Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes


  • Strawberry Cream Cheese Frosting:
    1/3 cup Imperial Sugar Extra Fine Granulated Sugar;
    2 packages (8 ounces) cream cheese;
    20 strawberries, cleaned and hulled;
    Juice from 1/4 lemon;
    1/2 cup Imperial Sugar Confectioners Powdered Sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 1 cup Imperial Sugar Light Brown Sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 cup hot coffee
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 3/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup chocolate chips



  • Preheat oven to 350°F.
  • Line 12-cup muffin pan with muffin papers.
  • Mix hot coffee and chocolate chips in pourable container and let chocolate soften. Whisk.
  • Add buttermilk, eggs, oil and vanilla extract and whisk.
  • Whisk sugars, flour, baking powder, baking soda, salt and cocoa powder in another bowl.
  • Add the coffee mixture and whisk until smooth.
  • Fill the muffin pan, each cup 2/3 full. Bake for about 20 minutes.

Strawberry Cream Cheese Frosting:

  • Place granulated sugar, lemon juice and strawberries in a blender. Blend until smooth.
  • Beat cream cheese. Mix in strawberry puree, powdered sugar and beat until smooth.
  • When ready displace cupcakes from oven and let cool completely.


  • Spoon a hole into each cupcake and place a halved strawberry.
  • Top with frosting. Refrigerate.
  • Melt 12 ounces chocolate candy coating.
  • Pour over cupcakes and put a whole strawberry on top.

Yield: 12

Submitted by: Ann James

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