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Valentine Chocolate Cupcakes with Strawberry Buttercream

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Author: Mary Ann Dwyer


  • Cake:
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1 cup hot coffee freshly brewed
  • Strawberry Buttercream:
  • 1 cup 2 sticks unsalted butter, room temperature
  • 2/3 cup strawberry preserves
  • 2 tsp. vanilla
  • 6 cups confectioner's sugar sifted
  • 1/4 tsp. salt
  • 3-4 Tbsp. milk


  • Preheat oven to 350 degrees. Line two cupcake pans with paper liners. Set aside.
  • In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • In a medium bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla.
  • Slowly add the buttermilk mixture to the dry ingredients just until incorporated, then slowly beat in the hot coffee until incorporated.
  • Divide batter among the prepared pans, filling each 3/4's full.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Let cool on wire rack before frosting.
  • For the Strawberry Buttercream:
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, strawberry preserves and the vanilla.
  • Whisk for 3 minutes on medium high until well combined.
  • Turn the mixer down to low and slowly add the confectioner's sugar and salt.
  • Add the milk one tablespoon at a time and increase the speed to high.
  • Beat for 2 minutes until light and fluffy.
  • Add more milk, if necessary, for good spreading consistency.
  • Add the buttercream to a pastry bag fitted with a Wilton 2D tip.
  • Pipe a rose on top of each cooled cupcake. (see tutorial link below for piping roses)