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Chocolate Strawberry Cupcakes So Good, You’ll Want Seconds
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May 17, 2025
Who’s ready to level up their cupcake game? These Chocolate Strawberry Cupcakes are the ultimate dessert mashup, combining rich chocolate cupcakes with a luscious strawberry filling, a cloud of strawberry buttercream frosting, and adorable mini chocolate bars drizzled with pink candy and sprinkles. Perfect for birthdays, gatherings, or any day you want to treat yourself to something spectacular. I’ll guide you step-by-step with tips, tricks, and a little humor along the way. 🧁🍓🍫 What’s Inside: Cupcakes: Moist chocolate perfection baked with love. Strawberry Buttercream Frosting: Fresh strawberries turned into the fluffiest frosting ever! Mini Sprinkle Chocolate Bars: A fun decorative topper that’s super easy to make. ✨ These cupcakes are as fun to make as they are to eat! Whether you’re a baking newbie or a pro, you’ll love how these come together. Don’t forget to like, subscribe, and hit the bell to stay updated on all my sweet creations. Let’s bake some joy! 🔗 Full Recipe and More Tips: https://www.arinaphotography.com/blog/chocolate-strawberry-cupcakes/ 🥄 EQUIPMENT Kitchen Aid kitchen mixer https://amzn.to/2X5212P Glass mixing bowl https://amzn.to/3spLnHY silicone spatulas https://amzn.to/2ZUb3jK Blending whisk https://amzn.to/2vQdHYB Drying rack https://amzn.to/2ZLLYVx Dough scoop https://amzn.to/2DDJ8K5 Cupcake pan https://amzn.to/2DAiWQm
View Video Transcript
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what if I told you we're making cupcakes so decadent they'll steal the show at any dessert table think rich chocolate
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cupcakes filled with sweet strawberry goodness topped with fluffy strawberry
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buttercream and finished with mini chocolate bars sounds irresistible right
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let's dive in and create these showstopping treats together I start with adorable mini chocolate bars first
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I melt one cup of Wilton dark cocoa Candy Melts with 1/4 teaspoon of coconut
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oil in a candy melt pot next I stir the mixture until it's smooth and velvety
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then I pour the melted chocolate into silicone molds I gently tap the molds on
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the counter to get rid of any air bubbles a little trick for flawless
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chocolates once that's done I pop the molds in the freezer for about 10
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minutes to harden [Music]
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n
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[Music]
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did you know cupcakes started as a way to make baking easier and faster it's
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true back in the 19th century people were looking for quicker ways to whip up
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small cakes they started baking them in individual molds or teacups hence the
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name cupcake genius right these little little cakes cooked evenly and
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way faster than big ones making them an instant hit the name wasn't just about the cups though early recipes
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called for y ingredients measured by the cup one cup of butter 2 cups of sugar 3
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cups of flour and so on it was like a baking cheat sheet you couldn't mess up
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perfect for anyone who's ever been stumped by complicated recipes fast forward to the 20th century
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and cupcake liners made the their debut suddenly cupcakes became prettier and
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easier to handle which just added to their charm by the 21st century they
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were a full-blown phenomenon bakeries TV shows and even Cupcake Wars turned these
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humble treats into edible works of art now cupcakes are the life of the party
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from birthdays to weddings they bring a little Joy wherever they go and with endless flavor for Combos and
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decorations they're the perfect canvas for baking creativity so next time you bite into a
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cupcake remember you're tasting a piece of baking history
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[Music]
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while those set I melt 1/2 cup of pink Wilton Candy Melts with 1/2 teaspoon of
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coconut oil in a clean pot after the chocolates are ready I drizzle the pink
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chocolate over the bars for a Decorative Touch finally I sprinkle the bars with
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tut to Sweet sprinkles to add a pop of color and texture it's such a simple
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touch but it adds so much flare freeze the bars again until the drizzle hardens
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completely here's my tip make extras these little bars are not just for
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decorating they're also the perfect snack while you're working just keep in mind they're
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sensitive to heat so I store any extras in an airtight container in the fridge
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to keep them from melting or losing their shape if you don't have a candy melt pot no
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worries I have another video where I show you how to melt chocolate using alternative methods it's super easy and
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just as effective [Music]
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I hope you're loving the process of making these chocolate strawberry cupcakes as much as I do if you're
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enjoying this recipe don't forget to hit that like button subscribe and tap the
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Bell so you never miss any of my baking Adventures do you have a favorite
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cupcake recipe or a unique dessert idea that you love to make maybe a family
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recipe or a fun twist you've discovered I'd absolutely love for you to share it
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with me in the comments below let's swap ideas and keep the baking inspiration
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flowing here on my channel I combine my love of food photography and baking
