Chocolate cupcakes made from scratch These Chocolate Strawberry Cupcakes are the best Valentine’s Day treat, topped with light and fluffy strawberry Swiss meringue buttercream. Finish with a chocolate-covered strawberry to put the cherry on top!

Decadent Chocolate Strawberry Cupcakes

These luscious chocolate and strawberry cupcakes combine many of my favorite recipes to create the perfect cupcake.

This recipe starts with my favorite chocolate cupcake recipe, which is incredibly simple and oil-based, so no creaming of the butter and sugar is required. Additionally, the oil and sour cream keep the cupcakes moist for a few days.

The cooled cupcakes are then topped with the most delicious strawberry icing. Although you would anticipate a typical buttercream, I chose a light and fluffy Swiss meringue buttercream instead. It keeps the focus on the strawberries and chocolate rather than the icing itself.

If you’re feeling very extravagant, top them with a chocolate-covered strawberry. Although they’re delicious with just the cupcake and frosting, the strawberry truly helps them stand out.

Although I first prepared these for Valentine’s Day, they’re also great for birthdays or any other occasion when you want a quick yet memorable dessert!

What You’ll Need

As previously said, these cupcakes are oil-based, so there is no butter (we compensate for this in the icing!) The addition of sour cream keeps them moist. Moreover, both espresso powder and brewed coffee increase the chocolate taste.

For the chocolate cupcakes:

  • Sugar, granulated
  • Oil from vegetables
  • Eggs
  • Vanilla flavoring Whenever feasible, use genuine vanilla extract rather than fake vanilla.
  • Sour cream (light) This keeps the cupcakes moist for a few days. You may also use nonfat Greek yogurt.
  • Flour for all purposes
  • cacao powder
  • Coffee powder This is optional, although it improves the taste of the chocolate.
  • Baking powder with soda
  • Salt
  • Coffee, freshly brewed The coffee enhances the chocolate tastes without making the cupcakes taste like coffee. If you’re truly against it, you may substitute hot water or milk for the coffee.

For the strawberry frosting:

  • Strawberries Chopped and pureed roughly.
  • unseasoned butter Since salted butter makes the frosting too salty for me, I always use unsalted butter.
  • Sugar, granulated
  • beaten egg whites Room temperature egg whites are preferred.

What’s the Difference Between Swiss Meringue Buttercream and Regular Buttercream Frosting?

You’re in for a wonderful treat if you’ve never prepared a Swiss meringue buttercream before. This form of frosting is produced by beating egg whites with granulated sugar into a meringue. As the butter and flavoring are added, the frosting becomes smooth and extremely light. It is far less sweet than standard American buttercream. The taste is significantly lighter than American buttercream, and the texture is fluffy. Just remember to keep it away from hot areas!

The Swiss meringue buttercream takes on a whole new look with the addition of the strawberries. You’ll notice there’s just a mild taste at first, but as the frosting sets, the flavors really permeate. I believe it is best served the following day.

I made a whole piece on how to create the greatest Swiss meringue buttercream, which you should read.

This strawberry Swiss meringue buttercream has been used on cookies and layer cakes, and it also goes great with vanilla cupcakes.

How to Make Chocolate Cupcakes with Strawberry Frosting

Despite the fact that each component is produced from scratch, this Valentine’s Day dessert is simple to prepare. Just be sure you make the cupcakes ahead of time so they have time to cool. Don’t hurry the frosting-making procedure, either. It’ll be worthwhile!

Make the Chocolate Cupcakes

  • Mix the sugar and liquid ingredients: On medium, combine the sugar, oil, eggs, and vanilla extract until fully combined and lighter in color. Incorporate the sour cream.
  • Mix and add the dry ingredients: Sift together the dry ingredients in a separate dish. Half of the dry ingredients should be added first, followed by half of the coffee. Stir until the flour is completely incorporated, then add the other dry ingredients and coffee. Mix until all of the ingredients are properly blended.
  • 3 batter cups are filled. Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. Let to cool fully. Bake. Fill the cupcake liners with a cookie scoop. 2

Make the Strawberry Frosting

Get the strawberries ready. Cut the strawberries into tiny pieces, then coarsely purée, leaving some strawberry bits.

Construct the meringue. In a dish set over a saucepan of boiling water, combine the egg whites and sugar. Stir continually until the sugar is completely dissolved. Make sure the heat isn’t too high since you don’t want to fry the egg whites. Transfer the mixture to a mixing bowl after it is entirely smooth.

