Chocolate Cupcakes with Strawberry Cream Cheese Frosting
Moist and tender chocolate buttermilk and coffee cupcakes with homemade strawberry cream cheese frosting make Valentine's Day extra sweet with California Strawberries.
- Prep time
- 23 min
- Cook time
- 15 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh brewed coffee
- 1/2 cup buttermilk
- 14 to 16 strawberries (hulled)
- 1 8 ounce package cream cheese (softened)
- ¼ cup unsalted butter (at room temperature (optional for a thicker and creamier frosting))
- 1/2 cup granulated sugar
- 1 cup chopped fresh strawberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
In a stand mixer, cream butter and sugar until light and fluffy.
- 3
Beat in egg and vanilla.
- 4
In a bowl combine the flour, cocoa, cinnamon, baking soda, and salt; gradually add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
- 5
Fill paper-lined muffin cups two-thirds full.
- 6
Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 7
Using a paring knife, core out a well down into each cupcake, for your hulled strawberry to fit into.
- 8
Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.
- 9
Spread strawberry frosting on cupcakes with a spatula or use a piping bag.
- 10
Frosting: