Valentine's Day Cupcakes with Chocolate & Strawberry Frosting
Fluffy chocolate cupcakes crowned with luscious strawberry buttercream, finished with sprinkles for full Valentine’s Day flair. Moist, cocoa-rich, and easy to customize with fresh or freeze-dried berries. These are perfect for the holiday—or any day you want a little extra sweetness.
20
cupcakes
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.
Notes
Bake and freeze cupcakes unfrosted for up to two months—just thaw and decorate fresh! Frosting can be made ahead and stored, refrigerated and covered, for up to a week. For best results and the silkiest buttercream, use room temperature butter and sift your powdered sugar if lumpy. Try raspberries or chocolate chunks for tasty variations.
Nutrition
Calories: 270kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 175mg | Potassium: 85mg | Fiber: 1g | Sugar: 31g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1.2mg