“Who knew summer desserts could be so enchanting?” I thought as I savored a luscious Strawberry Chocolate Cupcake for the first time. This delightful fusion of rich chocolate and sweet strawberry sauce not only brings a taste of a bakery right into your home, but it also lifts your spirits with its light texture, making it the perfect treat for warm gatherings. These Strawberry Chocolate Cupcakes deliver the indulgence you crave while keeping things light, so they won’t weigh you down after a sun-filled day. Whether you’re hosting a summer picnic or just indulging your sweet tooth, these cupcakes are simple to prepare and promise to impress everyone at the table. Are you ready to dive into this perfect summer indulgence? Why Are Strawberry Chocolate Cupcakes So Irresistible? Irresistibly Delicious: These strawberry chocolate cupcakes are a sweet symphony of rich flavors, perfectly balancing decadent chocolate with refreshing strawberry, making them a must-try for summer celebrations. Simplicity Meets Sophistication: With straightforward steps, you can create bakery-style treats at home, perfect for those who want to elevate their baking game without the fuss. Crowd-Pleasing Appeal: Whether it’s a family barbecue or a garden party, these cupcakes are sure to delight guests of all ages with their vibrant colors and delicious taste. Light Yet Indulgent: The airy texture of the cupcakes means you can enjoy a sweet treat without feeling weighed down afterward—ideal for those hot summer days. Versatile Options: Want to switch things up? Try using Vegan Chocolate Tart as a filling for a different twist or add Chocolate Truffles Decadent on top for an extra chocolatey indulgence. Indulge in these delightful Strawberry Chocolate Cupcakes and savor the essence of summer! Strawberry Chocolate Cupcake Ingredients For the Strawberry Sauce Filling Strawberries (4 oz) – Fresh or frozen; adds natural sweetness for filling. Both fresh and frozen berries work well; no need to thaw frozen berries. Granulated Sugar (1 tablespoon + ¾ cup) – Sweetness for sauce and cupcake batter. Adjust based on personal taste. Water (2 tablespoons) – Hydration for sauce, helps with texture. Use 1 tablespoon for frozen strawberries. Cornstarch (½ tablespoon) – Thickening agent for sauce. No substitutions needed for this recipe. Lemon Juice (½ tablespoon) – Brightens flavor and balances sweetness. Can use lime juice as an alternative. For the Cupcake Batter All-Purpose Flour (1 cup) – Structure and body for cupcakes. Unbleached flour is preferred for better texture. Unsweetened Natural Cocoa Powder (½ cup) – Adds chocolate flavor. Do not use Dutch-processed cocoa; it affects rise and taste. Baking Powder (1 teaspoon) – Leavening agent for cupcake rise. Baking Soda (½ teaspoon) – Additional leavening for cupcakes. Coarse Kosher Salt (½ teaspoon) – Enhances overall flavor. Large Eggs (2) – Provides richness and moisture. Ensure they are at room temperature for optimal mixing. Milk (½ cup) – Adds moisture to the batter. Any type of milk can be used—whole, 2%, or skim. Vegetable Oil (½ cup) – Keeps cupcakes moist. Coconut oil or melted butter can be substitutes. Vanilla Extract (2 teaspoons) – Flavor enhancer. Use pure vanilla extract for best taste. Hot Coffee (¼ cup) – Intensifies the chocolate flavor. Can be omitted for a caffeine-free version. For the Strawberry Whipped Cream Frosting Freeze-Dried Strawberries (1 cup) – For the frosting, adds a strawberry flavor and color. Can be replaced with crushed fresh strawberries, but may alter texture. Heavy Whipping Cream (1 cup) – Base for whipped frosting, provides richness. Light whipping cream can be a substitute, but final texture may vary. Enjoy making these decadent Strawberry Chocolate Cupcakes, where the blend of flavors and textures creates summer bliss in every bite! Step‑by‑Step Instructions for Strawberry Chocolate Cupcakes Step 1: Make the Strawberry Sauce Filling In a medium saucepan, combine 4 oz of strawberries, 1 tablespoon of sugar, and 2 tablespoons of water. Bring to a boil over medium heat, stirring frequently. In a small bowl, mix ½ tablespoon of cornstarch with ½ tablespoon of lemon juice, then add this mixture to the saucepan, stirring continuously for about 5 minutes until thickened. Once the mixture is bubbly and smooth, remove it from heat and let it chill in the