Indulge in the perfect harmony of rich chocolate and vibrant strawberry with our recipe for **moist strawberry chocolate cupcakes**. Each bite is a delightful experience, featuring a sweet, tangy strawberry sauce filling and crowned with a light, dreamy strawberry whipped cream frosting. These irresistible treats offer a truly indulgent flavor profile without feeling heavy, making them an ideal dessert for any occasion, from casual gatherings to special celebrations.
For those who cherish the sweet, juicy allure of strawberries, especially during their peak season in the warm summer months, this recipe is a true celebration. While the simple pleasure of snacking on ripe strawberries is unmatched, incorporating them into baked goods elevates their natural sweetness and vibrant essence. Beyond these delightful strawberry chocolate cupcakes, strawberries shine in a variety of culinary creations. Imagine starting your day with a refreshing strawberry pear smoothie, spreading homemade easy strawberry jam on warm toast, or delighting guests with charming mini strawberry pies. No matter the form, strawberries always bring a burst of freshness and joy to the table. This particular recipe takes that strawberry love to a new level, combining it with the timeless appeal of chocolate in a perfectly portioned cupcake.
Why You’ll Adore These Strawberry Chocolate Cupcakes
These **homemade chocolate strawberry filled cupcakes** are more than just a dessert; they’re a crowd-pleaser and my personal favorite for a wide range of events. Whether you’re hosting a graduation party, a lively summer cookout, or a festive holiday gathering, these cupcakes consistently impress. Their universal appeal lies in the meticulously crafted three-component structure that makes each bite unforgettable:
- Rich Chocolate Cupcakes: The foundation of this recipe is a perfectly balanced chocolate cupcake. It boasts a deep, satisfying chocolate flavor that’s neither too bitter nor overly sweet, ensuring a sophisticated taste. The texture is key here – incredibly soft, light, and wonderfully fluffy, providing the ideal contrast to the creamy filling and frosting.
- Luscious Strawberry Sauce Filling: Tucked inside each chocolate cupcake is a generous dollop of our homemade strawberry sauce. This vibrant filling is a burst of fresh, sweet-tart strawberry goodness that cuts through the richness of the chocolate, adding an exciting layer of flavor and moisture. It’s the secret ingredient that elevates these from ordinary to extraordinary.
- Light Strawberry Whipped Cream Frosting: Capping off these delightful treats is a cloud of strawberry whipped cream icing. This frosting is specifically designed to be light and airy, ensuring the cupcakes don’t feel too heavy after all the indulgence. Its subtle strawberry flavor complements the filling beautifully, offering a delicate sweetness that ties all the components together.
For any strawberry enthusiast, these **chocolate cupcakes with strawberry filling** are an absolute dream come true. Prepare for a flurry of compliments and eager requests for the recipe from all your friends and family. They truly are simply irresistible!
Essential Ingredients for Perfect Chocolate Cupcakes
Crafting the perfect chocolate cupcake begins with understanding the role each ingredient plays. Here’s a breakdown of what you’ll need for these magnificent **strawberry chocolate cupcakes** and why each component is crucial:
- All-Purpose Flour: The structural backbone of your cupcakes. For the most consistent and perfect cupcake texture, we highly recommend using a food scale to weigh your flour. If a scale isn’t available, employ the spoon and level method. This prevents over-measuring, which can lead to dense, dry cupcakes, or under-measuring, which results in a crumbly texture. Accurate flour measurement is paramount for achieving the desired soft and fluffy result.
- Cocoa Powder: This is where the rich chocolate flavor comes from. It’s vital to use **natural unsweetened cocoa powder** for this recipe. Dutch-processed cocoa powder, which has been treated with an alkali, reacts differently with leavening agents like baking soda and will significantly alter both the rise and the overall flavor profile of your cupcakes. Natural cocoa powder ensures a robust, classic chocolate taste.
