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You are here: Home / Recipes / Cakes and Cupcakes / Chocolate Cupcakes with Strawberry Swiss Buttercream

Chocolate Cupcakes with Strawberry Swiss Buttercream

February 3, 2014 Updated February 10, 2021 23 Comments

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Rich and moist Chocolate Cupcakes with Strawberry Swiss Buttercream are a perfect treat for your Valentine.  This simple cake recipe has a rich chocolate flavor a uses easily available pantry ingredients.  This will become your new go-to chocolate cake recipe.
 
chocolate cupcake with strawberry icing and a red strawberry on top
 

 
I thought my Grandma’s chocolate cake recipe was the best cake recipe out there.  Grandma’s recipe was a good ol’ tried and true recipe.  A recipe that actually worked at high altitude.  Not once has my grandma’s cake sunk in the middle.  Perfect every time.  Then my sister-in-law baked her mom’s chocolate cake for a family dinner, and I realized there was another recipe out there just as good and extremely moist.  I loved here recipe just as much as my grandma’s.  I decided to use her recipe for chocolate cupcakes with strawberry Swiss buttercream.
 
One can’t have too many fabulous chocolate cake recipes – right?   I think you’ll definitely want to add this to your favorites.
 
 
 
 
Because Valentine’s Day is upon us and because my dear blonde friend gave me this adorable muffin pan and striped cupcake wrappers, I decided to share these cupcakes topped with a Strawberry Swiss Meringue buttercream.  The combination is heavenly.
 
 
 

Making the Cake

For the cake you will need:
 
2 1/2 cup flour
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cup sugar
2 eggs
1 cup oil (I used light flavored olive oil)
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla
 
Please note ➡️ High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour
 

Step-by-Step instructions for Chocolate Cake

 

Mix together 2 1/2 cup flour, 1 tsp. salt, 2 tsp. baking soda,

 

and 1/2 cup cocoa.

 

Sift together and sit aside.

 

In a large bowl add  2 cup sugar.

 

Add 2 eggs.

 

Beat until light yellow.

 

While beating slowly add 1 cup oil.

 

Add 1 cup buttermilk alternately with flour mixture.

 

Mix until smooth, but don’t overmix.

 

Slowly mix in  1 cup boiling water.

Add 1 tsp. vanilla

 

Pour batter into paper lined muffin pans.

 

Just for kicks and giggles and because I’m now addicted to Kallari chocolate, I thought I would sprinkle a few on top.  Because I know the chipped chocolate will melt beautifully inside the cupcake and that extra chocolate bit will make me so happy.

The chocolate chips are completely optional.  You are probably wondering why I didn’t just add them to the mix?  Well the batter is quite thin.  I was afraid the chocolate chips would sink to the bottom.

I’m experimenting.

Bake the cupcakes in a 350 degree F oven for 18-20 minutes or until the cake springs back with gently touched.

I know what you’re thinking cutest muffin pans EVER!  Remove from the oven and allow to cool completely before icing.  I always eat one of the cupcakes hot right out of the oven.  You should probably do the same.

 

The strawberry Swiss buttercream is like satin in your mouth.  What I love about using a meringue buttercream is that I can flavor it naturally.  The only color and flavor for this buttercream come from fresh pureed strawberries.

 

Top with a fresh strawberry or shaved semi-sweet chocolate.

Strawberries and chocolate are the perfect combinations for Valentine’s Day.

5 from 2 votes
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Mumma’s Chocolate Cake

Moist chocolate cake.  Perfect for layer cakes, 9 x 13-inch cakes or 24 cupcakes.

Course Dessert
Cuisine American
Keyword chocolate cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 cupcakes
Calories 210 kcal

Ingredients

Mumma’s Chocolate Cake

  • 2 1/2 cup flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cup sugar
  • 2 eggs
  • 1 cup oil I used light flavored olive oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Sift flour, cocoa, baking soda, and salt together. Set mixture aside. In a large mixing bowl beat sugar and eggs until light yellow. With mixer running slowly drizzle in oil. Mix until smooth. Add buttermilk alternately with flour mixture. Slowly add 1 cup boiling water until batter is smooth. Mix in vanilla. Bake in preheated oven. For a 9 x 13 or 9-inch rounds bake 25-30 minutes or until cake springs back when lightly pressed. Cupcakes bake for 18-20 minutes. Makes 24 cupcakes OR one 9 x 13-inch cake OR two 9-inch round.

Recipe Notes

➡️ High altitude adjustments: Reduce sugar by 2 tablespoons then add 2 tablespoons more flour

Nutrition Facts
Mumma’s Chocolate Cake
Amount Per Serving (1 cupcake)
Calories 210 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 15mg5%
Sodium 205mg9%
Potassium 60mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 36IU1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

You might also like:

Strawberry Swiss Meringue Buttercream recipe.
 
