Okay, let’s be honest, sometimes chocolate alone isn’t enough. But when you pair it with the sweet, tangy magic of strawberries? Boom. These Chocolate Strawberry Cupcakes are basically tiny hugs you can eat.
Think of them as the ultimate strawberry cupcakes for your cozy nights in, or the cutest Valentine’s day treats you’ll ever make. Perfect as playful Valentine’s desserts, they’re soft, chocolatey, and topped with a frosting so dreamy it might just make you do a happy little dance in your kitchen.
Honestly, once you try one, you’ll want the whole batch.
Why Everyone Loves Chocolate Strawberry Cupcakes
So easy, even on a weeknight – No complicated techniques, no fancy equipment. Just simple ingredients and big smiles.
Flavors that actually make people pause – The chocolate is rich, the strawberry is bright, and together? Total magic in your mouth.
Fun to decorate – Swirl, sprinkle, drizzle…or just eat as-is. Either way, they look like a bakery made them (but YOU made them!).
Instant crowd-pleasers – Friends, family, coworkers…they’ll all be asking for the recipe.
What Goes In
- Flours & cocoa: The all-purpose flour gives your cupcakes structure while staying soft, and the Dutch-processed cocoa powder adds that rich, chocolatey depth everyone loves.
- Sugars: Granulated sugar keeps the cupcakes sweet and balanced, while brown sugar adds a cozy, caramel-like warmth and extra moisture.
- Leavening & pinch of salt: Baking soda helps your cupcakes rise perfectly, and a pinch of salt brings out all the chocolate flavor without overpowering anything.
- Fats: A combo of vegetable oil and melted butter keeps the cupcakes tender, soft, and so moist.
- Liquids: Water and buttermilk make the batter smooth and airy, while the buttermilk adds a subtle tang that makes every bite extra soft.
- Eggs & vanilla: Eggs hold everything together and keep it light, while vanilla extract adds that comforting homemade flavor we all crave.
- Optional boost: A pinch of espresso powder subtly enhances the chocolate without tasting like coffee.
- Strawberry frosting essentials: Freeze-dried strawberries give your frosting bursts of real strawberry flavor, and a little strawberry extract makes it pop even more. Softened butter and powdered sugar create the creamy, dreamy base, while a splash of milk keeps it silky and easy to spread.
Lets Make these Chocolate Strawberry Cupcakes
1. Warm up the oven & prep your pan
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with your favorite cupcake liners. Do this first, it’s one less thing to worry about later and keeps everything smooth sailing.
2. Mix the dry goodies
Grab a medium bowl and whisk together the flour, cocoa, granulated sugar, brown sugar, baking soda, and salt.
3. Blend the wet team
In a separate bowl, stir together water, vegetable oil, and melted butter. Then add your egg, buttermilk, and vanilla extract. If you’re feeling fancy, sprinkle in a tiny pinch of espresso powder, it doesn’t make it taste like coffee, just amps up the chocolate flavor.
4. Meet & mingle: dry + wet
Combine the wet mixture with the dry ingredients and gently fold them together using a spatula. Scrape the bottom and sides of the bowl as you go, you don’t want to leave any chocolatey goodness hiding! The batter should be smooth, slightly glossy, and begging to go into cupcake liners.
5. Fill those liners like a pro
Spoon to fill each liner about ¾ full. This helps your cupcakes bake evenly and get that perfectly rounded top. Pro tip: don’t overfill unless you like cupcake “mountains” spilling over!
6. Bake & peek
Pop the tray in the oven for 24 minutes. They’re ready to pull from the oven when the tops give a gentle spring back. Allow them to rest in the pan for a few minutes before moving them to a wire rack to cool fully.
7. Turn strawberries into magic dust
While the cupcakes are cooling, blitz your dried strawberries into a fine powder. This is your secret weapon for frosting that bursts with real strawberry flavor.
8. Make the frosting dream
Beat softened butter until it’s light and creamy. Gradually add powdered sugar, strawberry powder, and strawberry extract. Beat until fluffy, then add a splash of milk until it’s silky and spreadable. Taste it, yes, you can sneak a little, it’s encouraged.
