Princess Chocolate Cake with Strawberry Buttercream

pink and sparkly

My family has been so lucky to welcome three new additions in the past year! Both my cousins have had precious little babies this year. Next week one of those little ones turns one! So, we decided to have a small celebration for Kyliegh’s first birthday on Thanksgiving, so the whole family could celebrate. She is such a little princess, so I had to make princess cupcakes with TONS of pink sugar sprinkles on top.

This chocolate cake is fool proof and amazing. And who doesn’t like chocolate and strawberries? This is my recipe for chocolate cupcakes with strawberry butter cream dipped in pink sprinkles.


Preheat your oven to 350 degrees

Line a cupcake tin (makes 12)



–          1 cup and 2 tablespoons of flour

–          ¼ cup of unsweetened cocoa powder

–          1 ¼ teaspoon of baking soda

–          ¼ teaspoon of salt

–          ¼ teaspoon of cinnamon

–          1 large egg

–          ½ cup of light brown sugar (packed)

–          ½ cup of white sugar

–          ½ cup and 2 tablespoons of whole milk

–          ⅓ cup of strong coffee (cooled)

–          ½ cup (1 stick) of melted butter

Whisk together the flour, cocoa, baking soda, salt and cinnamon in a bowl. In a large bowl mix the egg both sugars, then add the milk, coffee, and butter and mix together. Slowly add the dry ingredients (flour, etc.) to the wet ingredients. Once combined, fill the cupcake tin, each about ⅓ the way full.

Bake for about 13-15 minutes or until the cakes spring back when touched!

Strawberry Butter Cream

–          1 stick and 3 tablespoons of butter (softened)

–          3 tablespoons of strawberry jam or preserve

–          2 cups of powdered sugar

–          1 teaspoon of vanilla

–          1 tablespoon of heavy cream

In a stand mixer or with an electric mixer, start mixing the softened butter. Slowly add 1 cup of powdered sugar (do this slowly so sugar doesn’t get everywhere). After 1 cup is added, add the strawberry jam/preserve and mix. Then add the rest of the sugar slowly. Once it is all incorporated, add the vanilla and heavy cream.

NOTE: The butter cream may seem to have a super strawberry taste … but that’s ok! Once you pair the rich chocolate and strawberry, the flavors will balance out.

Pipe or pile on the frosting! I use a large round tip to pipe. Pour out the sprinkles into a bowl, lightly take each frosted cupcake and dip it into the sprinkles.





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