DARK CHOCOLATE AND STRAWBERRY CUPCAKES
These decadent cupcakes offer a perfect balance of dark chocolate and sweet strawberries. They're a sophisticated and delicious treat for any occasion.
Ingredients
Cupcakes
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (or buttermilk for extra tang)
- 1 cup chopped fresh strawberries
Frosting (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk or cream
- 1 teaspoon vanilla extract
- ½ cup strawberry jam or preserves
Garnish (optional)
- Fresh strawberries, halved
- Chocolate shavings
- Cocoa powder
Instructions
- Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in strawberries: Gently fold in the chopped strawberries.
- Fill cupcake liners: Fill each cupcake liner about two-thirds full.
- Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the frosting (optional): While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Gradually add the milk or cream and vanilla extract, beating on medium speed until light and fluffy. Stir in the strawberry jam or preserves.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them with the strawberry frosting.
- Garnish (optional): Decorate the frosted cupcakes with fresh strawberries, chocolate shavings, or a dusting of cocoa powder, if desired.
Notes
- Chocolate: Use a good quality dark chocolate or cocoa powder for a richer flavor.
- Frosting: You can adjust the amount of milk or cream in the frosting to achieve your desired consistency. You can also use other types of frosting, such as cream cheese frosting or ganache.
- Make-Ahead: The cupcakes can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before frosting the cupcakes.
- Storage: Store frosted cupcakes in an airtight container at room temperature.