Delectable chocolate cupcakes with strawberry filling, topped with sweet strawberry buttercream frosting, and decorated with mini chocolate bars.
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Even though classic cupcake flavors like vanilla and chocolate are always good, sometimes they can get a little boring. But the best thing about cupcakes, or cakes, is how much you can experiment, customize, and personalize them! You can mix and match flavors, add yummy fillings, top with any kind of frosting imaginable, or decorate with unique and charming cupcake toppers. And today, we’re going to do just that! All of that! These Chocolate Strawberry Cupcakes are going to show you just how easy it can be to make fancy, delectable sweet treats that are guaranteed to satisfy that sweet tooth with exciting flavors!
These cupcakes start with moist chocolate cupcakes, stuffed with yummy strawberry filling, topped with easy strawberry buttercream frosting, and decorated with homemade mini chocolate bars with sprinkles. Talk about satisfying treats! Just about everyone loves chocolate-dipped strawberries but these cupcakes take that flavor duo to a whole new level! Once you take a bite out of one of these decked-out, strawberry-filled cupcakes, you’ll never look at classic cupcakes the same way again!
Cupcake Equipment
For these fancy chocolate strawberry cupcakes, you will need quite a bit of tools and equipment. If you make cupcakes often or bake often in general, then you probably have most of these tools in your kitchen already. However, there are a few extra tools and equipment that I specifically use to make this process way easier, and would highly recommend picking up if you do baking projects like this often.
Equipment for Successful Cupcakes:
- Kitchen Aid kitchen mixer
- Glass mixing bowls
- silicone spatulas
- Blending whisk
- Drying rack
- Dough scoop
- Cupcake pan
- Piping bags
- Piping bag ties
- Jumbo piping tips
- 4 cupcake container
- Gold foil cupcake liners
- Wilton candy melts pot
- Silicone chocolate bar mold
- Cake Spatula
- Saucier Drizzle Spoon
- Apple Corer
Equipment Tips:
- I always choose foil cupcake liners over paper ones because the foil liners are tougher and do not get soggy or tear up from the cupcake batter.
- I specifically prefer using my candy melt pot over all other melting methods for any kind of melting or candy-making projects! Since it keeps the candy at the perfect temperature through the melting process without ever overcooking the chocolate, it makes the entire process much easier and stress-free!
- When making cute homemade cupcake toppings with silicone molds, I like to use 2 or 3 molds at a time to speed up the process.
Ingredients for Totally Homemade Chocolate Strawberry Cupcakes
Again, if you’re already familiar with whipping up batches of cupcakes then you mostly know what to expect when it comes to these chocolate strawberry cupcake ingredients. There might be an ingredient or 2 that you may not have on hand but everything listed is super easy to find at grocery stores or online.
For Chocolate Cupcakes:
- 1 cup all-purpose flour or cake flour
- I prefer to use cake flour instead of all-purpose because it makes the final texture and moisture of the cupcakes turn out way better!
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs – room temperature
- ½ cup buttermilk – room temperature
- 1 tsp vanilla extract
- ⅓ cup vegetable oil or canola oil
Cupcake Filling:
- 1 cup Strawberry cake filling
For Easy Strawberry Buttercream Frosting:
- 1 cup butter – room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 1 ½ cup fresh strawberries – stems removed and sliced
- Here’s my simple guide on How to Keep Strawberries Fresh
For Mini Chocolates with Sprinkles:
- 1 cup Wilton Dark Cocoa Candy Melts Candy
- ¼ tsp Coconut oil
- ½ cup Pink Wilton candy melts
- ½ tsp Coconut oil
- Tutu sweet sprinkles
How to Make Stunning Chocolate Strawberry Cupcakes
Now it’s time for me to break down the magic of the cupcake-making process. I’m going to cover everything with you step by step so just relax and read along while I break this process down for you. Make sure to keep an eye out for any side notes or special instructions I have included for ultimate ease!
