These Chocolate Strawberry Cupcakes are a delicious combination of rich chocolate cupcakes and creamy, sweet strawberry buttercream frosting, topped with indulgent chocolate-covered strawberries. This gluten-free cupcake recipe is perfect for those with dietary restrictions without compromising on taste. The moist chocolate cake and rich strawberry frosting make for a stunning dessert that’s perfect for special occasions like Valentine’s Day, birthdays, or Mother’s Day. With dairy-free options and a decadent finish, these cupcakes are sure to satisfy any sweet tooth.

Ingredients:
Cupcakes:
- 1 ⅓ cups sugar
- 2 teaspoons apple cider vinegar
- 2 tablespoons Singing Dog Vanilla vanilla extract
- ½ cup brown sugar
- 4 large eggs
- ⅔ cup vegetable oil
- 1 ½ cups boiling water
- 1 ½ teaspoons baking powder
- 1 cup OliveNation 22/24 Fat Dutched cocoa powder
- 1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Strawberry Buttercream Frosting:
- 1 cup Country Crock Avocado Oil plant-based butter
- 1 oz Great Value Freeze Dried Strawberry Fruit Crisps
- 3 ½ cups powdered sugar
- 2 teaspoons Singing Dog Vanilla vanilla extract
- 1 pinch salt
- ¼ cup dairy-free heavy cream (plus 2-3 tablespoons if necessary)
Chocolate-Covered Strawberries:
- 1 cup Nestle’s allergen-friendly, dairy-free chocolate chips
- ½ tablespoon coconut oil
- 1 pint fresh strawberries
Instructions:
Chocolate Cupcakes:
- Preheat the oven to 350°F and line a 24-count muffin tin with cupcake liners.
- In a stand mixer, whisk together the baking powder, cocoa powder, gluten-free flour, baking soda, and salt.
- Add the oil and eggs, mixing on medium speed until fully incorporated.
- Add the sugar, vanilla extract, and boiling water, mixing on medium speed for 3-4 minutes until smooth.
- Divide the batter evenly between the cupcake liners and bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
Strawberry Buttercream Frosting:
- Place the freeze-dried strawberries in a food processor and blend until powdered. Sift through a fine mesh sieve to remove any large pieces.
- Beat the plant-based butter on high in a stand mixer for 2 minutes until creamy.
- Add the powdered strawberries, vanilla extract, half of the powdered sugar, and half of the heavy cream. Mix on low, then increase speed and beat for 1 minute until combined.
- Add the remaining powdered sugar and heavy cream, beating on high for 2-4 minutes until smooth and creamy. Adjust consistency with additional heavy cream as needed.
Chocolate-Covered Strawberries:
- Wash and pat the strawberries dry.
- Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring after each interval until smooth.
- Insert a toothpick into the top of each strawberry and dip them into the melted chocolate. Place the dipped strawberries on a parchment-lined baking sheet.
- Chill the strawberries in the fridge for 15 minutes to harden the coating.
- Drizzle any remaining chocolate over the strawberries and chill for an additional 10 minutes.
Decorating:
- Using a piping bag with a star tip, pipe the strawberry buttercream frosting onto the cooled cupcakes.
- Top each cupcake with a chocolate-covered strawberry for a perfect finishing touch.
Why You’ll Love This Recipe
These Chocolate Strawberry Cupcakes are the ultimate indulgence for any chocolate and strawberry lover. The rich, moist chocolate cupcakes pair perfectly with the sweet and tangy strawberry buttercream frosting, creating a delightful combination of flavors. Topped with decadent chocolate-covered strawberries, these cupcakes make for a stunning dessert that’s as beautiful as it is delicious. This recipe is also gluten-free, ensuring everyone can enjoy these sweet treats, regardless of dietary restrictions.
Tips
- Cool the cupcakes completely before frosting to prevent the frosting from melting.
- Use room temperature eggs for a smoother batter.
- If the frosting is too thick, gradually add more dairy-free heavy cream until it reaches your desired consistency.
- Chill the chocolate-covered strawberries before placing them on the cupcakes to ensure they stay in place.
Variations and Substitutions
- Dairy-Free Option: This recipe is already dairy-free, thanks to the use of plant-based butter and allergen-friendly chocolate chips.
