Cupcakes, Food, Recipes

Dark Chocolate and Strawberry Cupcakes

I get my baking inspiration from a huge range of sources, from a pin I see on Pinterest, to a dessert I try at a restaurant whilst abroad. This week’s inspiration was from a block of Lindt chocolate my mother gave me when I was feeling sick. “Chocolate is very therapeutic” she said (what a wise woman).


The richly dark chocolate contrasted well with the sharp and fruity slivers of freeze dried strawberry. It was delicious and a flavour combo I wanted to convert into cupcake form.


Strawberries are used 3 ways in this recipe, firstly as a fresh strawberry cupcake filling, next as a strawberry buttercream and finally as an eye catching and delicious chocolate-dipped decoration.




I ran out of chocolate dipped strawberries, but fortunately these cupcakes also look beautiful as little pink  roses!


I deliberately reduced the sugar in these cupcakes and increased the liquid ratio (from milk, coffee and oil) and it produced the most darkly rich and moist cupcake I have created to date.


Dark Chocolate and Strawberry Cupcakes

These rich dark chocolate cupcakes are topped with fresh strawberry buttercream and a chocolate dipped strawberry!
5 from 4 votes
Print Pin Rate
Course: Dessert
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 18
Author: Swah


Dark Chocolate Cupcakes

  • 1 cup plain flour
  • 1 cup white sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 tbsp white vinegar
  • 1/2 cup brewed coffee
  • 1/4 cup flavourless vegetable oil
  • 1 tsp vanilla

Fresh Strawberry Filling

  • 1/2 punnet strawberries finely chopped (around 1 cup)
  • Juice of ½ lemon
  • 1 tbsp cornstarch
  • 1 tbsp icing sugar tailor this depending on how sweet your strawberries are

Strawberry Buttercream

  • 120 g butter softened
  • 4-6 cups icing sugar
  • ½ cup milk room temperature
  • 1 tsp strawberry extract


  • Strawberries
  • Dark chocolate for dipping


Fresh Strawberry Filling

  • Finely chop strawberries and place in a small saucepan over medium heat.
  • Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.
  • Remove the mixture from the heat and allow to cool, if it’s still a bit chunky then squash with a potato masher.

Dark Chocolate Cupcakes

  • Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
  • Combine the milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined.
  • With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
  • Fill cupcake liners about ⅔ full with mixture.
  • Place a teaspoon of fresh strawberry filling into the middle of each cupcake.
  • Bake for 25 minutes or until a skewer comes out clean.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Strawberry Buttercream

  • Place the softened butter in a large mixing bowl and beat until smooth.
  • Gradually add in 4 cups of sugar, then the milk and strawberry extract (adding gradually prevents the icing from going grainy).
  • Beat for around 3-5 minutes until smooth and creamy.
  • Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
  • Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.


  • Wash and try the strawberries.
  • Melt the chocolate in a bowl in short bursts in the microwave until smooth.
  • Dip each strawberry into the melted chocolate until well covered, letting excess chocolate drip off into the bowl.
  • Place on a baking paper lined tray to dry.
  • Repeat the process until all strawberries are done, then adorn each cupcake with a strawberry.

If I was to create another cupcake inspired by a chocolate bar, what would you suggest?


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