Chocolate Strawberry Valentine Cupcakes

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These chocolate cupcakes with fresh strawberry buttercream are the perfect handheld Valentine’s treat.

Real strawberries go into the frosting, giving it natural color and actual fruit flavor—not artificial pink sweetness.

Why You’ll Love It

  • Makes 18 cupcakes
  • Real strawberry flavor in the frosting
  • Easy to transport and share
  • No slicing required
  • Great for parties, gifts, or classroom treats

Ingredients

For the Chocolate Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup hot coffee
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract

For the Strawberry Buttercream

  • 8 oz fresh strawberries, hulled
  • 1 cup (2 sticks) unsalted butter, softened
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Pink food coloring (optional)

For Decoration

  • Fresh strawberry slices
  • Chocolate drizzle
  • Heart-shaped sprinkles
  • Chocolate-dipped strawberries

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Line 18 cups of standard muffin pans with paper liners.
  3. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  4. Add eggs, buttermilk, oil, and vanilla and mix until combined.
  5. Pour in the hot coffee and stir until smooth.
  6. The batter will be thin—that’s normal.
  7. Fill each liner about 2/3 full using a cookie scoop for even portions.
  8. Bake for 18-22 minutes until a toothpick comes out clean.
  9. Cool in pans for 5 minutes, then transfer to a wire cooling rack.
  10. Cool completely before frosting—about 45 minutes.
  11. While cupcakes cool, make the strawberry puree by blending the fresh strawberries until smooth.
  12. Strain the puree through a fine mesh strainer to remove seeds—you should have about 1/2 cup.
  13. Simmer the strained puree in a small saucepan over medium heat until reduced to 3 tablespoons—about 10 minutes.
  14. This concentrates the flavor and removes excess water that would make the frosting runny.
  15. Let the reduced puree cool completely.
  16. Beat the softened butter with a stand mixer on medium speed for 3 minutes until fluffy.
  17. Add 4 cups of powdered sugar, one cup at a time, mixing on low after each addition.
  18. Add the cooled strawberry puree, vanilla, and salt.
  19. Beat on medium-high for 2-3 minutes until smooth.
  20. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.
  21. Add a drop of pink food coloring if you want a more vibrant color.
  22. Transfer frosting to a piping bag fitted with a large star tip.
  23. Pipe swirls onto each cupcake, starting from the outside and working toward the center.
  24. Top each cupcake with a fresh strawberry slice or other decorations.

Helpful Tips and Substitutions

Don’t skip reducing the strawberry puree—this step is essential for a frosting that holds its shape.

Freeze-dried strawberries can replace fresh ones: grind 1 oz into powder and add directly to the buttercream.

For chocolate-dipped decorations, melt 4 oz chocolate chips with 1 teaspoon coconut oil and dip strawberry halves.

If you don’t have a piping bag, use a zip-top bag with the corner cut off.

Room temperature butter is crucial—if it’s too cold, the frosting will be lumpy.

For a darker chocolate cupcake, use Dutch-process cocoa powder.

Use a cupcake carrier to transport these safely without smashing the frosting.

Serving Ideas

Arrange cupcakes on a tiered stand for a party display.

Pair two cupcakes on a plate with fresh strawberries for a plated dessert.

Package in clear boxes with ribbon for Valentine’s gifts.

Serve alongside a bowl of extra strawberries and chocolate sauce for dipping.

For an adults-only version, add 1 tablespoon of Chambord to the frosting.

Make-Ahead and Storage

Bake the cupcakes up to 2 days ahead and store in an airtight container at room temperature.

The strawberry buttercream keeps in the fridge for up to 5 days.

Bring chilled frosting to room temperature and re-whip for 2 minutes before piping.

Frosted cupcakes keep at room temperature for 1 day if your kitchen is cool (below 70°F).

Refrigerate frosted cupcakes for up to 4 days—bring to room temperature 30 minutes before serving.

Unfrosted cupcakes freeze for up to 3 months in a freezer-safe container.

Don’t freeze frosted cupcakes—the strawberry buttercream doesn’t thaw well.

Add fresh strawberry toppings just before serving to prevent them from getting soft.

Cupcakes That Deliver on Flavor

These cupcakes taste like chocolate-covered strawberries in cake form.

The extra step of reducing the strawberry puree makes all the difference—you get real fruit flavor without a watered-down frosting.

Make them for someone you love, or honestly, just make them for yourself.

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