These Dark Chocolate Cupcakes are the perfect cupcakes when you need a chocolate fix. They’re covered with a light, creamy and not too sweet Strawberry Swiss Meringue Buttercream.

The best Dark Chocolate Cupcake recipe!

This post for Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter. 

First of all, Chocolate and strawberries are one of those classic flavor combinations that are irresistible! Also, I especially like making chocolate and strawberry treats around Valentine’s Day. For this year I wanted a treat that I knew everyone would love and my mind immediately when to cupcakes!

These Dark Chocolate Cupcakes have a deep chocolate flavor without being dry. Most of all, they’re not too sweet. Too often buttercream can be overpowering and way too sweet. Consequently, That’s why I opted for a Strawberry Swiss Meringue Buttercream because it’s light and not too rich or sweet!

Easy homemade Chocolate Cupcakes.


  • Finished cupcakes will keep in an airtight container in the refrigerator for up to 4 days before they start drying out.
  • To pipe the Swiss Meringue Buttercream I used these Russian Ball Piping Tips.

The best Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream


A muffin tin    rainbow cupcake paper liners    Various sizes of glass mixing bowls with colored lids    Medium saucepan with lid    wire whisk    a food processor    Kitchen Aid    Dark chocolate    Hershey\'s Cocoa    Pastry tips    Cupcake holder  pastry piping bag

The best Strawberry Swiss Meringue Buttercream!

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Delicious Strawberry Swiss Meringue Buttercream recipe

Easy homemade Chocolate Cupcakes.
5 from 6 votes

Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream

Author Cupcakes from Cook's Country and Buttercream from Martha Stewart Cupcakes
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
12 cupcakes
These Dark Chocolate Cupcakes are the perfect cupcakes when you need a chocolate fix. They’re covered with a light, creamy and not too sweet Strawberry Swiss Meringue Buttercream.



  • MAKE THE CUPCAKES: Move the oven rack to the middle position and preheat oven to 350 degrees F. Line a muffin tin with 12 paper liners and set aside.
  • In a small heatproof bowl add the butter, chocolate, and cocoa powder. Place the bowl over a saucepan with two inches of simmering water. Slowly stir the butter and chocolate until melted and combined, and then set the bowl aside until the chocolate is warm to the touch.
  • In a small bowl whisk together the flour, baking powder, and baking soda until combined.
  • In a large bowl whisk together the eggs, sugar, vanilla, and salt until fully incorporated. Next, add the cooled chocolate to the egg mixture and whisk until combined. Then, sift in one-third of flour mixture and whisk until combined; whisk in sour cream until combined. Finally, sift in the remaining flour mixture and whisk until the batter is combined and no flour streaks remain.
  • Fill the cupcake liners 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 to 20 minutes.
  • Let the cupcakes cool for 10 minutes, and then remove them from the muffin tin to cool on a wire rack until completely cool, about 20-30 more minutes.
  • MAKE THE STRAWBERRY SWISS MERINGUE BUTTERCREAM: Puree the strawberries in a food processor; set aside.
  • In the bowl of a stand mixer set over a small pot of simmering water, whisk together the egg whites, sugar, and salt. Continue whisking until the sugar dissolves (the mixture should feel completely smooth when rubbed between your fingertips).
  • Next, attach the bowl to the stand mixer and fit it with the whisk attachment. Starting on low speed and gradually increasing to medium-high speed, whisk the mixture until stiff (but not dry) peaks form. Continue mixing until the mixture is light, fluffy, glossy, and completely cool (test by touching the bottom of the mixing bowl), this will take about 10 minutes.
  • Then, with the mixer running on medium-low speed, add the butter 2 tablespoons at a time, mixing well between each addition. Scrape down the sides of the bowl, increase the speed to medium, and mix until the buttercream comes together (it can take up to several minutes, but it will come together eventually). Next, switch to the paddle attachment and beat at medium-low speed to remove air bubbles, about 2 minutes. Gradually add the strawberry puree, and mix to combine.
  • TO FINISH: Finally, frost the cupcakes as desired, and garnish with strawberry slices just before serving.


Serving: 1cupcake | Calories: 305kcal | Carbohydrates: 37.71g | Protein: 3.96g | Fat: 16.71g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 187mg | Fiber: 2.1g | Sugar: 27.91g | Vitamin A: 1000IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 1.6mg

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Makes 12 cupcakes.

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Coconut Cupcakes

Fresh Strawberry Cupcakes

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The best Dark Chocolate Cupcakes recipe with Strawberry Swiss Meringue Buttercream.

5 from 6 votes (2 ratings without comment)

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Recipe Rating


  1. Amy Snell says:

    The best cupcake I’ve ever eaten…a Key Lime Coconut Cupcakes with White Chocolate Frosting!! Divine goodness my friend 🙂

  2. Amy Snell says:

    I am a follower!! New but a follower for sure!!

    snellfamily4 {at} roadrunner {dot} com

  3. Amy Snell says:

    I like you on FB 🙂

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  4. These would be the perfect little cupcakes for Valentine’s Day. Chocolate and strawberries go so well together too.

  5. Can’t go wrong with chocolate!

  6. Oh my! I absolutely need these cupcakes in my life!

    1. They’re a favorite this time of the year. Gotta love the chocolate-strawberry combo!

  7. Patty @ Spoonabilities says:

    These cupcakes are sooooo dreamy and little pieces of heaven! So romantic 🙂

  8. Jenni LeBaron says:

    You had me at dark chocolate but this buttercream looks like it’s worth eating by the spoonful. Yum!

    1. The buttercream is SO good and not too sweet!