Chocolate Strawberry Cupcakes

This cupcake is a simply delicious cupcake and can be served for any occasion.  I happened to make it for Valentine’s Day, but it’s so good that it would be a shame to only serve it once a year.

You’ll need:

  • 1 recipe Chocolate Cake
  • Optional: 1 ½ cup strawberry jam (if you wish to fill your cupcakes)
  • 1 recipe Strawberry Frosting
  • Fresh strawberries and chocolate sprinkles / chocolate decorations

Ingredients (Chocolate Cake):

  • 1 cup Dutch process cocoa
  • 2 cups boiling water
  • 1 cup butter, softened
  • 2 cups superfine sugar
  • 4 large eggs
  • 2 3/4 cups cake flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. chocolate extract
  • Paper baking cups


  • Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.
  • Preheat the oven to 350 F.
  • Beat butter with a mixer until creamy; gradually add sugar, beating until blended.  Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.  Beat at a low speed just until blended after each addition.
  • Stir in chocolate extract.
  • Place paper baking cups in 2 (12-cup) muffin pans and spoon batter into cups, filling two-thirds full.  (I use an ice-cream scoop to make sure the amounts are the same in each cup)
  • Bake for 12-15 minutes, or until a toothpick comes out clean when inserted in the center.
  • Cool in pans on wire racks 10 minutes.
  • Remove from pans, and cool completely.

Ingredients (Strawberry Frosting):

  • 1/2 cup butter, softenend
  • 1/2 cup strawberry puree (I washed and hulled strawberries and pureed them with the stick blender until I had the equivalent of 1/2 cup)
  • 1 tsp. strawberry extract (optional)
  • 6 cups powdered sugar
  • 1/4 tsp. salt


  • Beat butter, strawberry puree, and, if desired, extract, at medium speed with an electric mixer until creamy.
  • Gradually add powdered sugar and salt, beating at low speed until blended.  Beat at high speed 2 minutes or until creamy.  Makes 3 cups.


  • Optional: fill each cupcake with the strawberry jam.  Click here for the How-To.
  • Frost each cupcake smooth with the frosting.
  • Sprinkle each cupcake with chocolate sprinkles
  • Slice the stem off the strawberries to create a flat bottom.
  • Make cuts into the strawberries from the top down, without cutting through the bottom.
  • Push the little layers apart to create a “wafer” effect and put on top of the cupcakes as a garnish.

Serves: 24 regular sized cupcakes


(Original Recipe by: Jan Moon, adapted by Marieke, aka HRH Mommy)


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Published on: March 5, 2012 | Tags: , ,

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