Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream

Cupcakes are something I enjoy making and decorating but not so much eating.  When I decided to make these cupcakes I wanted to make them extra tasty so I filled them with a fresh strawberry filling.  I was originally going to use raspberries but strawberries are in season so I went with that instead.  I’m glad I did…..you can’t go wrong with Strawberry Filled Chocolate Cupcakes!

Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream | A Sweet Baker

Since strawberries are just coming into season I can’t wait to get out and pick my own.  Every year I usually pick enough to make jam, bake with some, and then freeze some for the winter months.  Last year I made a Strawberry Balsamic Black Pepper jam and a Strawberry Vanilla jam that everyone in my family loved.   This year I think I might get a bit more creative!

Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream | A Sweet Baker

Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream | A Sweet Baker

This coming weekend would be the perfect time to go berry picking but I’m away all weekend doing a race with my husband!  Hopefully I can get out next week sometime and scoop up some strawberries before they’re all gone!  I love picking berries first thing in the morning when it’s still cool outside and there’s nothing but the birds singing.  I find my own row to pick in and look for the perfect spot with lots of berries!

Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream | A Sweet Baker

What are some of your favorite things you like to make with fresh strawberries?  Let me know and I just might even make it and post it for you!

Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream | A Sweet Baker

Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 cupcakes

Moist and delicious chocolate cupcakes filled with a fresh strawberry filling and then topped off with a perfect Strawberry Buttercream.

Ingredients

    For the Chocolate Cupcakes:
  • 3/4 cup cocoa
  • 3/4 cup hot water
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/4 tsp. salt
  • 1 1/2 cups butter, room temperature
  • 2 1/4 cups sugar
  • 4 eggs, room temperature
  • 1 Tbsp. + 1 tsp. vanilla
  • 1 cup sour cream, room temperature
  • For the Strawberry Filling:
  • 2 cups of fresh strawberries, cleaned, hulled and chopped
  • 1/4 cup sugar
  • 1 Tbsp. corn starch
  • For the Strawberry Buttercream:
  • 3 sticks of butter, room temperature
  • 4 1/2 cups icing sugar (more/less depending on the sweetness you desire)
  • 1/2 cup fresh strawberries, cleaned, hulled and pureed.
  • 1 tsp. vanilla

Instructions

For the cupcakes:
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk together cocoa and hot water until smooth.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
Remove from heat, and pour into a mixing bowl.
With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.
Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each addition.
Divide batter evenly among lined cups, filling each 3/4 full.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
For the Strawberry Filling:
In a small saucepan, combine strawberries, sugar and cornstarch and stir.
While mixture is heating up, use a fork to mash any large pieces of strawberry.
Bring mixture to a boil and allow to thicken.
Remove from heat and cool completely.
For the Strawberry Buttercream:
In a stand mixer with the paddle attachment, cream butter.
Slowly add the icing sugar until desired sweetness.
While mixer is on low, slowly add the pureed strawberries and vanilla until well combined.
Beat on medium-high until light and fluffy.
To assemble the Cupcakes:
Using a small knife, cut a round center out of the middle of the cupcakes.
Spoon Strawberry Filling into the middle hole of each cupcake. Return center core of cupcake.
Frost with Strawberry Buttercream.
Enjoy!
Cupcake recipe from Martha Stewart
Strawberry Buttercream recipe from Cake 'n' Knife
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  1. Chocolate cake + strawberry buttercream is one of my absolute faves! I also love them with angel food cake and whipped cream–not ground-breaking, but sometimes the classics are the best!

  2. Hi Elizabeth, in the cupcake ingredients it has 3/4 Hot Water is that 3/4 cup? Just want to make sure because i want to try these this weekend. Thanks they look delicious.

  3. Pingback: Moist Chocolate Cupcakes with Strawberry Buttercream | strictlydelicious