Chocolate Strawberry Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- ¼ cup milk
- ¼ cup strongly brewed coffee, cooled to room temperature
- 2 eggs
- 1 ½ teaspoons vanilla extract
Strawberry Frosting
- 1 oz freeze-dried strawberries*
- ¾ cup unsalted butter, softened
- 2 ¾ cups powdered sugar
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Cupcakes
- Preheat oven to 350°F. Line 2 cupcake pans with 14 cupcake liners and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and granulated sugar. Then, add in the vegetable oil, eggs, milk, coffee, and vanilla extract. Whisk until the cupcake batter is smooth.
- Fill the 12 cupcake liners equally with all of the batter. They should each be about ⅔ full. Bake for 19-22 minutes. Once done baking, they should spring back to the touch and a toothpick should come out clean. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling completely.
Make the Strawberry Frosting
- Add the freeze-dried strawberries to a food processor. Process them for 10-20 seconds until they're powder/really small bits.
- Cream the softened butter until smooth. Add in the rest of the frosting ingredients; this is the freeze-dried strawberry powder, powdered sugar, vanilla extract, heavy cream, and pinch of salt, adding the powdered sugar about a cup at a time, then mix.**
- Once everything is combined, mix the frosting on a medium speed for about 2 minutes until light and fluffy.
- Pipe or spread your frosting onto the cooled cupcakes! Enjoy!
Notes
*I used a 1 oz bag of freeze-dried strawberries.
**If you want your frosting a little stiffer, add a little more powdered sugar. If you want your frosting a little softer, add another tablespoon or two of heavy cream.
Tried this recipe?Let us know how it was!