Strawberry Frosted Dark Cocoa Cupcakes



For cupcake:

  • 2 cups of sugar
  • 1 3/4 cups whole wheat all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 1 cup boiling water

For frosting:

  • 3/4 cup salted butter, at room temperature
  • 3 oz brick-style cream cheese, at room temperature
  • 1/4 cup frozen strawberries
  • 1 tsp vanilla extract
  • 3 cups icing sugar



  1. Mix the dry ingredients: sugar, flour, cocoa, baking powder and salt.
  2. Add eggs, milk oil and vanilla to this mixture, and beat with a stand-alone mixer on medium speed for about 3 minutes, stopping twice in between to scrape the sides of the bowl.
  3. Pour in the boiling water and blend well at the lowest setting until everything is mixed, stopping once in between to scrape the sides of the bowl.
  4. Preheat the oven to 350 F.
  5. Place cupcake liners into the cupcake pans, and pour the batter into the liners using a large measuring cup with a pouring lip.
  6. Bake cupcakes for about 20 minutes.  Insert a toothpick into the center of the cake to make sure it comes out clean, before removing it from the oven and setting it out to cool.
  7. When cooled completely, prepare the frosting as follows:
  8. Whisk the butter, cream cheese, strawberries, vanilla and half of the icing sugar in a bowl, at low speed for about 3 minutes until all the ingredients are combined.
  9. Add the remaining icing sugar 1/2 cup at a time with the mixer at medium speed for about 5 minutes.  Stop the mixer twice to scrape the sides of the bowl to make sure everything is blended.
  10.  Continue beating the icing for another 4 minutes at medium-high speed.
  11. Using an icing bag, pipe the icing onto the cooled cupcakes and serve.

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