Chocolate Cupcakes with Strawberry Cream Cheese Frosting
Moist homemade chocolate cupcakes topped off with strawberry cream cheese frosting. A fun dessert for Valentine's day or any day of the year!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Servings: 9 cupcakes
- 1/4 C unsalted butter softened
- 1/4C C granulated sugar
- 1/4 C light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 C unsweetened cocoa powder
- 1/4 C sour cream
- 1 C all purpose flour
- 1/2 C milk
- 3 oz cream cheese softened
- 2 Tb unsalted butter softened
- 3 Tb seedless strawberry jam
- 1/4 tsp vanilla extract
- 1/4 tsp strawberry extract
- 3 C powdered sugar
- 1 drop Americolor red gel food color
Preheat oven to 350°F. Line a standard cupcake pan with 9 liners.
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt and baking soda. With mixer turned off, add in cocoa powder. Mix on low until fully combined. Scrape bowl as needed. Add in sour cream, followed by flour. Mix until just combined. With mixer running on low, slowly drizzle in milk. Mix until fully combined and no streaks remain.
Divide batter equally between prepared liners using a large cookie scoop. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely.
When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until fluffy and well combined. Add jam, vanilla and strawberry extract, mixing until just combined. Add 1 cup of powdered sugar at a time until fully combined and desired consistency is reached.. Lastly, if desired, add 1 drop of red gel food color. Mix until no streaks remain. Transfer frosting to a piping bag fit with a piping tip. Frost and decorate as desired.
Enjoy immediately or store in the refrigerator for up to several days.
A jumbo open star piping tip was used for this recipe.
An original recipe from Baked by Rachel