helps to prevent lumps in the frosting.
- Add the strawberry puree, vanilla extract, and salt to the bowl and beat on medium speed until well combined.
- If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency. If the frosting is too thin, add more powdered sugar, one tablespoon at a time.
- If you want a more vibrant pink color, add a few drops of pink food coloring and mix until evenly distributed.
- Beat the frosting on medium-high speed for 2-3 minutes, until light and fluffy.
- Once the cupcakes are completely cool, frost them with the strawberry buttercream frosting. You can use a piping bag and tip for a more decorative look, or simply spread the frosting on with a knife or spatula.
- Decorate the frosted cupcakes with fresh strawberry halves or quarters. You can also add chocolate shavings for an extra touch of indulgence.
- If you’re not serving the cupcakes immediately, you can chill them in the refrigerator for up to a few hours. This will help the frosting to set and make the cupcakes easier to handle.
- Serve the cupcakes and enjoy! These are best enjoyed within a day or two of making them.
Notes
- Using room temperature ingredients (buttermilk, eggs, butter) helps to create a smoother batter and frosting.
- Don’t overmix the cupcake batter, as this can result in tough cupcakes.
- Hot coffee enhances the chocolate flavor in the cupcakes without making them taste like coffee.
- Sifting the powdered sugar helps to prevent lumps in the frosting.
- Adjust the amount of powdered sugar and milk/cream in the frosting to achieve your desired consistency.
- For a smoother frosting, strain the strawberry puree to remove the seeds.
- Prep Time: 30 minutes
- Cook Time: 20 minutes