Chocolate Strawberry Cupcakes

These chocolate strawberry cupcakes are moist, tender, gluten free and loaded with rich and decadent chocolate flavor. They are topped with a creamy, dairy free strawberry buttercream that's made from freeze-dried strawberries then topped with a chocolate-covered strawberry.

Is there anything more delicious than chocolate and strawberries? I don't think so! I always get rave reviews on my gluten-free chocolate strawberry cake and decided to recreate the same flavor combination with these cupcakes. These sweet treats give a new meaning to two desserts in one and make a perfect Valentines Day Dessert.

These gluten and dairy-free cupcakes are rich and chocolaty with a sweet strawberry flavor, thanks to the crushed Great Value Freeze Dried Strawberry Fruit Crisps I use in the buttercream frosting. I also top them with chocolate-covered strawberries to complete the look and flavor profile. One bite, and all your guests will fall in love.

Why You'll Love This Chocolate Strawberry Cupcakes Recipe

• It uses simple ingredients you can find in your kitchen, at the grocery store, or online.
• It's an easy recipe that takes very little effort.
• The cupcakes are extra chocolaty and rich in addition to the strawberry buttercream being so decadent.
• Chocolate and strawberries are a classic pairing almost everyone loves.
• It makes a great weeknight dessert, afternoon snack, or addition to any party.

Chocolate Strawberry Cupcakes Video

Ingredients

These cupcakes might look fancy, however, the ingredients could not be easier! They're simple, basic baking ingredients you can find anywhere. Even the gluten-free flour is readily available almost everywhere.

Cupcake Base

• Sugar
• Apple cider vinegar
• Singing Dog Vanilla vanilla extract
• Brown sugar
• Eggs
• Vegetable oil
• Boiling water
• Baking powder
• OliveNation 22/24 Fat Dutched cocoa powder
• Bob's Red Mill 1:1 gluten-free flour
• Baking soda
• Salt

Strawberry Buttercream

• Country Crock Avocado Oil plant-based butter
• Great Value Freeze Dried Strawberry Fruit Crisps
• Powdered sugar
• Singing Dog Vanilla vanilla extract
• Salt
• Dairy-free heavy cream

For the Chocolate-Covered Strawberries

• Nestle's allergen-friendly, dairy-free chocolate chips
• coconut oil
• Fresh strawberries

See the recipe card at the end of the post for exact quantities.

Equipment

• Measuring cups
• Measuring spoons
• Mixing bowls
• Food processor
• Stand mixer
• 24-count muffin tin
• Cupcake liners
• Fine mesh sieve
• Piping bag with a star tip
• Wire cooling rack
• Toothpicks

Chocolate Strawberry Cupcakes Variations and Substitutions

• You can use traditional flour, butter, and cream if you have no dietary restrictions.
• Next, I prefer Dutched cocoa powder, but you can use whatever cocoa powder you prefer.
• Also think about adding chopped freeze-dried strawberries to the cupcake batter for even more strawberry flavor.
• Add a bit of instant coffee or strong brewed coffee for even deeper chocolate flavor.

If you love fun variations on chocolate cupcakes like this one, then try my gluten-free red velvet oreo cupcakes.

How to Make Chocolate Strawberry Cupcakes

Making these cupcakes only requires a basic knowledge of the kitchen. Just follow the directions, and you'll end up with moist, tender, and super-rich chocolate strawberry cupcakes that will have everyone coming back for more.

The Cupcake Base

1: Preheat the oven to 350 degrees and add cupcake liners to a 24-count muffin tin.

2: Then, whisk the baking powder, cocoa powder, flour, baking soda, and salt in a stand mixer.

3: Next, add the oil and the eggs and mix on medium speed until completely incorporated.

4: Then, add the sugar, vanilla, and boiling water and mix on medium-high for 3 to 4 minutes until completely combined.

5: Divide the batter evenly between the cupcake liners and bake for 14 to 18 minutes until a toothpick inserted into the center comes out clean.

6: Finally, transfer the cupcakes to a wire cooling rack and cool completely before frosting.

The Frosting

7: Blend the freeze dried strawberries in a food processor until powdery. Then, sift through a fine mesh sieve to remove any remaining thick pieces.

8: Beat the butter on high for 2 minutes in a stand mixer until creamy. Then, add the powdered strawberries, vanilla extract, salt, half the powdered sugar, and half the heavy cream.

9: Mix for 1 minute until fully combined, then add the remaining powdered sugar and heavy cream and mix on high for 2 to 4 minutes until creamy. Adjust as necessary with more heavy cream to reach your desired frosting consistency.

10: Using a piping bag with a star tip, frost the tops of the cupcakes.

11: Wash and pat the strawberries dry.

12: Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring after each interval, until melted and smooth.

13: Place a toothpick into the top of each strawberry.

14: Dip the strawberries in the melted chocolate and place them on a baking sheet lined with parchment paper.

15: Chill the strawberries for 15 minutes to harden the coating. Next, drizzle the chilled strawberries with any remaining chocolate and chill again for another 10 minutes.

16: Top the cupcakes with the chocolate-covered strawberries.

Top Tips

If you want to make these chocolate cupcakes dairy free like I did, I certainly recommend using Country Crock avocado oil, plant-based butter, and Nestle's allergen-friendly, dairy-free chocolate chips. These are high-quality products, and I've had the best results with them.

To pipe the strawberry buttercream frosting I used a Wilton 1M piping tip.

Storage

As I have noted, you can store these cupcakes at room temperature for a few days. If you need them to last longer, you can put them in refrigerator to make them last longer in a similar fashion. I don't recommend refrigerating them unless absolutely necessary, as it can dry them out a bit.

Room Temperature: Store covered for up to 3 days.

Refrigerator: Store in an air-tight container for up to 4 days.

What to Serve with Chocolate Strawberry Cupcakes

These cupcakes are delicious with a cup of coffee or tea or a glass of plant-based milk. They can also be served alongside your other favorite sweet treats in addition to being part of a larger dessert table for special occasions.

• Gluten-Free Italian Rainbow Cookies
• Rice and Peanut Butter Bars
• Caramel Crunch Cake with Apples

Tips

• Bring the eggs to room temperature before mixing them into the batter for the best rise and texture.
• A stand mixer makes this recipe so much easier.
• I recommend Bob's Red Mill 1:1 gluten-free flour. I find it gives the best texture to these cupcakes.
• Always make sure your water is at a rolling boil before adding it to the cupcake batter ingredients.
• Your strawberries should be completely dry to ensure your chocolate coating adheres to them.
• Measuring your flour by weight will guarantee that you do not end up with dry cupcakes.

FAQ

More Cupcake Recipes

If you love decadent, delicious cupcakes like these, then try my other tasty cupcake recipes!

• Dairy-Free Vanilla Cupcakes
• Dairy-Free Margarita Cupcakes
• Dairy-Free Cupcakes with Hazelnut Buttercream

Related