live_tv
Livestream Starting Soon
00
Hours
:
00
Minutes
:
00
Seconds
Up next in 10
Who’s ready to level up their cupcake game? These Chocolate Strawberry Cupcakes are the ultimate dessert mashup, combining rich chocolate cupcakes with a luscious strawberry filling, a cloud of strawberry buttercream frosting, and adorable mini chocolate bars drizzled with pink candy and sprinkles. Perfect for birthdays, gatherings, or any day you want to treat yourself to something spectacular. I’ll guide you step-by-step with tips, tricks, and a little humor along the way. 🧁🍓🍫
What’s Inside:
Cupcakes: Moist chocolate perfection baked with love.
Strawberry Buttercream Frosting: Fresh strawberries turned into the fluffiest frosting ever!
Mini Sprinkle Chocolate Bars: A fun decorative topper that’s super easy to make.
✨ These cupcakes are as fun to make as they are to eat! Whether you’re a baking newbie or a pro, you’ll love how these come together. Don’t forget to like, subscribe, and hit the bell to stay updated on all my sweet creations. Let’s bake some joy!
🔗 Full Recipe and More Tips: https://www.arinaphotography.com/blog/chocolate-strawberry-cupcakes/
🥄 EQUIPMENT
Kitchen Aid kitchen mixer https://amzn.to/2X5212P
Glass mixing bowl https://amzn.to/3spLnHY
silicone spatulas https://amzn.to/2ZUb3jK
Blending whisk https://amzn.to/2vQdHYB
Drying rack https://amzn.to/2ZLLYVx
Dough scoop https://amzn.to/2DDJ8K5
Cupcake pan https://amzn.to/2DAiWQm
Show More Show Less View Video Transcript
0:00
what if I told you we're making cupcakes so decadent they'll steal the show at any dessert table think rich chocolate
0:08
cupcakes filled with sweet strawberry goodness topped with fluffy strawberry
0:13
buttercream and finished with mini chocolate bars sounds irresistible right
0:19
let's dive in and create these showstopping treats together I start with adorable mini chocolate bars first
0:28
I melt one cup of Wilton dark cocoa Candy Melts with 1/4 teaspoon of coconut
0:34
oil in a candy melt pot next I stir the mixture until it's smooth and velvety
0:41
then I pour the melted chocolate into silicone molds I gently tap the molds on
0:49
the counter to get rid of any air bubbles a little trick for flawless
0:55
chocolates once that's done I pop the molds in the freezer for about 10
1:01
minutes to harden [Music]
1:30
n
1:37
[Music]
2:03
did you know cupcakes started as a way to make baking easier and faster it's
2:10
true back in the 19th century people were looking for quicker ways to whip up
2:15
small cakes they started baking them in individual molds or teacups hence the
2:21
name cupcake genius right these little little cakes cooked evenly and
2:28
way faster than big ones making them an instant hit the name wasn't just about the cups though early recipes
2:35
called for y ingredients measured by the cup one cup of butter 2 cups of sugar 3
2:43
cups of flour and so on it was like a baking cheat sheet you couldn't mess up
2:49
perfect for anyone who's ever been stumped by complicated recipes fast forward to the 20th century
2:57
and cupcake liners made the their debut suddenly cupcakes became prettier and
3:04
easier to handle which just added to their charm by the 21st century they
3:10
were a full-blown phenomenon bakeries TV shows and even Cupcake Wars turned these
3:17
humble treats into edible works of art now cupcakes are the life of the party
3:24
from birthdays to weddings they bring a little Joy wherever they go and with endless flavor for Combos and
3:30
decorations they're the perfect canvas for baking creativity so next time you bite into a
3:37
cupcake remember you're tasting a piece of baking history
3:44
[Music]
4:45
while those set I melt 1/2 cup of pink Wilton Candy Melts with 1/2 teaspoon of
4:52
coconut oil in a clean pot after the chocolates are ready I drizzle the pink
4:58
chocolate over the bars for a Decorative Touch finally I sprinkle the bars with
5:03
tut to Sweet sprinkles to add a pop of color and texture it's such a simple
5:10
touch but it adds so much flare freeze the bars again until the drizzle hardens
5:17
completely here's my tip make extras these little bars are not just for
5:23
decorating they're also the perfect snack while you're working just keep in mind they're
5:30
sensitive to heat so I store any extras in an airtight container in the fridge
5:36
to keep them from melting or losing their shape if you don't have a candy melt pot no
5:42
worries I have another video where I show you how to melt chocolate using alternative methods it's super easy and
5:51
just as effective [Music]
6:41
I hope you're loving the process of making these chocolate strawberry cupcakes as much as I do if you're
6:48
enjoying this recipe don't forget to hit that like button subscribe and tap the
6:55
