Strawberry and dark chocolate cupcakes

These cupcakes are moist, super flavorful and so easy to prepare.

As you probably know, strawberries go great with chocolate, especially dark chocolate. Yup, no surprise here, but who can say “n-o” to a great, tasty, strawberry chocolaty cupcake with buttercream cream cheese frosting?! These are classic that we will never be bored with.

350 grams (12 oz) flour
160 grams (5,5 oz) brown sugar
Zest of 1 orange
1 teaspoon baking powder
A pinch of salt

100 grams (3,5 oz) dark chocolate, chopped or shredded

1 cup fresh or frozen strawberries, chopped into small pieces

3 medium eggs
210 ml. (7, 5 fl. oz) buttermilk
140 ml. (4.6 fl. oz) unflavored oil
1 teaspoon vanilla extract
Ingredients for the cream cheese buttercream frosting:
100 grams (3,5 oz) unsalted butter, at room temperature
100 grams (3,5 oz) cream cheese, at room temperature
200 grams (7 oz) powdered sugar
A pinch of salt
1/2 tea spoon vanilla extract

Prepare the cupcakes:
Preheat your oven to 180C (350F). Line a muffin tin with paper cups.
In a large bowl combine flour, brown sugar, zest, baking powder, salt, chocolate and strawberries. Stir gently to combine.
In another bowl combine eggs, buttermilk, oil and vanilla. Add flour mixture to the egg mixture and gently stir with a rubber spatula to combine.
Distribute batter between muffin cups, filled 2/3 and bake for about 25 minutes. Let cupcakes cool completely before decorating with the frosting.Prepare the frosting:
Beat butter and cream cheese in a medium bowl. Add powder sugar and salt and beat until processed and fluffy. Add vanilla and beat for another minute to combine. Transfer frosting into a piping bag and decorate cupcakes as you wish.