Fluffy chocolate cake, silky strawberry frosting, and a flurry of sprinkles—valentine’s day cupcakes made with cocoa, buttermilk, fresh or freeze-dried strawberries, and lots of love (well, butter). Sweet, tender, and just slightly pink-cheeked.
These soft, cocoa-rich cupcakes pull double duty: they’re unfussy enough to whip up on a lazy afternoon, but glam enough to pass for fancy thanks to their strawberry-kissed buttercream. There’s something downright giddy about the contrast between the dark, chocolatey base and the tangy-sweet frosting. Not cloying. Definitely not beige. Just bright, plush, and celebratory. Make them for Valentine’s Day, sure, but also… make them because you want frosting under your fingernails and sprinkles on your floor. That seems like reason enough, right?
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Valentine’s Day Cupcakes Recipe
Let’s be honest, cupcakes aren’t exactly rare. But these little guys hit differently. Maybe it’s the swoop of strawberry, or the rich base, or the joyous mess of it all—they just feel special.
- Deep, tender chocolate cake: Thanks to buttermilk and hot coffee, these cupcakes bake up super soft with serious cocoa depth.
- Two strawberry options: Use fresh berries for a jammy swirl or freeze-dried for a punch of pure, fruity power.
- Truly fluffy frosting: With lots of whipped butter and just the right touch of milk, the texture is cloud central.
- Make-ahead friendly: Bake, cool, and freeze the cupcakes until you’re ready to frost (which, let’s be honest, is the fun part).
- Holiday-perfect flair: Add heart sprinkles, fresh strawberry slices, or whatever Valentine’s glitter your soul craves.
- Simple pantry staples: No trips to specialty stores—unless you’re just looking for an excuse to hit the baking aisle.
Ingredient Notes
Let’s talk ingredients for a sec—nothing fancy-fancy, but each plays a role in the whole Valentine-y magic.
- All-purpose flour: Gives structure without making the cake tough. Don’t overmix unless you’re after chocolate bricks.
- Granulated sugar: Just the regular stuff. It balances the cocoa and helps with moistness.
- Unsweetened cocoa powder: Go for natural or Dutch process here. Either works, but Dutch brings a deeper flavor and color.
- Baking soda + salt: Key for lift and balance. Trust the soda—it reacts with the buttermilk to puff things up beautifully.
- Egg + extra yolk: That one yolk adds richness and gives a little extra chew. Don’t skip it.
- Buttermilk: Tangy, creamy, and basically magic with the cocoa. If you don’t have it, a splash of lemon juice in milk works OK.
- Vegetable oil: Keeps the texture beautifully moist. Butter adds flavor, sure, but oil wins the soft-cake award.
- Vanilla extract: Not just a filler. It rounds out both the cake and the frosting.
- Hot coffee: Helps bloom the cocoa and deepen its flavor. If you don’t do caffeine, hot water is totally fine.
- Fresh or frozen strawberries (optional): Simmered into a paste for that natural, sweet-sour jammy vibe.
- Freeze-dried strawberries: Pulverize for that zingy berry hit. Great for intense flavor without watering down the frosting.
- Unsalted butter: Room-temp is key. It should squish slightly when pressed but not melt.
- Powdered sugar: Yes, it’s a mountain. But trust me, the butter balances it all out.
- Milk: Just a bit for blending the frosting to pipe-able perfection.
- Sprinkles or strawberry slices: Optional, but honestly, who skips decorations during cupcake season?
How To Make This Valentine’s Day Cupcakes Recipe
Pull on your comfiest socks, crank up that playlist, and let’s bake something chocolatey and joy-inducing.
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Preheat and prep: First up, set your oven to 325°F. Line two muffin pans with cupcake liners (you’ll need about 20–24). Set those aside while you mix.
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Whisk the dry stuff: In a large bowl, whisk your flour, sugar, cocoa powder, baking soda, and salt. Get everything combined, with no lumps hiding at the bottom. Cocoa can be sneaky.
