For doing this cupcake, you don’t need a special occasion, you can do it at any time, in any day, but I will give you an advice, the strawberry buttercream will be better if you do it with fresh strawberry, or fresh raspberry ( the flavour of the raspberry with the chocolate is very unique and delicious).
- 3/4 cup butter, at room temperature
- 1/4 cup vegetable oil
- 2 cups sugar
- 3 large eggs
- 2 tsp. vanilla
- 1 3/4 cups flour
- 1 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup milk
- Pre-heat the oven to 350F. In a large bowl, beat the butter, oil and sugar for a few minutes, until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
- Add a third of the flour mixture, beating on low-speed just until combined. Add half the milk in the same manner, then another third of the flour mixture, the rest of the milk and the rest of the flour mixture, beating just until combined.
- Fill paper-lined cupcake tins 3/4 full and bake for 25 minutes, until springy to the touch. Cool on a wire rack before frosting. Makes about 1 1/2 dozen cupcakes.
- 1/2 cup butter, at room temperature
- 2 cups powdered sugar (plus more, if needed)
- 3-4 Tbsp. strawberry or other berry puree (pulse them in the food processor, with a bit of water if it needs it)
- In a medium bowl, beat the butter until light. Add the powdered sugar and strawberry puree and beat on low, increasing speed as the sugar is incorporated until you have a spreadable frosting; add a little extra sugar if it needs it, or a few drops of water.
*You can see this video if you don’t know or you can’t do the strawberry buttercream, because in the video, you can see how to do the buttercream step by step.