Name: Bake 24 Irresistible Double Chocolate Strawberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1 3/4 cups granulated sugar; 3/4 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1 1/2 cups buttermilk; 2 large eggs; 1 cup boiling water; 1 cup chopped fresh strawberries

Double Chocolate Strawberry Cupcakes – Rich, Moist & Berry Delicious

Jump to Recipe

Okay, friends, let’s talk about something seriously amazing: chocolate and strawberries. I mean, is there a more perfect pair? It’s like they were *made* for each other! I’ve been baking since I was knee-high to a grasshopper, and I gotta say, these Double Chocolate Strawberry Cupcakes? They’re a new fave. Seriously, imagine biting into a rich, moist cupcake that’s just *packed* with chocolate-y goodness, then BAM! A burst of fresh strawberry flavor.

This recipe? It’s all about creating that perfect balance. We’re talking rich, moist, and berry delicious Double Chocolate Strawberry Cupcakes that are gonna blow your mind. Trust me, these aren’t your average cupcakes – they’re special, and I can’t wait to share my secrets with you!

Why You’ll Love These Double Chocolate Strawberry Cupcakes

Decadent Double Chocolate Flavor

Seriously, you guys, the chocolate in these cupcakes is NO joke! We’re talking deep, dark, and ridiculously rich. It’s that good cocoa powder, ya know? It just makes all the difference. My favorite part is how it kinda melts in your mouth. Mmm!

Bursting with Fresh Strawberry

Okay, so the chocolate’s amazing, but the strawberries? They’re the *zing*! That little pop of fresh, fruity flavor cuts through the richness perfectly. It’s like a party in your mouth! I always use super ripe, juicy strawberries – they just make everything better.

Incredibly Moist and Tender Crumb

Nobody wants a dry cupcake, am I right? These are anything BUT! They’re so moist and tender, they practically melt in your hand. That buttermilk? It’s the secret weapon! Trust me on this one.

Easy to Make

Don’t let all that deliciousness fool you – these cupcakes are SO easy to whip up! I promise, even if you’re not a super experienced baker, you can totally nail this recipe. We’re talking simple steps and ingredients you probably already have. Score!

Ingredients for Double Chocolate Strawberry Cupcakes

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Alright, let’s gather our goodies! Before we get started, make sure you’ve got everything ready. Here’s what you’ll need to create these amazing Double Chocolate Strawberry Cupcakes. Don’t worry if you’re missing something – a quick trip to the store, and you’ll be set!

1 1/2 cups all-purpose flour – I usually just use regular ol’ all-purpose!
3/4 cup unsweetened cocoa powder – This is where the magic happens for that deep chocolate flavor.
1 1/2 teaspoons baking powder – For that perfect rise, ya know?
1 1/2 teaspoons baking soda – Gotta have both for the right texture!
3/4 teaspoon salt – Just a pinch to balance the sweetness.
1 3/4 cups granulated sugar – For sweetness, obviously!
3/4 cup vegetable oil – Makes ’em nice and moist!
1 1/2 teaspoons vanilla extract – My favorite part is the smell!
1 1/2 cups buttermilk – Don’t skip this! It makes the cupcakes super tender.
2 large eggs – Gotta bind it all together!
1 cup boiling water – Trust me on this one, it makes the batter just right.
1 cup chopped fresh strawberries – The star of the show!

How to Make Double Chocolate Strawberry Cupcakes: Step-by-Step Instructions

Preparing the Batter for Double Chocolate Strawberry Cupcakes

Okay, cupcake artists, let’s get baking! First things first, you’ll want to preheat your oven to 350°F (175°C). Don’t skip this step! While the oven’s heating, line your muffin tin with cupcake liners. I like the cute patterned ones, but plain works just fine, too!

Now, in a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Just whisk it all together until it’s nicely combined. It’s like making chocolate dust – so fun!

In a separate bowl, mix the sugar, oil, vanilla, buttermilk, and eggs. Whisk it all really well! You want it nice and smooth, ya know? I sometimes use my stand mixer for this part, but honestly, a whisk works just as well. Less cleanup!

Gradually add the wet ingredients to the dry ingredients, mixing until *just* combined. Don’t overmix! A few lumps are okay. We don’t want tough cupcakes, right? This is where I usually spill a little flour. Oops!

Next, stir in the boiling water. The batter will get really thin – don’t panic, that’s supposed to happen! It’s like magic, I swear. Be careful, it’s hot!

Finally, gently fold in the chopped strawberries. You don’t want to crush them! Just lightly mix them in until they’re evenly distributed. My favorite part is seeing those little pops of red!

