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Chocolate Chip Cupcakes with Strawberry Filling
Amanda Powell
Chocolate chip cupcakes with strawberry whipped cream frosting recipe. This light and nearly-perfect cupcake is all you will ever want. Kid-approved!
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
14
cupcakes
Cook Mode
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Ingredients
1x
2x
3x
1 ½
cups
188 g all-purpose flour
1 ½
teaspoon
baking powder
½
teaspoon
salt
½
cup
58 g unsalted butter, room temperature
¾
cup
150 g granulated sugar
1 ½
teaspoon
vanilla extract
3
large eggs
room temperature
½
cup
125 mL buttermilk, room temperature
¼
cup
45 g mini chocolate chips
2
tablespoons
roughly chopped dark chocolate
Strawberry Chocolate Chip Whipped Cream Frosting
¾
cup
173 g unsalted butter
4
cups
480 g powdered sugar
⅓
cup
80 mL plus 2 tablespoons whipping cream
4
large strawberries
finely chopped
¼
cup
45 g mini chocolate chips
Instructions
Preheat the oven to 350 degrees F and line a cupcake pan with liners.
Sift the flour, baking powder and salt together in a medium bowl. Set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla extract.
Add the eggs one at a time, mixing well in between each addition.
Add the flour and the
buttermilk
, alternating between each. Start and end with the flour. Do not over mix.
Fold in the chocolate chips.
Fill the cupcake liners ⅔ of the way through and bake for 15 - 18 minutes, or until a light golden brown.
Frosting
Whip the whipping cream until soft peaks form. Set aside.
Cream the butter until smooth and light in color. Slowly add the powdered sugar.
Fold in the whipped cream.
Fold in the strawberries and chocolate chips.
Use a melon baller to gut out the center of the cupcakes and fill with frosting (optional) before frosting the tops.
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