Description
Delight in these rich Chocolate Strawberry Cupcakes featuring moist chocolate cake infused with coffee and a luscious strawberry jam filling, topped with a creamy strawberry buttercream frosting made from freeze-dried strawberries for an extra burst of flavor. Perfect for celebrations or everyday indulgence.
Ingredients
Scale
Cupcake Batter
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
Filling
- 3/4 cup strawberry jam
Strawberry Buttercream Frosting
- 1 ½ cups freeze dried strawberries
- 1 cup salted butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (plus more if needed for desired consistency)
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350ºF and line 24 muffin cups with paper liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a stand mixer bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet mixture on low speed. Then, slowly pour in the freshly brewed hot coffee and mix until fully combined. The batter will be quite thin.
- Bake the Cupcakes: Fill each cupcake liner about half to two-thirds full with batter. Bake in the preheated oven for 18–21 minutes or until a toothpick inserted into the center of a cupcake springs back clean. Remove from oven and allow the cupcakes to cool completely on a wire rack.
- Prepare Strawberry Powder: While cupcakes are cooling, place freeze-dried strawberries into a food processor and pulse until they become a fine powder.
- Make the Frosting: In a large mixing bowl, beat the room-temperature butter on medium speed for about 2 minutes until it lightens in color and becomes creamy. Gradually add the powdered sugar, strawberry powder, vanilla extract, and heavy cream. Beat on low speed for 3–5 minutes, adding an extra tablespoon of cream if the frosting needs to be thinned for piping.
- Fill the Cupcakes: Once cooled, use a sharp knife to cut a small circle about ¾ inch deep into the top center of each cupcake to create a pocket. Spoon about one teaspoon of strawberry jam into this space and replace the cut piece on top to seal.
- Frost and Garnish: Pipe the strawberry buttercream frosting on top of each cupcake in attractive swirls. Optionally, garnish with fresh strawberries and chocolate shavings or curls to add a charming finishing touch.
Notes
- Ensure eggs and butter are at room temperature for the best mixing results.
- The coffee intensifies the chocolate flavor without making the cupcakes taste like coffee.
- You can substitute freeze-dried strawberries with fresh pureed strawberries reduced into powder form if unavailable.
- Adjust the consistency of the frosting by adding more heavy cream or powdered sugar as needed for piping.
- These cupcakes are best enjoyed within 2 days but can be refrigerated for up to 4 days if stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, strawberry cupcakes, strawberry buttercream, chocolate strawberry dessert, coffee chocolate cake, homemade cupcakes, dessert recipe