- Milk: Any type of milk will work beautifully, whether it’s whole milk, 2%, or even skim. The fat content primarily affects richness, but all will contribute to moisture. For those with dietary restrictions, a plain, unsweetened dairy-free alternative can be used. Just ensure it’s unflavored and unsweetened to maintain the intended taste of the cupcakes.
- Vegetable Oil: A non-negotiable ingredient for achieving super moist cupcakes. Unlike butter, vegetable oil remains liquid at room temperature, which keeps your baked goods incredibly soft, tender, and delicious for longer. It’s key to that melt-in-your-mouth texture.
- Hot Coffee: Don’t worry, these cupcakes won’t taste like coffee! The hot coffee is a secret weapon that profoundly enhances the flavor of the cocoa powder. It intensifies the chocolate notes, making your cupcakes extra rich, deep, and truly chocolatey, without adding any discernible coffee taste.
- Granulated Sugar, Baking Powder, Baking Soda, Coarse Kosher Salt, Large Eggs, Pure Vanilla Extract: These standard baking ingredients play crucial roles in sweetness, leavening, flavor balance, and structure. Ensure your eggs are at room temperature for optimal emulsification with other ingredients.
Mastering the Art of Strawberry Chocolate Cupcakes: A Step-by-Step Guide
Creating these sensational **strawberry chocolate cupcakes** involves a few distinct stages, but each step is straightforward and incredibly rewarding. Follow these detailed instructions to bake your way to perfection:
1. Prepare the Luscious Strawberry Sauce Filling
Begin by making your homemade strawberry sauce filling. This crucial first step allows ample time for the sauce to cool completely, which is essential for proper filling. You can even prepare this component a day or two in advance, storing it in the refrigerator until needed.
While cooking the strawberries, actively mash them with a fork or potato masher. This ensures a beautifully smooth and thick consistency, perfect for piping into the center of your cupcakes without any chunky bits that might disrupt the texture.
2. Bake the Perfect Chocolate Cupcakes
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by lining it with cupcake liners. This ensures easy removal and a clean bake.
- Combine Dry Ingredients: In a small bowl, thoroughly whisk together your all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until everything is uniformly combined and there are no lumps of leavening agents.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the large eggs, milk, vegetable oil, and pure vanilla extract until they are well combined and emulsified.
- Combine Wet and Dry: Gently add the dry ingredients mixture to the bowl containing the wet ingredients. Using a spatula, fold the batter just until no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough cupcakes. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- Incorporate Hot Coffee: Finally, pour in the hot coffee and mix again, just until the ingredients are fully combined. The batter will be slightly thin, which is normal for a moist chocolate cupcake.
- Fill and Bake: Divide the cupcake batter evenly among the 12 prepared muffin tin liners, filling each about halfway full. This amount ensures proper rising without overflowing.
- Bake for approximately 18 to 20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, with no wet batter attached. Remove the muffin tin from the oven and transfer the cupcakes to a wire rack to cool completely before proceeding.
Baker’s Tip:
You should consistently yield exactly 12 cupcakes from this recipe. If you find you have more or fewer, it’s a good indicator that you either overfilled or underfilled your cupcake liners, which can impact bake time and final texture. Precision helps create uniformly perfect **strawberry chocolate cupcakes**!
3. Create the Light Strawberry Whipped Cream Frosting
For the freshest and best results, prepare the strawberry whipped cream frosting right before you intend to frost your cooled cupcakes. This light and airy frosting comes together surprisingly quickly, taking literally just about 10 minutes to whip up to perfection.
4. Fill Each Cupcake with Strawberry Bliss
- Core the Cupcakes: Once your chocolate cupcakes are completely cooled, it’s time to create a space for the delicious filling. Using a small paring knife or a dedicated cupcake corer, carefully make a hole in the center of each cupcake. Be cautious not to cut all the way down to the bottom. Importantly, do not discard the removed cupcake pieces – you will need them!
