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chocolate cupcake with strawberry icing

Chocolate Cupcakes with Strawberry Icing - For Two!

Servings 2


Chocolate Cupcakes

  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 Tablespoons milk
  • 1 Tablespoon vegetable or canola oil
  • 1/2 teaspoon pure vanilla extract


  • ½ cup fresh strawberries - sliced
  • ½ cup butter
  • 1 ½ cup confectioners' sugar
  • ½ teaspoon vanilla extract



  1. Preheat oven to 350 degrees F.
  2. Line 2 cups of a 12-cup muffin tin with cupcake liners
  3. In a medium bowl, whisk together cupcake ingredients of flour, sugar, cocoa powder, baking soda and salt.
  4. Whisk in milk, oil and vanilla until just combined. Divide batter evenly between cups.
  5. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool completely before frosting.


  1. Place strawberries in a blender; puree until smooth.
  2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
  3. Beat butter with an electric mixer in a bowl until light and fluffy.
  4. Beat 1/2 cup confectioners' sugar into butter until just blended.
  5. Beat 1 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
  6. Repeat with 1/2 cup confectioners' sugar, followed by 1 tablespoons strawberry puree.
  7. Beat last 1/4-1/2 cup confectioners' sugar into mixture until just blended.
  8. Frost cupcakes and drizzle with melted chocolate (optional)

Recipe Notes

You will have extra frosting that you can use as a dip for fruit, chocolate cookies, or graham crackers!
Recipe courtesy of Old World Garden Farms