Chocolate Cupcakes with Strawberry Frosting.Assorted gourmet cupcakes with various toppings, including white frosting with chocolate drizzle, vanilla with sprinkles, pink with chocolate shavings, orange with a chocolate piece, green with chocolate shavings, and topped with chocolate pieces, accompanied by Oreo cookies and a clear glass in the backdrop

Decadent chocolate cupcakes topped with a luscious strawberry frosting, decorated with elegant white pearl sprinkles. Perfect for any special occasion!

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FAQs:🍓🧁

Q: Can I use frozen strawberries for the puree? A: Yes, you can use either fresh or frozen strawberries. Thaw frozen strawberries before making the puree.

Q: How do I store these cupcakes? A: Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Q: Can I make the frosting ahead of time? A: Yes, you can prepare the strawberry frosting up to 2 days in advance and store it in the refrigerator. Bring it to room temperature and re-whip before using.

“A chocolate cupcake with pink frosting, topped with multicolored sprinkles and chocolate shavings, presented on a white plate with blue dots. The setting suggests a festive or celebratory atmosphere, highlighted by the blurred decorative items in the background

ChocoBerry Cupcakes

These Chocolate Cupcakes with StrawberryFrosting are the perfect combination of rich chocolate flavor and freshstrawberry sweetness. Topped with elegant white pearl sprinkles, they areperfect for any special occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

For the Chocolate Cupcakes (adapted from Hershey’s Perfectly Chocolate Cake):

  • 3/4 cup 95g all-purpose flour
  • 3/4 cup 150g granulated sugar
  • 1/4 cup 25g Hershey’s Cocoa
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup 120ml whole milk
  • 1/4 cup 60ml vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup 120ml boiling water

For the Strawberry Frosting:

  • 900 g about 4 cups vanilla frosting
  • 1/2 cup strawberry puree from fresh or frozen strawberries
  • 1-2 drops pink food coloring optional, for a more vibrant color

For Decoration:

  • White pearl sprinkles

Instructions
 

Chocolate Cupcakes:

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Add the egg, milk, oil, and vanilla, and beat on medium speed for 2 minutes.
  • Stir in the boiling water (the batter will be thin).
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Strawberry Frosting:

  • Place the strawberries in a blender or food processor and blend until smooth.
  • Strain the puree through a fine mesh sieve to remove seeds, if desired.
  • In a large bowl, combine the vanilla frosting and strawberry puree.
  • Mix until smooth and well combined. Adjust the amount of puree to achieve the desired flavor and consistency.
  • If desired, add 1-2 drops of pink food coloring to enhance the color of the frosting.

Assembly:

  • Once the cupcakes are completely cooled, frost them with the strawberry frosting using a piping bag or a spatula.
  • Decorate the frosted cupcakes with white pearl sprinkles

Notes

Keyword chocolate cupcake recipe, strawberry frosting cupcakes

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