How to Make Chocolate Strawberry Cupcakes

Fresh strawberries are best, but you can use frozen ones in a pinch.

If you like chocolate and strawberries together, you'll love this easy cupcake recipe sure to please any dessert aficionado.

Things You'll Need

• 12-count muffin pan
• Paper cupcake liners
• Food processor
• Electric mixer
• 1 1/4 c. whole strawberries
• 1 1/2 c. all-purpose flour, sifted
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. whole milk, room temperature
• 1 1/2 tsp. pure vanilla extract
• 1/2 c. unsalted butter, room temperature
• 1 c. sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• 2 3/4 c. confectioners' sugar
• 6 tbsp. unsweetened cocoa powder
• 6 tbsp. butter
• 5 tbsp. evaporated milk
• 1 tsp. vanilla extract

Instructions

Strawberry Cupcakes

1. Preheat the oven to 350 degrees F.

2. Line a 12-cup muffin tin with cupcake liners and set it aside.

3. Place strawberries in a small food processor and process until pureed. You should end up with about 1/3 cup of puree; add a few more strawberries if necessary. Set the puree aside.

4. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

5. Mix together the milk, vanilla, and strawberry puree in a separate small bowl and set it aside, too.

6. Cream butter on medium-high speed with an electric mixer in a medium bowl until light and fluffy. Gradually add sugar and continue to beat until well combined; reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

7. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture. Slowly add the remaining flour mixture until blended well.

8. Divide the batter evenly among the prepared muffin cups.

9. Bake at 350 F. until your cake tester comes out clean, about 22 to 25 minutes. Transfer the muffin tin to a wire rack and let the cupcakes cool completely.

Chocolate Frosting

1. Sift together the confectioners' sugar and cocoa in a medium bowl and set aside.

2. In a large bowl, cream the butter until smooth, then gradually beat in the sugar mixture alternately with evaporated milk.

3. Blend in the vanilla and beat until light and fluffy. If necessary, adjust the consistency with more milk or sugar.

4. Frost the cupcakes with the chocolate frosting once they have cooled completely.