These chocolate strawberry cupcakes are rich, fudgy homemade chocolate cupcakes topped with fluffy strawberry Swiss meringue buttercream. Finished with a chocolate-covered strawberry, these cupcakes are a perfect romantic dessert for Valentine’s Day!
These chocolate strawberry cupcakes combine my classic chocolate cupcake recipe with one of my favorite variations of strawberry frosting. Rather than traditional buttercream, I decorate these cupcakes with a light and airy Swiss meringue buttercream speckled with real strawberries. The less-sweet Swiss meringue buttercream complements the fresh strawberries and chocolate without overpowering them.
I first made these as a Valentine’s Day dessert, topped with homemade chocolate-covered strawberries. However, these cupcakes are also perfect for birthdays or any other occasion that calls for an easy but special dessert.
About These Romantic Chocolate Strawberry Cupcakes
- One base, endless cupcakes! These cupcakes use the same base recipe as my chocolate ganache cupcakes and turtle cupcakes. It’s easy and oil-based, so there’s no need to cream the butter and sugar. Meanwhile, espresso powder and brewed coffee enhance the chocolate flavor.
- Soft and moist. Between the oil and sour cream in the batter, the cupcakes stay extra moist for days. You can bake the cupcakes ahead of time to freeze, or refrigerate and then frost before serving.
- Real strawberries. I purée fresh strawberries for the frosting, for an authentic flavor and bright, juicy bits of berry throughout. Of course, you could always frost these chocolate cupcakes with my classic strawberry frosting, which uses crushed freeze-dried strawberries if fresh aren’t available!
Ingredient Notes
My chocolate cupcakes are oil-based, so there’s no butter (we make up for that in the buttercream frosting!). Below is a look at the important ingredients needed to make these chocolate and strawberry cupcakes from scratch. Scroll to the recipe card for the printable recipe with exact amounts.
- Vegetable Oil – Oil is a key ingredient in keeping homemade cupcakes moist and tender. Use a neutral vegetable oil or canola oil that won’t impact the flavor.
- Sour Cream – Another ingredient that keeps the cupcakes soft and flavorful. You can use nonfat Greek yogurt as a substitute.
- All-purpose Flour – Make sure to measure the flour correctly to avoid adding too much. Use a kitchen scale, or, instead of scooping directly from the bag, use a spoon to transfer flour into your measuring cup and then level off the top with a knife.
- Cocoa Powder – Opt for natural, unsweetened cocoa powder, like Hershey’s or Ghirardelli. Learn more about the different types of cocoa powder.
- Espresso Powder – Espresso powder is optional, but it enhances the chocolate flavor in addition to the brewed coffee.
- Baking Powder and Baking Soda – This recipe uses both for light, tall cupcakes. Check the expiration dates on the packages to ensure that the leavening hasn’t expired.
- Brewed Coffee – Coffee enhances the flavor in chocolate cake. Don’t worry, it doesn’t make the cupcakes taste like coffee! If you’re opposed to it, use hot water or milk instead of coffee.
Strawberry Swiss Meringue Buttercream
- Strawberries – These can be fresh or frozen and thawed. Chop and roughly purée the berries like you would for strawberry filling.
- Unsalted butter – I find that salted butter makes the frosting too salty, so I always stick with unsalted.
- Granulated sugar – Unlike traditional American buttercream recipes that call for powdered sugar, Swiss meringue calls for granulated sugar, which you’ll dissolve into the egg whites.
- Egg Whites – It’s easiest to separate the eggs when they’re cold from the fridge. Afterward, the egg whites should be at room temperature.
How to Make Chocolate Strawberry Cupcakes
Though each part is made from scratch, you’ll be surprised at how easy these cupcakes are to make. Just be sure to prepare the cupcakes in advance so they have time to cool. Don’t rush the process of whipping the frosting either. It will be worth it!
- Beat the sugar and liquid ingredients. First, combine the sugar, oil, eggs, and vanilla extract until lighter in color, then beat in the sour cream.
- Combine and add the dry ingredients. Next, in a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet mixture, alternating with the coffee. Beat until all of the ingredients are well combined.
- Bake. Use a cookie scoop to transfer the batter to a lined cupcake pan, filling each liner 2/3 full. Bake the cupcakes at 350ºF for 14 to 16 minutes, until a toothpick comes out clean. The cupcakes will need to cool completely, or the frosting will slide right off.
Frost the Cupcakes
I use this same frosting on my chocolate-covered strawberry cookies and a variation of it with my lemon blackberry cupcakes. Even if you’re new to working with Swiss meringue buttercream, the steps to make this strawberry version are very straightforward.
- Prepare the strawberries. Chop the strawberries into small pieces, then roughly purée them. Leave some smaller chunks of strawberry throughout.