- Fill with Sauce: Spoon or pipe the cooled strawberry filling into the center of each cored cupcake. Fill generously, but stop just as the sauce reaches the top edge of the cupcake to prevent overflowing. Once filled, replace the reserved cupcake tops to neatly close the hole, sealing in the fruity surprise.
5. Frost and Garnish Your Masterpiece
- Prepare Piping Bag: Transfer your freshly made strawberry whipped cream frosting into a piping bag fitted with your favorite star tip (or any decorative tip you prefer).
- Frost and Enjoy: Beautifully frost each of the filled cupcakes with the light and fluffy strawberry whipped cream. For an extra touch of elegance and flavor, consider garnishing your finished **strawberry chocolate cupcakes** with a fresh strawberry or a chocolate-covered strawberry, making them even more visually appealing and delicious.
Expert Tips for Baking Flawless Strawberry Chocolate Cupcakes
Achieving bakery-quality **strawberry chocolate cupcakes** at home is easier than you think with these professional tips and tricks:
- Allow Strawberry Filling to Thicken: Remember that your strawberry filling will appear a bit runny when hot. However, it significantly thickens as it cools, especially after chilling in the refrigerator. This thicker consistency is much easier to work with when filling your cupcakes. For best results, always make the strawberry sauce first, or even a day in advance, to ensure it’s perfectly set.
- Use Room-Temperature Eggs: This is a golden rule in baking! Room-temperature eggs emulsify much more easily and evenly with other ingredients in your batter. This helps prevent overmixing while ensuring your cupcakes achieve a light, airy, and fluffy texture, which is crucial for these delicate treats.
- Avoid Overmixing the Batter: When combining your wet and dry ingredients, mix just until the flour streaks disappear and the batter is smooth. Continuing to mix will overdevelop the gluten in the flour, leading to dense, tough, and chewy cupcakes – a texture we definitely want to avoid for our soft and moist chocolate cupcakes.
- Don’t Overbake Your Cupcakes: An overbaked cupcake is a dry, crumbly, and often tough cupcake. Start checking for doneness around the 18-minute mark by inserting a toothpick into the center; it should come out clean. Ovens vary, so be attentive and adjust baking time as needed to keep your cupcakes perfectly moist.
- Monitor Your Whipped Cream Frosting: When making the strawberry whipped cream, keep a very close eye on it as you beat. Whipped cream can go from perfectly fluffy to sweet butter very quickly if overbeaten. Stop once it forms firm peaks.
- Ensure Cupcakes Are Completely Cool: This tip is paramount! Before attempting to fill or frost your cupcakes, they must be absolutely, completely cool. Even slight warmth will cause the strawberry filling to melt and seep, and the delicate whipped cream frosting to melt and slide off, leading to a messy and disappointing result. Patience here is key!
Smart Make-Ahead Strategies for Effortless Baking
While these **strawberry chocolate cupcakes** are an absolute delight, they do involve several components. To make the baking process smoother and more enjoyable, consider these make-ahead tips:
- Prepare Strawberry Sauce in Advance: The strawberry sauce filling is an excellent component to prepare ahead of time. You can make it up to 2-3 days in advance and store it in an airtight container in the refrigerator. This gives it plenty of time to cool and thicken, making the filling stage a breeze.
- Pre-make Whipped Cream Frosting (with care): While best made fresh, the strawberry whipped cream frosting can be prepared up to 1-2 days ahead of time. Store it in an airtight container in the fridge. Give it a gentle whisk by hand just before frosting to regain its light consistency. Be mindful that whipped cream can sometimes lose some of its aeration over time, so fresh is always optimal, but pre-making is possible for convenience.
- Freeze Baked Chocolate Cupcakes: The plain chocolate cupcakes are exceptionally freezer-friendly! Bake them according to the recipe instructions, allow them to cool completely, and then transfer them to a freezer-safe container or tightly wrap them individually in plastic wrap and foil. They can be frozen for up to 3 months. When you’re ready to enjoy fresh cupcakes, simply let them thaw on the counter for a few hours, then proceed with filling, frosting, and garnishing. This is a fantastic way to break up the baking process.
