Strawberry chocolate cupcakes are a delightful treat—easy to make and sure to bring joy. The rich chocolate cupcake paired with a creamy chocolate filling and a fresh strawberry on top makes for a perfect bite every time.
I’m always on the lookout for standout cupcake recipes, and these strawberry chocolate cupcakes are one I keep coming back to. They’re simple to prepare, full of chocolate flavor, and finished with a smooth chocolate filling and a bright strawberry on top. Cupcakes are wonderfully versatile—you can adapt the batter with add-ins and vary the fillings to suit any occasion.
For me, cooking is an act of love. Preparing these cupcakes for family or friends makes moments special. They’re one of my sister’s favorites, so I make them for her birthday every year. The combination of moist chocolate cake, creamy filling, and fresh strawberry never fails to bring a smile.
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Chocolate Covered Strawberry Brownies – a rich, decadent dessert that pairs chocolate and strawberries beautifully.
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Chocolate Orange Cake – a moist, flavorful cake that combines bright citrus with deep chocolate notes.
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The BEST Chocolate Cake – soft, rich, and creamy—ideal for chocolate lovers.
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Strawberry Donuts – quick, easy, and soft treats made with simple pantry ingredients.
- Cupcake Ingredients:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- Filling and Topping:
- 1 cup melted butter
- 4 1/2 cups powdered sugar
- 4 tablespoons cocoa powder
- 5 tablespoons sweet cream
- Pinch of kosher salt
- 1 tablespoon vanilla extract
- 12 medium strawberries (whole, for filling)
- 6 strawberries, halved (for topping)
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.
- In a separate bowl, mix the egg, oil, milk, and vanilla until combined.
- Combine the wet and dry ingredients, stirring until smooth.
- Fill cupcake liners about three-quarters full with batter.
- Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Beat the melted butter, powdered sugar, cocoa, sweet cream, salt, and vanilla together for 7–8 minutes until creamy and smooth. Add more powdered sugar to thicken the filling if desired.
- When cupcakes are cool, hollow out a small core from each cupcake and place one whole strawberry inside.
- Pipe or spoon the chocolate filling over the strawberry, then top each cupcake with a halved strawberry.
