Description
Moist chocolate cupcakes studded with fresh strawberries, topped with creamy chocolate frosting and a fresh strawberry garnish. Trust me, you are going to love this sweet, tender treat that balances rich cocoa with bright berry notes.
Ingredients
- All-Purpose Flour: 1 and 1/2 cups
- Cocoa Powder (unsweetened): 1/2 cup
- Granulated Sugar: 1 cup
- Baking Powder: 1 and 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs (large): 2
- Whole Milk: 1/2 cup
- Vegetable Oil: 1/3 cup
- Vanilla Extract: 1 teaspoon
- Fresh Strawberries (finely chopped): 1 cup
- Chocolate Frosting: about 2 cups
- Strawberry Slices (for garnish): 6 to 8 pieces
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
- Combine Ingredients: In a bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl beat the eggs, granulated sugar, vegetable oil, milk, and vanilla until smooth. Gently fold the dry ingredients into the wet until just combined, then fold in the finely chopped strawberries.
- Prepare Your Cooking Vessel: Spoon the batter evenly into the paper liners, filling each about two thirds full so there is room to rise.
- Assemble the Dish: Smooth the tops lightly with the back of a spoon to even them out for uniform baking.
- Cook to Perfection: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan once halfway through if your oven bakes unevenly.
- Finishing Touches: Remove cupcakes from the oven and transfer to a cooling rack. Allow to cool completely before frosting. Frost with about 2 cups of chocolate frosting, pipe swirls if desired, and garnish with a fresh strawberry slice.
- Serve and Enjoy: Arrange on a platter or tiered stand and serve at room temperature. Enjoy with a glass of milk or a scoop of vanilla ice cream if desired.
Notes
- Use room temperature eggs and butter if preparing homemade frosting for best texture.
- Chop strawberries finely to prevent them from sinking and to distribute berry flavor evenly.
- Do not overmix the batter to keep cupcakes tender and airy.
- Store unfrosted cupcakes in an airtight container before frosting to preserve moisture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg