A deliciously airy cupcake filled with a sweet strawberry filling, and topped with a luscious and airy chocolate frosting. These cupcakes are sure to be a hit this Valentine’s Day or any day!
Hello! I am back from a much needed Caribbean cruise on Royal Caribbean’s newest ship, Harmony of The Seas! It was a lovely holiday, but I am certainly glad to be home just in time to leave again in 2 weeks for Arizona to visit my boyfriend! Haha! I also happened to become an official adult while on holiday! I have to admit, I did smoke a cigar and play a little craps on the cruise… I honestly thought for some odd reason I’d wake up on my 18th birthday and feel complete different but that was not the case. It’s really weird to be 18. This Is the age I would always think of as a child and see it as so far off and now I’m here. So strange. Life just keeps moving faster the older I get!
Enough about me! Let’s talk cupcakes! The other day I was just thinking that I really wanted to post another Valentine’s Day type recipe because it’s fun! These cupcakes are amazing! I’ve always been a sucker for chocolate and strawberry, but these cupcakes are something else! I mean, that strawberry filling is freaking amazing! I could eat that stuff by the spoonful! You really can’t go wrong with a chocolate cupcake and chocolate frosting, so when you spice ’em up with a little strawberry it’s perfection. You’ll fall in love!…With these cupcakes and your love of course! 😉
I had a lovely helper in the kitchen named Charlotte. I mean, look at those eyes! What a beauty, inside and out. I’ve had the pleasure of knowing this girl since the day she was born and now she’s about to turn 8! I can’t believe it. How the time flies. Did I mention that we’re Aquarius buddies? Well, we are. Air signs for life! ✌🏼
From the bottom of my heart, I hope you have an absolutely wonderful Valentine’s Day full of joy and love! Even if you’re single, do something special for yourself! You deserve it!
Here’s the recipe!
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa power
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup oil (vegetable or coconut are both fine)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
- 2½ cups fresh strawberries (sliced)
- 1 cup granulated sugar
- 2 Tablespoons strawberry Jello
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup heavy whipping cream
- 2 Tablespoons vanilla coffee creamer (optional)
- ¼ cup unsweetened cocoa powder, sifted
- 3 cups powdered sugar, sifted
- ½ teaspoon salt
To make the cupcakes
Preheat oven to 350ºF. Line a muffin tin/tins with cupcake liners; set aside.
In a large mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt. Once the mixture is combined, set aside.
In a medium mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla. Once the mixture is combined whisk the wet ingredients into the dry, whisking until no lumps remain. (Do not overmix.)
Using a small ice cream/cupcake batter scoop or spoon, scoop the batter into the cupcake liners filling them ¾ of the way full.
Tap the muffin tin on the counter before placing in the preheated oven to ensure there are no air bubbles. Bake the cupcakes for 15-22 minutes or until a toothpick inserted in the center comes out clean.
Once the cupcakes are done, allow them to cool completely.
To make the frosting
Put the butter and heavy cream in the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer fitted with the whisk attachment) and beat the butter and heavy cream on medium-high speed until light and fluffy (about 2 minutes). Now add the creamer, cocoa powder, powdered sugar, and salt. Beat on medium-high speed until light, smooth, and fluffy (about 2-5 minutes). Place the frosting in a piping bag if desired, or use a frosting knife/spatula.
To make the filling
In a medium sauce pan toss the sliced strawberries and cornstarch together then add the sugar. Place the sauce pan on the stove on medium heat stirring the mixture until the sugar dissolves. Turn the heat down to low. Cover the mixture and allow to cook for about 10 minutes. Once the mixture is soft, using a potato masher, mash the strawberries leaving some strawberry chunks. Stir in the strawberry Jello and bring the mixture to a boil on high heat. Allow to boil for about 2 minutes while stirring. Remove from heat and allow to cool for 20 minutes before filling the cupcakes.
To fill the cupcakes
Once the cupcakes are cool, core them (saving the cored parts) using a cupcake corer or knife (just cut a little circle out of the middle to make a spot for the filling.)
Put about 1 Tablespoon of the filling in the center of the cupcake them put the cored piece back in.
Frost the cupcakes as desired and garnish with some Valentine’s Day sprinkles or a couple strawberry slices.
The cupcakes will stay fresh stored in an airtight container in the fridge for up to 4 days.