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inviting you into my kitchen to share in the joy of creating amazing
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desserts from capturing perfect frosting swirls to sharing sweet irresistible
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recipes I hope you feel inspired to bake something truly wonderful thanks for joining me on this
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chocolate strawbery Adventure let's Frost those cupcakes and indulge in the
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deliciousness [Music]
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n
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[Music]
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all right first things first preheat your oven to 350° F and get your ingredients ready
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I'm a big fan of prepping everything ahead of time time it makes the whole process so much smoother trust me you'll
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thank yourself later in a large bowl I start by adding one cup of allpurpose
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flour this is the foundation for our cupcakes so make sure it's fresh and
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fluffy next I add 1/4 teaspoon of salt Just A Pinch but it's the unsung hero
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that enhances all the other flavors then I measure out and whisk in one 1
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teaspoon of baking powder this gives our cupcakes a nice lift I follow that with
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1/2 teaspoon of baking soda it's the perfect partner to the baking powder for
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achieving that soft Airy texture now it's time for the sweetness
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one cup of granulated sugar goes in it's the magic ingredient that makes
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everything taste like dessert finally I add in 1/2 cup of unsweetened cocoa
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powder here's a tip I whisk everything together with a hand whisk to keep it quick and
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simple but if you're worried about lumps in the cocoa powder you can sift it too
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sifting is a great option to ensure a perfectly smooth batter and trust me
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nobody wants a surprise clump of cocoa in their cupcake now in a separate large
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bowl whisk together the wet ingredients I start by cracking two large eggs into
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the bowl room temperature eggs work best here to ensure a smooth and even batter
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next I pour in 1/2 cup of Buttermilk it's my go-to secret for moist and
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tender cupcakes if you're out of Buttermilk just mix regular milk with a splash of
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vinegar or lemon juice and let it sit for a few minutes instant
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buttermilk then I add one one teaspoon of vanilla extract this brings a warm
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aromatic touch that enhances all the other flavors
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beautifully finally I measure out 1/3 cup of vegetable oil and whisk it in the
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oil keeps the cupcakes moist and gives them a soft light texture I whisk all
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the wet ingredients together thoroughly ensuring everything is beautifully combined this step is crucial for
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creating a smooth smooth and consistent batter by taking a few moments here I
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make sure there are no pockets of unincorporated ingredients set in the stage for perfectly moist and fluffy
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cupcakes
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[Music]
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slowly add the dry ingredients to the wet ingredients a little at a time and
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mix until just combined I like to use my large hand whisk for this step as it
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gives me great control and keeps everything smooth however you can
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absolutely use a hand mixer or a standing mixer if that's your preference
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be gentle here overmixing can make your cupcakes dense the batter should be
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smooth and luscious
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[Music]
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n [Music]
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n [Music]
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grab your muffin pan lined with those beautiful gold foil cupcake liners I
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personally love using these liners because they don't absorb oil like paper ones keeping your cupcake cakes looking
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shiny and elegant plus they make clean up a breeze a win-win in my book I like
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to use a dough scoop to get even portions it's my secret weapon for perfect cupcakes every time fill each
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liner about 2/3 full and pop the tray into the oven
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[Music]
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let me share a few tricks I've learned from baking cupcakes at high altitude
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it's a whole different game up here first I dial back the baking powder by
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about 1/4 teaspoon why too much leavening can make the cupcakes rise too fast and then
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collapse nobody wants that right next next I add an extra tablespoon of flour
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to give the batter some extra stability think of it as a safety net for your
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cupcakes since the dry air at high altitude can suck the moisture right out
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I also mix in an extra tablespoon or two
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of Buttermilk it's my secret weapon for keeping those cupcakes soft and tender
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oh and baking time watch it like a hawk things bake faster up here so I start
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checking a few minutes early to avoid any overbaking
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disasters these little tweaks have saved me from so many oops moments in the
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kitchen [Music]
