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Chocolate Cupcake With Strawberry Filling Recipe

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Chocolate Strawberry Cupcakes Your Cup of Cake
Chocolate Strawberry Cupcakes Your Cup of Cake from www.yourcupofcake.com

Description

This chocolate cupcake with strawberry filling recipe is an amazing and delicious dessert. The sweetness of the cupcakes combined with the tartness of the strawberry filling makes for a unique and tasty treat. Not only do these cupcakes look great, but they are also incredibly easy to make. The chocolate cupcake itself is light and moist, while the strawberry filling provides a burst of flavor. Whether you’re looking for a quick treat to satisfy your sweet tooth or a show-stopping dessert to wow your guests, this recipe is sure to be a hit.

Ingredients

For the cupcakes:

  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Strawberry Filling:
  • 1 1/2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
Alternately add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Divide the batter between the lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a wire rack to cool completely.
To make the strawberry filling, add the diced strawberries and sugar to a medium saucepan and cook over medium heat for 10 minutes. In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the strawberries and continue to cook for 3-4 minutes, stirring constantly, until the mixture has thickened. Allow to cool completely before filling the cupcakes.

Equipment

To make this recipe, you will need the following equipment:

  • 2 12-cup muffin pans
  • Cupcake liners
  • Large bowl
  • Whisk
  • Separate bowl
  • Electric mixer
  • Measuring cups and spoons
  • Medium saucepan
  • Small bowl
  • Spatula
  • Toothpick
  • Wire rack

Notes

For best results, use fresh strawberries for the filling. If using frozen strawberries, be sure to thaw and drain them before using.
For a more intense strawberry flavor, you can add a few drops of strawberry extract to the filling.
You can also substitute the buttermilk with yogurt or sour cream if desired.
The cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

This recipe yields 24 cupcakes. Each cupcake contains approximately 191 calories, 8 grams of fat, 28 grams of carbohydrates, and 4 grams of protein.


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