9. Frost like nobody’s watching
Once cupcakes are cool, spread or pipe the frosting on top. Go wild, swirls, peaks, little strawberry sprinkles, anything that makes your heart happy.
10. Enjoy, share, repeat
Take a bite (or three), savor that chocolate-strawberry magic, and share the rest, or keep them all to yourself, no judgment here.
Mistakes to Avoid
Overmixing the batter: It’s easy to get carried away with the mixer, but think of it like giving your cupcakes a gentle hug, too much, and they’ll turn dense instead of soft and fluffy. Just fold gently and let the spatula do the work!
No fridge chills allowed: Ingredients straight from the fridge can make your batter lumpy. Give them a little time to relax at room temperature for smooth, fluffy cupcakes
Overbaking: Even a minute too long can dry out cupcakes. Check early, trust your senses, and go by the toothpick test.
Skipping a taste test for frosting: Small tweaks, more strawberry powder, a splash of milk, can take it from good to “wow.”
What to Serve With Chocolate Strawberry Cupcakes
- A hot cup of coffee or latte – The rich chocolate and strawberry flavors pair beautifully with a warm, cozy drink.
- Strawberry milkshake or smoothie – Double down on the fruity flavor for a fun, playful treat.
- Chocolate drizzle or ganache – For those extra indulgent moments when one cupcake just isn’t enough.
- Hazelnut coffee – Nutty flavors pair beautifully with chocolate and strawberry.
How to Store Chocolate Strawberry Cupcakes
Room temperature for a few days: Keep cupcakes in an airtight container at room temp for up to 2 days. Perfect if you plan to enjoy them quickly, fluffy and fresh, just like the day you baked them.
Refrigerate for longer freshness: Store in an airtight container in the fridge for up to 6 days. Let them come to room temperature before eating so the frosting is soft and luscious again.
Freeze for future treats: Wrap cupcakes individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge or at room temp, then frost them.
I’d love to hear from you! Did you try these chocolate strawberry cupcakes? Share your thoughts in the comments below and tell me how yours turned out. I read every single one and it always makes my day!
More Strawberry Favorites
Chocolate Strawberry Cupcakes
Ingredients
Chocolate Cupcakes
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup unsalted butter melted
- ¼ cup vegetable oil
- ¼ cup buttermilk
- 1 large egg
- ½ cup water
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pinch of espresso powder optional
Strawberry Frosting
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup dried strawberries
- ¼ teaspoon strawberry extract
- 2 –3 tablespoons milk adjust for desired consistency
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with your favorite cupcake liners. Doing this first means you won’t have to scramble later, trust me, it makes everything smoother.
- In a medium bowl, whisk together the flour, cocoa, granulated sugar, brown sugar, baking soda, and salt. Just mix until everything looks even, no need to overthink it.
- In another bowl, stir together the water, vegetable oil, and melted butter. Add the egg, buttermilk, and vanilla extract, and if you want a tiny flavor boost, sprinkle in a pinch of espresso powder, it makes the chocolate taste extra rich without tasting like coffee.
- Pour the wet ingredients into the dry ones and gently fold everything together with a spatula. Scrape the sides and bottom of the bowl so none of that chocolatey goodness gets left behind. The batter should be smooth, shiny, and just begging to go into your liners.
- Spoon the batter into the cupcake liners, filling each about three-quarters full. This helps them rise nicely without spilling over.
- Bake for around 24 minutes, or until the tops bounce back lightly when you touch them. Move them to a wire rack to cool completely.
- While the cupcakes cool, blitz the dried strawberries into a fine powder. This little trick makes your frosting pop with real strawberry flavor.
- Beat the softened butter until it’s light and creamy, then slowly mix in powdered sugar, strawberry powder, and strawberry extract. Keep beating until fluffy, then add a splash of milk until it spreads like a dream. Taste as you go, you absolutely deserve to sneak a little!
- Once the cupcakes are completely cooled, frost them however your heart desires, pipe, swirl, spread, sprinkle, go wild! There’s no wrong way when it comes to frosting. Enjoy!
Notes
- Gently tap the muffin tin on the counter before baking to remove air bubbles.
- You can sprinkle a few crushed freeze-dried strawberries on top for a pretty, crunchy finish.
