The chocolate in this cupcake is mild, so the taste of the strawberry purée still comes through in the cake. The melange of strawberry and cocoa resulted in a taupe colour with just a whisper of pink undertone. This recipe makes 15 medium-sized cupcakes, which rise up nicely and are moist. Since the buttercream is so sweet, I used less sugar than usual in the cupcake batter and found the final result still a flavourful treat, even without the frosting.
Before beginning to make the cupcake batter, prepare the strawberry purée, using the method described below in Notes. Allow time for it to cool to room temperature. If making longer in advance, store covered in the refrigerator. If you will frost the cupcakes with our Strawberry Buttercream, make enough purée for that as well, starting with 1-1/2 cups of chopped strawberries.
Pre-heat the oven to 350 ℉. Set 15 cupcake liners into two cupcake tins. If using stiff paper cups as I did, set them on a baking tray.
Slowly stir in half the dry ingredients until just incorporated, then half of the strawberry puree. Scrape down the bowl well and repeat. To avoid overworking the batter, finish the mixing process by hand with a spatula.
Set the cupcakes on a rack to cool. Frost with this strawberry buttercream.
Making Strawberry Purée
If you don't have strawberry purée on hand, here's how to make some ahead of time. Ensure you cool the purée to room temperature before adding it to the buttercream to avoid melting the butter in it.
No sugar is required for this purée since the buttercream has more than enough sweetness to offset its tartness.
Strawberry Chocolate Cupcakes https://urbancottagelife.com/strawberry-chocolate-cupcakes/