Strawberry Chocolate Cupcakes

To make the cupccakes, start by preheating the oven to 350 degrees F. Line two 12-count cupcake pans with baking liners. Set aside.

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

In the bowl of a stand mixer, combine the eggs, milk, olive oil and vanilla. With the mixer running on low, gradually add the dry ingredients until fully incorporated. Scrape down the sides of the bowl and add the boiling water. Mix until the batter is smooth. The batter is supposed to be thin.

Divide the batter between the prepared cupcake liners. Bake the cupcakes in the preheated oven until a toothpick inserted into a couple cupcakes comes out clean. This should take about 20-25 minutes. Allow the cupcakes to cool in the pan for a couple minutes and then transfer them to a cooling rack to cool completely.

While the cupcakes are cooling, make the buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment. Cream the butter for about 5 minutes. Then add the confectioner’s sugar and salt and mix everything together, gradually increasing in speed. Continue mixing until the sugar is fully incorporated. Mix in the vanilla. Add the strawberry puree and beat until the mixture is light and fluffy, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

To frost the cupcakes, place the buttercream in a large piping bag fitted with a closed-star tip. Starting in the center of the cupcake, pipe a swirl design that covers the top of the cupcake. Repeat with the remaining cupcakes.

Serve and enjoy!

These cupcakes last up to 1 week in a sealed container.

Cupcake recipe adapted from Annie Eats.