Double Chocolate Strawberry Cupcake Recipe

Nothing says Happy Valentine's Day like chocolate and strawberries. With the lover's holiday just around the corner, we wanted to share this delicious double chocolate strawberry cupcake recipe with you and yours. 

PREP THE CAKES

1. Preheat the oven to 350 degrees and line your cupcake pan with 12 liners. Mix together the flour, soda, salt and cocoa powder. In a separate bowl, mash the softened butter with a wooden spoon (or a mixer if you have one around) and cream the butter. Add the sugar and vanilla while mixing to combine. Add the eggs one at a time, thoroughly blending each one. 

2. Take turns adding the dry ingredients in three rounds and the milk in two rounds. If you have a mixer, keep a low speed for this step. Beat until smooth, try not to over mix the batter.

3. Dish out the batter into the cupcake liners with a rubber spatula. Be sure to fill these 2/3 of the way full - the cupcakes will expand as they cook. Bake the cupcakes for about 25 minutes, or until batter doesn't stick to a toothpick. Be careful not to under cook the cupcakes, as they will cave in on themselves. Let them cool for a few minutes in the cupcake pan, then remove the cakes from the pan to completely cool. Be patient with the cooling process, it will be much easier to apply the frosting when the cakes are cool!

PREP THE FROSTING

4. Melt the butter in a saucepan on low heat, stirring frequently. Alternately add powdered sugar and milk (we used almond milk) beating until smooth. You can add an additional dash of milk if the frosting is too thick. Finally, stir in the vanilla. Makes about 2 cups of frosting. 

FROST THE CAKES

5. Frost the cakes and throw a strawberry on top. Enjoy!

INGREDIENTS 

FOR THE CUPCAKES

2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder 
⅔ cup unsalted butter** (1 1/3 sticks)
1 teaspoon vanilla extract
1 ½ cups granulated sugar
3 eggs
1 cup milk (or almond milk)

**We recommend letting the butter soften at room temperature for at least an hour. This will make hand-mixing much easier. 

 FOR THE FROSTING

1/2 cup (1 stick) butter for margarine

2/3 cup cocoa powder 

3 cups powdered sugar

1/3 cup milk (or almond milk)

1 teaspoon vanilla extract

Great with a hot cup of coffee! 

By Zach Altman