Hi guys!

I’m a chocoholic. Big time. But I also love fruits such as watermelon, banana, kiwi, mango, raspberry and strawberries. You hear me coming, don’t you? (Or you’ve read the title…)
Combining those two loves makes… Chocolate Strawberry Cupcakes! Indeed😉

I found a great recipe over at The Scran Line with fresh strawberries and used it as an inspiration for this one. But all credits for the fantastic buttercream go to Nick since he came up with the great idea to use strawberry jam for the strawberry flavor😀

What we need:

Cupcakes (+- 18 cupcakes):

• 250 g butter
• 250 g self-raising flour
• 250 g sugar
• 4 eieren
• 60 g cocoa powder
• cupcake wrappers
• cupcake tin
• fresh raspberries

Frosting:

• 250 g butter
• 500 g icing sugar
• 2 tbsp milk
• 3 tbsp strawberry jam
• food colouring
• piping bag
• piping tip (I used a 2D tip)
• fresh raspberries

How to:

Cupcakes:

1. Preheat the oven at 180°C.
2. Line the cupcake tin with wrappers.
3. Beat together sugar and butter until all sugar is absorbed.
4. Add the eggs and mix until the batter becomes somewhat smooth.
5. Sift the flour + the cocoa powder and mix it well.
6. Fill the cupcake wrappers for 3/4th.
7. Bake for 20 minutes.

Frosting:

1. Beat the butter with 1/2 of the powder sugar.
2. Add the other half and mix untill all is combined.
3. Add 2 tbsp of milk and mix until the batter becomes a smooth and soft buttercreme.
4. Now add the jam and a little bit of food colouring to make it more strawberry-like.
5. Place the piping tip in the piping bag and snip off the end.
6. Fill the piping bag.

Finishing touches:

1. Take another piping tip or a sharp knife and make small holes in every cupcake.
2. Cut some strawberries and put little pieces in the hole.
3. Pipe the frosting on top of the cupcake.
4. Cut some more strawberries and put them on top of your frosting.

Have a delicious day❤
xxx Sarah

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