Meringue should be beaten. Whisk the egg whites for 2 minutes on low, then 5 minutes on medium, and finally 5 to 10 minutes on high. The meringue should be glossy and have peaks, comparable to whipped cream.

Pour in the butter. Add the butter one tablespoon at a time, mixing well after each addition. After adding all of the butter, scrape down the sides of the bowl and mix for another minute. Continue pounding with the paddle attachment, allowing the air bubbles to escape. The icing should be very smooth.

Mix in the strawberries. Throw in the strawberry puree and mix until completely mixed.

Cupcakes should be decorated. Pipe the frosting on the cooled chocolate cupcakes using a big open star tip or an open round tip. If desired, garnish with a chocolate-covered strawberry.

How to Make Chocolate Covered Strawberries

It’s up to you whether you want to add the chocolate-covered strawberries, but they’re very gorgeous and certainly provide a little wow factor. If you want more more information, I have a full article on creating chocolate coated strawberries!

  • Strawberries should be washed and dried. Before dipping the strawberries in the chocolate, make sure they are completely cleaned and dried.
  • Chocolate wafers should be melted. Use only chocolate wafers designed for candy manufacturing. Ghiradelli is my fave. Melt according per package directions. For 18 strawberries, you’ll need around 6 ounces, and for 24 strawberries, you’ll need about 10 ounces.
  • Dip the strawberries in the chocolate. Hold the strawberry’s green tip. Dip it in the melted chocolate and swirl it around. To remove extra chocolate, gently touch the glass’s sides and wipe the bottom along the edge. Put on a piece of parchment paper to dry.

If you’re serving them right away, go ahead and put the strawberry on top, but if you’re making them ahead of time, leave the strawberry off to the side. Chocolate-covered strawberries sweat on the exterior after the first day, so I don’t keep them on top of the cupcakes for too long.

Tips for Success

Keep these tips in mind for the greatest chocolate strawberry cupcakes.

  • Let the frosting to cool. Swiss meringue buttercream should not be stored in a warm environment due to its buttery texture, as it will soften and melt. If you reside in a hot and humid climate, classic American buttercream may be a better option.
  • For the icing, pulse the strawberries. I suggest pounding the strawberries in a food processor until they are half puree and half tiny chopped strawberry bits. It adds texture to the frosting while also ensuring that you don’t use too much liquid.
  • Avoid overbaking the cupcakes. Overbaking is one of the secrets to moist cupcakes. Remove them from the oven when a toothpick inserted comes out clean.
  • Let the cupcakes to cool fully before serving. When the frosting is made with butter, it melts quickly. Before piping the icing, the cupcakes must be entirely cool. Otherwise, it will just slip off.

Can I Make These In Advance?

Both the component pieces of these chocolate-covered strawberry cupcakes may be made ahead of time, but I suggest assembling them shortly before serving.

The chocolate cupcakes may be prepared ahead of time and kept in an airtight jar on the counter. The Swiss meringue buttercream may also be kept at room temperature or in the refrigerator for one day. Before using it, bring it to room temperature. You’ll probably want to whip it for a few minutes more to get it back to its light and fluffy texture.

The chocolate-covered strawberries may also be prepared ahead of time. Even if you ice the cupcakes ahead of time, I don’t suggest adding the strawberries until just before serving since the chocolate tends to sweat in the fridge.

How to Store Leftovers

Chocolate cupcakes with strawberry icing may be stored in the refrigerator for up to three days. If you live someplace hot and humid, you should absolutely store them in the refrigerator. Instead, you may store them at room temperature in a cold, dry area.

Strawberries may be kept at room temperature for up to three days.

More Chocolate Strawberry Recipes:

  • Strawberry Chocolate Cake
  • Strawberry Chocolate Chip Cookies
  • Cupcakes with Chocolate Strawberry Cheesecake
  • Donuts with Chocolate and Strawberries


Chocolate and Strawberries Cupcakes

  • Author:LEE
  • Preparation Time: 1 hour
  • 14 minutes to cook
  • 1 hour 14 minutes total
  • Makes 24 cupcakes


Chocolate cupcakes made from scratch These Chocolate Strawberry Cupcakes are the best Valentine’s Day treat, topped with light and fluffy strawberry Swiss meringue buttercream. Finish with a chocolate-covered strawberry to put the cherry on top!


