Amazing chocolate cupcake with strawberry buttercream frosting


1/2 cup unsweetened cocoa powder not dutched processed
3/4 cup all purpose flower
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs (room temp)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup veg oil
2 teaspoons vanilla
1/2 buttermilk

Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin pan with cupcake liners.
Combine cocoa powder, flour, salt, baking powder, and baking soda in a large bowl. In a medium bowl, whisk together eggs, sugar, brown sugar, oil, and vanilla until smooth. Pour half of the wet ingredients and half of the buttermilk into the dry ingredients. Gently stir together then add the remaining dry ingredients and buttermilk and mix until combined. *do not over mix!* batter will not be very thick.
Fill the cupcake tin about halfway with batter to avoid spilling over sides. Bake for 18-19 mins or until a toothpick is inserted and comes out clean. Allow to cool completely before frosting.


2-3 cups of strawberries
1 lemon (zested and juiced)
3/4 cup of butter (room temp)
1 cup of powdered sugar
1/4 teaspoon vanilla extract
Pinch of salt

Purée the strawberries then transfer to a saucepan. Add lemon zest and juice and allow mixture to reduce down to 3-4 tablespoons. Then cool to room temperature. Whip butter until creamy then add powder sugar, vanilla extract, and salt. Add in strawberry purée by the tablespoon to taste. Continue to whip until fluffy. Then pour into piping bag and decorate! :)

These moist cupcakes combine the sweetness of strawberries and richness of chocolate. Great for both kids and adults. Enjoy!