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Double Chocolate Strawberry Cupcakes

Recently, the children centre that I frequent with my baby organised a fundraising day. It didn't take me long to think of what to bring from our house, as I know these delicious cupcakes would definitely worth the pounds! I decided to join the bandwagon of cuppies craze that has taken the food blogosphere by a storm and share my tweaked-many-a-time chocolate recipe here. It is originally a recipe for a moist chocolate cake, which can easily be divided into batches and definitely into the cupcake moulds.

I must confess that this is not my favourite topping, alas, I decided to just go with the simple buttercream topping as I was not sure how people at the children centre would review swiss  meringue buttercream. I am always a fan of swiss meringue buttercream, difficult to make, yes, but it taste oh so buttery and delicious, and much much better than the typical buttercream. I shall post my version of swiss meringue buttercream in very near future, if the occasion arise for me to don the chef's apron again.

This cupcake recipe is classic and you can decorate it with anything that you like. I chose strawberry here as it is in season, and we had plenty at home for me to just use them on this adhoc baking occasions. I must say, those cuppies were an instant hit, and I was glad to contribute to the children's centre... it is definitely good to know that the cupcakes were most welcomed by the mothers and toddlers alike... and even the babies!

Double Chocolate Strawberry Cupcakes


Yields 24 pieces

  • 3 oz good quality chocolate
  • 1 1/2 cup cocoa powder (preferrably dutch processed)
  • 3 cups sugar
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 3 large eggs
  • 1 cup espresso
  • 1 cup oil (I used melted butter)
  • 1 1/2 cup buttermilk
  • 1/2 tsp vanilla extract
  • pinch of salt

Buttercream frosting

  • 125g butter
  • 300g icing sugar
  • 1 tsp vanilla
  • 2 tablespoon milk


1. Mix the hot espresso with chopped chocolates; set aside.

2.In a large bowl, mix the flour, baking powder, baking soda,  salt, cocoa powder and sugar together.

3. With an electric mixer, beat the eggs on medium speed until they become pale and fluffy. Gradually add in the oil, buttermilk and melted chocolate until they are well blended. Add the dry ingredients(flour etc) until all is well incorporated.

4. Fill the batter into greased cupcake moulds and bake at 180C for 20 minutes or until skewer comes out clean.

5. Cool the cuppies on the rack and prepare the frosting.

For frosting, beat the butter, sugar and vanilla until fluffy and forms soft peaks. Pipe the frosting on the cupcakes and decorate the cuppies with sliced strawberry or any decorations that you fancy!