
Chocolate Cupcake With Strawberry
Chocolate Cupcakes with Strawberry Baileys Frosting
For the Chocolate Cupcakes:
Ingredients:
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1 cup (125g) all-purpose flour
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1/3 cup (30g) unsweetened cocoa powder
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3/4 tsp baking soda
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1/4 tsp salt
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) brown sugar
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1/2 cup (120ml) buttermilk
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1/4 cup (60ml) vegetable oil
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1 egg
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1 tsp vanilla extract
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1/2 cup (120ml) hot coffee or hot water
Instructions:
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Preheat oven to 350°F (175°C). Line a cupcake tray with 12 liners.
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In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and both sugars.
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In another bowl, mix buttermilk, oil, egg, and vanilla.
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Add wet ingredients to dry and mix until just combined.
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Pour in hot coffee and mix gently — the batter will be thin.
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Divide into liners and bake for 18–20 mins or until a toothpick comes out clean.
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Let cool completely before frosting.
🍓 For the Strawberry Baileys Frosting:
Ingredients:
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1/2 cup (115g) unsalted butter, softened
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1/4 cup (60g) cream cheese, softened (optional, for tang)
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2 tbsp Baileys Strawberries & Cream
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1/4 cup strawberry puree (fresh or frozen, cooked down & thickened)
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2.5–3 cups (300–360g) powdered sugar
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A few drops pink food coloring (optional)
Instructions:
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Beat butter (and cream cheese if using) until fluffy.
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Add the strawberry puree and Baileys.
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Gradually mix in powdered sugar until smooth and pipeable.
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Adjust consistency with more sugar or a dash of milk if needed.
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Chill slightly before piping for best texture.
To Finish:
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Pipe onto cooled cupcakes.
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Garnish with fresh strawberries or a drizzle of melted chocolate.