introduction

I like this bake. It mixes rich chocolate with fresh red fruit. This cake makes a good snack or a small treat. Try a similar small cake at this brownie idea for more fun.

why make this recipe

You will make food that many will love. The cake tastes deep and sweet. The fruit adds a fresh bite. You can make it for a party or a quiet night. For another easy chocolate and fruit idea, see this quick recipe.

how to make Chocolate Strawberry Cupcakes

You mix dry and wet parts. You fold in the chopped fruit. You bake small cakes in a pan. You cool them and add sweet chocolate top. If you want a small change, read this note for a twist.

Ingredients :

1 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup fresh strawberries, chopped
1 cup chocolate frosting
Extra strawberries for garnish

You can swap the top with a different frosting. See a small idea at this page.

Directions :

Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
In a bowl, mix the flour, baking powder, salt, and cocoa powder. Set aside.
In a large mixing bowl, beat the sugar and butter until light and fluffy. Add the eggs and vanilla. Mix until well done.
Add the dry mix to the wet mix in parts. Alternate with milk. Stir until smooth.
Fold in the chopped strawberries with care. Do not mash them.
Fill each liner about two thirds full with batter. Bake for 18–20 minutes. Test with a toothpick. It should come out clean.
Let the cupcakes cool all the way before you frost them.
Top each cupcake with chocolate frosting. Add a slice of strawberry on top to show the fruit. Enjoy. For another fun treat, try this related recipe.

how to serve Chocolate Strawberry Cupcakes

Place them on a flat plate. Add one fresh strawberry on each. Serve with cold milk or warm tea. Let each guest pick one. These serve best at room heat.

how to store Chocolate Strawberry Cupcakes

Keep them in a box with a lid. Store at room heat for one day. For two to three days, put them in the fridge. Let them warm a bit before you eat them. Do not leave them out in hot sun.

tips to make Chocolate Strawberry Cupcakes

Use fresh, firm strawberries. They will hold shape.
Do not overmix the batter. Mix until it looks even.
Let the cupcakes cool well before you frost. The frosting will slide if they stay warm.
Use room temp butter and eggs for a smooth mix.

variation (if any)

You can add a small piece of chocolate in the center for a melt. You can use cream cheese frosting for a tangy note. You can swap milk for buttermilk for a soft crumb.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: You can. Thaw and drain them first. Pat them dry to avoid extra water.

Q: Can I make the batter ahead?
A: Yes. Keep it in the fridge for a day. Stir gently before you bake.

Q: Can I freeze these cupcakes?
A: Yes. Freeze them plain in one box. Thaw in the fridge then add frosting.

Q: How do I keep the fruit from sinking?
A: Dust the fruit with a little flour. Fold in gently. This helps them stay up.

Q: Can I use oil instead of butter?
A: You can use oil. The cake will be moist but the taste will change.

Conclusion

For a similar take on chocolate and strawberry treats, see Chocolate Strawberry Cupcakes – Celebrating Sweets.

Chocolate Strawberry Cupcakes