About the cupcakes

  • 1 cup granulated sugar (285g)
  • 118ml cup vegetable oil
  • three huge eggs
  • 1 tsp (15 mL) pure vanilla essence
  • 118ml cup mild sour cream
  • 2 cups all-purpose flour (280g)
  • natural cocoa powder (55 g)
  • 1 tbsp (5 g) espresso powder (optional)
  • 2 tsp (9 g) baking powder
  • 1 tsp (2 g) baking soda
  • 1 tablespoon (5 g) salt
  • 1 cup (355ml) freshly made coffee

For the icing:

  • 4 cups sliced and coarsely pureed strawberries3
  • 2 cup unsalted butter (454g)
  • 1 cup granulated sugar (190g)
  • 5 beaten egg whites


  1. Preheat the oven to 350°F for the cupcakes. Cupcake liners should be used to line a cupcake pan.
  2. Combine the sugar, vegetable oil, eggs, and vanilla essence in a large mixing basin. On medium speed, beat until the eggs and oil are well combined and the batter is lighter in color.
  3. Then, whisk in the sour cream until completely blended.
  4. Sift together the dry ingredients in a separate bowl. Next add half of the dry ingredients, then half of the coffee, and mix just until the flour begins to integrate.
  5. Lastly, add the remaining dry ingredients and mix on low speed while pouring in the remaining coffee and beating until thoroughly blended.
  6. Scrape down the sides of the basin with a spatula and whisk the batter from bottom to top to ensure it is thoroughly combined.
  7. 3 full. Fill each liner with the batter using a big cookie scoop. 2
  8. Bake for 14-16 minutes @ 350°F. Insert a toothpick into the middle of each cupcake to check for doneness. The cupcakes are done when the toothpick comes out clean. Absolutely awesome.
  9. Rinse and slice strawberries into tiny pieces, approximately the size of a cent, for the icing. Puree the strawberries in a food processor to make juice, but leave some tiny bits. Set aside.
  10. In a stainless steel mixing bowl, combine the sugar and egg whites (or any heat proof bowl). Attach your candy thermometer to the bowl’s side.
  11. Place your bowl on top of a saucepan with just enough water to cover the bottom of the pot (about 1 cup). You don’t want the water to boil and come into contact with the bottom of the mixing bowl. Warm the water to a medium-low temperature.
  12. Mix the sugar and egg whites and whisk regularly (with a greaseproof spatula) until the mixture reaches 140-160 F. This is critical; you do not want the egg whites to cook. When the temperature hits 140 degrees Fahrenheit, dissolve the sugar in the egg whites. You may test this by rubbing your fingers together after putting a drop on them. The finished product should be perfectly smooth. Take the pan off the heat.
  13. Put the mixing bowl in the stand mixer. Beat the egg whites using the wire whisk attachment. Begin on low and gradually raise to medium after 2 minutes.
  14. Continue to beat on medium speed for another 3-5 minutes. While the egg whites are whisked and the body of the meringue begins to develop, your frosting should have become white.
  15. Increase the speed to high after 5 minutes. As you raise the pace, you will see that the body of your meringue expands. Once the peaks develop, it will begin to seem shiny. Continue to beat for a few minutes.
  16. The bottom of the mixing bowl should be totally cool after around 10-12 minutes. Your SMB should resemble whipped cream. Scrape down the bowl’s edges and bottom.
  17. Reduce the speed of your mixer to medium-low. Gently add the butter, approximately 1 tablespoon at a time, mixing thoroughly after each addition. When you’ve used up all of your butter. Mix for another minute, scraping down the sides of the bowl as needed.
  18. Continue pounding on medium with the paddle attachment to enable all of the air bubbles to escape. The frosting should be smooth after around 3-5 minutes. If your frosting seems to be curdled, just continue beating.
  19. Then, add the strawberry puree and beat for another minute or two, or until fully incorporated with the frosting.
  20. Using a big open star tip or an open round tip, pipe onto cooled cupcakes. Place the strawberries on top if serving right now.


  • Before you begin, go through all of my suggestions for Swiss Meringue Buttercream and chocolate-covered strawberries.
Nutrition Information:
1 Cupcake
21.4 g
151.5 mg
21.4 g
31.4 g
1 g
3.3 g
65.6 mg
Rate this post