Strawberry Chocolate Cupcakes (Print-Friendly Version)
Decadent chocolate cakes hiding jam, topped with smooth strawberry frosting. Think chocolate strawberries in cupcake form!
# Ingredients:
→ Cupcake Base
01 -
1 teaspoon vanilla essence
02 -
¾ cup white sugar
03 -
2 eggs, large
04 -
½ cup canola or vegetable oil
05 -
½ cup plain yogurt or sour cream (avoid fat-free versions)
06 -
½ cup hot water
07 -
1 teaspoon instant espresso granules
08 -
⅓ cup semisweet chocolate chips
09 -
⅓ cup cocoa powder, unsweetened
10 -
¼ teaspoon table salt
11 -
½ teaspoon baking soda
12 -
1 cup plain flour
→ Filling
13 -
Half a cup of strawberry preserves
→ Strawberry Frosting
14 -
2 tablespoons milk or replace with fresh strawberries (5-8)
15 -
1 tablespoon strawberry preserves, rounded
16 -
½ teaspoon vanilla essence
17 -
3 cups powdered sugar (sift if lumpy)
18 -
¾ cup softened unsalted butter
19 -
¾ cup freeze-dried strawberries, ground to fine powder
→ Optional Garnishes
20 -
Strawberry slices
21 -
Chocolate sprinkles
22 -
Chopped chocolate chips
23 -
Strawberries dipped in chocolate
24 -
Chocolate sauce or ganache
# Steps:
01 -
Set your oven to 325°F and get a muffin tin with 12 slots ready by lining it with paper wrappers.
02 -
Stir espresso powder, chocolate chips, and cocoa into the boiling water until blended. Add eggs, yogurt, oil, vanilla, and sugar, then mix well.
03 -
In another bowl, toss together the flour, salt, and baking soda. Pour it into the wet mixture and whisk until smooth.
04 -
Fill each of the muffin liners about ⅔ to ¾ full. Bake them for 18-22 minutes, or until you check with a toothpick and it comes out without sticky batter. Let them cool fully before the next step.
05 -
Blend your freeze-dried strawberries into a powder and sift it to remove any bits. Whip the butter until creamy, then add powdered sugar little by little. Toss in the strawberry powder, vanilla, jam, and milk or strawberry puree. Mix until fluffy.
06 -
Carve small holes in the middle of each cupcake and spoon in the strawberry jam. Put the tops back on.
07 -
Decorate the cupcakes with frosting using a piping bag and top with whatever garnish you like.
# Notes:
01 -
You can swap the milk in the frosting for blended fresh strawberries.
02 -
Skip fat-free yogurt as it won't work like sour cream.
03 -
Adding chocolate ganache on top is an optional extra touch.