These Eggless Chocolate Strawberry Cupcakes are soft, extra chocolate-y, and luscious! Packed with real strawberry flavor, these cupcakes are definitely cupid approved.
Preheat the oven to 350ºF (180ºC). Line a 12-cup cupcake pan with cupcake liners.
Combine the melted butter, oil, sugar, buttermilk, sour cream, and vanilla extract in a large bowl and whisk together.
In a small bowl, combine the hot water and instant espresso powder, if using. Add to the butter mixture; mix to combine.
Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
Fill the cupcake liners about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan. Place the cupcakes back on the rack, and cool to room temperature, about 1 hour, before frosting.
Make the Strawberry Buttercream:
Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Add strawberry puree and mix until well incorporated.
Fill the Cupcakes:
Use a knife (or a cupcake corer) to carve a hollow in the center of each cupcake.
Fill the center of each cupcake with strawberry sauce or jam, then place the carved piece back on top.
Decorate:
Spread or pipe the frosting evenly on the cupcakes. Top each cupcake off with a strawberry half, if desired, and serve.
Notes
Store: Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost at room temperature before frosting and serving. Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days.Make Ahead: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Strawberry frosting can be prepared the day before too.Coffee is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. If you don't want to add coffee, just add 1 tablespoon of hot water.Strawberry Buttercream: To make the strawberry frosting, you can use freeze-dried strawberries instead of strawberry puree. If you buy the sliced freeze-dried strawberries, use a blender or food processor to process the freeze-dried strawberries into a powdery crumb. Add 1/4 to 1/2 cup of the strawberry powder, or to taste.If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.