Chocolate Strawberry Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 14-16 cupcakes
These chocolate strawberry cupcakes are moist, decadent, and a perfect twist on a Valentine's Day favorite.
Chocolate Cupcakes:
  • 1 cup all purpose flour
  • ⅓ cup Hershey's Dark Cocoa Powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • 1 tbsp instant coffee granules
  • 1 egg
  • ¾ tsp vanilla
  • ½ cup milk
  • ½ cup vegetable oil
  • ½ cup hot water
Strawberry Frosting:
  • 2 sticks butter, softened
  • 3½ cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup pureed strawberries, strained
Chocolate Cupcakes:
  1. Preheat oven to 300 degrees and place liners in cupcake pan
  2. Mix flour, cocoa powder, baking soda and salt in large bowl and set aside
  3. In the bowl of a stand mixer combine sugar, coffee, milk, vegetable oil, egg, and vanilla
  4. Slowly add the dry ingredients to the wet ingredients until well combined
  5. Add the hot water to the batter and mix until well combined and batter is thin
  6. Fill cupcake liners halfway with batter and bake for 20-24 minutes.
  7. Remove cupcakes from the oven and allow to cool completely on a cooling rack
Strawberry frosting:
  1. Remove stems from strawberries, place in food processor and puree. (You will need about ½ cup of strawberries to produce ¼ cup puree)
  2. Strain pureed strawberries into bowl to remove seeds and chunks
  3. In stand mixer with whisk attachment, beat softened butter until smooth
  4. Sift powdered sugar into bowl and begin mixing on low-medium speed
  5. Add vanilla and strawberry puree and continue mixing on medium-high speed for 2-3 minutes until completely combined and desired consistency and texture is achieved.
  6. This should make a buttercream frosting that is the perfect consistency for spreading or piping onto cupcakes. If too thin, add more powdered sugar about a teaspoon at a time. If too thick, add more strawberry puree.
  7. Pipe or spread onto completely cooled cupcakes, garnish as desired, and enjoy!
Recipe by Poppy + Grace at