Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream

        date:

Chocolate Strawberry Cupcakes

I’m sure you guys know by now that the combination of chocolate and strawberry is one of my favorites. To me, the only combination that’s better is chocolate and coffee. Since summer is still going strong, I’ve been able to find some gorgeous strawberries. I’m ready for cooler weather, but I’m definitely not ready for the lack of summer produce like strawberries, tomatoes and okra. To be honest, as much as I love fall, I’m also not quite ready for another change of season because it means my first summer with Clara is over. Time with her feels like it’s flying by, and I want to savor every last second of it. I know that I’ve got plenty to look forward to as she gets older, and baking with her is high on that list.

I made these cupcakes for my niece’s seventh birthday, and it was such a joy to have her helping me in the kitchen (Clara was sleeping soundly in the living room). There’s still a small chocolate fingerprint smudge on the wall near my mixer, and I think of Blair every time I see it. It makes me laugh to think of her watching me mix up the batter and then asking me approximately fifteen times when she could lick the bowl. She, and everyone else here, loved these cupcakes. How could they not? The chocolate cupcakes are rich and moist, and the strawberry Swiss meringue buttercream on top is sweet and lusciously smooth. Before you know it, you’ll be seeing pumpkin treats popping up on your favorite food blogs. So I say savor summer while you can, and make sure you enjoy the late evening sun (and a cupcake) with someone you love. We’ve got plenty of time to celebrate fall later.

Chocolate Strawberry Cupcakes

  • COOK TIME:
  • YIELD: about 30 cupcakes
Ingredients
  • For the cupcakes:

  • 2 cups sugar

  • 1¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1½ teaspoons baking soda

  • 1½ teaspoons baking powder

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 cup hot coffee

  • For the frosting:

  • 1½ cups diced strawberries

  • 4 egg whites

  • 1½ cups sugar

  • Pinch of salt

  • 1½ cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature

Directions
  • 1

    To make the cupcakes, heat oven to 350º. Line muffin tins with cupcake liners.

    In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda and baking powder on low speed. Add the eggs, buttermilk, oil and vanilla and mix on medium speed for 2-3 minutes, or until combined. Reduce speed to low and, with the mixer running, gradually add the coffee. Beat until just combined. Stir with a rubber spatula, making sure to scrape the bottom and sides of the bowl. The batter will be thin.

  • 2

    Fill each liner ⅔ full and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

  • 3

    To make the frosting, puree the strawberries in a food processor and set aside. Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a small pot of simmering water. Whisk constantly by hand until the sugar has dissolved. If you need to test it, rub a small amount between your fingertips. The mixture should feel completely smooth and not at all grainy.

  • 4

    Attach the bowl to the mixer and fit it with the whisk attachment. Mix on low speed and gradually increase to medium-high and mix until stiff (but not dry) peaks form. Continue mixing about 10 more minutes, until the mixture is light, fluffy, glossy and completely cool (touch the bottom of the bowl to test).

  • 5

    With the mixer on low speed, add the butter a couple tablespoons at a time. Mix well after each addition. Scrape the sides and bottom of the bowl with a rubber spatula and increase speed to medium. Mix until the buttercream comes together, knowing that it can take several minutes for this to happen. Swap the whisk for the paddle attachment and beat on medium-low speed for about 2 minutes to remove any air bubbles. With the mixer running, gradually add the strawberry puree and mix just until combined.

    Frost cupcakes as desired and top with a strawberry just before serving.

SOURCE: Pink Parsley
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COMMENTS: ( 9 )

9 responses to “Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream”

  1. These look so delicious! Yum!

  2. Elizabeth says:

    I love the chocolate + strawberry combo!

  3. Kelsey says:

    What a sweet post and a delicious treat. I love the chocolate fingerprint. I’d be tempted to leave something like that just a little too long, as well.

  4. I’ve been wanting to try swiss meringue buttercream for a while now and yours looks fabulous!

  5. Hey stranger!! I was just perusing your site again after way too long, and wanted to tell you these look DEEElish. I love strawberry buttercream- I just had it for the first time at my new fave bakery in Knoxville. I’m a lover of strawberry cake, so it’s not a surprise 🙂 Glad to see you are still blogging with your little one!! She is just a little older than my baby girl, Emma (known as the Brioche on the blog :), born Feb 1st. I’m back after a LONG break (I call it my maternity leave 🙂 from blogging and I love it. I moved to a new site, off blogspot for good now, yay! I follow your posts on FB, so even though I don’t comment much (you know how much free time you have when you’re a new mama, haha), I always check our your posts to see what you’re making!

  6. Kylee Durant says:

    I am making these for my daughter’s 7th birthday (and husband’s 31st) today 🙂 Great to know 7-year-olds adore them!

  7. Kylee Durant says:

    I am making these for my daughter’s 7th birthday (and husband’s 31st) today 🙂 Great to know 7-year-olds adore them!