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Mix the wet ingredients: In a smaller bowl, whisk together the egg, extra yolk, buttermilk, oil, and lovely splash of vanilla. No need for a mixer—just whisk until it’s smooth.
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Combine the wet and dry: Pour the wet mix into the dry and stir gently, just until combined. Then slowly stir in the hot coffee. This will make the batter very thin—don’t panic! That’s actually ideal.
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Pour and bake: Divide the mixture between your prepared liners, filling about two-thirds of the way up. Bake for 18 to 24 minutes. You’ll know they’re done when they puff up and the tops spring back when lightly pressed.
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Cool completely: Let the cupcakes cool in the pans for 5 minutes, then move them to a rack to cool all the way. Frosting on a warm cupcake equals slippery sadness. Ask me how I know.
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Make the frosting (two ways): If you’re using actual strawberries, simmer them gently with water until thickened to a spoonable paste. Cool completely before adding. If you’re using freeze-dried berries, blitz them to powder in a food processor.
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Whip it up: Beat the softened butter in a big bowl until creamy and pale. Slowly add powdered sugar and beat until fluffy. Then add vanilla, silky berries (paste or powder), a pinch of salt, and milk if needed to smooth it out.
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Frost and decorate: Once your cupcakes are cool, go wild with the frosting. Pipe swirls, spread with a spoon, or dunk the tops like a donut. Finish with sprinkles, sliced berries, or both if you’re feeling extra.
Storage Options
Homemade cupcakes don’t last forever… but they hold up nicely if you stash them right. Here’s the short scoop on storage, just in case you have leftovers (or are trying to plan ahead without full-on chaos).
Frosted cupcakes will keep at room temp in an airtight container for about 2 days, assuming your kitchen isn’t a steamy sauna. If you need to stretch that, pop them in the fridge. Just let them come to room temp again before eating so the frosting softens up.
Prefer to make cupcakes ahead and frost later? Freeze the unfrosted cupcakes in a well-sealed container or freezer bag for up to 2 months. Let them thaw at room temp, then frost and decorate like it all happened effortlessly that same morning.
Frosting can be made ahead too—store it in the fridge, covered, for up to a week. Let it soften at room temp and re-whip with a little splash of milk to bring it back to life.
Variations and Substitutions
Even though these valentine’s day cupcakes are pretty dreamy as-is, you’ve got room to make them your own. Customize with what’s in your pantry or what vibe you’re going for.
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Swap the cocoa for dark chocolate powder: It’ll deepen the flavor even more and give your cupcakes a rich, sultry color. Perfect for broody romantics.
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Use raspberries instead of strawberries: A great way to add a punchier tartness to your frosting. Frozen raspberries work fine, just strain the seeds if you’re fancy.
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Add chopped chocolate chunks: Fold them into the batter for melty bursts in every bite. Semi-sweet or milk chocolate both work, depending on your sweet tooth.
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Go gluten-free: A good 1:1 gluten-free flour blend will do the trick. Just don’t skip that baking soda and buttermilk combo—it keeps things soft.
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Make mini cupcakes: For more bite-size joy (and less guilt over eating five). Reduce baking time to about 12–14 minutes and check early.
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Go no-dairy if needed: Use almond or oat milk with a bit of lemon juice in place of buttermilk, and sub vegan butter in the frosting.
What to Serve with Valentine’s Day Cupcakes
If cupcakes are taking the spotlight, that doesn’t mean the rest of your menu has to sulk in the corner. A few good pairings can turn this into a full Valentine’s spread (even if it’s a self-love solo night—we support that deeply).
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A bubbly drink always makes cupcakes feel fancier. Champagne is classic, but even a fizzy rosé lemonade or kombucha will make things pop. The sweet-tart frosting leans into those bright bubbles beautifully.
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Want something warm? A cup of good coffee or herbal tea works magic. The richness of the chocolate cake and the lighter berry notes love a little contrast from bitterness or spice—try a chai or a cardamom latte.
