If you are a fan of Chocolate and Strawberries this is the cupcake for you! Think Chocolate cupcakes with a surprise strawberry inside topped with strawberry buttercream. The best part is these are low fodmap chocolate strawberry cupcakes and are so easy to make!

It’s strawberry season here in NC! Each year strawberry season comes a little earlier. The first opening weekend of strawberries this year was mid to early April and will last through May. We have gone once as a family picking (more to come). I went by myself one Friday while the girls were in school (it was supposed to rain on Saturday). I came home with two big buckets of strawberries. Instantly I thought of these low fodmap chocolate strawberry cupcakes with a surprise inside (hint: a strawberry)!

Our favorite spot is Page Farms in Raleigh, NC. We have been going here since our oldest was about 2! We have so many pictures of both girls coming out of the fields covered with strawberry juice. It’s a family-run farm and not too far from us. It’s such a fun tradition for our family that I look forward to each year!

Ingredients to make low fodmap chocolate strawberry cupcakes

Gluten-Free Flour – I used Bob Red Mill 1 to 1 GF flour to make these. This is my go-to flour of choice for all baking. I have never tried these with other GF flour, but if you do let me know how they turn out.
GF Baking Powder – I used Clabber Girl Baking Powder as this is a gluten-free baking powder (if you are not super sensitive to gluten you may not need to worry as much).
Baking Soda
Cocoa Powder – feel free to try Dark Cocoa Powder in this recipe. Am sure that would be extra delicious as well. I used TJ Cocoa Powder in this recipe.
Brewed Coffee – I used leftover coffee from the morning. You could also try hot water and espresso powder (if you do that I would use 2 TBS espresso powder with 1/4 cup hot water)
Vegetable Oil – you could substitute coconut oil here, but it may change the taste to a hint of coconut.
Vanilla Extract – I used Rodelle Pure Vanilla Extract (you want to make sure it’s pure vanilla and not imitation to give a better vanilla flavor).
Eggs
Dextrose – You can use sugar or a sugar substitute of choice depending on your tolerance to fructose.
Milk substitute – if you can tolerate milk you can use milk or sour cream for a richer texture.
Strawberries – whole with the tops cut off (for your surprise center).

Steps to Make Cupcakes

In a stand mixer cream together 3 eggs and 1 cup of dextrose (sugar or sugar substitute).
Add 1/4 cup coffee (or 1/4 cup hot water and 2 TBS espresso powder) and blend until combined.
Add 2/3 cup vegetable oil and 1/2 cup milk (milk substitute) to the mixture and stir to combine.
Combine 1 1/3 cup GF flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1 1/2 tsp baking powder in the stand mixer and combine on low speed until combined. Then increase speed to medium to thoroughly combine and ensure no lumps.
Line 12 cupcakes pan with cupcake liners. Add 1 TBS of batter to each muffin liner.
Place a strawberry into each and add an additional cupcake batter to cover the strawberry and fill the liner.
Bake at 350 degrees preheated oven for 25-30 minutes or until cooked through and the cake tester comes out clean.
Cool in a cupcake pan for ~ 3 minutes and then remove to a cooling rack to cool completely.

Steps to Make Strawberry Buttercream Frosting

First, prepare strawberries for frosting. Hull and cut 1 1/2 cups of strawberries. Add to a food processor and process until smooth. Place into a small pan and bring to a simmer on the stove until reduced to 1/2 to 1/4 cup (this took ~10-15 minutes). Let this cool completely. You can place it in the refrigerator to help speed up the process or can complete this step a day in advance.

In a stand mixer cream two sticks of room temperature butter (1 cup unsalted butter) for 2-4 minutes until light and fluffy.
Add 3 cups powdered sugar, 1/2 TBS vanilla extract, and 1/2 TBS milk substitute. Stir on low speed to combine powdered sugar and then increase speed to medium and stir for 3 minutes until light and fluffy.
To frosting, mixture add 2-4 TBS of cooled strawberry puree from above depending on taste preference. I used all 4 TBS in this recipe. If you want a light strawberry flavor stick to 2 TBS. Stir or fold in the strawberry puree until combined.
Add frosting to a piping bag and pipe it onto cooled cupcakes. Enjoy!

These would be great anytime, but especially with Mother’s Day coming up, these would be a great addition to your dessert options! Let me know what you think!

Other cupcake recipes to try:

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