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bake for 18 to 20 minutes or until a toothpick inserted in the center comes
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out clean be sure to place the baking pan on the middle rack in the middle of
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the oven for even baking once they're done transfer them to a drying rack to
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cool completely and here here's a pro tip don't even think about frosting warm cupcakes the frosting will melt and
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you'll have a gooey mess on your hands while the cupcakes are cooling
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let's shift our Focus to the highlight of this recipe that dreamy strawberry
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buttercream trust me this frosting is so good you might end up taste testing more
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than you planned made with fresh strawberries it's packed with vibrant flavor and natural
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Sweetness in no time we'll whip it into the fluffiest creamiest frosting that's
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going to take these cupcakes to the next level of deliciousness I start by preparing 1 and
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1/2 cups of fresh strawberries first wash the strawberries thoroughly to remove any dirt or residue
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then remove the stems and slice them thinly for easier blending if you're
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like me feel free to to sneak a bite the fresher the better fresh strawberries
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are key here because their vibrant flavor and natural sweetness truly make this frosting shine once sliced transfer
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the strawberries to a blender and blend until completely smooth if you notice any
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stubborn chunks use a silicone spatula
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to scrape down the sides of the blender and give it another whirl once Blended
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set the pure aside for later use it's like buttling up Summer Sunshine to add to your frosting here's a tip if your
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strawberries are particularly juicy you can strain the puree through a fine mesh
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SI for a smoother texture personally I love keeping all the natural strawberry
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goodness intact for maximum flavor if you're in a pinch you can also use
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freeze-dried or frozen strawberries as an alternative for freeze-dried strawberries use about 1/2 cup and blend
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them into a fine powder to mix directly into the frosting for a burst of flavor
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and color for frozen strawberries measure out 1 and 1/2 cups Thor and
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drain them thoroughly and then puree them just like fresh ones just be sure
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to remove any excess liquid to prevent the frosting from getting too thin
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[Music]
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now it's time to work on the buttercream base first I transfer one cup of room
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temperature butter to my large mixing bowl I set up my trusty KitchenAid stand
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mixer with the Whisk attachment if you're using a hand mixer that works
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just as well I start by beating the butter a medium speed until it's smooth and creamy then increase to high for a
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final whip to make it extra fluffy don't forget to scrape the butter from the sides of the bowl with a silicone
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spatula to make sure everything is evenly whipped this step is so satisfying
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because it sets the foundation for a fluffy dreamy
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[Music]
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frosting let's talk tools for a second I'm using a kitchen stand mixer a glass
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mixing bowl silicone spatulas and a blender for this recipe these tools make
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everything smoother and more efficient like having a kitchen dream team but
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honestly don't stress if you don't have the exact same setup a hand mixer or
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even a trusty whisk can get the job done baking is all about improvising enjoying
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the process and maybe getting a little messy along the way because let's face it powdered sugar
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explosions are practically a right of passage
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[Music]
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once the butter is perfectly whipped I start by adding 2 tpoon of vanilla
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extract this step adds a warm aromatic touch to the frosting and helps the
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flavors shine through then then I slowly incorporate 3 and 1/2 cups of powdered
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sugar one cup at a time this gradual process ensures the sugar Blends
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smoothly and prevents clumps giving the frosting a velvety
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texture I slowly start incorporating it mixing well between each addition mix on
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low speed first since right now we just want the ingredients to come together peacefully unless you want your kitchen
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to look like a powdered sugar blizzard been there not [Music]
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fun let's talk storage for this luscious strawberry buttercream Frost
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on the counter it's best to keep the frosting for no more than 1 to 2 hours
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especially if your kitchen is warm for longer storage transfer the frosting to
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an airtight container and place it in the fridge it'll stay fresh for up to a week
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if you're planning ahead you can even freeze it scoop the frosting into a freeze a safe bag or container removing
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as much air as possible before sealing the the bag I like to label it with a sharpie noting
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the date and what's inside trust me this small step is a
