Hey Lykkers, Have you ever bitten into a cupcake and thought, Wow, this is exactly what I needed? That's the magic we're making today—a rich, chocolatey cupcake packed with strawberry flavor in every bite.

If you've got a soft spot for chocolate and strawberries (like most of us do), you're going to love what we're baking together. This is more than just a recipe—it's your new go-to for birthdays, parties, or that random Tuesday when you just need a treat. Ready to get started?

<h3>What Makes This Cupcake Recipe Special?</h3>

This isn't your typical chocolate cupcake. We're taking it up a notch by layering in fresh strawberries, a dash of espresso to enhance the cocoa flavor, and a strawberry-infused buttercream that'll have everyone asking for the recipe. The texture? Incredibly soft and moist. The taste? Rich, fruity, and perfectly sweet without being too heavy.

<b>Here's what we're using:</b>

<b>For the chocolate cupcake batter:</b>

½ cup unsweetened cocoa powder

½ tsp baking powder

½ tsp salt

¾ cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

½ cup whole milk

½ cup brewed coffee or hot water

¾ cup finely chopped fresh strawberries (patted dry)

<b>For the strawberry buttercream frosting:</b>

¼ cup freeze-dried strawberries, crushed into powder

½ tsp vanilla extract

A pinch of salt

<h3>Step-by-Step Guide: From Batter to Beautiful Cupcakes</h3>

<b>1. Preheat and Prep:</b>

Preheat your oven to 175°C (350°F) and line a cupcake tray with 12 paper liners. This helps the cupcakes bake evenly and makes cleanup easier.

<b>2. Mix Dry Ingredients:</b>

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

<b>3. Combine Wet Ingredients:</b>

In another bowl, whisk the eggs with both sugars until smooth and slightly fluffy. Add the oil, milk, vanilla, and coffee (or hot water). Stir until well combined.

<b>4. Fold in Strawberries:</b>

Gently fold in the dry ingredients until just mixed—don't overmix! Then, add the finely chopped strawberries. They add sweetness and keep the cupcake super moist.

<b>5. Fill and Bake:</b>

Fill the liners about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.

<b>6. Make the Frosting:</b>

Beat the butter until fluffy (about 3 minutes). Add the crushed freeze-dried strawberries, powdered sugar, vanilla, salt, and 1 tbsp of cream. Beat until light and spreadable. Add more cream if needed.

<b>7. Frost and Decorate:</b>

Use a piping bag for a professional look, or just swirl it on with a spoon. Top with half a strawberry or a sprinkle of chocolate shavings for that extra wow.

<h3>Pro Tips for Perfect Results</h3>

- Use fresh strawberries, but make sure to pat them dry with a paper towel before mixing them into the batter. Extra moisture can throw off the texture.

- Don't skip the coffee. It won't make your cupcakes taste like coffee—it just deepens the chocolate flavor and makes everything more decadent.

- Freeze-dried strawberries are a game changer for the frosting. They pack a strong strawberry flavor without watering it down.

- Want to get ahead? You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost before serving for the freshest taste.

<h3>When to Serve These Beauties?</h3>

These cupcakes are perfect for birthdays, holidays, or anytime you want to impress without stressing. The fresh strawberry and deep cocoa combo also makes them great for Valentine's Day or even as a casual weekend bake with the kids.

So Lykkers, what do you think? Are you tempted to bake a batch this weekend? If you do, I'd love to hear how yours turn out—especially if you give them your own twist. Maybe you'll add chocolate chips, or a strawberry jam filling? That's the fun of baking—making it your own.

Until next time, happy baking and treat yourself to something sweet—you deserve it!