Name: Strawberry Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: PT-487187H56M59S
Ingredients: For the strawberry filling:; 4 oz (115 g) fresh or frozen strawberries; 1 Tbsp granulated sugar; 2 Tbsp water (or 1 Tbsp if strawberries are frozen); ½ Tbsp cornstarch; ½ Tbsp lemon juice; For the chocolate cupcakes:; 1 cup (125 g) all-purpose flour; ¾ cup (150 g) granulated sugar; ½ cup (60 g) unsweetened natural cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp coarse kosher salt; 2 large eggs, at room temperature; ½ cup (120 ml) milk; ½ cup (120 ml) vegetable oil; 2 tsp pure vanilla extract; ¼ cup (60 ml) hot coffee or hot water; For the strawberry whipped cream frosting:; 1 cup (15 g) freeze-dried strawberries, powdered; 1 cup (240 ml) heavy whipping cream, cold; 2 Tbsp granulated sugar

I made moist chocolate cupcakes filled with strawberry sauce and topped with a light strawberry whipped cream frosting. The flavors balance richness and freshness, while the texture is soft and airy.

Strawberry Chocolate Cupcakes

Why I’ll Love This Recipe

I love how the rich chocolate base gets brightened by sweet strawberry filling and topped with fluffy whipped strawberry cream. It feels elegantly indulgent yet light, perfect for celebrations or warm-weather gatherings. The strawberry swirl filling and airy frosting make each bite burst with flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the strawberry filling: fresh or frozen strawberries, sugar, water, cornstarch, lemon juice
for the chocolate cupcakes: flour, sugar, natural cocoa powder (not Dutch‑processed), baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla, hot coffee
for the frosting: freeze‑dried strawberry powder, cold heavy whipping cream, granulated sugar

directions

I start by making the strawberry sauce filling: I cook strawberries with sugar and water, then stir in a cornstarch‑lemon juice slurry to thicken. Once it bubbles and thickens, I mash it smooth and chill it completely.

While that cools, I whip up the cupcakes. I whisk the dry ingredients together, mix the wet ingredients in another bowl, then combine them gently until almost smooth. I pour in hot coffee at the end, stir until just combined, and divide batter into muffin liners up to halfway. I bake at 350 °F (175 °C) for about 18–20 minutes until a toothpick comes out clean. Then I let the cupcakes cool fully before filling.

Once the cupcakes are cooled, I core each one with a small knife or corer, reserving that little top. I fill the center with chilled strawberry sauce without overfilling, then replace the reserved top to seal.

For the frosting, I pulverize freeze‑dried strawberries into powder, and whip cold heavy cream with sugar and the strawberry powder until it thickens—but I’m careful not to overbeat. I pipe or spread the light pink whipped cream on top of each cupcake and optionally top with a chocolate-covered strawberry.

Servings and timing

Yield: About 12 cupcakes
Prep time: ~20–25 minutes for sauce, dough, and frosting prep
Bake time: ~18–20 minutes
Chill and assembly time: ~30–60 minutes (including chilling sauce and filling/frosting setup)
Total time: About 1 hour 20 minutes from start to finish

Variations

I sometimes:

switch to strawberry buttercream or a light strawberry Swiss meringue buttercream instead of whipped cream
garnish with chocolate-covered strawberries, sprinkles, or fresh sliced berries
substitute jam or preserves for the strawberry sauce if I’m short on time
add a drizzle of melted chocolate or a dusting of cocoa powder on top for extra flair

storage/reheating

I store these in an airtight container in the refrigerator for 2–3 days. The whipped cream frosting means they must be chilled. To refresh, I bring them to room temperature for about 30 minutes before eating—they’re best served near room temp. These cupcakes can also be frozen after cooling, then thawed and filled/frosted just before serving to preserve texture.

FAQs

Can I make the strawberry filling ahead of time?

Yes—I usually make the sauce a day in advance and chill it. The flavor deepens and the filling firms, making it easier to handle.

Is the whipped strawberry frosting stable for warm days?

It’s best when well chilled. If it’s too warm, the whipped cream may soften. Making and serving in a cool environment helps hold its shape longer.

Can I swap the frosting for buttercream?

Yes—brown sugar strawberry buttercream or Swiss meringue styles also pair beautifully, though they feel slightly heavier than the whipped cream version.

Do I need hot coffee for the cupcake batter?

Yes—the hot coffee enhances and deepens the chocolate flavor without tasting like coffee itself. It makes the cake even more flavorful.

Can I make these cupcakes ahead or freeze them?

Absolutely—I bake and freeze the cooled cupcakes, then thaw, fill, and frost later. This strategy keeps both cake and frosting fresh.

Conclusion

I adore these Strawberry Chocolate Cupcakes for their balance of rich chocolate and fresh strawberry flavor in every bite. The soft cake, refreshing filling, and light whipped frosting feel elevated yet welcoming. Whether for a party, special occasion, or sweet treat at home, I can’t wait to make them again—maybe with fun garnish or a swirl of chocolate drizzle next time.