Ingredients
Method
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.