Chocolate Cupcakes with Strawberry Icing


A friend of mine had a birthday/going away and another friend was in town from Berlin, so obviously I had to bake something. I had another event to bake for where I needed strawberry icing, so I decided on chocolate strawberry cupcakes. I also decided to fill them with lemon pudding, because why not? It worked very nicely since I had some extra lavender icing! 


I decided to use a different cupcake recipe this time around, and went with this chocolate cupcake recipe from Sweetapolita. I underestimated the rise on these guys, and it was not pretty…



  • 240 g (1 cup) milk
  • 15 g (1 tbsp) apple cider vinegar
  • 192 g (1.75 cups) pastry flour*
  • 400 g (2 cups) white sugar
  • 120 g (2/3 cup) cocoa
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 240 g (1 cup) hot coffee
  • 110 g (½ cup) oil
  • 2 eggs
  • 15 g (1 tbsp.) vanilla


  1. Preheat oven to 350 F and line cupcake tins
  2. Mix together milk and vinegar, and set aside. Alternatively, use buttermilk. 
  3. Sift together dry ingredients. Combine using a whisk. 
  4. Mix together wet ingredients (including milk mixture). 
  5. Combine all ingredients. Do not overmix. 
  6. Fill liners NO MORE THAN 2/3 high. 
  7. Bake until a toothpick comes out clean (15 – 20 minutes) 


  • I can’t emphasize enough to NOT overfill these cupcakes
  • Part of the issue may have been the amount of flour. The original recipe called for all purpose flour and provided a volume and weight. I don’t believe in all purpose flour, but I converted the volume over to pastry flour. Next time, I will probably convert the weight over (220 g instead of 192 g)


The strawberry icing definitely didn’t have the nice smooth texture I wanted. Next time, I would probably add white chocolate to it. 



  • 2 cups strawberries (I unfortunately forgot the weight)
  • 454 g (1 block) unsalted butter
  • 1 tsp vanilla
  • 5 cups icing sugar
  • 1 tbsp milk


  1. Food process or blend the strawberries into a puree.
  2. On a low/medium heat, reduce the strawberry puree until thick (~20 minutes). Allow to cool.
  3. Beat the butter in a stand mixer until light and fluffy. 
  4. Mix in icing sugar and mix thoroughly. Add vanilla, milk, and puree and mix well.
  5. Add icing sugar or milk as needed to get desired texture. 

Such a satisfying colour!

Reduction time!

Filling the cupcakes with lemon pudding

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s