Chocolate+Whipped Cream+Strawberries= A Killer Combination!
It’s been a while since I’ve shared a cupcake recipe, and what better way to make a comeback than with a chocolate cupcake take on classic strawberry shortcakes!
I am a huge fan of strawberry shortcakes, and prefer the cakey kinds as opposed to the biscuit kinds. I know it’s appalling to the traditionalist, but the heart wants what it wants. I wanted to translate my love for cakey strawberry shortcakes into cupcake form, and then I thought it would be fun to give it another twist by pairing it with chocolate. Oh what a fun and delicious idea!
While I was making these, I was instantly reminded why I love making cupcakes. I enjoy the process of frosting each one, and there’s no pressure of making sure things aren’t lopsided, as there is with leveling cakes. I enjoy creating the swoops and swirls, and find it therapeutic as well. I hope these cupcakes can bring some joy into your homes and lives as they have mine ❤️
Chocolate Strawberry Shortcake Cupcakes
- 1 pound strawberries hulled and halved
- ¼ cup granulated sugar
- 2 tablespoons cold water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup hot coffee
- ½ cup neutral flavored oil
- ½ cup milk whole or reduced-fat
- ½ teaspoon vanilla extract
- 1 large egg
Whipped Mascarpone Frosting
- 8 ounces mascarpone cheese cold
- ½ cup powdered sugar
- 2 cups heavy whipping cream cold
Combine all ingredients in a saucepan and mix well. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer for 5 minutes, stirring constantly. Remove from heat and set aside to cool completely.
Preheat oven to 325°F and set aside a cupcake pan filled with liners.
In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, whisk together coffee, oil, milk, vanilla, and egg.
Add liquid ingredients to flour mixture, and whisk until thoroughly combined. Transfer batter to prepared cupcake pans, filling halfway, and bake until an inserted toothpick near the center comes out clean, about 14 to 16 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a large bowl, whip mascarpone cheese on medium-high speed, using a whisk attachment, until fluffy smooth, about 2 minutes.
With the mixer running on medium speed, slowly drizzle in heavy whipping cream. Wipe down the sides of the bowl as needed, and whip until soft peaks form. Increase speed to medium-high and whisk until stiff peaks form, about 3 to 5 minutes.
Pipe or frost cupcakes as desired. Top with spoonfuls of prepared strawberry topping.
Refrigerate until ready to serve.
Topping and frosting can be make ahead of time and kept refrigerated.
Mascarpone cheese provides structure to the whipped cream, and aids in keeping its shape. If mascarpone is not available, frost with regular whipped cream, but keep in mind that it might lose its shape and weep after some time.