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5 from 1 vote

Chocolate Cupcakes Strawberry Frosting

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Servings: 24 -30 cupcakes depending on size
Author: Melanie Kathryn


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S SPECIAL DARK Cocoa Here's what I use
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  • 1 cup butter softened
  • 6 cups powdered confectioner's sugar
  • 1/3 cup real strawberry jam or jelly
  • 2-3 Tablespoons half and half or milk


  • Preheat oven to 350 degrees. Grease and lightly flour cupcake pans or line with paper liners.
  • In a large mixing bowl mix together sugar, flour, cocoa, baking powder, baking <g class="gr_ gr_126 gr-alert gr_gramm gr_run_anim gr_inline_cards Punctuation only-ins replaceWithoutSep" id="126" data-gr-id="126">soda</g> and salt. Add eggs, milk, oil and vanilla. Beat on medium speed of mixer for 2 minutes. Pour in boiling water and stir. <g class="gr_ gr_128 gr-alert gr_gramm gr_run_anim gr_inline_cards Grammar multiReplace" id="128" data-gr-id="128">Mixture</g> will be thin. Fill each cup about 2/3 half. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove to a wire rack to cool completely.

For frosting:

  • In a mixing bowl beat butter and jam/jelly on medium speed until light and creamy, about 2 minutes. Slowly stir in confectioner's sugar. Mix in milk to thin out a bit for the perfect consistency.