This Chocolate Strawberry Cupcakes Recipe is a twist on one of my favorite treats, chocolate covered strawberries. A moist, strawberry flavored cupcake smothered in the creamiest chocolate buttercream.
I am a major planner. For example, Trevor and I booked our trip to Mexico nine months in advance. The count down for that trip began at t-minus six months and the menu for each restaurant at the resort had been memorized weeks before we actually got there. 😉 Ok. Maybe not memorized, but . . . you get the idea.
I like to plan.
That’s why, today, I’m prepping (myself and you) for Valentine’s Day with these Chocolate Strawberry Cupcakes.
If you’re thinking it’s a tad too early to start thinking of Valentine’s Day, have no fear, because it’s never too early to start thinking about cupcakes, my friend.
Especially these cupcakes. These are moist, fluffy, strawberry cupcakes with the creamiest, fluffiest, chocolate buttercream frosting.
Like I said, it’s never too early to start thinking about cupcakes. Amiright?
I know I’m right. 🙂
Let’s break these cupcakes down, shall we?
It starts with a strawberry cupcake base.
It has all your standard cupcake ingredients: sugar, butter, eggs, flour, salt, baking powder, and vanilla.
But to that, I add a package of strawberry flavored Jello (whaaat?), whole milk, whipped egg whites, cornstarch, and strawberry puree.
Let me explain.
The first time I recipe tested this chocolate strawberry cupcakes recipe, I just used strawberry puree…while they were delicious, they weren’t quite as strawberry-y as I would have liked them to be. Plus, they turned the cupcake a horribly ugly grey color.
The fix? A package of strawberry flavored Jello! It adds a great strawberry flavor and amazing pink color to the cupcakes.
I also use whole milk in this recipe. I highly recommend you use whole milk. I know it’s kind of a pain, because you might not keep it on hand (I know I don’t!), but it really makes for a super moist cupcake.
Next, I use whipped egg whites and cornstarch. This combo makes for a really fluffy cupcake.
Lastly, I use strawberry puree…because what’s a chocolate strawberry cupcake without real strawberries? 🙂
This strawberry cupcake is tender, moist, fluffy, perfectly strawberry-y, and the best pink color I’ve ever seen. Seriously. It’s kind of awesome.
Now for the frosting: a chocolate buttercream frosting.
Ridiculously easy, ridiculously thick, ridiculously fluffy, ridiculously…
Ok I’ll stop. You get it. 😉
All you need to do is beat butter until it’s fluffy, then beat in powdered sugar, cocoa powder, a pinch of salt, vanilla, and whole milk.
Try not to eat it all straight out of the bowl. It’s tempting, but trust me…the strawberry cupcakes go from amazing –> ridiculous with the addition of the buttercream.
You guys. I’m telling you, whether you make these for Valentine’s Day or any other day, you will not be disappointed.
A fun play on chocolate covered strawberries, these chocolate strawberry cupcakes will surely impress!
– Jennifer
PS – These go really well with champagne. Just saying. 😉
PPS – I use this muffin tin and this cookie scoopfor this recipe. ♡
Chocolate Strawberry Cupcakes Recipe
Equipment for this recipe
Ingredients
Strawberry Cupcakes
- 2 large eggs yolks and whites divided and at room temperature
- 1 ¼ cup all purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 ¼ teaspoons baking powder
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 (3 oz) package strawberry flavored Jell-O
- ½ cup whole milk room temperature
- ½ tablespoon vanilla extract
- ¼ cup strawberry puree*
Chocolate Buttercream**
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar sifted
- ⅓ cup cocoa powder sifted
- pinch salt
- ½ tablespoon vanilla extract
- 2 tablespoons whole milk room temperature
Recipe Video
Instructions
Strawberry Cupcakes
- With a stand or handheld mixer, whisk the two egg whites on high speed in a bowl for about 2-3 minutes, or until soft peaks form. Set aside.
- Preheat the oven to 350 degrees F and line a standard 12 slot muffin tin with liners.
- Sift together flour, cornstarch, salt, and baking powder. Set aside.
- In a large bowl, cream together the butter, sugar, and strawberry jell-o powder until light and fluffy, about 2-3 minutes.
- Beat in egg yolks until just combined.
- Stir in milk, vanilla, and strawberry puree.
- Stir in dry ingredients until just mixed. Don’t overmix.
- Using a spatula, gently fold the whipped egg whites into the cake batter.
- Divide the batter evenly between the prepared muffin slots (I used a cookie scoop).
- Bake for about 10-17 minutes in the preheated oven, or until a tooth pick inserted into the center of the cupcakes come out clean.
- Remove from oven and place the cupcakes onto a wire rack to cool completely.
Chocolate Buttercream
- Cream butter until fluffy, about 2 minutes.
- Beat in rest of the ingredients until fluffy.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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