Description
Moist and rich chocolate cupcakes topped with a creamy strawberry frosting, offering a perfect balance of deep cocoa flavor and fresh fruity sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1/2 cup hot water
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (as needed)
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake pan with liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix oil, eggs, vanilla, and buttermilk in another bowl.
- Combine wet and dry ingredients, then add hot water and mix until smooth.
- Fill liners two-thirds full and bake for 18–20 minutes. Cool completely.
- Beat butter until creamy, then gradually add powdered sugar.
- Mix in strawberry puree and vanilla, adjusting consistency with milk.
- Frost cooled cupcakes and garnish if desired.
Notes
- Do not overmix batter to keep cupcakes soft.
- Ensure cupcakes are fully cooled before frosting.
- Adjust frosting thickness with milk as needed.
- Use fresh strawberries for best flavor.
- Store in airtight container to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
