Description
Treat your loved ones to something truly special this Valentine’s Day with these rich and moist chocolate cupcakes topped with creamy strawberry buttercream frosting. These cupcakes are easy to make, full of decadent flavors, and perfect for any Valentine’s celebration. With a chocolate base that’s enhanced with warm coffee and a frosting bursting with fresh strawberry flavor, these cupcakes will make everyone’s heart skip a beat!
Ingredients
Scale
- For the Chocolate Cupcakes:
- ½ cup vegetable oil
- ¾ cup warm coffee (or warm water as a substitute)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 cup freeze-dried strawberries (blended into powder)
- 3 tablespoons milk (add more as needed)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Chocolate Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. Set it aside.
- In a large mixing bowl, whisk together the vegetable oil, warm coffee, egg, and vanilla extract until well combined.
- In a separate medium-sized bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, gently whisking until the batter is smooth and fully combined. Be careful not to overmix.
- Scoop the batter into the cupcake liners, filling each liner about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Strawberry Buttercream Frosting:
- In the bowl of a stand mixer (or using a hand mixer), beat the butter on medium speed until light and fluffy.
- Gradually add the powdered sugar, beating on low speed at first, then increasing the speed to medium-high once the sugar is incorporated.
- Add the freeze-dried strawberry powder, milk, vanilla extract, and salt. Beat on medium-high speed until the frosting is smooth and creamy.
- If the frosting is too thick, add more milk one tablespoon at a time until it reaches your desired consistency.
- Transfer the frosting to a piping bag with your favorite tip and pipe the frosting onto the cooled cupcakes.
Notes
- Coffee in the Batter: The coffee enhances the chocolate flavor but doesn’t leave a coffee taste. Feel free to substitute warm water if you prefer.
- Freeze-Dried Strawberries: These give the frosting a bold strawberry flavor and a natural pink color without artificial dyes.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make Ahead: You can bake the cupcakes a day ahead and frost them the next day for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American