Chocolate strawberry cupcakes with rich chocolate cake, strawberry filling, strawberry mascarpone frosting, and chocolate-covered strawberries.
These chocolate strawberry cupcakes combine moist chocolate cupcakes with fresh strawberry compote and a light strawberry frosting.
The chocolate-covered strawberries on top give these cupcakes a simple bakery-style finish perfect for birthdays or Valentine’s Day.
Why you’ll love this recipe
- Rich chocolate cupcakes with strawberry filling
- Light strawberry mascarpone frosting
- Topped with chocolate-covered strawberries
Key Ingredients
These chocolate strawberry cupcakes are made with chocolate cupcakes, homemade strawberry filling, and strawberry mascarpone frosting.
- Cake flour: Use cake flour for a softer cupcake texture.
- Cocoa powder: Use unsweetened cocoa powder.
- Baking powder and baking soda
- Vanilla extract and Salt
- Butter: Use softened unsalted butter.
- Granulated sugar: Regular white sugar.
- Buttermilk: Full-fat buttermilk preferred.
- Mascarpone: Keep cold before using.
- Heavy cream: Use cold full-fat heavy cream.
- Fresh strawberries: Used for the filling and decoration.
- Chocolate: Melted chocolate for the chocolate-covered strawberries.
- Powdered sugar: Sift before adding to the frosting.
Tips Before You Start
- Use room temperature ingredients: This helps the cupcake batter mix evenly.
- Do not overmix: Mix the batter just until combined after adding the flour.
- Cool the filling: Let the strawberry filling cool completely before using.
- Keep the frosting cold: Use cold mascarpone and heavy cream for a stable frosting.
- Dip cold strawberries: Chill the strawberries before dipping them in melted chocolate.
How to Make Chocolate Strawberry Cupcakes
These cupcakes use my homemade chocolate cupcake recipe as the base.
Beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time, then mix in the vanilla extract.
Incorporate the sifted dry ingredients, alternating with the buttermilk, until just combined.
Divide the batter into cupcake liners and bake at 350°F / 180°C for about 20 minutes.
The filling is made with my homemade strawberry compote recipe.
Cook the strawberries, sugar, and lemon juice in a saucepan until thickened into a strawberry compote, then let cool completely.
The frosting uses my strawberry mascarpone frosting recipe made with real strawberries.
Strain part of the strawberry compote through a fine mesh sieve for a smooth frosting texture.
Whip the mascarpone, heavy cream, powdered sugar, vanilla, and strained strawberry compote until smooth and fluffy.
Fill the center of the cooled cupcakes with the remaining strawberry compote.
Pipe the strawberry mascarpone frosting onto the cupcakes.
Dip the strawberries into melted chocolate, remove the excess chocolate, then place them on top of the cupcakes.
You can also replace the frosting with strawberry buttercream or strawberry ganache frosting.
Storage
Store the chocolate strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.
Recipe Variations
- Chocolate ganache: Add a chocolate ganache drizzle on top.
- Strawberry buttercream: Replace the mascarpone frosting with strawberry buttercream.
- Mini cupcakes: Turn this recipe into mini chocolate strawberry cupcakes.
- White chocolate: Use white chocolate for the chocolate-covered strawberries.
- Chocolate filling: Add a chocolate ganache filling with the strawberry compote.
Try my strawberry filled cupcakes or white chocolate strawberry cupcakes for more strawberry dessert ideas.
Recipe Questions
Can I use frozen strawberries?
Yes, frozen strawberries work well for the compote.
Can I make them ahead?
You can bake the cupcakes one day ahead and frost them later.
How do I store the cupcakes?
Keep them refrigerated because of the mascarpone frosting.
Can I use another frosting?
Yes, strawberry buttercream or strawberry ganache both work well.
More Strawberry Cupcakes
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Chocolate Strawberry Cupcakes
- Total Time: 1 hour
- Yield: 12 cupckaes
Description
Moist chocolate strawberry cupcakes filled with homemade strawberry compote, topped with strawberry mascarpone frosting, and decorated with chocolate-covered strawberries.
Ingredients
Chocolate Cupcakes
- 120 g (1 cup) cake flour
- 50 g (½ cup) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 115 g (½ cup) unsalted butter, softened
- 170 g (¾ cup + 2 tbsp) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 140 ml (½ cup + 1 tbsp) buttermilk
Strawberry Compote
- 400 g (2¾ cups) fresh strawberries
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
Strawberry Mascarpone Frosting
- 250 g (1 cup) mascarpone cheese, cold
- 250 ml (1 cup) heavy whipping cream, cold
- 120 g (½ cup) strawberry puree
- 2 to 3 tablespoon powdered sugar
- 1 tsp vanilla extract
- Pink food coloring, optional
Decoration
- 12 fresh strawberries
- 150 g (1 cup) dark chocolate, melted
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F / 180°C and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and creamy.
- Add the eggs one at a time while mixing, then add the vanilla extract.
- Add the dry ingredients to the batter in three additions, alternating with the buttermilk, and mix on low speed just until combined.
- Divide the chocolate cupcake batter evenly between the cupcake liners, filling them about ⅔ full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for a few minutes in the pan, then transfer them to a wire rack and cool completely.
Strawberry Compote
- Place the strawberries, granulated sugar, and lemon juice into a saucepan over medium heat.
- Cook while stirring occasionally until the strawberries are soft and the mixture thickens into a compote.
- Blend part of the compote until smooth to make the strawberry puree for the frosting.
- Strain the strawberry puree through a fine mesh sieve for a smooth texture.
- Let the strawberry compote and puree cool completely before using.
Strawberry Mascarpone Frosting
- Place the cold mascarpone, heavy cream, powdered sugar, vanilla extract, and 120 g of strawberry puree into a large mixing bowl.
- Beat with an electric mixer on low to medium speed until the frosting is smooth, thick, and fluffy.
- Add a small amount of pink food coloring if desired.
- Transfer the strawberry mascarpone frosting to a piping bag fitted with your favorite piping tip.
Assembly and Chocolate Strawberries
- Use a cupcake corer or small knife to remove the center of each cupcake.
- Fill the cupcakes with the remaining strawberry compote.
- Pipe the strawberry mascarpone frosting onto the cupcakes.
- Melt the dark chocolate until smooth.
- Dip the fresh strawberries into the melted chocolate, letting the excess chocolate drip off.
- Place one chocolate-covered strawberry on top of each cupcake before serving.
Notes
Storage: Store the chocolate strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips:
- Let the strawberry compote cool completely before filling the cupcakes.
- Use cold mascarpone and heavy cream for a stable frosting.
- Do not overmix the chocolate cupcake batter.
- Strain the strawberry puree for a smooth frosting texture.
- Chill the chocolate-covered strawberries before decorating the cupcakes.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Cuisine: American
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