Bell so you never miss any of my baking Adventures do you have a favorite
7:00
cupcake recipe or a unique dessert idea that you love to make maybe a family
7:07
recipe or a fun twist you've discovered I'd absolutely love for you to share it
7:13
with me in the comments below let's swap ideas and keep the baking inspiration
7:20
flowing here on my channel I combine my love of food photography and baking
7:25
inviting you into my kitchen to share in the joy of creating amazing
7:31
desserts from capturing perfect frosting swirls to sharing sweet irresistible
7:37
recipes I hope you feel inspired to bake something truly wonderful thanks for joining me on this
7:44
chocolate strawbery Adventure let's Frost those cupcakes and indulge in the
7:49
deliciousness [Music]
7:59
n
8:05
[Music]
9:18
all right first things first preheat your oven to 350° F and get your ingredients ready
9:26
I'm a big fan of prepping everything ahead of time time it makes the whole process so much smoother trust me you'll
9:34
thank yourself later in a large bowl I start by adding one cup of allpurpose
9:41
flour this is the foundation for our cupcakes so make sure it's fresh and
9:46
fluffy next I add 1/4 teaspoon of salt Just A Pinch but it's the unsung hero
9:53
that enhances all the other flavors then I measure out and whisk in one 1
9:59
teaspoon of baking powder this gives our cupcakes a nice lift I follow that with
10:06
1/2 teaspoon of baking soda it's the perfect partner to the baking powder for
10:11
achieving that soft Airy texture now it's time for the sweetness
10:17
one cup of granulated sugar goes in it's the magic ingredient that makes
10:22
everything taste like dessert finally I add in 1/2 cup of unsweetened cocoa
10:29
powder here's a tip I whisk everything together with a hand whisk to keep it quick and
10:37
simple but if you're worried about lumps in the cocoa powder you can sift it too
10:43
sifting is a great option to ensure a perfectly smooth batter and trust me
10:49
nobody wants a surprise clump of cocoa in their cupcake now in a separate large
10:55
bowl whisk together the wet ingredients I start by cracking two large eggs into
11:01
the bowl room temperature eggs work best here to ensure a smooth and even batter
11:08
next I pour in 1/2 cup of Buttermilk it's my go-to secret for moist and
11:15
tender cupcakes if you're out of Buttermilk just mix regular milk with a splash of
11:20
vinegar or lemon juice and let it sit for a few minutes instant
11:26
buttermilk then I add one one teaspoon of vanilla extract this brings a warm
11:33
aromatic touch that enhances all the other flavors
11:39
beautifully finally I measure out 1/3 cup of vegetable oil and whisk it in the
11:45
oil keeps the cupcakes moist and gives them a soft light texture I whisk all
11:51
the wet ingredients together thoroughly ensuring everything is beautifully combined this step is crucial for
11:58
creating a smooth smooth and consistent batter by taking a few moments here I
12:03
make sure there are no pockets of unincorporated ingredients set in the stage for perfectly moist and fluffy
12:10
cupcakes
12:16
[Music]
12:35
slowly add the dry ingredients to the wet ingredients a little at a time and
12:42
mix until just combined I like to use my large hand whisk for this step as it
12:48
gives me great control and keeps everything smooth however you can
12:53
absolutely use a hand mixer or a standing mixer if that's your preference
12:59
be gentle here overmixing can make your cupcakes dense the batter should be
13:05
smooth and luscious
13:12
[Music]
13:29
n [Music]
13:59
n [Music]
15:47
grab your muffin pan lined with those beautiful gold foil cupcake liners I
15:52
personally love using these liners because they don't absorb oil like paper ones keeping your cupcake cakes looking
15:59
shiny and elegant plus they make clean up a breeze a win-win in my book I like
16:06
to use a dough scoop to get even portions it's my secret weapon for perfect cupcakes every time fill each
16:13
liner about 2/3 full and pop the tray into the oven
16:20
[Music]
16:36
let me share a few tricks I've learned from baking cupcakes at high altitude
16:41
it's a whole different game up here first I dial back the baking powder by
16:47
about 1/4 teaspoon why too much leavening can make the cupcakes rise too fast and then
16:55
collapse nobody wants that right next next I add an extra tablespoon of flour
17:02
to give the batter some extra stability think of it as a safety net for your
17:07
cupcakes since the dry air at high altitude can suck the moisture right out
17:13
I also mix in an extra tablespoon or two
17:18
of Buttermilk it's my secret weapon for keeping those cupcakes soft and tender
17:24
oh and baking time watch it like a hawk things bake faster up here so I start