Optimal Storage for Freshness
To keep your **strawberry chocolate cupcakes** tasting their best, proper storage is essential, especially with the fresh fruit filling and whipped cream frosting:
- Refrigeration is Key: Due to the fresh strawberry sauce filling and the delicate whipped cream frosting, these cupcakes must be stored in the refrigerator. Transfer your frosted cupcakes to an airtight container and store them in the fridge for up to 2-3 days. This prevents the cream from spoiling and keeps the cupcakes fresh.
- Freezing Frosted Cupcakes: For a longer-lasting option, you can absolutely freeze leftover frosted cupcakes! First, place the frosted cupcakes on a plate or small sheet pan and freeze them for at least 2 hours, or until they are completely solid. This “flash freezing” helps prevent the frosting from sticking to the container. Once hard, transfer them to a freezer-safe container or a sealable freezer bag. They can be frozen for up to 3 months.
- Thawing Frozen Cupcakes: When you’re ready to enjoy your frozen **strawberry chocolate cupcakes**, simply let them thaw in the refrigerator overnight or at room temperature on the counter for a few hours. This slow thawing helps maintain their moisture and texture.
Frequently Asked Questions About Strawberry Chocolate Cupcakes
Got questions? We’ve got answers to help you perfect your **homemade strawberry chocolate cupcakes**:
Can I use a different frosting?
Absolutely! While the strawberry whipped cream frosting truly excels for a light, summery flair that beautifully complements the filling, you do have options. We also tested this recipe with strawberry buttercream frosting. The flavor was undeniably good, offering a richer profile. However, in our opinion, the texture became a bit too heavy, overpowering the delicate balance of the cupcake and filling. If you prefer a more substantial frosting, buttercream is a valid choice, but for ultimate lightness, whipped cream wins.
Can I use a different filling?
Certainly! While our homemade strawberry sauce is fantastic, feel free to get creative with your fillings. Any type of flavored jam, fruit curd, or even a chocolate ganache would work wonderfully. Just ensure your chosen filling has a thick enough consistency to stay contained within the cupcake once cored.
What temperature do you bake cupcakes?
For these **strawberry chocolate cupcakes**, we highly recommend baking at 350 degrees Fahrenheit (175°C). This hotter temperature provides an initial boost, helping them cook and rise quickly. The rapid rise helps create that desirable light, airy crumb while ensuring the cupcakes remain incredibly moist and fluffy.
How long do you bake cupcakes?
Baking times can vary slightly depending on individual ovens. However, for this specific recipe, we found that the sweet spot typically falls between 18 and 20 minutes. Always keep a close eye on your cupcakes as they bake. Begin checking for doneness at 18 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs attached, they’re ready. Adjust the baking time by a minute or two as needed to ensure perfect doneness without overbaking.
Explore More Delicious Cupcake Recipes
If you’ve enjoyed baking these **strawberry chocolate cupcakes**, you might love trying some of our other popular cupcake recipes:
- Classic Red Velvet Cupcakes
- Bright & Zesty Lemon Cupcakes
- The BEST Vanilla Cupcakes
- Spiced Carrot Cake Cupcakes
Strawberry Chocolate Cupcakes
By Shinee Davaakhuu
Moist strawberry chocolate cupcakes with sweet strawberry sauce filling and a light strawberry whipped cream frosting, indulgent in flavor yet light in texture!
