Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream

Share or Save for Later

This recipe was a huge huge Valentine treat hit with my family. I got so many positive comments and a must make again.

I have made several from your site and have not been disappointed at all.

These are really outstanding.

Rather than cut out the middles, I just poked my large decorator tip into the center and squirted till they puffed up… then went on to the Ganache.

Prep time: 35 minutes

Cook time: 20 minutes

Yields: 12 cupcakes

What do you need to make Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream

Strawberry sauce:

1lb strawberries (fresh or frozen), if frozen let them thaw first

2 tbsp granulated sugar

½ tbsp cornstarch

1 tsp vanilla extract

Chocolate cupcakes:

1 cup all-purpose flour

1  cup granulated sugar

⅓  cup cocoa powder

1 teaspoon baking soda

½ tsp salt

2 large eggs

⅓ cup vegetable oil (or canola oil or melted butter)

½ tbsp vanilla extract

½ cup buttermilk

Strawberry buttercream:

½ lb (2 sticks) unsalted butter, at room temperature

4 cups powdered sugar

⅓ cup strawberry sauce (recipe above)

1 tsp vanilla extract

Pinch of salt

2-3 tbsp heavy cream or milk if needed

How to make Strawberry Filled Chocolate Cupcakes with Strawberry Buttercream

FIRST STEP:

To make the strawberry sauce, place your fresh or thawed strawberries in a food processor and puree until smooth.

Place the strawberry puree in a saucepan over medium heat along with the sugar, cornstarch, and vanilla extract.

Bring to a boil and lower the heat to medium-low. Cook for 5 minutes stirring occasionally or until the mixture has thickened. Allow the mixture to cool down completely.

Preheat oven to 350ºF and line a 12-hole baking pan with cupcake liners.

a)

b)

c)

d)

e)

f)

SECOND STEP:

In a large mixing bowl, mix together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.

In a medium-size bowl, whisk together the wet ingredients: eggs, oil vanilla extract, and buttermilk.

Add the wet ingredients to the dry ingredients and mix well.

You can use an ice cream scoop to portion the batter. Fill each cupcake hole with butter but do not overfill.

a)

b)

c)

THIRD STEP:

Bake in the oven for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool for 10 minutes in the pan and then transfer to a cooling rack to cool completely before filling with the strawberry puree and frosting.

a)

b)

c)

d)

e)

f)

Gently core the center of each cupcake (you can use a piping tip but be careful not to core all the way to the bottom of the cupcake) and fill with the strawberry sauce. 

a)

b)

To make the strawberry buttercream add your room temperature butter to a large mixing bowl and beat until creamy.

a) 

b)

Add 2 cups of powdered sugar and beat until well combined. Add about ¼ cup strawberry sauce, vanilla extract, and salt. Beat for 2 more minutes.

Slowly add the remaining one cup of powdered sugar and beat until smooth and fluffy. If the frosting is too thick add tablespoons of milk until the right consistency.

YUM!

Enjoy!

YUM!

YUM!