Go Back
+ servings
a collection of chocolate cupcakes with strawberry buttercream on a cake stand with Frozen princess toppers
5 stars (1 review)

Get the Recipe:

Chocolate Cupcakes With Strawberry Buttercream

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Easy, delicious and full of Frozen fun – these homemade chocolate cupcakes with a smooth strawberry buttercream are the perfect kids' party dessert. With moist frozen strawberries hidden in the centre, and decorated with Anna and Elsa toppers, they're the ideal addition to any Frozen-themed party!

Ingredients
 

Chocolate cupcakes

  • 1 cup butter, organic, room temperature
  • 1/2 cup golden sugar
  • 2 eggs, organic, large, room temperature
  • 1 tsp vanilla extract
  • 1 cup white flour
  • 2 tbsp cacao powder, unsweetened
  • 2 tsp baking powder
  • 1/4 cup milk, 2% fat
  • 1/2 cup semisweet chocolate chips, melted
  • 1/2 cup strawberries, frozen, small, cut in quarters

Strawberry buttercream

  • 1 cup butter, organic, room temperature
  • 1 cup confectioner's sugar
  • 1/2 cup strawberries, frozen, thawed and blended into a puree

Equipment

  • stand or hand mixer

Instructions
 

Chocolate cupcakes

  • Preheat the oven at 400 degrees Fahrenheit, and gather all the ingredients.
  • With the whisk attachment on your stand mixer (you can also use a hand mixer), combine the butter and sugar until creamy.
  • Follow with the eggs and vanilla extract and mix for a minute
  • Add the flour, baking powder and cacao powder and whisk for 2-3 minutes. Use a spatula to wipe down the sides and whisk again to ensure the mixture combines well.
  • I use the double boiler technique to melt the chocolate chips. Fill a saucepan with 2 inches of water. Add the chocolate chips to a heat-safe jug/bowl. Make sure that your jug/bowl fits comfortably over the saucepan. Bring the water to a boil over medium heat, then switch off the heat. Place the jug (with chocolate chips) in the saucepan and let the chocolate melt. Stir with a spoon. This should only take a couple of minutes to melt completely.
  • Pour the melted chocolate in the cake mix. Using your spatula mix to combine.
  • Line your baking tray with cupcake holders and fill them halfway with the chocolate cupcakes mixture. Then distribute 1/2 cup frozen strawberries among the 12 cupcakes and pour the remaining cake mix on top. Flatten with a spatula and send the chocolate cupcakes to bake for 20 minutes (middle shelf). Check at 15 minutes if the cupcakes are cooked. Poke a fork in the middle of a cupcake and if it comes out clean, they're done. Send for another 3-5 minutes if your fork comes out sticky.
  • Once baked, remove, and cool on a wire rack before frosting.

Strawberry Buttercream

  • Defrost 1/2 cup frozen strawberries in the microwave and blend into a puree.
  • Again, we're using room temperature butter. You want to whisk the butter until it completely changes colour and transforms into a snowy white colour.
  • Now add the confectioner's sugar (1/4 cup at a time) and combine using your mixer attachment. You will need to use your spatula and wipe down the sides and mix everything thoroughly.
  • Now it's time to add the strawberry puree. Don't worry if you notice it looks like yogurt curd as you mix. Just continue mixing on high/medium speed, and it will transform into the most beautiful pink and smooth buttercream.
  • Using a piping bag with a 1m nozzle, frost your chocolate cupcakes and add the Frozen-theme toppers.

Notes

  • Always use room temperature butter and eggs. This helps to create light-textured and fluffy chocolate cupcakes
  • Don't over-thaw the strawberries in the microwave. You don't want to lose that beautiful red colour or flavour. It makes all the difference!
  • Check the cupcakes after 15 minutes in the oven. You'll know they're done when you poke a fork in the centre of the cupcake and it comes out clean. Leave them in for 3-5 more minutes, if the fork comes out sticky.
  • Make sure the mixer bowl is washed and completely dry before making the frosting. Any moisture will impact the consistency of the frosting.
  • Be patient when mixing the butter for the buttercream frosting. Do not add the confectioner's sugar until the butter is white.
  • Make sure the chocolate cupcakes are completely cool before frosting.

Nutrition Information:

Calories: 448kcal (22%)Carbohydrates: 33g (11%)Protein: 3g (6%)Fat: 35g (54%)Saturated Fat: 22g (110%)Cholesterol: 110mg (37%)Sodium: 288mg (12%)Potassium: 208mg (6%)Fiber: 1g (4%)Sugar: 22g (24%)Vitamin A: 993IU (20%)Vitamin C: 7mg (8%)Calcium: 72mg (7%)Iron: 1mg (6%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American
Course: Dessert
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.