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Strawberry chocolate cupcakes always remind me of spring mornings spent baking with my daughter. Each bite delivers rich cocoa flavor hugged with a burst of juicy strawberry and cloud-like whipped frosting. The swirl of chocolate and fruit was just what I needed to bring some color and happiness to our family gatherings.
My family goes wild for these every time. The strawberry filling adds a surprise pop inside each cupcake and the homemade frosting is next level. I first made these for my sister’s birthday and they vanished in minutes.
Ingredients
- Strawberries: fresh or frozen give the filling bold sweet flavor I like to use small ripe berries when in season
- Granulated sugar: sweetens the filling and balances the cocoa
- Water: helps soften and break down the fruit during cooking
- Cornstarch: thickens the filling giving it spoonable texture
- Lemon juice: brings a tart note that brightens the berries
- All purpose flour: creates a moist tender crumb in the cupcakes Use spoon and level method for accuracy
- Unsweetened cocoa powder: gives that deep chocolate taste Use a high quality natural cocoa for the best flavor
- Baking powder and baking soda: together ensure the cupcakes rise perfectly
- Coarse kosher salt: sharpens all the sweet notes Just a touch makes a difference
- Eggs: at room temperature give structure and help emulsify the batter
- Milk: adds richness and keeps the cake soft Whole milk is my go to
- Vegetable oil: makes the cupcakes extra moist and soft
- Pure vanilla extract: rounds out the flavor notes Choose real vanilla for warmth and depth
- Hot coffee: deepens the chocolate undertone You will not taste coffee on its own but it enhances the cocoa
- Freeze dried strawberries: pack an intense berry flavor into the whipped cream Look for crisp slices with bright color
- Heavy whipping cream: forms the fluffy base of the frosting Use it straight from the fridge for best results
Instructions
- Make the Strawberry Filling:
- In a saucepan combine strawberries sugar and water. Bring to a rolling boil over medium high heat stirring often to prevent scorching. While fruit cooks in a separate bowl whisk together cornstarch and lemon juice until no lumps remain. Slowly pour cornstarch mixture into bubbling strawberries while stirring continuously. Reduce heat and simmer mixture for five minutes stirring and occasionally smashing berries with a potato masher or fork until you reach a thick smooth consistency. Scrape mixture into a bowl cover and chill for an hour.
- Make the Chocolate Cupcakes:
- Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with twelve cupcake liners. In one small bowl whisk together all purpose flour granulated sugar cocoa powder baking powder baking soda and salt until well combined and no clumps remain. In a separate medium bowl whisk eggs milk oil and pure vanilla extract until blended and slightly frothy. Add dry ingredients to wet and fold gently until just combined scraping down the sides with a spatula. Gently mix in the hot coffee until fully incorporated the batter should look glossy. Spoon batter into the liners filling each about halfway. Bake for eighteen to twenty minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a rack before filling or frosting.
- Make the Strawberry Whipped Cream Frosting:
- Place freeze dried strawberries between two sheets of parchment paper and crush into a fine powder with a rolling pin then sift to remove any large pieces. In a large mixing bowl beat cold heavy cream on medium low speed until it begins to thicken. Add strawberry powder and two tablespoons sugar. Continue beating on medium low speed until frosting forms firm peaks and looks pillowy and spreadable. Watch closely and avoid overbeating or whipped cream may become grainy.
- Assemble the Cupcakes:
- Once cupcakes are fully cooled use a sharp paring knife or cupcake corer to carefully remove a small piece from the center of each cupcake creating a hole but not cutting all the way through. Spoon or pipe the chilled strawberry sauce into the cavity filling up to the top. Replace the cake plug. Generously frost the top of each cupcake with the strawberry whipped cream and garnish with a chocolate covered strawberry or a few crumbles of freeze dried berries if you like.
I absolutely love using freeze dried strawberries in the frosting. They give such a brilliant color and pure berry taste that it always wows people. The first time I made these my little niece helped dust the tops with extra strawberry powder and we ended up giggling over the pink clouds of frosting all afternoon.
Storage Tips
Once assembled keep the cupcakes in an airtight container in the fridge. They are at their best within a day but can keep for up to three days. For longer storage wrap unfrosted cupcakes tightly and freeze for up to two months. Frost and fill once thawed for best texture.
Ingredient Substitutions
Fresh strawberries work beautifully for the sauce but you can use frozen. Just cook a little longer. If you cannot find freeze dried strawberries try swirling a little strawberry jam into the whipped cream instead for a lighter berry note. Almond milk also works in place of dairy milk if needed.
Serving Suggestions
These cupcakes look stunning topped with a small chocolate covered strawberry. I also love nestling them on a platter with extra fresh berries or serving with a scoop of vanilla ice cream for a decadent treat.
Cultural Notes
Strawberry chocolate is a classic birthday cake combination around our house inspired by European layer cakes. Fresh strawberry sauces are often traditional in summer baking across the US and Europe so this cupcake recipe is a modern twist for any celebration.
Seasonal Adaptations
Make in spring with ripe garden strawberries for maximum flavor Use frozen strawberries in winter to keep the filling lively Swap in raspberries or blackberries when strawberries are out of season
Success Stories
Several friends have made these gluten free using a cup for cup flour blend. One mom baked a double batch for her daughter’s graduation. She swears the cupcakes disappeared faster than the cake.
Freezer Meal Conversion
Bake and cool the cupcakes completely. Do not fill or frost before freezing. Thaw at room temperature and add sauce plus whipped cream on the day you plan to serve for best flavor. Whipped cream topping is best made fresh.
Enjoy these cupcakes fresh and see the joy on every face when they bite into the surprise strawberry center. Each batch brings laughter and a taste of spring no matter the season.
Recipe FAQs
- → How do I keep the cupcakes moist?
Using vegetable oil, milk, and not overbaking ensures the cupcakes remain soft and tender.
- → Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well. Adjust the added water to ensure proper consistency.
- → Why add coffee to the cupcake batter?
A bit of hot coffee enhances the chocolate flavor and results in a richer taste.
- → Is it necessary to core the cupcakes before filling?
Coring creates space for the strawberry filling, letting each bite have a sweet berry surprise inside.
- → How do I make sure the whipped cream frosting is stable?
Whipping the cream cold and adding freeze-dried strawberry powder gives structure and ensures a stable, fluffy texture.