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lifesaver when your freezer starts looking like a treasure hunt it'll keep in the freezer for up to 3 months when
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you're ready to use the frosting after
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freezing simply thaw it overnight in the fridge once it's thawed let it come to
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room temperature remember the butter in the frosting needs time to soften for
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the best texture then give it a quick whip with a mixer to bring back its
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creamy fluffy texture it'll be as good as new ready to spread or pipe onto your
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desserts [Music]
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now comes the exciting part incorporating the fresh strawberry puree
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this is where the frosting gets its gorgeous pink Hue and that irresistible Berry flavor I start by adding the
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strawberry puree slowly alternating with the powdered sugar mixing on low speed
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ensures the ingredients blend together smoothly without over mixing or making
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the frosting too runny adding too much puree at once can make the frosting too
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thin you'll want to stop adding puree once the frosting reaches your desired
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flavor and consistency if the frosting starts looking a little too soft simply
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mix in a bit more powdered sugar until till it's back to a pipeable texture
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after all the ingredients are combined I turn my mixer on high for 8 to 10
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minutes the frosting is ready when stiff
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peaks form on the tip of the Whisk it should hold its shape but still be light
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and Airy and let me tell you the smell at this point absolute heaven
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[Music]
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when I mix in the powdered sugar and strawberry puree I take my time and mix
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well between each addition this is so important because it helps the frosting
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turn out smooth and even trust me if you dump all the sugar in at once you're
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asking for trouble clumps lumps and a frustrating mess to
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fix plus taking it slow keeps the mixer from puffing out a cloud of powdered
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sugar been there done that don't recommend by adding it gradually I can
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also keep an eye on the texture and sweetener making sure the frosting is
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just right [Music]
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you know what's cool about strawberries their peak season in the USA is usually
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from April to June but it depends on where you are California grows about 90%
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of the nation's strawberries crazy right Florida is another big player especially
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in the winter and up in Oregon and Washington they're famous for those
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super sweet and juicy summer strawberries here's something fun
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strawberries can taste a little different depending on where they're grown California berries tend to be
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larger and firm with um mild sweetness
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making them great for shipping and snacking Florida strawberries are often
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smaller and have a tart Edge that's perfect for desserts and those summer berries from Oregon and
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Washington they're known for being super sweet and soft almost like nature's candy it's amazing how much the region
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can influence the flavor oh and here's a fun little nugget
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strawberries love well- drained soil and lots of
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sunshine which is why they thrive in those places and get this the average
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American eats around 8 lb of strawberries a year I mean who can blame
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us they're so good
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[Music]
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n [Music]
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if your frosting is too runny Don't Panic start by adding a little more
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powdered sugar about 1/4 cup at a time and mixing until the frosting thickens
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to the desired consistency be careful not to add too much at once as it can
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make the frosting overly sweet on the flip side if the frosting is too thick
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and feels difficult to spread or pipe try adding a teaspoon of milk or heavy
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cream at a time mix thoroughly after each addition until it loosens up to the
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perfect texture here's a pro tip if the frosting becomes too warm and starts to lose its
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shape pop it in the fridge for 10 to 15 minutes to firm up this helps bring
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everything back together without overmixing once the frosting is ready I transfer it to a pastry Piping Bag I
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like to use larger 21-in bags because they give me more room to work with if
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the bag ends up being too long I simply cut off the extra at the end easy fix
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and no hassle after closing the bag make sure it's secure and ready for piping to
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avoid any frosting surprises this step always feels feels like the Calm before the creative
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storm I gently pipe the frosting onto cupcakes swirling it into those iconic
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Peaks and if you're decorating a cake smooth it over the layers for a stunning finish to make these treats even more
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eye-catching I love adding a little garnish you can use leftover whole
