Chocolate Strawberry Cupcakes
Chocolate Strawberry Cupcakes are a decadent treat that perfectly marries rich chocolate with fresh strawberry flavors. These moist cupcakes, topped with creamy strawberry frosting and garnished with juicy strawberries, are ideal for any occasion—from birthday celebrations to cozy nights in. Simple to make and irresistibly delicious, they’re sure to delight anyone who takes a bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup whole milk (or almond/oat milk)
- 1/4 cup vegetable oil
- 1 cup fresh strawberries (for decoration and flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and sugar until well combined.
- In another bowl, mix the eggs, milk, and vegetable oil until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined—avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting with strawberry-flavored icing and topping each with a fresh strawberry.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For added flavor, incorporate vanilla or almond extract into the batter. - Consider using dark chocolate cocoa powder for an even richer taste. - Store leftovers in an airtight container at room temperature for up to three days.