Description
Delight in these moist and rich Chocolate Cupcakes topped with a fresh and fruity Strawberry Frosting. Perfectly balanced with deep cocoa flavors and a light, creamy strawberry topping, these homemade cupcakes are ideal for parties, celebrations, or anytime you crave a classic American dessert with a fruity twist.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Strawberry Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup fresh strawberries, finely pureed and strained
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, mix together the buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Components: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, taking care not to overmix which could make cupcakes dense.
- Add Hot Water: Gradually pour in the hot water while mixing to thin the batter slightly, resulting in a tender cupcake crumb.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are cooked through but still moist.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely in the pan for 5 minutes, then transfer to a wire rack to cool fully. This prevents the frosting from melting.
- Prepare Frosting: Beat the softened butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar: Gradually incorporate the powdered sugar, mixing at low speed to prevent sugar dust from flying, until the mixture is smooth.
- Add Strawberry Puree and Flavoring: Mix in the strained fresh strawberry puree, vanilla extract, and a pinch of salt, then beat the frosting on medium-high speed until light, fluffy, and well combined.
- Frost Cupcakes: Using a piping bag or spatula, frost the completely cooled cupcakes with the strawberry frosting evenly and decoratively.
Notes
- For a more intense strawberry flavor in the frosting, gently simmer the strawberry puree over low heat until slightly thickened and allow it to cool before mixing it into the buttercream.
- Ensure cupcakes are fully cooled before frosting to avoid melting or sliding of the frosting.
- You can substitute buttermilk with milk plus 1 teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- Use fresh ripe strawberries for the best flavor in frosting; frozen strawberries may contain extra moisture that could thin the frosting.
