Chocolate Strawberry Cupcakes

It’s been a while since I made filled cupcakes, but the chocolate and strawberry combo never fails.

Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes


  • 120g applesauce/apple puree
  • 275g coconut yogurt
  • 80g chocolate spread
  • 80g coconut sugar
  • 60g vegan chocolate protein powder
  • 80g gluten-free all-purpose flour
  • 30g cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 100g strawberry jam
  • 180g dairy-free butter
  • 90g melted chocolate
  • 15g cocoa powder
  • 45g powdered sugar


  1. Preheat the oven to 170°C and line a muffin tray with 9-10 cupcake cases.
  2. For the cupcakes, mix the applesauce/apple puree, yogurt, chocolate spread, and sugar in a large bowl until smooth.
  3. Add the protein, flour, cocoa powder, baking powder, and baking soda. Mix until well combined.
  4. Evenly distribute the batter among the cupcake cases. Smooth out the tops and bake for 20-25 minutes. Let them cool.
  5. Once the cupcakes are cool, create a small well in the center of each one. Fill it with 1-2 tablespoons of jam.
  6. To make the frosting, combine the butter and melted chocolate in a medium bowl using a hand-held beater.
  7. After combining, sift in the cocoa powder and sugar. Beat again until it's completely mixed and light and fluffy.
  8. Pipe or spread the frosting on each cupcake. Top them with crushed freeze-dried strawberries, fresh strawberries, or melted chocolate, and enjoy!

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