refrigerator. Step 2: Prepare the Chocolate Cupcakes Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners. In a large mixing bowl, whisk together 1 cup of all-purpose flour, ¾ cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of coarse kosher salt until evenly combined. In a separate bowl, whisk together 2 large eggs, ½ cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Step 3: Combine Wet and Dry Ingredients Pour the wet mixture into the bowl with the dry ingredients, and gently mix until just combined. To enhance the chocolate flavor, carefully stir in ¼ cup of hot coffee. Be cautious not to overmix; the batter should be smooth and slightly thick. This delightful batter will create rich, tender Strawberry Chocolate Cupcakes that are perfect for any summer occasion. Step 4: Bake the Cupcakes Using a scoop or spoon, fill each cupcake liner halfway with the chocolate batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; they should be springy to the touch and slightly domed. Once baked, remove the pan from the oven and allow the cupcakes to cool completely on a wire rack. Step 5: Make the Strawberry Whipped Cream Frosting While the cupcakes cool, prepare the frosting by crushing 1 cup of freeze-dried strawberries into a fine powder. In a chilled mixing bowl, whip 1 cup of cold heavy whipping cream until it starts to thicken. Gradually incorporate the strawberry powder and a touch of sugar to taste, continuing to whip until stiff peaks form. This luscious strawberry cream will be the crowning glory of your delightful cupcakes. Step 6: Assemble the Cupcakes Once the cupcakes have cooled completely, carefully core out the center of each cupcake using a cupcake corer or a small knife. Fill each cavity with the chilled strawberry sauce, then replace the core piece on top. To finish, generously frost each cupcake with the strawberry whipped cream, creating beautiful peaks. For an added touch of elegance, you can garnish each cupcake with chocolate-covered strawberries or fresh strawberries. What to Serve with Strawberry Chocolate Cupcakes Elevate your summer dessert experience with delightful pairings that will enhance the sweetness and richness of these charming cupcakes. Fresh Fruit Salad: Bright, juicy fruits like melons, berries, and citrus provide a refreshing contrast to the luscious cupcakes, adding a burst of freshness to each bite. Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a delightful pairing, balancing the rich chocolate and strawberry flavors with its smooth texture. Chocolate Drizzle: Drizzling warm chocolate sauce over the cupcakes not only adds an extra layer of indulgence but also enhances their visual appeal—an irresistible treat for chocoholics! Mint-Infused Iced Tea: The herbal notes of mint tea provide a refreshing break from the sweetness, making it a perfect sipper during warm summer days. Lemonade Spritzers: The tangy sweetness of lemonade, combined with sparkling water, creates a bubbly drink that brightens up the flavor profile of the cupcakes. Cheesecake Bites: Mini cheesecake bites offer a creamy texture that complements the airy cupcake while introducing a tangy flavor that is perfect for summer gatherings. Enjoy the symphony of flavors as you explore these scrumptious pairings that perfectly complement the delightful strawberry chocolate cupcakes! How to Store and Freeze Strawberry Chocolate Cupcakes Fridge: Store frosted cupcakes in an airtight container in the fridge for up to 2-3 days to maintain freshness and flavor. Freezer: For longer storage, freeze un-frosted cupcakes in an airtight container for up to 3 months. Allow them to cool completely before wrapping to prevent freezer burn. Thawing: When ready to indulge, simply thaw the frozen cupcakes in the fridge overnight. Frost them with fresh whipped cream just before serving for the best taste and texture. Room Temperature: Keep any leftover cupcakes at room temperature for up to 1 day, but be cautious of direct sunlight to ensure the frosting remains intact. Strawberry Chocolate Cupcakes: Endless Options Embrace the art of baking by customizing these delightful cupcakes to suit your taste buds and dietary preferences. Let your creativity flow and elevate your baking game! Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a deliciously inclusive treat. Your guests won’t miss a beat with these light and fluffy cupcakes! Dairy-Free: Replace milk with almond or coconut milk and use dairy-free butter for the frosting. Everyone can enjoy this scrumptious dessert at summer gatherings! Added Crunch: Fold in ½ cup of chopped nuts such as pecans or walnuts into the cupcake batter for a delightful texture twist. The nutty flavor complements chocolate perfectly! Fruit Fusion: Mix in mashed ripe bananas or pureed peaches for a uniquely flavored cupcake base. The added moisture will keep your cupcakes soft and scrumptious. Enhanced Chocolate: Throw in ½ cup of chocolate chips (dark or milk) to the cupcake batter for an extra chocolatey surprise. Chocoholics will thank you! Spicy Twist: Incorporate a pinch of cayenne pepper or cinnamon into the dry ingredients for a subtle kick. This adds a lovely warmth that enhances the rich chocolate flavor. Fancy Frosting: Instead of whipped cream, opt for buttercream or cream cheese frosting for a sweeter and richer topping. It pairs harmoniously with the strawberry filling! Mini Versions: Make mini cupcakes or cake pops for fun summer party treats. Perfect for snacks, these bite-sized delights pack all the flavors of the larger version! As you explore these variations, consider serving your cupcakes alongside Frozen Chocolate Covered fruits for an exciting summer spread. The possibilities are endless, and each variation is a new adventure in flavor! Expert Tips for Strawberry Chocolate Cupcakes Choose Quality Strawberries: Always opt for ripe, juicy strawberries for the best flavor in your filling. This step elevates the taste of your Strawberry Chocolate Cupcakes. Cool Before Frosting: Ensure the cupcakes are completely cooled to prevent the whipped cream melting. This guarantees a beautiful presentation and perfect texture. Coffee Enhancement: If using hot coffee, ensure it’s brewed fresh. It intensifies the chocolate flavor significantly, making your cupcakes even more indulgent. Avoid Overmixing: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense cupcakes instead of light, airy ones. Use Different Fillings: Feel free to experiment with other fruit fillings like raspberry or blueberry to customize these cupcakes for different occasions and tastes! Make Ahead Options These Strawberry Chocolate Cupcakes are perfect for meal prep enthusiasts looking to save time without sacrificing flavor! You can prepare the strawberry sauce filling up to 3 days in advance—just chill it in the refrigerator after cooking to maintain its delicious sweetness. Additionally, you can bake the chocolate cupcakes a day ahead; store them in an airtight container at room temperature to keep them moist. When you’re ready to serve, simply whip the strawberry frosting and assemble the cupcakes by filling them with the filling and topping with whipped cream. This way, you’ll enjoy fresh, indulgent cupcakes with minimal effort on the day of your gathering! Strawberry Chocolate Cupcakes Recipe FAQs How do I choose ripe strawberries for the filling? Absolutely! When selecting strawberries, look for ones that are bright red with a natural sheen. They should be firm but not too hard, and avoid any with dark spots or signs of overripeness. Fresh, ripe strawberries will not only enhance the flavor of your strawberry sauce but also give your cupcakes that delicious summer vibe! What is the best way to store leftover cupcakes? After baking, it’s essential to store your cupcakes properly. If they are frosted, place them in an airtight container in the refrigerator, where they will stay fresh for up to 2-3 days. For un-frosted cupcakes, you can freeze them in an airtight container for up to 3 months. Just be sure they are completely cool before wrapping to avoid any freezer burn. Can I freeze these Strawberry Chocolate Cupcakes? Very! To freeze, allow the un-frosted cupcakes to cool completely. Then, place them in an airtight container separated by layers of parchment paper to prevent sticking. They can stay frozen for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight, and frost with fresh whipped cream before serving for the best results. What’s the reason my cupcakes didn’t rise properly? Don’t worry, it happens to the best of us! If your cupcakes didn’t rise, check a few things: ensure your baking powder and baking soda are fresh, as expired leavening agents can affect the rise. Also, be cautious