Description
Enjoy rich, moist double chocolate strawberry cupcakes. These treats combine chocolate decadence with fresh berry flavor.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix sugar, oil, vanilla, buttermilk, and eggs.
- Gradually add wet ingredients to dry ingredients, mixing until combined.
- Stir in boiling water until batter is thin.
- Fold in chopped strawberries.
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use high-quality cocoa powder.
- Adjust baking time based on your oven.
- Store cupcakes in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg