Chocolate Strawberry Cupcakes

@crumbs_and_vanilla on Instagram, Twitter and Pinterest

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This is a perfect recipe for afternoon tea. Filled with a melted chocolate and strawberry puree centre, your guests will just keep coming back for more


Chocolate sponge;

175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

175g (3/4 cup) Cocoa + extra for dusting

3 Eggs

2 tsp vanilla extract


250g (1 punnet) Fresh strawberrys

200g (1 cup) Chocolate of your choice


230g (1 cup) unsalted butter, room temperature

420G (3 ½ cups) Icing sugar / confectioners sugar, sifted

45g (1/2 cup) cocoa powder

3 tbsp milk

2 tsp vanilla extra


§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ For the sponge, cream the butter and sugar together

§ Sift in the flour, cocoa and one egg

§ Add the eggs one at a time, giving the mixture a quick mix in between

§ Add the vanilla extract and stir

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§ For the filling, melt the chocolate in a bowl over hot water and finely chop half of the strawberries

§ Using a teaspoon, scoop out the centre of the cupcakes and fill with the chopped strawberries and a little of the melted chocolate (leave some to decorate the remaining strawberries with)

§ Take the whole strawberries you have left and dip them into the remaining melted chocolate

§ Lay on a plate lined with greaseproof paper and put in the fridge to set

§ For the buttercream, Beat the butter for at least 5 min, until pale in colour

§ Add the icing sugar in two stages, beating for 5 mins in between

§ Mix in the Vanilla extract

§ Divide the mixture into two bowls, one with 2/3s of the buttercream and add the cocoa powder to the remaining third (add a little milk if needed to get a spreadable consistency)

§ In a piping bag, use a silicon spatula to spread the cocoa powder around the inside edges of the bag and then add the vanilla butter cream into the centre of the bag.

§ Squeeze out the buttercream until a two tone patter begins to form

Pipe the buttercream onto the cupcakes

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Bake the world a better place! We publish new recipes every day and love to see what our followers create. Find more from us @crumbs_and_vanilla. Happy Baking!

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