- Create the meringue. Next, combine the egg whites and sugar in the bowl of a double boiler. Stir constantly while the mixture heats, until all the sugar dissolves. Be sure that the heat isn’t too high, as you do not want to cook the egg whites. Once the mixture is completely smooth, transfer it to a mixing bowl.
- Beat the meringue. Whisk the egg whites, first on low for 2 minutes, then on medium for 5 minutes, and finally on high for 5 to 10 minutes. The meringue should become glossy, with peaks similar to whipped cream.
- Add the butter. Now, add the butter, one tablespoon at a time, mixing well after each addition. Scrape down the sides of the bowl and mix for another minute. Then, switch to the paddle attachment and continue beating, allowing the air bubbles to escape. The frosting should be smooth.
- Add the strawberries. Pour the strawberry puree into the frosting and beat until well combined.
- Decorate the cupcakes. Use a large open star tip or open round tip to pipe the frosting onto the cooled chocolate cupcakes. If you need guidance, I have an in-depth tutorial on how to decorate cupcakes for you to refer to. Afterward, top each cupcake with a chocolate-covered strawberry if desired.
Easy Homemade Chocolate-Covered Strawberries
Chocolate strawberries are an optional garnish, but they do give these cupcakes some wow factor, don’t you think? If you’d like to add them to your chocolate strawberry cupcakes, here’s how to make chocolate-covered strawberries at home:
- Wash and dry the strawberries. You’ll need fresh strawberries for this. Be sure to clean and dry the strawberries well before dipping them in the chocolate. If they’re wet, the chocolate won’t adhere properly.
- Melt the chocolate. I recommend chocolate wafers meant for candy making. My favorite is from Ghirardelli. Melt according to the package instructions or follow my tips on how to melt chocolate. You’ll need about 6 ounces for 18 strawberries and 10 ounces for 24 strawberries.
- Dip the strawberries. Hold the green tip of the strawberry. Dip and swirl it in the melted chocolate. Gently tap on the edges of the bowl and wipe the bottom along the edge to remove excess chocolate. Place the dipped berries on parchment paper to dry.
You can decorate the cupcakes right away. If you’re preparing cupcakes in advance, it’s best to leave the strawberry off until it’s time to serve. Chocolate-covered strawberries tend to “sweat” over time, so I don’t like to leave them on top of the cupcakes for too long.
Recipe Tips
- Keep the frosting cool. Due to the buttery texture, Swiss meringue buttercream should not be kept in a warm space, as it will soften and melt. If you live in a hot and humid location, you may want to try traditional American buttercream instead.
- Pulse the strawberries for the frosting. I recommend pulsing the strawberries in a food processor, leaving you about half puree and half small diced pieces of strawberries. It gives you a little bit of texture in the frosting and ensures that you won’t overdo it with the liquid.
- Don’t overbake the cupcakes. Overbaking makes cupcakes dry and crumbly instead of moist. Once a toothpick inserted into the middle of a cupcake comes out clean, remove the them from the oven.
- Allow the cupcakes to cool completely. Since the frosting has a butter based, it does melt easily. The cupcakes must be completely cool before piping the frosting. Otherwise, it will melt right off.
Make-Ahead
You can make the frosting and cupcakes for this recipe ahead of time, though I recommend assembling your chocolate strawberry cupcakes right before serving for best results.
- Cupcakes: The chocolate cupcakes can be baked a day in advance and stored on the counter in an airtight container.
- Frosting: The strawberry Swiss meringue buttercream can also be stored at room temperature for one day or in the fridge. Be sure to bring it to room temperature before using it. You’ll likely want to whip it for a few minutes again, to return it to the light and fluffy texture.
- Garnishes: The chocolate-covered strawberries can also be made 2-3 days in advance and stored covered at room temperature. Even if you frost the cupcakes in advance, I don’t recommend adding the strawberries until serving, as the chocolate usually begins to “sweat” in the fridge.
How to Store
- Refrigerate. The frosted chocolate cupcakes can be refrigerated airtight for up to 3 days. If you live somewhere hot and humid, you will definitely want to keep these in the fridge. Otherwise, you can also keep the unfrosted cupcakes in a cool, dry place at room temperature.
- Freeze. I recommend freezing the chocolate cupcakes before they’re frosted, and after they’ve cooled to room temperature. Store them in a freezer-safe container and freeze for up to 2 months. Thaw the cupcakes at room temperature when you’re ready to add the strawberry frosting and serve.
More Valentine’s Day Desserts
Chocolate Strawberry Cupcakes
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Total Time: 1 hour 14 minutes
- Yield: 24 cupcakes
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Description
These chocolate strawberry cupcakes are the ultimate Valentine’s Day dessert! They’re rich, fudgy homemade chocolate cupcakes topped with strawberry Swiss meringue buttercream. Add a chocolate-covered strawberry to each cupcake for a romantic touch!
