Its February, you know what that means right…Valentines day!  I have always loved making valentine desserts.  I used to make something to impress my husband and now with 4 kids we all make something together to enjoy, and these are great for that.  Everyone loves cupcakes, and these chocolate cupcakes are super moist and easy to eat on there own like a chocolate muffin.  The fresh strawberry buttercream is great, especially for valentines because it is cute pink color to match the holiday.

Ingredients you will need…

Chocolate Cupcakes

• 1 large egg
• 1 cup sugar
• 1 cup brewed coffee (1 1/2 teaspoon instant coffee)
• 2 teaspoons vanilla
• 1/4 cup vegetable oil
• 1 1/2 cup flour
• 1/4 cup dark cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 salt

Strawberry Buttercream

• 1 cup unsalted butter
• 4 cups powdered sugar
• 1/3 cup strawberry puree
• 1 teaspoon vanilla
• 12 fresh strawberry tips

1.)  Preheat oven to 350 degrees. Add your egg and sugar to a bowl with a paddle attachment and beat on medium-high speed for 4-5 minutes till light and fluffy.

2.)  Turn off mixer and add in coffee, oil, and vanilla. Mix on low speed.

3.)  Combine the flour, cocoa powder, baking soda, and salt together. Then slowly add it to the coffee mixture

4.)  Turn up the speed to medium for another 5 minutes until there are no clumps in your batter.

5.)  Remove bowl from stand mixer, and evenly distribute your chocolate batter between 12 cupcake tins. They should be 3/4 full.

6.)  Place cupcakes into preheated oven for 18-22 minutes, until a toothpick comes out clean. Remove from oven and set aside to cool.

Strawberry Buttercream

1.)  Place your room temperature butter into a bowl with a whisk attachment, and beat on medium-high speed for 5-7 minutes till light and fluffy.

2.)  While the butter is beating take about 6 large fresh strawberries and place in food processor, and blend into a puree. Measure out 1/3 cup and set aside.

3.)  Once your butter is light and fluffy, turn off mixer and add in powdered sugar 1 cup at a time and mixing about 2 minutes in between each addition.

4.)  Once you have added in all the powdered sugar turn mixer to medium-low speed and add in the strawberry puree, and vanilla. Then turn up mixer to medium-high speed for another 4 minutes to fluff it up a little more.

5.)  Place buttercream in piping bag, with large round tip

6.)  Next take 12 fresh strawberries and cut off the tips, and place one on top of each unfrosted cupcake. Then take your strawberry buttercream and frost each cupcake around the fresh strawberry.

7.)  Top strawberry with your favorite decorate, and enjoy these moist little cakes.

Print Recipe

Chocolate cupcakes with strawberry buttercream

Prep Time

15 minutes

Cook Time

20 minutes

Servings

cupcakes

Ingredients

Chocolate Cupcake

• 1 egg large
• 1 cup sugar
• 1 cup brewed coffee (1 1/2 teaspoon instant coffee)
• 2 teaspoons vanilla
• 1/4 cup canola oil
• 1 1/2 cup flour
• 1/4 cup dark cocoa powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Strawberry Buttercream

• 1 cup unsalted butter
• 4 cups powdered sugar
• 1/3 cup pureed strawberrys
• 1 teaspoon vanilla extract
• 12 fresh strawberry tips

Prep Time 15 minutes Cook Time 20 minutes Servings cupcakes Ingredients Chocolate Cupcake 1 egg large 1 cup sugar 1 cup brewed coffee (1 1/2 teaspoon instant coffee) 2 teaspoons vanilla 1/4 cup canola oil 1 1/2 cup flour 1/4 cup dark cocoa powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt Strawberry Buttercream 1 cup unsalted butter 4 cups powdered sugar 1/3 cup pureed strawberrys 1 teaspoon vanilla extract 12 fresh strawberry tips

Instructions

Chocolate cupcakes

1. Preheat oven to 350 degrees. Add your egg and sugar to a bowl with a paddle attachment and beat on medium-high speed for 4-5 minutes till light and fluffy.
2. Turn off mixer and add in coffee, oil, and vanilla. Mix on low speed.
3. Combine the flour, cocoa powder, baking soda, and salt together. Then slowly add it to the coffee mixture.
4. Turn up the speed to medium for another 5 minutes until there are no clumps in your batter.
5. Remove bowl from stand mixer, and evenly distribute your chocolate batter between 12 cupcake tins. They should be 3/4 full.
6. Place cupcakes into preheated oven for 18-22 minutes, until a toothpick comes out clean. Remove from oven and set aside to cool.

Strawberry Buttercream

1. Place your room temperature butter into a bowl with a whisk attachment, and beat on medium-high speed for 5-7 minutes till light and fluffy,
2. While the butter is beating take about 6 large fresh strawberries and place in food processor, and blend into a puree. Measure out 1/3 cup and set aside.
3. Once your butter is light and fluffy, turn off mixer and add in powdered sugar 1 cup at a time and mixing about 2 minutes in between each addition.
4. Once you have added in all the powdered sugar turn mixer to medium-low speed and add in the strawberry puree, and vanilla. Then turn up mixer to medium-high speed for another 4 minutes to fluff it up a little more.
5. Place buttercream in piping bag, with large round tip.
6. Next take 12 fresh strawberries and cut off the tips, and place one on top of each unfrosted cupcake. Then take your strawberry buttercream and frost each cupcake around the fresh strawberry.
7. Top strawberry with your favorite decorate, and enjoy these moist little cakes.

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