Super moist chocolate cupcakes topped with creamy chocolate whipped cream frosting and fresh juicy strawberries! These ultimate chocolate strawberry cupcakes are incredibly easy to make, perfect dessert option for any party!
When I make these chocolate strawberry cupcakes, it remind me of Valentine’s Day dessert! Beautiful vibrant red strawberries with moist and airy chocolate cake filled in a pretty pink liner, perfect Valentine’s dessert idea!
Well, Valentine’s day is still a far bit to go, regardless whether you are celebrating this special day or not this delicious cupcake with the best combination is the type of dessert that you don’t want to miss out! What’s make better pair than chocolate and strawberry? If you are a chocolate lover, you will dive deep into this indulgence piece of sweet!
This recipe make 18 cupcakes so please share some love with your friends and family when you make them!
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WHAT INGREDIENTS DO YOU NEED TO MAKE CHOCOLATE STRAWBERRY CUPCAKES
For chocolate cupcake
- Self-raising flour
- Cocoa powder
- Dark brown sugar
- Salt
- Baking soda
- Milk
- Eggs
- Vegetable oil
- Hot coffee
For chocolate whipped cream frosting
- Heavy whipped cream
- Icing sugar
- Cocoa powder
- Gelatin + water
For Topping
- Fresh strawberries
HOW TO MAKE CHOCOLATE STRAWBERRY CUPCAKES
To make chocolate cupcake
In a large bowl, add self-raising flour, cocoa powder, dark brown sugar and salt. Whisk to combine.
In a separate bowl, add milk, eggs, vegetable oil. Whisk to combine. Add hot coffee and stir to combine.
Add dry mixture into the wet mixture and stir to combine.
Spoon cake batter into the muffin tray with liner. Fill half a cup only not more or less.
Bake in the preheated oven at 180°C for 20 minutes or until toothpick inserted and come out clean. Transfer to a cooling rack to cool down completely.
To make chocolate whipped cream frosting
In a small bowl, add gelatin and water, stir well and heat in the microwave for 10 seconds. Remove and stir well, place the gelatin mixture back into the microwave and heat for another 10 seconds. Stir until mixture is dissolved. Repeat another 10 seconds if required. Set aside to cool while preparing the whipped cream.
In a large mixing bowl, add chilled heavy cream, icing sugar and cocoa powder, beat using a hand mixer on low speed until you achieve soft peak. Add warm gelatin into the cream mixture and beat on high speed for about 5 minutes until you get stiff peak.
Cover with plastic wrap and store in the refrigerator for 30 minutes for the cream to set. Adding gelatin into whipped cream helps to stabilise the frosting. This step is optional. Transfer the whipped cream into a piping bag and pipe the cupcakes according to the pattern that you like. Top with fresh halved strawberries.
HOW TO STORE LEFTOVER CUPCAKES
Leftover whipped cream frosting cupcakes can be store in an airtight container in the refrigerator for up to 2 days. Unlike buttercream frosting, whipped cream frosting cake cannot be leave out at room temperature as we are using heavy cream instead of butter that required to be refrigerate all the times. Unfrosted cupcakes can be store at the freezer in a sealer bag for up to 3 months.
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RECIPE
Super moist chocolate cupcakes topped with creamy chocolate whipped cream frosting and fresh juicy strawberries! These ultimate chocolate strawberry cupcakes are incredibly easy to make, perfect dessert option for any party!
 chocolate strawberry cupcakes | ||
|---|---|---|
| Prep time: 35 minutes | cooking time: 20 minutes TOTAL TIME: 3 HOUR 25 MINUTES | serve: 18 |
INGREDIENTS: Chocolate cupcake batter Dry Ingredients – 1 1/2 cup, 180g self-raising flour – 1/4 cup, 20g cocoa powder – 1 cup, 200g dark brown sugar – 1/4 tsp salt Wet Ingredients – 3/4 cup, 180ml milk – 2 large eggs – 1/3, 80ml cup vegetable oil – 1/4 cup , 60ml hot coffee | Chocolate whipped cream frosting – 600ml, chilled heavy cream – 1/2 cup, 100g icing sugar – 1/4 cup, 20g cocoa powder – 1tbsp gelatin + 6 tbsp water | Topping – 250g , 9 fresh strawberries, halved |
INSTRUCTIONS
| To make chocolate cupcake – Preheat oven to 180°C, place muffin liners on a muffin tray. – In a large bowl, add the dry ingredients and mix well. – In a separate bowl, add milk, eggs, vegetable oil. Whisk to combine. Add hot coffee and stir to combine. – Add dry mixture into the wet mixture and stir to combine. – Spoon cake batter into the muffin tray with liner. Fill half a cup only not more or less. – Bake in the preheated oven at 180°C for 20 minutes or until toothpick inserted and come out clean. Transfer to a cooling rack to cool down completely. To make chocolate whipped cream frosting – In a small bowl, add gelatin and water, stir well and heat in the microwave for 10 seconds. Remove and stir well, place the gelatin mixture back into the microwave and heat for another 10 seconds. Stir until mixture is dissolved. Repeat another 10 seconds if required. Set aside to cool while preparing the whipped cream. – In a large mixing bowl, add chilled heavy cream, icing sugar and cocoa powder, beat using a hand mixer on low speed until you achieve soft peak. Add warm gelatin into the cream mixture and beat on high speed for about 5 minutes until you get stiff peak. – Cover with plastic wrap and store in the refrigerator for 30 minutes for the cream to set. Adding gelatin into whipped cream helps to stabilise the frosting. This step is optional. Transfer the whipped cream into a piping bag and pipe the cupcakes according to the pattern that you like. – Top with fresh halved strawberries. |
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