Baking Your Double Chocolate Strawberry Cupcakes

Alright, time to get these babies in the oven! Fill those cupcake liners about 2/3 full. You don’t want them overflowing! I use an ice cream scoop – it’s the perfect amount every time.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on ’em! Ovens vary, so yours might take a little longer or shorter. When the toothpick comes out clean, they’re ready to rock!

Cooling and Serving Your Double Chocolate Strawberry Cupcakes

Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This stops them from sticking to the pan. If they *do* stick a little, run a knife around the edges. Easy peasy!

And there you have it! Delicious Double Chocolate Strawberry Cupcakes! Now, frost ’em, eat ’em, and share ’em (if you want to!). Enjoy!

Tips for the Best Double Chocolate Strawberry Cupcakes

Use High-Quality Cocoa for Richer Double Chocolate Strawberry Cupcakes

Seriously, guys, don’t skimp on the cocoa! It makes ALL the difference. I’m talking the good stuff – Dutch-processed cocoa powder. It gives these Double Chocolate Strawberry Cupcakes that super deep, rich chocolate flavor that’ll make you say “WOW!” The cheap stuff? Just doesn’t cut it!

Don’t Overmix the Batter for Tender Double Chocolate Strawberry Cupcakes

This is a big one! Overmixing = tough cupcakes. Nobody wants that! Mix until *just* combined. A few little lumps are totally fine. Trust me, less is more when it comes to mixing this batter. We want ’em light and fluffy!

Measure Accurately for Perfect Double Chocolate Strawberry Cupcakes

Baking is a science, after all! Eyeballing it? Not gonna work here. Use measuring cups and spoons, and make sure they’re level. I know, it’s a pain, but it’s SO worth it for Double Chocolate Strawberry Cupcakes that come out perfect every time!

Double Chocolate Strawberry Cupcakes Variations

Okay, so you’ve mastered the basic recipe? Awesome! Now let’s get a little crazy and mix things up! These Double Chocolate Strawberry Cupcakes are amazing as is, but there are SO many ways to customize them! Here are a few of my faves:

Add Chocolate Chips to Your Double Chocolate Strawberry Cupcakes

Seriously, can you ever have too much chocolate? I think not! Throw in a handful of chocolate chips (milk, dark, white – whatever your heart desires!) to the batter for even MORE chocolate-y goodness. My kids LOVE this one!

Top Double Chocolate Strawberry Cupcakes with Chocolate Ganache

Want to take these cupcakes to the *next* level? Drizzle them with a luscious chocolate ganache! It’s super easy to make – just melt chocolate and cream together. Trust me, it’s worth the extra effort!

Use Different Berries in Your Double Chocolate Strawberry Cupcakes

Strawberries are amazing, but why stop there? Try using raspberries, blueberries, or even blackberries! Each berry brings its own unique flavor that pairs perfectly with the chocolate. Ooh, or a mixed berry combo? Yum!

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Frequently Asked Questions About Double Chocolate Strawberry Cupcakes

Can I use frozen strawberries in these Double Chocolate Strawberry Cupcakes?

Okay, so you *can* use frozen strawberries, but fresh is ALWAYS better, ya know? If you *have* to use frozen, make sure you thaw them completely and drain off any excess juice. Otherwise, your Double Chocolate Strawberry Cupcakes might get a little soggy. Nobody wants soggy cupcakes!

How do I store Double Chocolate Strawberry Cupcakes?

These Double Chocolate Strawberry Cupcakes are best stored in an airtight container at room temperature. They’ll stay fresh for about 2-3 days. If it’s super hot and humid, you can pop them in the fridge, but they might dry out a little. Just sayin’!

Can I make these Double Chocolate Strawberry Cupcakes ahead of time?

Yep, you sure can! You can bake the cupcakes a day ahead of time, let them cool completely, and then store them in an airtight container. Frost them right before serving. That way, they’ll be super fresh and delicious. Trust me, your friends will thank you!

Storing and Reheating Double Chocolate Strawberry Cupcakes

Got leftovers? Lucky you! To keep your Double Chocolate Strawberry Cupcakes tasting their best, store them in an airtight container. A cool, dry place is perfect. Want to warm one up? A few seconds in the microwave does the trick! Just be careful not to overheat ’em!

Nutritional Information for Double Chocolate Strawberry Cupcakes

Okay, so here’s the deal: nutritional info can vary *a lot* depending on the brands and ingredients you use. So, this is just a rough estimate, okay? Don’t come yellin’ at me if your Double Chocolate Strawberry Cupcakes have, like, one extra calorie!

Enjoy Your Delicious Double Chocolate Strawberry Cupcakes!

Alright, cupcake lovers, go bake these Double Chocolate Strawberry Cupcakes and let me know what you think! Leave a comment, rate the recipe, and share your pics on social media! I can’t wait to see your creations! Happy baking!