Ingredients
For the Cupcakes
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) light sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) natural cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (355 ml) brewed coffee
For the Frosting
- 3/4 cups strawberries, chopped and roughly pureed
- 2 cups (454g) unsalted butter
- 1 cup (190g) granulated sugar
- 5 egg whites
Instructions
- For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- For the frosting: Rinse and chop strawberries into smaller pieces, about the size of a dime. Roughly puree in a food processor to create some juice, but leaving some smaller chunks of strawberries. Set aside.
- Combine the sugar and egg whites in your stainless steel mixer bowl (or any heat proof bowl). Attached your candy thermometer to the side of the bowl.
- Set your bowl over top of a pot with water, just enough to cover the bottom of the pot (about 1 ¼ cup). You do not want the water to boil and touch the bottom of your mixing bowl. Heat the water on medium to medium-low heat.
- Combine the sugar and egg whites and stir (using your greaseproof spatula) constantly until the mixture reaches 140°-160° F. This is the most important part; you do not want to egg whites to cook. When it reaches 140° F, the sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together. The mixture should be completely smooth. Remove from heat.
- Place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the egg whites. Start on low and increase the speed to medium after 2 minutes.
- Beat for another 3-5 minutes on medium speed. At this point, your frosting should have turned white as the egg whites are whipped and the body of the meringue starts to form.
- After 5 minutes, increase the speed to high. You will notice that as you increase the speed, the body of your meringue will also increase. It will start to look glossy as the peaks begin to form. Beat for another few minutes.
- After about 10-12 minutes the bottom of your mixing bowl should be cooled completely. Your SMB should look kind of like whipped cream. Scrape down all sides and bottom of the bowl.
- Turn your mixer down to medium-low. Slowly add your butter, about 1 tablespoon at a time, ensuring it is mixed well after each addition. Once you have added all your butter. Mix for another minute and scrape down the sides of the bowl.
- Switch to the paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 3-5 minutes the frosting should be smooth. If your frosting appears to be curdled, just keep beating.
- Lastly, pour in the strawberry puree and beat for another minute or two until they are well combined in the frosting.
- Pipe onto cooled cupcakes with a large open star tip or open round tip. If serving immediately, place the strawberry on top.
Notes
- Be sure to check all my tips for Swiss Meringue Buttercream and chocolate-covered strawberries before you begin.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 321
- Sugar: 21.4 g
- Sodium: 151.5 mg
- Fat: 21.4 g
- Carbohydrates: 31.4 g
- Fiber: 1 g
- Protein: 3.3 g
- Cholesterol: 65.6 mg
Hi, will the frosting separate? I’m looking for a strawberry swiss meringue buttercream as a macaron filling. Thanks!
Hi Dana, this frosting did not separate for me, but I am not familiar with macaroons, so I cannot say with certainty if this would work well for macarons.
Love the icing and they look so scrummy! I’m definitely going to give it a go.
These cupcakes are beautiful!! I am not generally a cupcake person but these are going on my must try list. These go beyond just a wonderful flavor combination. I love the idea of the rich cake covered with both a chocolate then a strawberry frosting! All the fresh strawberries….and its over the top. Wow.
Thank you! I love the fresh strawberries in the frosting myself!
I made the SMB frosting tonight and it came out pretty decent for my first time. I was even a good girl and read all your tips before I even started the frosting – a rarity for me – however, I didn’t read your how-to post until after I pulled the frosting off the stove and started whipping it and sure enough….I didn’t get ALL the sugar dissolved 🙁 Still taste super yummy albeit a bit crunch. It’s still being slapped on my cupcakes though, lol. Maybe next time it will be perfect 😀 Thanks for the recipe!
OH yeah! That’s so exciting, I am glad you tried it! Next time, try heating it a little longer and make sure to constantly stir it so help dissolve the sugar. I think it can be a little intimidating to make this at first, but after the first or second try, you will appreciate the end results so much more!
I love your recipe
When you say half a cup of butter could you tell me what that would be in ounches please?
Hi Julie! Thank you and thanks for stopping by! A half a cup of butter would be 8oz or two sticks (assuming that your sticks of butter of 4 sticks to a pound). I hope this helps and let me know how they turn out!
I know this is years later, but 1/2 cup butter is 4 oz (one stick). 8 oz equals 1 cup.
Wow the cupcakes look absolutely stunning and sound really tasty too!
Hi! Thank you and thanks for stopping by. I just visited your blog and looking forward to seeing more from you!
I love the frosting, I can see why you’re hooked!
Thanks Agatha! Miss you guys!
These cupcakes look out of this world. Wow. I love chocolate and strawberry! That strawberry buttercream is gorgeous! You can always count on Martha. 🙂 I want one of these right now as my afternoon snack!
Thank you Sally! The more and more I use SMB, the more I love it. It’s such a pretty frosting!