Chocolate-Dipped Strawberry Cupcakes

The recipe for these cupcakes originally had raspberry frosting on top instead of strawberry frosting. I personally thought strawberries goes so much better with chocolate though, so I used strawberries in my frosting. Then I thought, it’s like recreating a chocolate-dipped strawberry in a cupcake form, hence the name. Plus they have a little Nutella on the inside, because a little Nutella never hurts.

I believe the key to a good cupcake recipe, especially chocolate cupcakes, is making sure the cupcake is perfectly moist without it practically being pudding. There’s a perfect balance in between those two. No matter what recipe you choose, the most important part of making sure you hit that balance is the bake time. Always make sure you check on your cupcakes on the lower range of the bake time. If a toothpick comes out with a few crumbs, perfect! If it comes out with batter, then you’ll need to make a judgement call on how much more time you need.

You also don’t want to open the oven too often though because that can decrease the oven temperature and dry out the cupcakes, which is exactly what you don’t want. I know, there’s a lot of factors. Eventually you figure out what recipe works for you and you know exactly what bake time you need. Practice makes perfect. So next time a friend of yours tells you baking is as easy as following a recipe, you can refer them to me and I’ll prove them wrong. A great baker knows what they’re doing, why, and what to do differently for a better result every time. It’s so much more than just following a recipe.

So enjoy this recipe, and maybe it will become your go-to chocolate cupcake recipe! I think these were absolutely delicious. Happy baking!

Chocolate Cupcakes with Strawberry Buttercream Frosting

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 25 minutes

Yield: 12 cupcakes

Chocolate Cupcakes with Strawberry Buttercream Frosting

Fudgy, moist chocolate cupcakes filled with a hint of Nutella and frosted with a delicious strawberry buttercream frosting.


  • ½ cup hot coffee
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 tsp. vanilla
  • ¼ cup Nutella
  • 1¼ cups frozen strawberries (fresh work too)
  • 2 Tbsp. lemon juice
  • 2 sticks unsalted butter, softened
  • 3½ cups confectioners sugar
  • 1 Tbsp. milk


    Make the cupcakes:
  1. Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners; set aside.
  2. In a large liquid measuring cup, mix together the coffee and cocoa powder.
  3. In another, separate liquid measuring cup, combine the milk, vegetable oil, egg, and vanilla.
  4. In the bowl of a stand mixer fitted with the whisk attachment, mix together the flour, sugar, baking powder, baking soda, and salt. Slowly add in the cocoa powder mixture with the mixer running on low speed, then add in the milk/oil mixture with the mixer still running. Whisk just until combined. The mixture will be very wet.
  5. Divide the batter up evenly between the cupcake liners and bake in the preheated oven for 5 minutes, then lower the temperature to 325°F and continue baking for another 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
    Fill the cupcakes:
  1. Using a cupcake corer or a small paring knife, remove a small part from the top of the cupcake and fill it with 1 teaspoon of Nutella, then place the cupcake part back on top.
    Make the frosting:
  1. In a medium saucepan, cook the strawberries and lemon juice until the strawberries are soft. Use a potato masher to mash the strawberries. Let cool completely before using for the frosting.
  2. In the bowl of a stand mixer, beat the butter until fluffy. Add 1/4 cup of the strawberry mixture and mix well, making sure to scrape the bowl when necessary.
  3. Add 2 cups confections sugar and beat well. Add the milk, then add the remaining confectioners sugar and beat on high speed.
  4. Place the frosting in a piping bag and frost the cooled cupcakes.
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Recipe adapted from Self Proclaimed Foodie (Cupcakes) and Baker by Nature (Frosting)

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