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Chocolate Strawberry Shortcake Cupcakes

Course Dessert
Cuisine American
Keyword Chocolate, Cupcakes, Strawberries
Servings 18 Cupcakes

Ingredients

Topping

  • 1 pound strawberries hulled and halved
  • ¼ cup granulated sugar
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract

Chocolate Cupcakes

  • 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
  • ¾ cup powdered sugar
  • 2 cups heavy whipping cream, cold

Instructions

Prepare Topping

  1. 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.

Prepare Cupcakes

  1. Preheat oven to 325°F and set aside a cupcake pan filled with liners.

  2. In a large bowl, whisk together all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together coffee, oil, milk, vanilla, and egg.
  4. 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.

Prepare Frosting

  1. In a large bowl, whip mascarpone cheese and powdered sugar on medium-high speed, using a whisk attachment, until fluffy smooth, about 2 minutes.

  2. 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.
  3. Pipe or frost cupcakes as desired. Top with spoonfuls of prepared strawberry topping.
  4. Refrigerate until ready to serve.

Recipe Notes

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.