Emily Made That: Strawberry Frosted Chocolate Cupcakes

I love strawberries and chocolate together! The strawberries are tangy and the chocolate is smooth and sweet...it's the best of both worlds! Using Strawberry jam in the frosting instead of frozen or fresh strawberries not only keeps the frosting smooth, but also adds a little extra sweet tartness that makes this combination just right.

Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup coconut oil

3 cup shortening

4 cups confectioner's sugar

3/4 cup strawberry jam

4 tbsp almond milk

20 drops red food coloring *optional*

Directions:

Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, in a medium large bowl with an electric mixer, cream together the shortening and the coconut oil. Add the vanilla and the strawberry jam, and beat again until they are combined evenly in the frosting.

If the consistency of the frosting is too thick, add a tablespoon of almond milk at a time until you reach your desired consistency.

As an optional ingredient, I added around 20 drops of red food coloring to give the frosting a more pink-ish color. You can choose to add more food coloring, less, or none at all if you would rather :)