Chocolate And Strawberry Cupcakes Recipe

I absolutely adore this recipe because it effortlessly combines the decadent richness of chocolate with the fresh sweetness of strawberries, creating a symphony of flavors that feels like a mini indulgence in every bite. Plus, the whipped cream topping and elegant garnishes make these cupcakes as Instagram-worthy as they are delicious, making them a surefire hit at any gathering with friends.

I enjoy coming up with mouthwatering cupcake recipes. Chocolate and Strawberry Cupcakes is one of my favorites!

It consists of 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 cup of chopped fresh strawberries that add a delightful flavor to an already rich chocolate cupcake. There are also 1/4 cup of semi-sweet chocolate chips in there.

I think the combination of chocolate and strawberries is hard to beat. When you top the cupcakes with fluffy whipped cream and a few fresh strawberries, I’ve got to say, they’re pretty darn irresistible.

Ingredients

Provides structure and carbohydrates; neutral flavor base—that’s all-purpose flour’s job in these cookies.

Cocoa powder that is not sweetened: Contributes to the deep chocolate taste; brings a lot of antioxidants to the party.

Sweetening the cupcakes is sugar’s main job.

The texture is so good, and the moisture is just right.

Eggs: Provide binding; add moisture and richness.

Moisture, richness, and tenderness are what butter gives.

It is essential for a tender crumb.

Strawberries: Provide natural sugars; give vitamin C and fiber.

Moisture and tender texture come from the milk.

Chocolate chips that are semi-sweet: Melt them a little so that you have pockets of chocolatey delight.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup chopped fresh strawberries
• 1/4 cup semi-sweet chocolate chips
• 1 1/2 cups whipped cream (for topping)
• Fresh strawberries, sliced (for garnish)
• Shaved chocolate (for garnish)

Instructions

1. Your oven should be preheated to 350°F (175°C), and a cupcake tin should be prepared with paper liners.

2. A bowl of medium size should be used to combine the flour, cocoa powder, baking powder, baking soda, and salt. These dry ingredients in the bowl are set aside for the time being.

3. In a large bowl, combine the softened butter and granulated sugar, and mix until the result is light and fluffy.

4. Incorporate each egg separately, ensuring a thorough blend after each is added, then add a mixture of egg and vanilla extract into the batter.

5. Incorporate the dry elements into the butter and sugar mixture. Add them in a slow, steady manner while the mixture is on low speed. Layer the dry elements with the milk. Start with the dry ingredients, then add the milk, and finish with the dry ingredients; when you mix them in, do so until the batter just comes together.

6. With a light hand, incorporate the diced ripe strawberries and semisweet chocolate into the filling, ensuring even distribution.

7. Evenly distribute the batter between the cupcake liners so that each is filled to a level about two-thirds full.

8. Put in the preheated oven to bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Let the cupcakes cool in the pan for around 5 minutes, then move them to a wire rack to cool completely.

10. Once they have reached room temperature, place a generous dollop of whipped cream on top of each cupcake. Then, get fancy by adding the garnish: sliced fresh strawberries and some decadent, shaved chocolate.

Equipment Needed

1. Oven
2. Cupcake tin
3. Paper liners
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups and spoons
7. Hand mixer or stand mixer
8. Spatula
9. Wire rack
10. Toothpick
11. Knife
12. Cutting board
13. Spoon for distributing batter

FAQ

• Q: Can I use frozen strawberries instead of fresh?Q: Can you use frozen strawberries? A: Yes, just make sure to thaw and drain them well before chopping.
• Q: Can these cupcakes be made gluten-free?A: An all-purpose gluten-free flour blend can be used as a substitute, but the texture may be affected slightly.
• Q: How do I store these cupcakes?A: Keep them in an airtight container refrigerated, good for 3 days. Bring them to room temperature for the best taste before serving.
• Q: Can I use milk chocolate chips instead of semi-sweet?Q: Can you use milk chocolate chips in the cupcakes, or do you have to use semisweet chips?

  A: Yes, you can use milk chocolate chips, but the resulting cupcakes will be a tad sweeter than if you had used semisweet chocolate chips.

• Q: Is there an alternative to whipped cream for the topping?Alternative toppings you can use are chocolate ganache or cream cheese frosting.
• Q: Are there any vegan substitutions for this recipe?A: Use a vegan butter substitute, plant-based milk, and egg replacers.

Substitutions and Variations

1 cup all-purpose flour. Substitute with 1 cup whole wheat flour for a healthier option.
1/2 cup unsalted butter – Replace with 1/2 cup coconut oil for a dairy-free alternative.
1 cup granulated sugar—Substituting with 1 cup coconut sugar for a more natural sweetener is a great way to keep the dish wholesome.
1/2 cup whole milk – For a non-dairy version, use 1/2 cup almond milk.
1/4 cup semi-sweet chocolate chips – Replace with 1/4 cup dark chocolate chips for a more intense chocolate flavor.

Pro Tips

1. Room Temperature Ingredients Ensure that the butter, eggs, and milk are at room temperature before mixing. This helps achieve a smoother batter and better incorporation of ingredients, resulting in a more tender cupcake.

2. Mix Gently When adding the dry ingredients and milk, mix the batter gently and only until just combined. Over-mixing can lead to dense cupcakes as it develops the gluten in the flour.

3. Fresh Strawberries Prep Before folding in the chopped fresh strawberries, pat them dry with a paper towel to remove excess moisture. This prevents the cupcakes from becoming soggy.

4. Even Baking Rotate the cupcake tin halfway through baking to ensure even cooking. Some ovens have hot spots, and rotating can help achieve uniformly baked cupcakes.

5. Chill the Whipped Cream For a clean and professional look, chill your whipped cream and the cupcakes before frosting. This helps the whipped cream hold its shape better and makes it easier to apply.