Making the Chocolate Cupcakes:
- First, preheat the oven to 350°F and measure out all of your cupcake ingredients.
- Next, line a 12 cup muffin pan with the foil cupcake liners.
- Then, in a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda, sugar, and salt with a blending whisk.
- In a separate medium mixing bowl, use the hand mixer to whisk the eggs, oil, buttermilk, and vanilla extract.
- Then, pour the dry ingredients into half of the wet ingredients at a time, whisking between each addition using the hand mixer.
- Spoon the chocolate cupcake batter using a small (1.58 inch) ice cream or dough scoop into the liners.
- Lastly, bake for 18- 20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a cooling rack before frosting or filling.
Strawberry Buttercream Frosting:
- First, measure out all of the strawberry buttercream ingredients.
- Next, thinly slice and dice the fresh strawberries. You will need 1 ½ cups of sliced strawberries.
- Then, transfer the strawberries to a blender and blend until a thin puree is reached.
- If needed, use a silicone spatula to scrape the sides down in between blending to make sure there are no strawberry chunks left.
- Next, transfer the room temp butter to a large mixing bowl set in a KitchenAid mixer prepared with a whisk attachment and beat the butter until it’s smooth and creamy.
- Add in the powdered sugar and vanilla extract and beat again until completely mixed.
- Then, slowly add the strawberry puree, starting with a ½ cup, mixing again between each addition. Don’t add too much of the puree at one time.
- You don’t want this frosting to turn out too thin or soupy, so only add the pureed strawberries gradually and as needed. You may not use all of the puree.
- If your frosting mixture looks like it may be too thin for piping, mix in a little more powdered sugar until you get the right consistency.
- This strawberry frosting is ready when stiff peaks form on the tip of the whisk.
- Finally, transfer the strawberry frosting to a pastry piping bag prepared with a jumbo piping tip and close off the bag with a piping bag tie.
- You can use any leftover whole strawberries or strawberry slices to decorate the cupcakes if you would like.
How to Make the Mini Chocolates with Sprinkles:
- First, combine the dark cocoa candy melts and ¼ tsp of coconut oil in the candy melt pot. Melt them together on high, stirring regularly with a silicone spatula.
- Then, use a Saucier Drizzle Spoon to carefully spoon the melted chocolate into the candy bar-shaped silicone molds. Scrape off the excess chocolate with a cake spatula. Tap the tray gently on the table a few times to remove any air bubbles.
- Next, place the silicone molds on a small baking sheet and freeze them for 10 minutes or refrigerate for 15 minutes. Be sure that the molds sit absolutely flat while the candy hardens!
- While the candy hardens, rinse and dry the silicone lining for the candy melt pot.
- After the candy has hardened completely, carefully remove the chocolates from the silicone molds. Use a small knife to cut away any extra chocolate from the edges.
- Then, combine the pink candy melts and ½ tsp of coconut oil in the clean candy melt pot. Melt them together on high, stirring regularly.
- After the pink candy has melted, lightly drizzle it on top of the mini chocolate bars with the saucier drizzle spoon.
- I like to bring all of the hardened mini chocolates together into one big rectangle beforehand, to make drizzling easier.
- Immediately apply the Tutu sweet sprinkles while the pink candy drizzle is wet.
- Finally, refrigerate the mini sprinkle chocolate bars for 10 minutes to harden completely.
Cupcake Assembly:
- First, use an apple corer to scoop out the middle of each cupcake. Do not discard the extra cake bits.
- Then, pour a small amount of strawberry cake filling into each cupcake center.
- Re-cover the strawberry filling centers with the extra cake bits from the first step.
- Next, pipe the homemade strawberry frosting onto each of the cupcakes.
- Finally, decorate the chocolate strawberry cupcakes with the homemade mini sprinkle chocolate bars and serve!
More Cupcakes Recipes
Taking These Cupcakes To- Go?
To safely travel with decorated cupcakes, just carefully transfer the cupcakes to these cupcake containers that have individual slots for each cupcake.
- This will keep the cupcakes from crashing into each other and messing up the homemade frosting and chocolate bar toppings.
- This is also a great option if you want to deliver these fun cupcakes to friends or loved ones.
- Or if your little one’s birthday lands on a school day then box these up to send some tasty birthday magic to share with the class.
Safely Storing Homemade Cupcakes, Frosting, and Mini Chocolate Cupcake Toppers
In this recipe, all of the layers are homemade and so you may end up with extra leftovers. No worries, though! Everything can be safely stored for at least a few days. I’m going to go over how to store decorated cupcakes and each of the individual homemade toppings from this recipe so you know exactly what to do. This will also help you immensely if you want to make this recipe over the course of a few days instead of all at one time to make it easier on yourself.
To store decorated cupcakes:
- These cupcakes can be stored in an airtight container, like those to-go cupcake containers, for 4- 5 days at room temperature or…
- Cover and store in the fridge for up to 1 week.
Storing homemade strawberry frosting:
- Transfer the homemade strawberry frosting to an airtight container or a Ziploc bag and mark the date on the outside.
- When using a Ziploc bag, I like to double bag the frosting because it helps save some space in the fridge or freezer.
- Store in the fridge for up to 1 week or…
- Store in the freezer for up to 1 month.
- Thaw frosting in the fridge and whisk it well before using it again.
Leftover strawberry puree storage: (puree leftover from making the frosting)
- Transfer to an airtight container and store in the fridge for up to 5 days.
- Or… pour into ice cube trays and freeze.
- Once frozen solid, transfer the strawberry cubes to an airtight Ziploc bag and store in the freezer for up to 3 months.
- Strawberry puree can be added to smoothies, milkshakes, ice cream, or any other recipe that you want to add that sweet strawberry flavor to.
To store homemade mini chocolate bars with sprinkles:
- Just transfer the mini chocolate bars to an airtight container.
- Store mini chocolates either in the fridge for 2 weeks or in the freezer for up to 3 months.
- If you want to, you can use small cuts of parchment paper or wax paper in between the layers to help keep the chocolates separated and intact.
- Always mark the date on the outside of the container to keep up with freshness.
Cupcake Ideas for Days
This delightful recipe makes 12 fully decorated chocolate strawberry cupcakes. If you need some new cupcake ideas or themes then you have come to the right place! I have plenty for you to check out and try. Here are a few more of my favorite cupcake recipes, frosting and glaze recipes, and homemade cupcake topper recipes:
Other fancy cupcake recipes:
Other easy frostings and glazes:
- Chocolate Ganache
- Chocolate Ganache Frosting
- Easy Bundt Cake Glaze
- Chocolate Glaze for Bundt Cakes
- Marshmallow Meringue Frosting
- Store-bought Buttercream Frosting Hacks
- Vanilla Cake Glaze
More homemade chocolate toppers and decorations:
- Chocolate Hearts and Lips
- Mini Mermaid Chocolate Bars
- Mini Chocolate Bars
- Chocolate seashells
- Chocolate Mermaid Tails
- Star-shaped Chocolates
Chocolate strawberry cupcakes
Delectable chocolate cupcakes with strawberry filling, topped with sweet strawberry buttercream frosting, and decorated with mini chocolate bars.
Equipment
Ingredients
Cupcakes
- 1 cup all-purpose flour or cake flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs room temperature
- ½ cup buttermilk room temperature
- 1 tsp vanilla extract
- ⅓ cup vegetable oil or canola oil
Cupcake filling
- 1 cup Strawberry cake filling
Strawberry Buttercream Frosting
- 1 ½ cup fresh strawberries stems removed and sliced
- 1 cup butter room temperature
- 2 tsp vanilla extract
- 3 ½ cups powdered sugar
Mini chocolates with sprinkles
- 1 cup Wilton Dark Cocoa Candy Melts
- ¼ tsp Coconut oil
- ½ cup Pink Wilton candy melts
- ½ tsp Coconut oil
- Tutu sweet sprinkles
Instructions
Cupcakes
- First, preheat the oven to 350°F and measure out all of your cupcake ingredients.