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For a cozy dessert duo, serve a small scoop of something creamy on the side. A tiny bowl of ice cream, maybe? Or if you’re feeling bold, a homemade option like these peanut butter & banana ice cream sandwiches wouldn’t be terribly out of place.
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Keep the cocoa vibe rolling by pairing with ultra-chocolate desserts like this chocolate buttermilk cake. If you’re feeding a crowd, let everyone choose their dessert adventure.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely. The chocolate cupcakes themselves can be baked up to two days ahead and stored, covered, at room temp. If you want to go even further in advance, freeze them unfrosted for up to two months. When you’re ready, just thaw, frost, and add your cute decorations. The frosting also holds up well in the fridge—just bring it back to room temp and beat it again until smooth.
What’s the difference between using fresh vs. freeze-dried strawberries?
Fresh or frozen strawberries (cooked into a thick paste) give the frosting a soft pink hue and mellow sweetness. They add moisture and a slightly jammy texture. Freeze-dried berries, on the other hand, bring intense fruity flavor and a wonderfully smooth finish, since you’re just adding powder. Either works, depending on what’s in your kitchen—or your level of berry ambition.
Can I use Dutch-process cocoa instead of natural?
Yes, and honestly, I encourage it. Dutch-process cocoa has a smoother, darker, more chocolate-forward taste, which works beautifully in this recipe. Just make sure your baking soda is fresh, since it will still do the heavy lifting for leavening even with Dutch cocoa, which is less acidic.
How do I get a smooth buttercream without lumps?
Room-temperature butter is your frosting BFF. It should be soft enough to dent, not melt. Beat it well before adding anything else. Then, sift your powdered sugar if it looks clumpy. If lumps still exist at the end (it happens), add a splash of milk and beat again. A stand mixer helps, but a good handheld mixer works too. Patience and scraping the bowl often will reward you with silky swirls.
Valentine's Day Cupcakes with Chocolate & Strawberry Frosting
Ingredients
For the Chocolate Cupcakes
- 1 1/2 cups (180 g) all-purpose flour scooped and leveled
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (60 g) unsweetened cocoa powder natural or Dutch process
- 1 tsp baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 large egg room temperature
- 1 egg yolk room temperature
- 3/4 cup (180 ml) buttermilk room temperature
- 1/3 cup (80 ml) vegetable oil
- 2 tsp vanilla extract
- 2/3 cup (160 ml) hot coffee or hot water
For the Strawberry Frosting
- 1 cup (226 g) unsalted butter room temperature
- 3 1/2 cups (420 g) powdered sugar sifted if clumpy
- 1/4 cup (10 g) freeze-dried strawberries blended to powder, OR
- 1/2 cup (80 g) fresh or frozen strawberries simmered and reduced to a thick paste, cooled (optional)
- 2 tsp vanilla extract
- 1-2 tbsp (15-30 ml) milk as needed, for frosting consistency
- 1/8 tsp (0.125 tsp) salt
For Decorating (optional)
- heart sprinkles or assorted sprinkles
- fresh strawberry slices
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
Instructions
- Preheat oven to 325°F (163°C). Line 20–24 muffin cups with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well blended.
- In a separate bowl, whisk egg, egg yolk, buttermilk, oil, and vanilla until smooth.
- Pour wet ingredients into the dry ingredients and mix gently until almost combined. Gradually add hot coffee, whisking just until batter is smooth (it will be thin).
- Divide batter among prepared cupcake liners, filling each about 2/3 full. Bake 18–24 minutes, or until tops spring back when lightly touched.
- Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely.
- For fresh or frozen strawberries: In a small saucepan, simmer strawberries with a splash of water, stirring, until reduced to a thick paste. Cool completely.
- For freeze-dried strawberries: Pulverize in a food processor until powdery.
- To make the frosting: Beat softened butter until creamy and pale. Add powdered sugar, strawberry paste or powder, vanilla, and salt. Beat until fluffy. Add milk as needed for a smooth, pipeable consistency.
- Frost cooled cupcakes as desired. Decorate with sprinkles and strawberry slices, if using.
