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Chocolate Cupcakes with Chocolate Drizzled Strawberries
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup butter , softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cup icing sugar
  • 1 (7oz) jar marshmallow fluff
  • ½ cup chocolate chips
  1. Preheat the oven to 350 F and line your cupcake trays with cupcake liners.
  2. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Combine the eggs, milk, oil and vanilla. Add the wet ingredients into the dry and beat on medium speed for about 2 minutes. Stir in boiling water. The batter will be very thin! Pour batter into prepared pans.
  3. Using an ice scream scoop, fill the cupcake wrappers 2/3 full. Bake for about 22 minutes at 350 F. Allow them to cool in the tray for 10 minutes before transferring to a cooling rack to cool completely before adding the icing.
  4. For the icing: whip the butter until it turns white and fluffy. Add in the vanilla extract. Whip for an additional minute until well combined. Add in the icing sugar then the marshmallow fluff. Frost your cupcakes as desired.
  5. If using strawberries, clean strawberries with a damp cloth and place on top of the icing. Melt the chocolate chips in the microwave and drizzle the chocolate overtop of the cupcakes.