LeMoine Family Kitchen

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Chocolate Cupcakes with Strawberry Buttercream

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chocolate cupcake

You may have guessed that I was put in charge of desserts for this past weekend between this recipe and my Cheesecake Topped with Fresh Nectarine post yesterday. If you follow LFK on Facebook {and you totally should}, then you also know my weakness lately is the cupcake! This one here, YUM! Chocolate and strawberries just go together perfectly! With a chocolate dipped strawberry in mind, I thought why not make a Chocolate Cupcake with Strawberry Buttercream! A wonderfully moist chocolate cupcake and that creamy sweet strawberry buttercream… perfect combination of flavors and just beautiful!!!

I remember the first time I attempted to make a strawberry buttercream it was a total fail! The reason you ask…. I used fresh strawberries, no good! It came out to watery because of all the juice that came out of the strawberries. Solution? Freeze dried  strawberries and just a bit of strawberry jam… all the flavor without all the liquid. The result is not only delicious but just gorgeous as well!

The chocolate cake recipe I use here is the same I used for my Chocolate Cake with Peanut Butter Buttercream I shared a while back… why mess with a good thing especially since it took me many attempts to get a chocolate cake that I was really really happy with!

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Chocolate Cupcakes with Strawberry Buttercream

Chocolate Cupcakes with Strawberry Buttercream

Ingredients

  • For the Cake:
  • 1 cup sugar
  • 1 1/2 sticks unsalted butter, room temp
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups 2% or whole milk
  • 1 shot espresso
  • 6 oz vanilla yogurt
  • 2 1/2 cups flour
  • 3/4 cups cocoa powder
  • 1 tsp baking soa
  • 2 tsp baking powder
  • 1/4 tsp salt
  • For the Strawberry Buttercream:
  • 2 1/2 sticks unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 1/2 oz freeze dried strawberries
  • 3 Tbsp strawberry jam
  • 1/2 cup heavy whipping cream

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, using a hand mixer, cream together the sugar and butter. Once combined add in the eggs and vanilla and mix until smooth, light and a little fluffy, approx 3-4 minutes.
  3. Mix together the milk, yogurt and espresso in a measuring cup.
  4. In a small bowl mix together the flour, cocoa powder, baking powder, baking soda and salt.
  5. Alternating between the dry ingredients and milk mixture, adding a little at a time to the creamed butter, sugar and eggs. Each time you add the dry and wet, mix until combined.
  6. Once all the ingredients are added, using a rubber spoon make sure everything is incorporated.
  7. Prepare a cupcake pan with liners. Spray the liners with a non stick spray. Fill the liners about 3/4 of the way up.
  8. Bake for approx 16-18 minutes or just until a toothpick tester comes out clean. Allow to cool.
  9. For the buttercream, add the butter and powdered sugar to a bowl. Using a hand mixer, mix until well combined.
  10. Add in the freeze dried strawberries, strawberry jam and whipping cream. Continue to mix for several minutes, until the buttercream is smooth and a bit fluffy.
  11. Once the cupcakes are completely cooled go ahead and frost. I finished these cupcakes with some pearlized white sprinkles.
https://www.lemoinefamilykitchen.com/2014/09/chocolate-cupcakes-strawberry-buttercream/

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