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Eggless Chocolate Strawberry Cupcakes with strawberry buttercream and fresh strawberries
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Eggless Chocolate Strawberry Cupcakes

These Eggless Chocolate Strawberry Cupcakes are soft, extra chocolate-y, and luscious! Packed with real strawberry flavor, these cupcakes are definitely cupid approved.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 cupcakes
Calories 529kcal

Ingredients

Fort the Eggless Chocolate Cupcakes:

  • 4 tablespoons (60 g) unsalted butter, melted
  • 1/4 cup (60 ml) vegetable or canola oil
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (180 ml) buttermilk
  • 1/4 cup (60 g) sour cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 tablespoon (15 ml) hot water
  • 1 teaspoon (1 g) instant espresso coffee (optional)
  • 1 1/4 cup (175 g) all-purpose flour
  • 1/4 cup + 2 tablespoons (45 g) unsweetened natural cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Strawberry Buttercream

Filling:

  • 1/3 cup (80 g) strawberry sauce or jam

Instructions

Make the Eggless Chocolate Cupcakes:

  • 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.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 

Nutrition

Serving: 1cupcake | Calories: 529kcal | Carbohydrates: 76g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 193mg | Potassium: 95mg | Fiber: 1g | Sugar: 60g | Vitamin A: 650IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg