Double Chocolate Cupcakes with Strawberry Cheesecake Frosting

For the Chocolate Cupcakes:
  • 8 T. butter, softened
  • 1 c. granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ c. dark coffee, cooled to room temperature
  • ½ c. full fat Greek yogurt
  • 6 T. unsweetened cocoa powder
  • 1 c. all-purpose flour
  • 1 tsp. baking soda
  • ½ c. miniature chocolate chips
For the Strawberry Cream Cheese Frosting:
  • 4 T. butter, softened
  • 8 oz. cream cheese, at room temperature
  • 3 ½ c. powdered sugar
  • 2 T. strawberry jam
  • Red food coloring, if desired
  • Whole strawberries, for decorating

Preheat the oven to 350° F. Line a muffin tin with muffin liners; set aside.

Cream together the butter and granulated sugar. Beat in the egg, Greek yogurt, and vanilla extract. Mix the dark coffee into the batter.

In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet batter and mix just until combined. Add the miniature chocolate chips and mix to incorporate.

Fill each muffin liner about ¾ full with the batter.

Bake for 24 to 30 minutes or until a toothpick, inserted in the center, comes out clean. Allow the cupcakes to cool completely before frosting.

To make the strawberry cream cheese frosting, add the butter, cream cheese, powdered sugar, and strawberry jam to a bowl and beat until fully combined. Adjust the color using red food coloring, if desired.

Generously frost the cooled cupcakes and add a whole strawberry to each if desired.

  • Yields: 12 servings
  • Preparation Time: 1 hour

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