Moist and tender Chocolate Buttermilk Cupcakes with Strawberry Cream Frosting for special occasions!
Chocolate dipped strawberries are a classic treat to share with loved ones.
I’m an admirer of all things dipped in chocolate, but sometimes it’s fun to combine familiar flavors in a novel way! Introducing… Chocolate Buttermilk Cupcakes with Strawberry Cream Cheese Frosting.
Everyone in my family loves, loves, LOVES cupcakes.
This blinding adoration comes from my husband. Lt. Dan insists that a cupcake tastes better than a slice of cake. Despite the fact that the cake batter and frosting I use are identical. To him, cupcakes taste better, period.
The kids have followed suit, and now I rarely make a whole layer cake. It’s almost always cupcakes at our house.
Of all possible cupcake flavor combinations, Chocolate Buttermilk Cupcakes with Strawberry Cream Frosting is one of my very favorites.
The rich dark chocolate is the perfect complement to fresh zingy strawberry frosting. Together they are truly magic in your mouth.
We took this particular batch of Chocolate Buttermilk Cupcakes with Strawberry Cream Frosting to my little guy’s school this week. They were a huge hit, especially with the teachers!
More Fabulous Cupcakes
Chocolate Buttermilk Cupcakes with Strawberry Cream Frosting
- Preheat oven to 325 degrees F. Place cupcake liners in your muffin tins, about 20-24. Sift all dry ingredient together.
- Cream the butter and sugar in an electric mixer, until light and fluffy. Set the mixer to the lowest setting and add the buttermilk, eggs, and vanilla. Slowly combine the dry ingredients with the wet, until the batter is smooth.
- Fill the liners half full. Bake for 15-20 minutes, until the cake springs back when touched. Cool for 5 minutes. Remove the cupcakes from the tins and allow them to cool completely before frosting.
- For the frosting: Place the butter, cream cheese and jam in the mixture. Beat until fluffy and well combined. Lower the speed and add the powdered sugar, a little at a time. Beat in 2-3 drops of red food coloring until you reach desired color, I like mine light pink! Scrape the bowl and mix until smooth. Cover and place in the fridge until ready to use.
NOTES: 1) A little bit of instant coffee granules intensify the flavor of the chocolate. You can omit them if you want. 2) Did you know you can make buttermilk? Take 1 cup of regular milk and add 1 tablespoon of white vinegar of lemon juice. Stir and allow to it sit and curdle for 5 minutes before using. If I'm doing a lot of baking, I buy a jug of buttermilk. If I only need a little, I use this method!