Chocolate Buttermilk Cupcakes with Strawberry Buttercream

My best friend made these cupcakes for her daughter’s princess birthday party and they were so fabulous I asked her to send me the recipe. These Chocolate Buttermilk Cupcakes with Strawberry Buttercream are light & fluffy and have just the right amount of sweetness! They taste like chocolate covered strawberries! And I love that the buttercream is made using fresh strawberries! These would be great for any birthday or even Easter, Valentine’s or Mother’s Day too!

Chocolate Buttermilk Cupcakes with Strawberry Buttercream
Source: Cupcakes from Taste of Home, Frosting from Add a Pinch
Makes approx. 10-12 cupcakes

Ingredients:
For the Cupcakes:
1/4 cup (1/2 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
3/4 cup all purpose flour
1/4 cup cocoa
1/2 tsp. baking soda
1/8 tsp. salt
1/4 cup buttermilk*
1/4 cup water

For the Strawberry Buttercream Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups confectioner’s sugar
2 tbsp. strawberry syrup (recipe below)
1/2 tbsp vanilla
1 tbsp. milk
pinch salt

For the Strawberry Syrup:
1 cup strawberries
1/4 cup granulated sugar
1/4 cup water

Directions:

For the Cupcakes:
Preheat oven to 375 degrees. Place cupcake liners in cupcake tins and spray liners lightly with cooking spray, set aside.

In the bowl of a stand mixer, add butter & sugar and beat until incorporated and light & fluffy. Add in the egg and beat until incorporated. Add in vanilla and beat well.

In a small bowl, whisk together the flour, cocoa, baking soda, & salt.

In a small bowl, stir together the buttermilk & water.

Alternately add the flour mixture & buttermilk mixture to the batter, starting & ending with the flour mixture. Mix until incorporated after each addition. (So add 1/3 of the flour mixture to the butter mixture, then 1/2 the buttermilk, 1/3 of the flour, remaining 1/2 of the buttermilk, remaining 1/3 of flour mixture).

Using a large cookie or ice cream scoop, scoop batter into prepared cupcake tins, filling 2/3 full. Bake for 15 to 20 minutes, until a toothpick inserted comes out clean and tops spring back when lightly touched.

Remove from oven and let cool in pans for at least 10 minutes, then transfer to cooling rack to cool completely.

For the Strawberry Syrup:
In a small saucepan, add strawberries, sugar & water. Bring to a boil then reduce heat to low and simmer for 10 minutes. Pour hot mixture into a blender and blend for 10 -20 seconds until smooth. Place in refrigerator for approximately 20 minutes. (Will not use entire mixture in frosting, save the rest to top ice cream or use in smoothies).

For the Strawberry Buttercream Frosting:
In the bowl of a stand mixer, add the butter and 1/2 cup of the confectioners sugar. Beat until incorporated. Add remaining confectioner’s sugar 1/2 cup at a time, beating in between each addition. Add 2 tbsp. of the strawberry syrup and vanilla and beat until incorporated. Add milk & salt and beat on medium high speed until fully incorporated and light & fluffy.

Pipe or spread frosting on top of cupcakes once cooled. Store in an airtight container.

Notes:
*Can make strawberry syrup ahead of time and store in the refrigerator.
*Can easily double this recipe to get approximately 20 cupcakes
*For buttermilk: can place 1/4 tbsp. vinegar in 1/4 cup measuring cup, fill the rest of the way full with milk and let stand for 10 minutes. Use as directed in recipe.