Description
Delicious soft chocolate cupcakes with a fresh strawberry taste, topped with pink strawberry buttercream and chocolate-covered strawberries.
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
Instructions
- 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.
Notes
These cupcakes save well. Store in an airtight container in the fridge for up to 4 days or freeze without the frosting for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American