The moist dark chocolate cake and fresh strawberry buttercream in this cupcake recipe is such a winning combination, you'll want to eat a hundred of these. Plus, how pretty is the naturally dyed pink frosting? Bake a batch for a baby shower, Valentine's Day or a regular old Monday.
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Make the Cupcakes
Things You\’ll Need
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1 cup sugar
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1 cup flour
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⅓ cup cocoa powder
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¾ teaspoon baking powder
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¾ teaspoon baking soda
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¾ teaspoon salt
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1 teaspoon instant espresso powder
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2 eggs
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½ cup milk
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¼ cup melted butter
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1 teaspoon vanilla
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½ cup boiling water
Step 1
Preheat oven to 350 degrees Fahrenhiet.
Step 2
Line a cupcake tin with baking cups.
Step 3
Combine sugar, flour, cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl.
Step 4
Beat in eggs one at a time. Add melted butter, milk and vanilla and stir until batter is smooth. Fold in boiling water. The batter will be thin.
Step 5
Fill cupcake tins ¾ full. Bake 17 to 22 minutes or until inserted toothpick comes out clean. Let cool completely before frosting.
Frost the Cupcakes
Things You\’ll Need
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1 cup butter
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3 cups powdered sugar
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Pinch of salt
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1 teaspoon vanilla
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3 Tablespoons strawberry puree
Step 1
While the cupcakes cool, prepare the frosting. In the bowl or a stand mixer, blend cream, butter and sugar.
Step 2
Add vanilla, salt and strawberry puree and mix until smooth. Keep the frosting refrigerated until the cupcakes are cool.
Step 3
Frost cupcakes. Serve and enjoy!
Tip
Garnish your cupcakes with chocolate cookie crumbles, sprinkles, shavings or chips!
