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Chocolate Cupcakes with Strawberry Frosting

Adapted from The Cupcake Project
Prep Time 20 mins
Cook Time 21 mins


_For the Chocolate Cupcakes_

  • ¼ cup butter ½ stick, room temperature
  • 1 cup granulated sugar
  • 2 oz semi-sweet baking chocolate
  • 2 large eggs
  • 2 egg yolks
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup full-fat sour cream
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup cocoa powder
  • ½ cup room temperature water
  • 1 teaspoon instant coffee or espresso powder optional

_For the strawberry frosting_

  • 8 oz strawberries
  • 2 tablespoons water if needed
  • ½ cup butter 1 stick, room temperature.
  • 3 cups powdered sugar


For the Chocolate Cupcakes

  • Preheat oven to 350 degrees. Line cupcake tin with baking cups, or grease with cooking spray.
  • Melt chocolate in a double boiler over medium heat. Remove and set aside to cool to approximately room temperature.
  • In a large bowl combine butter and sugar. Mix on medium speed until butter is incorporated into sugar and it is the texture of wet sand.
  • Add in melted chocolate and mix thoroughly. Next add eggs and egg yolks. Mix until just combined.
  • Next add vegetable oil, vanilla, and sour cream. Mix thoroughly.
  • In a medium bowl combine dry ingredients- flour, salt, baking powder, and cocoa. Whisk to combine and break up any lumps.
  • Pour about ½ of the dry ingredients into the batter. Mix until just combined.
  • (If using coffee or espresso powder, mix into water)
  • Add ½ of the water and mix.
  • Repeat until no ingredients remain.
  • Fill cupcake liners until they are about ¾ of the way full.
  • Bake for 19-21 minutes, or until toothpick inserted into the center comes out clean.
  • Remove from cupcake tin to a wire rack to cool.

To make the strawberry frosting

  • Puree strawberries in the blender. If needed, add a few tablespoons of water to assist the puree.
  • Pour puree into a small saucepan and cook on medium heat, stirring constantly, until mixture reduces and is about the texture of polenta/grits (takes about 6-7 minutes).
  • Pour puree through a fine-mesh sieve, pressing on the solids with a spatula, and into a bowl to cool. Puree will be thick.
  • Next, in a medium bowl, cream the butter with hand-mixer on medium, until fluffy. Add powdered sugar, a little at a time, until mixed.
  • Add 5 tablespoons of puree to the mixture. Mix well.
  • Spread or pipe onto cooled cupcakes.