17:31
checking a few minutes early to avoid any overbaking
17:38
disasters these little tweaks have saved me from so many oops moments in the
17:44
kitchen [Music]
18:06
bake for 18 to 20 minutes or until a toothpick inserted in the center comes
18:14
out clean be sure to place the baking pan on the middle rack in the middle of
18:21
the oven for even baking once they're done transfer them to a drying rack to
18:27
cool completely and here here's a pro tip don't even think about frosting warm cupcakes the frosting will melt and
18:34
you'll have a gooey mess on your hands while the cupcakes are cooling
18:40
let's shift our Focus to the highlight of this recipe that dreamy strawberry
18:46
buttercream trust me this frosting is so good you might end up taste testing more
18:52
than you planned made with fresh strawberries it's packed with vibrant flavor and natural
18:59
Sweetness in no time we'll whip it into the fluffiest creamiest frosting that's
19:06
going to take these cupcakes to the next level of deliciousness I start by preparing 1 and
19:14
1/2 cups of fresh strawberries first wash the strawberries thoroughly to remove any dirt or residue
19:21
then remove the stems and slice them thinly for easier blending if you're
19:27
like me feel free to to sneak a bite the fresher the better fresh strawberries
19:33
are key here because their vibrant flavor and natural sweetness truly make this frosting shine once sliced transfer
19:41
the strawberries to a blender and blend until completely smooth if you notice any
19:47
stubborn chunks use a silicone spatula
19:52
to scrape down the sides of the blender and give it another whirl once Blended
19:58
set the pure aside for later use it's like buttling up Summer Sunshine to add to your frosting here's a tip if your
20:06
strawberries are particularly juicy you can strain the puree through a fine mesh
20:11
SI for a smoother texture personally I love keeping all the natural strawberry
20:18
goodness intact for maximum flavor if you're in a pinch you can also use
20:23
freeze-dried or frozen strawberries as an alternative for freeze-dried strawberries use about 1/2 cup and blend
20:31
them into a fine powder to mix directly into the frosting for a burst of flavor
20:37
and color for frozen strawberries measure out 1 and 1/2 cups Thor and
20:45
drain them thoroughly and then puree them just like fresh ones just be sure
20:51
to remove any excess liquid to prevent the frosting from getting too thin
20:57
[Music]
21:13
now it's time to work on the buttercream base first I transfer one cup of room
21:19
temperature butter to my large mixing bowl I set up my trusty KitchenAid stand
21:25
mixer with the Whisk attachment if you're using a hand mixer that works
21:31
just as well I start by beating the butter a medium speed until it's smooth and creamy then increase to high for a
21:39
final whip to make it extra fluffy don't forget to scrape the butter from the sides of the bowl with a silicone
21:46
spatula to make sure everything is evenly whipped this step is so satisfying
21:54
because it sets the foundation for a fluffy dreamy
22:00
[Music]
22:24
frosting let's talk tools for a second I'm using a kitchen stand mixer a glass
22:30
mixing bowl silicone spatulas and a blender for this recipe these tools make
22:37
everything smoother and more efficient like having a kitchen dream team but
22:42
honestly don't stress if you don't have the exact same setup a hand mixer or
22:49
even a trusty whisk can get the job done baking is all about improvising enjoying
22:54
the process and maybe getting a little messy along the way because let's face it powdered sugar
23:01
explosions are practically a right of passage
23:08
[Music]
23:45
once the butter is perfectly whipped I start by adding 2 tpoon of vanilla
23:50
extract this step adds a warm aromatic touch to the frosting and helps the
23:56
flavors shine through then then I slowly incorporate 3 and 1/2 cups of powdered
24:02
sugar one cup at a time this gradual process ensures the sugar Blends
24:08
smoothly and prevents clumps giving the frosting a velvety
24:14
texture I slowly start incorporating it mixing well between each addition mix on
24:20
low speed first since right now we just want the ingredients to come together peacefully unless you want your kitchen
24:27
to look like a powdered sugar blizzard been there not [Music]
24:53
fun let's talk storage for this luscious strawberry buttercream Frost
24:59
on the counter it's best to keep the frosting for no more than 1 to 2 hours
25:05
especially if your kitchen is warm for longer storage transfer the frosting to
25:10
an airtight container and place it in the fridge it'll stay fresh for up to a week
25:17
