These cupcakes are the perfect flavor combination and are extremely moist and fluffy!
Happy Valentine’s Day!!♥ Celebrating the holiday with these scrumptious cupcakes!→What better flavor combination is more suited to Valentine’s Day than chocolate + strawberry!! But no special occasion is necessary to make them–we just made them twice in one week!;) Whenever you make them and whomever you make them for, everyone will LOVE them!
For special occasions like birthdays, our family always enjoyed going to a cupcake shop. The cupcakes were always super sweet and decadent. Everyone got to pick out their preferred flavor and one of the family favorites was a chocolate cupcake with strawberry frosting. But recently, all of the cupcake shops near our house closed down! We were really disappointed and have really been craving cupcakes lately. So, we hit the kitchen!
We knew we wanted a chocolate cupcake, so we started there. On the first try, they actually turned out really well; but, we knew we could make them more moist…And that is exactly what we did!! The second batch turned out perfect–we have never eaten such moist and tender cupcakes! The frosting is out of this world, and our family members all agreed! We even ate the leftover frosting by the spoonful!:)
A couple of important tips for these cupcakes:
- Be sure to sift the dry ingredients. Not doing so results in a chunks in your cupcakes, and no one wants that!
- Fill the cupcake liners only halfway. Be sure not to overfill, as overfilling can cause the cupcakes to rise improperly.
The combination of the strawberry frosting and the chocolate cupcakes is AMAZING. They are even better than the cupcakes from the shop! You have GOT to try these cupcakes ASAP!!:)
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These cupcakes are the perfect flavor combination and are extremely moist and fluffy!
- 1 cup (141g) all purpose flour
- 1/2 cup (51g) unsweetened cocoa powder
- 3/4 cup (170g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (237mL) buttermilk
- 1/3 cup (66mL) vegetable oil
- 1 and 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup (55mL) pure strawberry puree (See Notes)
- 6 tablespoons (90g) unsalted butter, softened
- 3 ounces (90g) cream cheese, softened (See Notes)
- 3 cups (315g) confectioner's (powdered) sugar
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Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
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Over a large bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until combined.
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In a large glass measuring cup, whisk the buttermilk, oil, eggs, and vanilla until well combined.
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Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
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Spoon the batter into the cupcake liners, filling halfway. (Filling only halfway is really important!) Bake for 10-15 minutes at 350°F, or until a toothpick comes out clean. Allow to cool completely. (Allow the muffin pan to cool completely before baking the second batch).
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Beat the softened cream cheese and butter in a medium-sized bowl for 2 minutes.
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Add the strawberry puree and powdered sugar and beat until well combined.
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Once the cupcakes have cooled, frost the cupcakes and add sprinkles, if desired. (See Notes)
For the strawberry puree, we blended a handful of strawberries in a food processor until all of the chunks are gone. Then we measured 1/4 cup of the pureed strawberries for the frosting.
For the cream cheese, full fat or 1/3 fat cream cheese may be used. (We used 1/3 fat).
For the frosting: it is rather thin, so you should use a knife to smear it on the cupcakes instead of piping it. Also, there will be frosting left over.
Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days, then they can be transferred to the refrigerator and stored for 2-3 more days.
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