introduction

This recipe shows how to make soft chocolate cupcakes with a fresh strawberry taste. You will bake small cakes and top them with pink strawberry buttercream and a chocolate strawberry. Try this to share with friends or to make a small gift. See a sweet brownie idea in case you want a different treat: strawberry brownies idea.

why make this recipe

You make this recipe when you want a simple, sweet treat that many people can eat. The cake uses gluten-free flour and a dairy-free frosting so more people can enjoy it. You can make it for a small party, a date, or a cozy night at home. If you like chocolate and fruit, try this other brownie’s take for more ideas: more strawberry brownie ideas.

how to make Chocolate Strawberry Cupcakes

Follow these steps to make the batter and bake the cupcakes. Mix dry and wet parts, bake, and make the strawberry buttercream. You can use simple tools like one bowl, a whisk, and a spoon. You will also find a related recipe for a rich chocolate treat here: chocolate strawberry brownie variant.

Ingredients :

1 cup gluten-free all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk (or dairy-free alternative)
1 teaspoon vanilla extract
1/2 cup freeze-dried strawberries
1/2 cup dairy-free butter
1-2 tablespoons milk (or dairy-free alternative) for frosting
Chocolate-covered strawberries for topping

More mix ideas and tips live here if you want to see similar sweets: mix idea link.

Directions :

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, combine gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
In another bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
For the frosting, beat the dairy-free butter and freeze-dried strawberries until creamy. Add milk as needed to reach desired consistency.
Frost the cooled cupcakes with strawberry buttercream and top with chocolate-covered strawberries.

Try a sweet twist on the top with a warm ganache or a fresh berry for a new taste. See another bright idea here: extra topping idea.

how to serve Chocolate Strawberry Cupcakes

Serve these cupcakes at room temperature. Place one on a small plate. Add a napkin and a fork if you like. They pair well with milk, coffee, or tea. For a party, place them on a tray and add a few extra chocolate strawberries for show.

how to store Chocolate Strawberry Cupcakes

Let the cupcakes cool all the way before you store them. Store in an airtight box in the fridge for up to 4 days. If you need more time, freeze them without the strawberry top for up to 2 months. Thaw in the fridge, then bring to room temp before you eat.

tips to make Chocolate Strawberry Cupcakes

Measure the flour well. A packed cup can make the cake heavy.
Do not overmix the batter. Stop when the dry parts hide in the wet parts.
Use room temperature eggs for a smooth mix.
Crush the freeze-dried strawberries fine for a pink, even frosting. You can add 1 tablespoon milk at a time to get the right frosting texture.
If you want a richer taste, add a teaspoon of espresso powder to the batter. You can also look at other chocolate fruit recipes for more ideas: chocolate fruit idea.

variation (if any)

Add a small piece of fresh strawberry in the middle of each cupcake before baking for a fruity core.
Use regular butter and milk if you do not need dairy-free.
Swap freeze-dried strawberries for 1/3 cup fresh strawberry puree, but remove a bit of buttermilk to keep the batter firm.

FAQs

Q: Can I use regular flour instead of gluten-free?
A: Yes. Use the same amount of regular all-purpose flour.

Q: Can I use regular butter for the frosting?
A: Yes. Use regular butter and add milk as needed.

Q: Can I make the cupcakes ahead?
A: Yes. Bake and cool the cakes. Freeze or store in the fridge. Add frosting the day you serve.

Q: How do I keep the chocolate on the strawberry from melting?
A: Chill the dipped strawberries in the fridge for 10 minutes before you place them on the frosted cupcake.

Conclusion

If you want a similar idea with step photos, see this Chocolate Strawberry Cupcakes – Celebrating Sweets page for more help: Chocolate Strawberry Cupcakes – Celebrating Sweets.

Chocolate Strawberry Cupcakes