not to overmix the batter; it should be just combined to keep the texture light and airy. Lastly, remember to measure ingredients accurately for the best outcome! Can I make these cupcakes gluten-free? Absolutely! You can use a 1:1 gluten-free all-purpose flour blend in place of regular flour for a tasty gluten-free alternative. Just make sure it contains xanthan gum, which helps provide structure to your cupcakes. The final treats will still be delightful and perfect for those avoiding gluten! Are there any dietary considerations for pets with these cupcakes? It’s important to keep these strawberry chocolate cupcakes away from pets. Chocolate, in particular, is toxic to dogs and cats. If you want to share a special treat with your furry friend, consider making pet-friendly cupcakes with ingredients safe for them, such as pumpkin or peanut butter. Enjoy your baking adventure safely! Strawberry Chocolate Cupcakes That Scream Summer Bliss Indulge in Strawberry Chocolate Cupcakes, a perfect summer dessert that combines rich chocolate and sweet strawberry flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Strawberry Sauce Filling4 oz Strawberries Fresh or frozen; adds natural sweetness for filling.1 tablespoon Granulated Sugar Adjust based on personal taste.2 tablespoons Water Use 1 tablespoon for frozen strawberries.½ tablespoon Cornstarch No substitutions needed for this recipe.½ tablespoon Lemon Juice Can use lime juice as an alternative.For the Cupcake Batter1 cup All-Purpose Flour Unbleached flour is preferred for better texture.¾ cup Granulated Sugar Sweetness for cupcake batter.½ cup Unsweetened Natural Cocoa Powder Do not use Dutch-processed cocoa; it affects rise and taste.1 teaspoon Baking Powder Leavening agent for cupcake rise.½ teaspoon Baking Soda Additional leavening for cupcakes.½ teaspoon Coarse Kosher Salt Enhances overall flavor.2 large Eggs Ensure they are at room temperature for optimal mixing.½ cup Milk Any type of milk can be used.½ cup Vegetable Oil Coconut oil or melted butter can be substitutes.2 teaspoons Vanilla Extract Use pure vanilla extract for best taste.¼ cup Hot Coffee Can be omitted for a caffeine-free version.For the Strawberry Whipped Cream Frosting1 cup Freeze-Dried Strawberries Can be replaced with crushed fresh strawberries, but may alter texture.1 cup Heavy Whipping Cream Light whipping cream can be a substitute, but final texture may vary. Equipment Muffin PanMixing bowlsSaucepanwhiskcupcake corer Method Step-by-Step Instructions for Strawberry Chocolate CupcakesIn a medium saucepan, combine 4 oz of strawberries, 1 tablespoon of sugar, and 2 tablespoons of water. Bring to a boil over medium heat, stirring frequently. Mix ½ tablespoon of cornstarch with ½ tablespoon of lemon juice, then add this mixture to the saucepan, stirring continuously for about 5 minutes until thickened. Remove it from heat and let it chill in the refrigerator.Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners. In a large mixing bowl, whisk together 1 cup of all-purpose flour, ¾ cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of coarse kosher salt until evenly combined.In a separate bowl, whisk together 2 large eggs, ½ cup of milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract.Pour the wet mixture into the bowl with the dry ingredients, and gently mix until just combined. Stir in ¼ cup of hot coffee carefully without overmixing.Fill each cupcake liner halfway with the chocolate batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.Prepare the frosting by crushing 1 cup of freeze-dried strawberries into a fine powder. In a chilled mixing bowl, whip 1 cup of cold heavy whipping cream until it starts to thicken. Gradually incorporate the strawberry powder and a touch of sugar to taste, continuing to whip until stiff peaks form.Once the cupcakes have cooled completely, carefully core out the center of each cupcake. Fill each cavity with the chilled strawberry sauce, then replace the core piece on top. Generously frost each cupcake with the strawberry whipped cream. Nutrition Serving: 1cupcakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 1mg NotesChoose ripe strawberries for the best flavor. Cool cupcakes completely before frosting. Overmixing can lead to dense cupcakes. Experiment with other fruit fillings for variety. Tried this recipe?Let us know how it was!
