Chocolate Strawberry Cupcakes Recipe
This Chocolate Strawberry Cupcakes Recipe is a twist on chocolate covered strawberries. A moist, strawberry cupcake is smothered in the creamiest chocolate buttercream!
Servings: 12 cupcakes
Calories: 344kcal
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
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
*To make strawberry puree: place fresh (or frozen that have been thawed) strawberries into a high powdered blender and blend until smooth. I needed about 1/2 cup strawberries to make 1/4 cup puree.
**If you like a lot of frosting, feel free to double the frosting recipe! :)
Nutrition
Serving: 1frosted cupcake | Calories: 344kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 65IU | Vitamin C: 2.8mg | Calcium: 43mg | Iron: 1.2mg
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