Chocolate Strawberry Cupcakes with Mascarpone Frosting

These Chocolate Strawberry Cupcakes with Mascarpone Frosting are rich, moist, and bursting with flavor. A decadent chocolate cupcake is sweetened with strawberry preserves for a fruity twist, then topped with a light, creamy mascarpone frosting that makes each bite irresistible.

Print Recipe

Prep Time 25

Cook Time 20

Cooling Time 30

Total Time 1 15

Servings 18

Ingredients

Cupcakes:

4 oz semi-sweet baking chocolate roughly chopped
1/2 cup unsalted butter diced
2/3 cup strawberry preserves
1/2 cup granulated sugar
4 large eggs room temperature
1 1/2 cups self-rising flour

Mascarpone Frosting:

1/2 cup unsalted butter room temperature
8 oz mascarpone cheese room temperature
4 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°F and line 18 cupcake cups with paper liners.
In a microwavable bowl, melt chocolate and butter in 20-second intervals, stirring until smooth. Let cool slightly.
Stir in strawberry preserves and granulated sugar until well combined.
Add eggs one at a time, mixing after each addition.
Gently fold in flour until just combined.
Scoop batter into liners, filling each about 2/3 full.
Bake for 16–18 minutes, until a toothpick inserted comes out clean. Cool completely.
For frosting: beat butter and mascarpone until smooth. Gradually add powdered sugar, mixing well after each addition.
Beat in vanilla extract until frosting is fluffy.
Transfer frosting to piping bag and decorate cupcakes. Top with fresh strawberries or chocolate shavings if desired.

Notes

Chill the chocolate-butter mixture slightly before adding eggs to avoid scrambling.
Use high-quality preserves for the best strawberry flavor.
Frost only when cupcakes are completely cooled to prevent melting.
Refrigerate frosted cupcakes in an airtight container for up to 3 days.
For extra elegance, drizzle with melted dark chocolate before serving.