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strawberri sliced berries or even a Sprinkle of uh powdered sugar for that
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wow factor it's the little details that make a big difference let me share a
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little personal trick I've picked up over the years for piping buttercream without creating chaos in the kitchen
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first I always hold the Piping Bag at the top with one hand to apply steady
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pressure my other hand stays near the tip guiding the flow frosting for that
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perfect control here's the real game Cher keep one hand at the very end of
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the bag twisting it tightly to maintain tension trust me this little trick is a
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lifesaver nobody wants a butter cream explosion to turn their piping session
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into a frosting Fiasco when you're ready to pipe work in smooth consistent
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motions start from the outside and swirl your way inward lifting slightly at the
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end for those Picture Perfect Peaks if you need to pause release the
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pressure gently to avoid those awkward blobs that scream oops and remember
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practice makes perfect if things get a bit messy just call it a taste testing
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session after all the best part of frosting is sneaking a little extra
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[Music]
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all right let me walk you through how I bring everything together first I place
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a cupcake on a large cutting board to get started I grab my Piping Bag and
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fill it with one cup of strawberry cake filling this step is my favorite there's
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something so satisfying about knowing each cupcake will have a little surprise
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inside
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[Music]
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using an apple corer I carefully scoop out the center of each cupcake don't
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toss those cake bits we'll use them in just a bit to cover up the filling I
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love love how this step not only adds a fun surprise inside but also keeps the
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cupcake perfectly intact
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[Music]
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next I pipe a small amount of strawberry cake filling into each cupcake Center
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making sure to fill them just enough for that burst of flavor in every bite
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[Music]
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once that's done I gently place the reserved cake bits back on top to seal
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in all that sweet goodness ensuring The Filling stays right where it belongs now
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it's time for the frosting [Music]
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I grab my piping bag filled with that dreamy strawberry buttercream to get
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those big beautiful swirls I use a jumbo piping tip here's a personal trick I
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swear by hold the Piping Bag at the very top and twist it tightly to keep the
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frosting from sneaking out the back start piping from the outside of the cupcake and swirl your way in lifting
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slightly at the end to create that perfect Peak to finish I top each
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cupcake with one of those mini chocolate bars we made earlier and just like that
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you have stunning cupcakes that taste even better than they look [Music]
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n
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[Music]
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n [Music]
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[Applause] [Music]
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I'm gifting these cupcakes so I'll be packaging them in my favorite white paper boxes with a clear window these
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boxes have become my go-to after years of baking Adventures they're budget
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friendly super presentable and work perfectly for any holiday or event just
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add a colorful Ribbon or a festive tag and you've got a thoughtful professional
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looking gift that's sure to impress here's why I love them so much
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unlike flimsy plastic or oversized tins these boxes are the perfect size for
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keeping cupcakes safe and secure without taking off too much space plus they let
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the beauty of your decorated cupcakes shine through like a little dessert display case honestly they're so
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versatile I keep a stash on hand year
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round whether it's Christmas birthdays or just a random act of kindness these
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boxes never fail to make my bakes look as special as they taste and there you
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have it friends these chocolate strawberry cupcakes are rich flavorful and
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absolutely stunning a true showstopper for any occasion whether it's a birthday
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a celebration or just a regular Tuesday that needs a little sweetness these
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cupcakes are sure to impress if you give this recipe a try
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I'd love to hear about it in the comments don't forget to like subscribe
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and share your delicious creations and before you go make sure to check out my next video where I'll show
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you how to make chocolate covered strawberries the perfect compliment to
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these cupcakes see you there for more sweet inspiration [Music]
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