Devil’s Food Cake
 
Chocolate Zucchini Cake with Blackberry Buttercream
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Filed Under: Cakes and Cupcakes, Dessert Tagged With: chocolate cake, chocolate chip cupcakes, desserts, step-by-step instruction, step-by-step photo's., valentine's desserts

Previous Post: « Strawberry Swiss Meringue Buttercream
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Reader Interactions

Comments

  1. Anonymous says

    September 16, 2015 at 12:47 pm

    Is it okay if i don't use the electric beater and switch it to a whisk?

    Reply
    • Janet Barton says

      September 18, 2015 at 2:41 pm

      I'm not quite sure what you mean? Are you beating my hand? Or using an electric whisk?

      Reply
  2. selim efe özesmer says

    October 22, 2014 at 5:28 pm

    Thank you for this recipe I just made it and the result is amazing they are so soft and not to sweet as I was wondering about the sugar amount…the kids loved it…please keep blogging we will keep following you.

    Reply
    • Janet Barton says

      October 23, 2014 at 2:28 am

      Thank you so much. You just made my day.

      Reply
  3. Megan Seeto says

    September 17, 2014 at 12:43 pm

    Hi Janet! Your recipes are so amazing! I love reading your blog. How many cupcakes can I frost with this SMBC recipe? Thanks!

    Reply
    • Janet Barton says

      September 20, 2014 at 3:30 am

      Thank you for your kind comment. The icing should frost about 2 doz cup cakes depending on how much icing you use. I end up using more when I pipe the icing onto the cupcakes.

      Reply
  4. Janet Barton says

    February 28, 2014 at 7:09 pm

    There sure is: https://www.simplysgood.com/swiss-meringue-buttercream/

    Reply
  5. melissa gould says

    February 28, 2014 at 7:06 pm

    IS there a recipe for the frosting?

    Reply
  6. lovinmy2girls says

    February 17, 2014 at 7:05 pm

    I discovered you blog about 2 months ago and absolutely LOVE it! It has been such an inspiration for me in the kitchen! I am giddy over your muffin tin. Any idea who makes it and where I might look to find one?

    Reply
    • Janet Barton says

      February 19, 2014 at 4:35 am

      Thank you so much for your kind comment. The muffin tin is from Anthropologie. It was a gift from a friend. Isn't it just darling?

      Reply
  7. TakeMeThereTotes says

    February 17, 2014 at 3:46 am

    I made these on Valentine's Day! Wow they are fantastic! It took me all morning, the frosting takes some time, but well worth the taste. My grandson says it tastes like ice cream. Thanks for sharing these two recipes.

    Reply
  8. TakeMeThereTotes says

    February 17, 2014 at 2:09 am

    I made these for Valentines. It took me all morning but WOW are they fantastic! My grandson says the frosting taste like ice cream. Thank you for sharing this recipe.

    Reply
    • Janet Barton says

      February 17, 2014 at 3:27 am

      I hope they were worth the time and effort. You grandson has very defined taste. Thank you for sharing your success.

      Reply
  9. Janet Barton says

    February 11, 2014 at 12:54 am

    The brand I use is Montolivo. I buy it in bulk from Costco. It has a very light flavor. I use it for baking. I buy Sagra EVOO for flavoring other foods and making vinaigrettes. Thanks for the fabulous comment.

    Reply
  10. Dennis Park says

    February 10, 2014 at 2:21 pm

    What is your favorite light olive oil to use when making these cupcakes or really any cakey yumminess? (I LOVE that you use olive oil in this recipe!) And I almost licked my computer screen these look so good! Yum!

    Reply
  11. Anonymous says

    February 9, 2014 at 6:33 pm

    hi I live in the uk. how do I convert cups to grams or oz please maggie

    Reply
    • Janet Barton says

      February 10, 2014 at 4:22 am

      Hi Maggie, Oh my gosh. I forgot to add the metric conversions. My goal is to have the conversion along side the amounts i the recipe. I will update that for you. Here is a link with a great conversion chart that should help until I update. Thanks for pointing that out: http://www.jsward.com/cooking/conversion.shtml

      Reply
  12. Jodie says

    February 4, 2014 at 7:06 am

    That looks super tasty. Possibly the icing has me drooling more than the cake though!

    Reply
  13. Le Coin de Mel says

    February 3, 2014 at 10:27 pm

    These look fantastic… can I have one right now please? x Mel!

    Reply
  14. Kezia says

    February 3, 2014 at 6:22 pm

    Yum! I just love chocolate cake – who doesn't?

    Reply
    • Janet Barton says

      February 3, 2014 at 7:03 pm

      No kidding? I always look forward to your comments, Kezia. thanks so much.

      Reply
  15. Sandy Green says

    February 3, 2014 at 5:48 pm

    How beautiful! Your muffin 'tin' is adorable! i can smell the chocolate!

    Reply
    • Janet Barton says

      February 3, 2014 at 7:04 pm

      Thanks, Sandy. I have such a wonderful friend who knows what I love.

      Reply
5 from 2 votes (2 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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