Prep Time: 1 minute
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yields: 12 cupcakes
Comment
Print Recipe
Ingredients
For the strawberry filling:
- 4 oz (115 g) strawberries, fresh or frozen (Note 1)
- 1 tablespoon (15 g) granulated sugar
- 2 tablespoons (30 ml) water (use 1 tablespoon if using frozen strawberries)
- ½ tablespoon cornstarch
- ½ tablespoon lemon juice
For the chocolate cupcakes:
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (60 g) unsweetened natural cocoa powder (Note 2)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse kosher salt
- 2 large eggs, at room temperature
- ½ cup (120 ml) milk (Note 3)
- ½ cup (120 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- ¼ cup (60 ml) hot coffee
For the strawberry whipped cream frosting:
- 1 cup (15 g) freeze-dried strawberries
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tablespoons (30 g) granulated sugar
Equipment
- 1 medium saucepan
- 1 Muffin pan
- 1 hand mixer or stand mixer
- Paring knife or cupcake corer
- Piping bag with star tip (optional, for frosting)
Instructions
To make strawberry sauce filling:
- In a medium saucepan, combine strawberries, sugar, and water.
- Bring to a rolling boil over medium-high heat, stirring frequently.
- Meanwhile, in a small bowl, mix cornstarch and lemon juice until smooth.
- Slowly pour the cornstarch mixture into the strawberries while mixing continuously. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Smash the berries with a fork or potato masher for a smooth consistency. Transfer into a bowl, cover, and chill in the fridge for at least an hour until completely cool and thickened.
To make chocolate cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a medium bowl, whisk the eggs, milk, oil, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and fold the batter gently until just combined.
- Scrape the sides of the bowl, add the hot coffee, and mix again until just combined. Be careful not to overmix.
- Divide the batter evenly into the prepared cupcake cups, filling each halfway full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
To make the strawberry whipped cream frosting:
- Place the freeze-dried strawberries between two sheets of parchment paper and roll with a rolling pin until a fine powder is formed. Then, sift the powder to remove any large chunks.
- In a large mixing bowl with a whisk attachment (or using a hand mixer), whisk the cold heavy whipping cream on medium-low speed (speed 4 on a stand mixer) until it slightly thickens, reaching a consistency similar to melted ice cream.
- Add the prepared strawberry powder and granulated sugar. Mix on medium-low speed (speed 4) for about 3 minutes, or until the frosting becomes nice and thick, forming firm peaks. Keep a close eye on it; you don’t want to over-beat it, or it will turn into sweet butter.
To assemble the cupcakes:
- Ensure the cupcakes are completely cooled before attempting to fill them.
- Using a small paring knife or a cupcake corer, carefully make a hole in the center of each cupcake. Be careful not to cut all the way through to the bottom of the cupcake. Reserve the removed cupcake pieces.
- Pipe or spoon the chilled strawberry sauce into the center of each cupcake. Fill it until the sauce just reaches the top of the cupcake. Replace the reserved cupcake pieces to close the filling.
- Finally, frost the filled cupcakes with the strawberry whipped cream frosting. Garnish with fresh strawberries or chocolate-covered strawberries, if desired, for an extra touch of beauty.
⭐️ Did you make this recipe? Please leave a review and let us know how you liked it!
Tips & Notes
Note 1: Both fresh and frozen strawberries work wonderfully for the sauce. There’s no need to thaw frozen berries before use. For a chunkier sauce, you can half the berries; for a smoother consistency, mash them well during cooking.
Note 2: Always use natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder will react differently with the leavening agents and will affect both the rise and the flavor of your delicious cupcakes.
Note 3: You may use any type of milk you have on hand, whether it’s whole milk, 2%, or even skim. For a dairy-free option, ensure it is plain and unsweetened.
Storing Tips:
- Store the frosted cupcakes in an airtight container in the refrigerator for up to two to three days, as the whipped cream frosting will spoil if not refrigerated.
- You can freeze leftover strawberry chocolate cupcakes! Once frosted, place them on a plate or quarter sheet pan and freeze for at least 2 hours or until hard. Then, transfer the frozen cupcakes to a freezer-safe container or sealable bag, and freeze for up to three months.
- To eat frozen cupcakes, let them thaw in the fridge or on the counter until softened.
Nutrition Information
Nutritional values are estimates and can vary based on specific ingredients used. Per serving (1 cupcake):
- Calories: 285 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 18 g
- Sugar: 18 g
- Sodium: 199 mg
Course: Dessert
Cuisine: American