if you're planning ahead you can even freeze it scoop the frosting into a freeze a safe bag or container removing
25:25
as much air as possible before sealing the the bag I like to label it with a sharpie noting
25:32
the date and what's inside trust me this small step is a
25:37
lifesaver when your freezer starts looking like a treasure hunt it'll keep in the freezer for up to 3 months when
25:45
you're ready to use the frosting after
25:50
freezing simply thaw it overnight in the fridge once it's thawed let it come to
25:55
room temperature remember the butter in the frosting needs time to soften for
26:02
the best texture then give it a quick whip with a mixer to bring back its
26:07
creamy fluffy texture it'll be as good as new ready to spread or pipe onto your
26:13
desserts [Music]
26:43
now comes the exciting part incorporating the fresh strawberry puree
26:49
this is where the frosting gets its gorgeous pink Hue and that irresistible Berry flavor I start by adding the
26:56
strawberry puree slowly alternating with the powdered sugar mixing on low speed
27:03
ensures the ingredients blend together smoothly without over mixing or making
27:09
the frosting too runny adding too much puree at once can make the frosting too
27:14
thin you'll want to stop adding puree once the frosting reaches your desired
27:19
flavor and consistency if the frosting starts looking a little too soft simply
27:25
mix in a bit more powdered sugar until till it's back to a pipeable texture
27:31
after all the ingredients are combined I turn my mixer on high for 8 to 10
27:38
minutes the frosting is ready when stiff
27:43
peaks form on the tip of the Whisk it should hold its shape but still be light
27:49
and Airy and let me tell you the smell at this point absolute heaven
27:57
[Music]
28:09
when I mix in the powdered sugar and strawberry puree I take my time and mix
28:14
well between each addition this is so important because it helps the frosting
28:20
turn out smooth and even trust me if you dump all the sugar in at once you're
28:27
asking for trouble clumps lumps and a frustrating mess to
28:32
fix plus taking it slow keeps the mixer from puffing out a cloud of powdered
28:39
sugar been there done that don't recommend by adding it gradually I can
28:45
also keep an eye on the texture and sweetener making sure the frosting is
28:51
just right [Music]
29:55
you know what's cool about strawberries their peak season in the USA is usually
30:01
from April to June but it depends on where you are California grows about 90%
30:09
of the nation's strawberries crazy right Florida is another big player especially
30:16
in the winter and up in Oregon and Washington they're famous for those
30:21
super sweet and juicy summer strawberries here's something fun
30:26
strawberries can taste a little different depending on where they're grown California berries tend to be
30:34
larger and firm with um mild sweetness
30:39
making them great for shipping and snacking Florida strawberries are often
30:44
smaller and have a tart Edge that's perfect for desserts and those summer berries from Oregon and
30:51
Washington they're known for being super sweet and soft almost like nature's candy it's amazing how much the region
30:59
can influence the flavor oh and here's a fun little nugget
31:05
strawberries love well- drained soil and lots of
31:10
sunshine which is why they thrive in those places and get this the average
31:18
American eats around 8 lb of strawberries a year I mean who can blame
31:24
us they're so good
31:30
[Music]
31:58
n [Music]
32:39
if your frosting is too runny Don't Panic start by adding a little more
32:44
powdered sugar about 1/4 cup at a time and mixing until the frosting thickens
32:51
to the desired consistency be careful not to add too much at once as it can
32:57
make the frosting overly sweet on the flip side if the frosting is too thick
33:02
and feels difficult to spread or pipe try adding a teaspoon of milk or heavy
33:07
cream at a time mix thoroughly after each addition until it loosens up to the
33:13
perfect texture here's a pro tip if the frosting becomes too warm and starts to lose its
33:21
shape pop it in the fridge for 10 to 15 minutes to firm up this helps bring
33:28
everything back together without overmixing once the frosting is ready I transfer it to a pastry Piping Bag I
33:35
like to use larger 21-in bags because they give me more room to work with if
33:41
the bag ends up being too long I simply cut off the extra at the end easy fix
33:46
and no hassle after closing the bag make sure it's secure and ready for piping to
33:53
avoid any frosting surprises this step always feels feels like the Calm before the creative
34:00
storm I gently pipe the frosting onto cupcakes swirling it into those iconic
34:07
