Gluten Free Chocolate Strawberry Cupcakes Recipe

I read somewhere, a while back, that cupcakes were going out of style. I didn’t believe it then and I certainly don’t believe it now. How can anything so delightful, so fun, so delicious, go out of style? And I believe this gluten free chocolate strawberry cupcake recipe more than proves my point.

I don’t always have time to bake completely from scratch so I will often rely on a box mix and just zhuzh it up (yes, zhuzh is a technical baking term).

These cupcakes are chocolate, filled with strawberries, and topped with vanilla whipped cream. I mean, seriously! It doesn’t get much better than that. And they are so pretty to boot.

I started with a gluten free chocolate cake mix from Kinnikinnick. To boost the chocolatiness, I added some vanilla extract and espresso powder. Those little additions make your box mix taste homemade.

Note that Kinnikinnick cake mix makes 18 cupcakes.

4.84 from 6 votes

Print Recipe

Gluten Free Chocolate Strawberry Cupcakes Recipe

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Servings: 18 cupcakes

Calories: 384kcal

Author: Gluten Free & More

Ingredients

For the cupcakes:

• ▢ 4 large eggs
• ▢ ¾ cup vegetable oil
• ▢ ¾ cup cold water
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 teaspoon instant espresso powder
• ▢ 1 (17-ounce) box Kinnikinnick gluten free chocolate cake mix

For the filling:

• ▢ 3 pints fresh strawberries
• ▢ ½ cup sugar
• ▢ 1 tablespoon fresh lemon juice

For the frosting:

• ▢ 3 cups cold heavy cream
• ▢ 1 tablespoon pure vanilla extract
• ▢ 3 tablespoons powdered sugar

Instructions

Make the cupcakes:

• ▢
  Preheat oven to 350 degrees. Insert cupcake liners into 18 standard muffin cups.
• ▢
  In a mixing bowl, combine the eggs, vegetable oil, water, vanilla, and espresso powder. Whisk for 2 minutes. Slowly add the cake mix. Whisk until combined.
• ▢
  Divide the batter evenly into the prepared muffin tins. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
• ▢
  While the cupcakes are baking and cooling, reserve a few strawberries for garnish, slice the rest, and mix with ½ cup sugar and the lemon juice. Let sit for 15-20 minutes, tossing occasionally. Lightly mash the strawberries with a fork.
• ▢
  Cut a hole about as wide as a quarter and about ½ inch or so deep into the top of each cooled cupcake. Spoon the strawberry mixture into the holes (you can reserve some of the strawberries and syrup to drizzle on top of the frosted cupcakes, if desired).

Make the Frosting:

• ▢
  Whip the cream with the vanilla and the powdered sugar until it forms peaks. Frost each cupcake with the whipped cream. Slice the reserved strawberries and garnish.

Nutrition

Nutrition Facts

Gluten Free Chocolate Strawberry Cupcakes Recipe

Amount Per Serving

Calories 384 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 17g85%

Cholesterol 90mg30%

Sodium 238mg10%

Potassium 165mg5%

Carbohydrates 37g12%

Fiber 3g12%

Sugar 24g27%

Protein 3g6%

Vitamin A 645IU13%

Vitamin C 46.9mg57%

Calcium 61mg6%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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