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Chocolate, Vanilla, and Strawberry Cupcakes -- These Chocolate, Vanilla, and Strawberry Cupcakes take the classic flavors of ice cream and turn them into ice cream sundae cupcakes with strawberry cake, chocolate ganache filling, and vanilla buttercream. Topped with more chocolate and sprinkles, of course! | wearenotmartha.com

Chocolate, Vanilla, and Strawberry Cupcakes

These Chocolate, Vanilla, and Strawberry Cupcakes take the classic flavors of ice cream and turn them into ice cream sundae cupcakes with strawberry cake, chocolate ganache filling, and vanilla buttercream. Topped with more chocolate and sprinkles, of course!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cupcake Recipes, Ice Cream Cupcakes, Strawberry Cupcakes
Prep Time: 40 minutes
Cook Time: 18 minutes
Total Time: 58 minutes
Makes: 12 cupcakes
Author: Sues

Ingredients

Strawberry Cupcakes

  • 6 Tbsp unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 ⅓ cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup whole milk
  • ½ Tbsp vanilla extract
  • 3 large egg whites
  • 1 cup chopped fresh strawberries
  • 2 drops red food coloring, if desired
  • Chocolate Ganache, for filling and topping (recipe below)
  • Vanilla Buttercream Frosting (recipe below)

Chocolate Ganache Filling and Topping

  • 3.5 oz. 70% dark chocolate, chopped
  • 6 Tbsp cream

Vanilla Buttercream Frosting

  • 2 ½ sticks unsalted butter, room temperature
  • 5 ½ cups powdered sugar
  • 2 Tbsp milk
  • 2 tsp vanilla extract or 10 drops Wilton vanilla custard flavoring

Instructions

Strawberry Cupcakes

  • Pre-heat oven to 350 degrees.
  • Cream butter and sugar in the bowl of a stand mixer or in a bowl with a hand mixer, until light and fluffy.
  • In a separate medium-sized bowl, whisk flour, baking flour, and salt together.
  • Slowly mix the dry ingredients into the butter and sugar mixture, alternating with milk. Add vanilla and mix until just blended. The batter will be thick.
  • In a separate large bowl, whisk egg whites with a hand mixer until stiff peaks form.
  • Gently fold whipped egg whites, chopped strawberries, and red food coloring (if using) into the batter until just blended.
  • Line a cupcake pan with paper liners and divide batter evenly among liners, filling each about ¾ of the way full.
  • Bake at 350 degrees for about 16-18 minutes, until a toothpick comes out clean.
  • After cooling in the pan for a few minutes, move cupcakes to wire rack to cool completely.
  • Once cupcakes are cooled, use a cupcake corer or small knife to remove the center of the cupcake.
  • Spoon about 2 teaspoons of chocolate ganache into each cupcake. You should have enough ganache left to top cupcakes.
  • Fill a pastry bag with buttercream icing and using a #2A pastry tip, pipe buttercream around cupcake.
  • Drizzle the remaining chocolate ganache over the buttercream, letting it drip down the sides. If ganache has hardened, place back in microwave at 50% power for 30 second intervals
  • Sprinkle rainbow sprinkles over the top of each cupcake.

Chocolate Ganache Filling and Topping

  • Place chopped chocolate in a medium-sized bowl.
  • Heat cream in a small saucepan over medium-low heat.
  • When cream is very hot (but not boiling), pour over chocolate. Let sit for one minute and then stir gently until smooth.
  • Allow to cool slightly before using.

Vanilla Buttercream Frosting

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy.
  • With mixer on low, slowly blend in the confectioner's sugar, cup by cup until well-combined.
  • Mix in milk and vanilla extract or flavoring.
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