These chocolate cupcakes with strawberry frosting start with moist, fudgy chocolate cake. Then they’re topped with creamy strawberry buttercream made from real strawberries.
Chocolate and strawberries – could there be a better combo? There’s just something about fudgy, creamy chocolate and fresh, sweet, juicy berries that go so perfectly together. And when Valentine’s day rolls around, these chocolate cupcakes with strawberry frosting are the perfect thing.
I always get really excited for Valentine’s Day, and I love the idea of taking a day to appreciate the people we love – and after cold, dreary January, I think everyone can use something to brighten their day.
I don’t typically buy gifts or do anything too fancy for Valentine’s Day – but I love to make a special treat to celebrate. And these chocolate cupcakes with strawberry frosting are great for February 14th, or whenever you’re looking for a chocolate cupcake recipe that’s just a little extra special.
How to Make Chocolate Cupcakes
The chocolate cupcakes are moist, fudgy, and have a perfectly soft cupcake crumb. Oil keeps the cupcakes moist. Then we’re using buttermilk for a soft, delicate cupcake crumb. If you don’t have buttermilk on hand – you can make your own with vinegar and 1% or 2% milk. Then for a super fudgy rich chocolate flavor, I recommend using dutch process cocoa.
Start by whisking all the dry ingredients together in a large bowl. In a separate bowl, cream together all the wet ingredients. Then add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into a cupcake pan lined with cupcake liners and bake. Let them cool completely before adding the frosting.
How to Make Strawberry Buttercream
For the strawberry frosting, we’re using real strawberries. You can use fresh or frozen berries – but if using frozen berries just make sure they aren’t packed in syrup or sugar.
First process the berries in your food processor or blender, and then put the juice through a metal sieve to remove the seeds. I usually do about 1/2 at a time and push the mixture through using the back of a spoon. It can be a little tedious – so if you don’t mind seeds in your frosting, you can skip this step.
Then boil the juice down until it’s thick like jam, and place it in the fridge or freezer to cool. After this is done – making the strawberry buttercream frosting is straight forward. Beat the butter until fluffy, then slowly beat in the powdered sugar followed by the cooled, boiled down strawberry puree.
PRO TIP: If you really want to amp up the strawberry flavor (and color), pulverize a half cup or so of freeze-dried strawberries, and mix those in.
What Piping Tip to Use on Cupcakes
You can either frost the cupcakes using a piping bag and tip (I used a 1M) or simply frost them with a knife.
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