- Next, line a 12 cup muffin pan with the foil cupcake liners.
- Then, in a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda, sugar, and salt with a blending whisk.
- In a separate medium mixing bowl, use the hand mixer to whisk the eggs, oil, buttermilk, and vanilla extract.
- Then, pour the dry ingredients into half of the wet ingredients at a time, whisking between each addition using the hand mixer.
- Spoon the chocolate cupcake batter using a small (1.58 inch) ice cream or dough scoop into the liners.
- Lastly, bake for 18- 20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a cooling rack before frosting or filling.
Strawberry Buttercream Frosting
- First, measure out all of the strawberry buttercream ingredients.
- Next, thinly slice and dice the fresh strawberries. You will need 1 ½ cups of sliced strawberries.
- Then, transfer the strawberries to a blender and blend until a thin puree is reached.If needed, use a silicone spatula to scrape the sides down in between blending to make sure there are no strawberry chunks left.
- Next, transfer the room temp butter to a large mixing bowl set in a KitchenAid mixer prepared with a whisk attachment and beat the butter until it’s smooth and creamy.
- Add in the powdered sugar and vanilla extract and beat again until completely mixed.
- Then, slowly add the strawberry puree, starting with a ½ cup, mixing again between each addition. Don’t add too much of the puree at one time.You don’t want this frosting to turn out too thin or soupy, so only add the pureed strawberries gradually and as needed. You may not use all of the puree.If your frosting mixture looks like it may be too thin for piping, mix in a little more powdered sugar until you get the right consistency.
- This strawberry frosting is ready when stiff peaks form on the tip of the whisk.
- Finally, transfer the strawberry frosting to a pastry piping bag prepared with a jumbo piping tip and close off the bag with a piping bag tie.You can use any leftover whole strawberries or strawberry slices to decorate the cupcakes if you would like.
Mini chocolates with sprinkles
- First, combine the dark cocoa candy melts and ¼ tsp of coconut oil in the candy melt pot. Melt them together on high, stirring regularly with a silicone spatula.
- Then, use a Saucier Drizzle Spoon to carefully spoon the melted chocolate into the candy bar-shaped silicone molds. Scrape off the excess chocolate with a cake spatula. Tap the tray gently on the table a few times to remove any air bubbles.
- Next, place the silicone molds on a small baking sheet and freeze them for 10 minutes or refrigerate for 15 minutes. Be sure that the molds sit absolutely flat while the candy hardens!While the candy hardens, rinse and dry the silicone lining for the candy melt pot.
- After the candy has hardened completely, carefully remove the chocolates from the silicone molds. Use a small knife to cut away any extra chocolate from the edges.
- Then, combine the pink candy melts and ½ tsp of coconut oil in the clean candy melt pot. Melt them together on high, stirring regularly.
- After the pink candy has melted, lightly drizzle it on top of the mini chocolate bars with the saucier drizzle spoon.I like to bring all of the hardened mini chocolates together into one big rectangle beforehand, to make drizzling easier.
- Immediately apply the Tutu sweet sprinkles while the pink candy drizzle is wet.
- Finally, refrigerate the mini sprinkle chocolate bars for 10 minutes to harden completely.
Cupcake assembly
- First, use an apple corer to scoop out the middle of each cupcake. Do not discard the extra cake bits.
- Then, pour a small amount of strawberry cake filling into each cupcake center.
- Re-cover the strawberry filling centers with the extra cake bits from the first step.
- Next, pipe the homemade strawberry frosting onto each of the cupcakes.
- Finally, decorate the chocolate strawberry cupcakes with the homemade mini sprinkle chocolate bars and serve!
Video
Notes
- The recipe makes enough frosting to decorate 12 cupcakes.
Tried this recipe?Let us know how it was!
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