Double Chocolate Strawberry Cupcakes

Name: Double Chocolate Strawberry Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup diced fresh strawberries; 1/2 cup cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup pureed strawberries

Highlighted under: Baking Ideas | Pastry & Pies

I absolutely love making Double Chocolate Strawberry Cupcakes! The combination of rich chocolate and sweet, juicy strawberries is simply irresistible. This recipe has become a go-to for birthdays and celebrations, and it never fails to impress. The moist chocolate cake paired with a creamy strawberry frosting creates a delightful contrast that my family and friends always rave about. Plus, the simple preparation makes it easy to whip up a batch whenever the craving strikes. Trust me, these cupcakes will quickly become a favorite in your household too!

Created by

Monicas

Last updated on 2026-02-08T19:14:28.481Z

When I first experimented with Double Chocolate Strawberry Cupcakes, I was amazed by how well the flavors melded together. The depth of cocoa in the batter creates a rich foundation, while the fresh strawberries bring a burst of sweetness that is unmatched. I discovered that using high-quality cocoa powder elevates the flavor profile, making each bite a decadent experience.

During one batch, I decided to go for a cream cheese frosting instead of the traditional buttercream. The result was a delicious tanginess that balanced the sweetness perfectly. It’s a small tweak that made a big difference, and now I can’t imagine making them any other way!

Why You'll Love These Cupcakes
Decadent chocolate flavor complemented by fresh strawberry sweetness.
Light and airy texture that keeps every bite enjoyable.
Perfect for any occasion, from casual gatherings to special celebrations.

The Perfect Blend of Chocolate and Strawberries

When creating these Double Chocolate Strawberry Cupcakes, the balance between the rich cocoa flavor and the natural sweetness of strawberries is essential. The unsweetened cocoa powder plays a vital role in achieving that deep chocolate flavor without overpowering the palate. Using fresh, ripe strawberries adds a burst of juiciness that complements the cake's texture beautifully. Make sure to choose strawberries that are firm and bright red for the best flavor and sweetness. If fresh strawberries are out of season, you can substitute with frozen strawberries, but be sure to thaw and drain them well to prevent excess moisture in the batter.

Additionally, the buttermilk in this recipe contributes significantly to the cupcakes' moisture and tenderness. If you don't have buttermilk on hand, you can create a quick substitute by mixing one tablespoon of vinegar or lemon juice with a half cup of milk and letting it sit for about five minutes. This acid helps tenderize the gluten in the flour, ensuring a soft and airy texture. Don’t skip it, as it truly makes a difference in your cupcakes.

Mastering the Frosting Technique

The creamy strawberry frosting is what truly elevates these cupcakes. To achieve a smooth and fluffy texture, ensure both your cream cheese and butter are at room temperature before mixing. This allows for easier blending and prevents lumps. Start by beating the cream cheese and butter together until they reach a creamy consistency before adding the powdered sugar. Gradually incorporating the sugar helps avoid a cloud of powder and contributes to a smooth finish. I recommend using a sift for the powdered sugar for an even fluffier frosting.

Adding pureed strawberries not only gives the frosting a lovely pink hue but also intensifies the strawberry flavor. If you want a more pronounced strawberry taste, consider reducing some fresh strawberries in a saucepan until thickened and then pureeing them. Just remember to allow any pureed strawberries to cool before mixing them into the frosting—this helps maintain the frosting’s structure and prevents unwanted melting.

Ingredients

Ingredients for Double Chocolate Strawberry Cupcakes

For the Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup diced fresh strawberries

For the Frosting

1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup pureed strawberries

Make sure to use fresh strawberries for the best flavor in your cupcakes!

Instructions

Instructions to Make Double Chocolate Strawberry Cupcakes

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk together until well incorporated.

Add Wet Ingredients

Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined.

Fold in Strawberries

Gently fold in the diced strawberries, being careful not to overmix.

Bake the Cupcakes

Divide the batter evenly among the prepared muffin cups. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Frosting

While the cupcakes cool, beat together the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla and mix until smooth. Stir in the pureed strawberries.

Frost and Serve

Once the cupcakes are completely cooled, frost them generously with the strawberry cream cheese frosting. Enjoy!

Store any leftover cupcakes in an airtight container in the refrigerator.

Pro Tips

For an extra touch, garnish with a whole strawberry on top of each frosted cupcake before serving.

Storage and Make-Ahead Tips

These Double Chocolate Strawberry Cupcakes are best enjoyed on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to two days. If you prefer them to stay fresher longer, refrigerate them for up to a week, though the texture of the frosting might change slightly. To maintain the cupcakes' moisture, I recommend placing a piece of bread in the container—this will help absorb moisture without drying out the cupcakes.

If you're planning ahead for a special occasion, you can prepare the cupcakes in advance and freeze them. Allow the un-frosted cupcakes to cool completely, then freeze them in a single layer on a baking sheet for a couple of hours. Once frozen, transfer them to a freezer bag, and they can be stored for up to three months. Frost them after thawing for a freshly made taste.

Creative Variations

While the classic strawberry frosting is delightful, feel free to experiment with different flavors! A whipped chocolate ganache made from heavy cream and chocolate can provide a rich alternative. Just heat the cream, pour it over chopped chocolate, let it sit until melted, and then whip until fluffy. This decadent frosting pairs wonderfully with the moist chocolate cake and can impress even the toughest chocolate aficionados.

You can also switch up the filling by adding other fruit like raspberries or even crushed blueberries in place of strawberries. The tartness of raspberries, for instance, will add a delightful zing and balance flawlessly with the rich chocolate. As for the cupcake base, consider swirling in some peanut butter or Nutella to create marbled cupcakes for an added layer of flavor.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries; just make sure to thaw and drain them properly to avoid excess moisture.

→ How do I store leftovers?

Store leftover cupcakes in an airtight container in the fridge for up to 3 days.

→ Can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ What type of cocoa powder should I use?

Use high-quality unsweetened cocoa powder for the best flavor in your cupcakes.