Peaks and if you're decorating a cake smooth it over the layers for a stunning finish to make these treats even more
34:15
eye-catching I love adding a little garnish you can use leftover whole
34:20
strawberri sliced berries or even a Sprinkle of uh powdered sugar for that
34:26
wow factor it's the little details that make a big difference let me share a
34:31
little personal trick I've picked up over the years for piping buttercream without creating chaos in the kitchen
34:39
first I always hold the Piping Bag at the top with one hand to apply steady
34:45
pressure my other hand stays near the tip guiding the flow frosting for that
34:50
perfect control here's the real game Cher keep one hand at the very end of
34:56
the bag twisting it tightly to maintain tension trust me this little trick is a
35:03
lifesaver nobody wants a butter cream explosion to turn their piping session
35:09
into a frosting Fiasco when you're ready to pipe work in smooth consistent
35:16
motions start from the outside and swirl your way inward lifting slightly at the
35:21
end for those Picture Perfect Peaks if you need to pause release the
35:28
pressure gently to avoid those awkward blobs that scream oops and remember
35:36
practice makes perfect if things get a bit messy just call it a taste testing
35:41
session after all the best part of frosting is sneaking a little extra
35:53
[Music]
36:33
all right let me walk you through how I bring everything together first I place
36:39
a cupcake on a large cutting board to get started I grab my Piping Bag and
36:45
fill it with one cup of strawberry cake filling this step is my favorite there's
36:50
something so satisfying about knowing each cupcake will have a little surprise
36:56
inside
37:01
[Music]
37:16
using an apple corer I carefully scoop out the center of each cupcake don't
37:22
toss those cake bits we'll use them in just a bit to cover up the filling I
37:27
love love how this step not only adds a fun surprise inside but also keeps the
37:33
cupcake perfectly intact
37:39
[Music]
38:58
next I pipe a small amount of strawberry cake filling into each cupcake Center
39:04
making sure to fill them just enough for that burst of flavor in every bite
39:14
[Music]
39:30
once that's done I gently place the reserved cake bits back on top to seal
39:36
in all that sweet goodness ensuring The Filling stays right where it belongs now
39:43
it's time for the frosting [Music]
40:04
I grab my piping bag filled with that dreamy strawberry buttercream to get
40:10
those big beautiful swirls I use a jumbo piping tip here's a personal trick I
40:16
swear by hold the Piping Bag at the very top and twist it tightly to keep the
40:23
frosting from sneaking out the back start piping from the outside of the cupcake and swirl your way in lifting
40:30
slightly at the end to create that perfect Peak to finish I top each
40:36
cupcake with one of those mini chocolate bars we made earlier and just like that
40:42
you have stunning cupcakes that taste even better than they look [Music]
41:00
n
41:06
[Music]
41:27
n [Music]
41:52
[Applause] [Music]
42:14
I'm gifting these cupcakes so I'll be packaging them in my favorite white paper boxes with a clear window these
42:21
boxes have become my go-to after years of baking Adventures they're budget
42:28
friendly super presentable and work perfectly for any holiday or event just
42:35
add a colorful Ribbon or a festive tag and you've got a thoughtful professional
42:42
looking gift that's sure to impress here's why I love them so much
42:47
unlike flimsy plastic or oversized tins these boxes are the perfect size for
42:53
keeping cupcakes safe and secure without taking off too much space plus they let
43:00
the beauty of your decorated cupcakes shine through like a little dessert display case honestly they're so
43:08
versatile I keep a stash on hand year
43:13
round whether it's Christmas birthdays or just a random act of kindness these
43:18
boxes never fail to make my bakes look as special as they taste and there you
43:24
have it friends these chocolate strawberry cupcakes are rich flavorful and
43:31
absolutely stunning a true showstopper for any occasion whether it's a birthday
43:37
a celebration or just a regular Tuesday that needs a little sweetness these
43:43
cupcakes are sure to impress if you give this recipe a try
43:48
I'd love to hear about it in the comments don't forget to like subscribe
43:53
and share your delicious creations and before you go make sure to check out my next video where I'll show
44:01
you how to make chocolate covered strawberries the perfect compliment to
44:06
these cupcakes see you there for more sweet inspiration [Music]
#Desserts
#Food
#Food & Grocery Retailers
#Baked Goods
#Candy & Sweets
#Bakeries