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This Chocolate Strawberry Cupcakes Recipe is a twist on chocolate covered strawberries. A moist, strawberry cupcake is smothered in the creamiest chocolate buttercream! showmetheyummy.com #strawberrycupcake #chocolatebuttercream
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5 from 8 votes

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate buttercream, easy, strawberry
Servings: 12 cupcakes
Calories: 344kcal
Author: Jennifer Debth

Ingredients

Strawberry Cupcakes

  • 2 large eggs yolks and whites divided and at room temperature
  • 1 1/4 cup all purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 (3 oz) package strawberry flavored Jell-O
  • 1/2 cup whole milk room temperature
  • 1/2 tablespoon vanilla extract
  • 1/4 cup strawberry puree*

Chocolate Buttercream**

  • 1/2 cup unsalted butter room temperature
  • 2 cups powdered sugar sifted
  • 1/3 cup cocoa powder sifted
  • pinch salt
  • 1/2 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.

Video

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