- Sugar-Free Version: Substitute the sugar with a sugar substitute like stevia or monk fruit for a lower-sugar option.
- Fresh Strawberries: If freeze-dried strawberries aren’t available, you can blend fresh strawberries into a puree and reduce it to concentrate the flavor. Use this in the frosting for a fresh twist.
- Cupcake Flavor Variations: Try swapping the chocolate cupcakes for vanilla cupcakes for a lighter base.
FAQs
- Can I make the frosting ahead of time?
Yes, you can make the frosting ahead and store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature before using. - Can I freeze these cupcakes?
Yes, these cupcakes freeze well. Store the cooled cupcakes in an airtight container or freezer-safe bag for up to 3 months. Frost them after thawing. - What if I can’t find freeze-dried strawberries?
You can use fresh strawberries, but they will need to be dehydrated and ground into a powder, or you can substitute with strawberry extract for a similar flavor.
Serving
Serve these beautiful Chocolate Strawberry Cupcakes for any special occasion, such as Valentine’s Day, birthdays, or Mother’s Day. They also make a perfect treat for a tea party or brunch gathering. Pair them with a refreshing glass of dairy-free milk or a cup of coffee for a satisfying dessert.
Suggestions
- Add a dusting of cocoa powder over the frosting for extra chocolatey flavor.
- For an even more indulgent treat, drizzle some chocolate ganache over the cupcakes along with the chocolate-covered strawberries.
- Decorate with extra fresh strawberries or sprinkles for added visual appeal.
Chocolate Strawberry Cupcakes
24
servings10
minutes18
minutesIngredients
Cupcakes:
1 ⅓ cups sugar
2 teaspoons apple cider vinegar
2 tablespoons Singing Dog Vanilla vanilla extract
½ cup brown sugar
4 large eggs
⅔ cup vegetable oil
1 ½ cups boiling water
1 ½ teaspoons baking powder
1 cup OliveNation 22/24 Fat Dutched cocoa powder
1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
1 teaspoon baking soda
½ teaspoon salt
Strawberry Buttercream Frosting:
1 cup Country Crock Avocado Oil plant-based butter
1 oz Great Value Freeze Dried Strawberry Fruit Crisps
3 ½ cups powdered sugar
2 teaspoons Singing Dog Vanilla vanilla extract
1 pinch salt
¼ cup dairy-free heavy cream (plus 2-3 tablespoons if necessary)
Chocolate-Covered Strawberries:
1 cup Nestle’s allergen-friendly, dairy-free chocolate chips
½ tablespoon coconut oil
1 pint fresh strawberries
Directions
- Chocolate Cupcakes:
- Preheat the oven to 350°F and line a 24-count muffin tin with cupcake liners.
- In a stand mixer, whisk together the baking powder, cocoa powder, gluten-free flour, baking soda, and salt.
- Add the oil and eggs, mixing on medium speed until fully incorporated.
- Add the sugar, vanilla extract, and boiling water, mixing on medium speed for 3-4 minutes until smooth.
- Divide the batter evenly between the cupcake liners and bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
- Strawberry Buttercream Frosting:
- Place the freeze-dried strawberries in a food processor and blend until powdered. Sift through a fine mesh sieve to remove any large pieces.
- Beat the plant-based butter on high in a stand mixer for 2 minutes until creamy.
- Add the powdered strawberries, vanilla extract, half of the powdered sugar, and half of the heavy cream. Mix on low, then increase speed and beat for 1 minute until combined.
- Add the remaining powdered sugar and heavy cream, beating on high for 2-4 minutes until smooth and creamy. Adjust consistency with additional heavy cream as needed.
- Chocolate-Covered Strawberries:
- Wash and pat the strawberries dry.
- Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring after each interval until smooth.
- Insert a toothpick into the top of each strawberry and dip them into the melted chocolate. Place the dipped strawberries on a parchment-lined baking sheet.
- Chill the strawberries in the fridge for 15 minutes to harden the coating.
- Drizzle any remaining chocolate over the strawberries and chill for an additional 10 minutes.
- Decorating:
- Using a piping bag with a star tip, pipe the strawberry buttercream frosting onto the cooled cupcakes.
- Top each cupcake with a chocolate-covered strawberry for a perfect finishing touch.
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