These Strawberry Chocolate Cupcakes are a delicious blend of rich chocolate cake and sweet strawberry whipped cream frosting! Perfect for Valentine's Day, Baby Showers, Bridal Showers, and more!
Preheat oven to 375 degrees F and line a cupcake pan with liners and set aside.
Combine all of the cupcake ingredients in a stand mixer and beat until combined.
Fill cupcake liners ½ - ¾ full, just slightly less than 1/4 cup of batter in each liner.
Reduce heat to 350 degrees F and bake for 18-22 minutes until toothpick comes clean from center.
Remove from oven and move cupcakes to cooling racks to finish cooling before frosting.
Begin preparing the frosting by adding the freeze-dried strawberries to a food processor and pulse until a fine dust forms.
In a large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and pudding mix on medium-high for about 2 minutes. Add in the freeze-dried strawberry powder and beat until light and fluffy.
Pipe the strawberry frosting onto chocolate cupcakes and garnish with sprinkles or fresh strawberries, if desired.
Notes
Instant white chocolate or cheesecake pudding can be used instead of vanilla for a different flavor.
The Target variety of freeze-dried strawberries comes in a 1-ounce bag instead of a 1.2, this is plenty, no need to purchase a second bag.