Description
A delightful recipe for chocolate covered strawberry buttercream cupcakes that combines rich chocolate and fresh strawberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
- 1 cup fresh strawberries, chopped
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- ½ cup chocolate chips, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the boiling water until the batter is smooth.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream until smooth.
- Frost the cooled cupcakes with the buttercream and drizzle with melted chocolate.
- Garnish with additional strawberries if desired.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- Use fresh strawberries for the best flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Chocolate Covered Strawberry Buttercream Cupcakes