Chocolate Cupcakes with Strawberry Buttercream Icing

If you don’t love chocolate and strawberries, I’m not sure if we can be friends.  Ha!  Juuuuuust kidding!!! But seriously.  WHO doesn’t like this combo?!  I love chocolate period.  Add a little berry and a nice red wine…and I’m in Heaven!

These cupcakes couldn’t be easier to make either!  Please note – I did not use food coloring to make this beautiful pink icing.  Fresh strawberries to the rescue!  I love using fruits and veggies to color food.  You know exactly what you’re eating and have nothing to worry about!   And you can eat these guilt free, baby!  Everything in moderation, right?!  If for some reason all of your cupcakes do NOT get eaten in one sitting, refrigerate these little beauties.  It’ll keep them fresh longer!  ENJOY!! 🙂

chocolate strawberry cupcakes3

Yields: 15 cupcakes

Cupcake Ingredients:

  • 1 cup organic cocoa powder
  • 2/3 cup almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp espresso powder
  • 1/4 tsp kosher salt
  • 1/2 organic coconut oil, melted
  • 2/3 cup raw honey
  • 1/2 cup apple sauce (homemade or store bought)
  • 2 tbsp organic cane sugar
  • 4 large eggs, room temp, whisked
  • 1 tbsp vanilla or almond flavoring

Strawberry Buttercream Icing Ingredients:

  • 1 1/2 cups fresh organic strawberries, diced
  • 2 tbsp organic cane sugar
  • 3/4 cup butter, softened
  • 4 cups powdered sugar
  • 1 tbsp milk (if you need to thin your icing out)
  • 1 tsp vanilla or almond flavoring, optional


  1. Start with the strawberries.  They’re going to need time to chill.  Take the stems off and dice up the strawberries.  Put them in a food processor and puree.  Once pureed, put them in a small pot on the stove, bring to a low boil, and let the berries reduce by about half.  The berries should get thick and look like jam.  Put them in a bowl and let them hangout in the refrigerator for a while.  They need to be cold or at least room temp for the icing.
  2. Now, let’s go back to the cupcakes!  Preheat the oven to 350 degrees.
  3. Put all of the dry ingredients together in one bowl, whisk together.
  4. Put all of the wet ingredients together in one bowl, whisk together.
  5. Gradually add the dry to the wet, stirring with a spatula or using a standing or handheld mixer.  (I used a spatula for convenience sake!  Worked just fine!)
  6. Line your cupcake tin with cupcake liners or spray the tin really well.  Fill each cup about 3/4 full.
  7. Bake for 15-17 minutes or until a tooth pick comes out clean!
  8. For the icing:  Get out your standing or handheld mixer!  Using the paddle attachment, cream together the butter and strawberry jam, about 2 minutes.
  9. Gradually add the powdered sugar and mix on low speed until it’s well incorporated.  Add the vanilla.  Cream together a few more seconds. If your icing is too thick, add a tablespoon of milk.
  10. I like to use a piping bag to make the cupcakes look pretty… Feel free to ice the cupcakes however you please!
  11. Share with friends or family!

chocolate strawberry cupcakes


PMS Flour-less Chocolate Cake

Happy, sad, glad, or mad?!?!  This is a fudgy, super chocolatey, melt in your mouth, makes everything better kind of cake!  I would not put this recipe in the “healthy” category… Although, it is flour-less…it does have a good chunk of butter, lots of sugar, and eggs.  I’ll be honest, it makes me feel better to at least call it “Gluten Free”.  So, let’s do that!  It’s a GLUTEN FREE PMS Flour-less Chocolate Cake!!!  I did use a healthier chocolate… Feel free to use your favorite.  Dark or milk chocolate will totally work.

Please note: your cake WILL crack on top!  Don’t fret…it’s supposed to!  I love the rustic, not very perfect look!  Kind of reminds me of life at times… How something is perceived on the outside isn’t always the case of what the inside of something/someone looks, feels, or even tastes like.  I think this cake is a good example of not judging a book by it’s cover!  🙂

The decor for this cake is endless… The sky is the limit!  Use your favorite fruit, make a home-made whipped cream (which I totally should’ve done!), or drizzle a little ganache on top!


Yields: 1 – 9 inch spring form cake


  • 3/4 cup unsalted butter
  • 10 oz package Enjoy Life Chocolate Chips
  • 6 eggs, room temperature, divided
  • 1 tbsp almond extract
  • 1/4 cup organic unsweetened cocoa
  • 3/4 tsp kosher salt
  • 1 cup sugar


  1. Preheat the oven to 350 degrees.  Grease a 9 inch spring form pan; set aside.
  2. In a small saucepan melt the butter and chocolate chips.  Set aside and let cool.
  3. Separate 4 of the 6 eggs.  In the bowl with the yolks, add the almond extract, cocoa, salt, remaining eggs, half the sugar, and the melted butter and chocolate chips.  Whisk everything together really well and set aside.
  4. Using an electric mixer, on medium-high speed, with your whisk attachment beat the egg whites until frothy.  Once frothy, gradually beat in the rest of the sugar.  Continue beating until stiff peaks have formed.
  5. Using a spatula, fold the egg whites into the chocolate mixture.  Fold until well incorporated and you can’t see anymore white.
  6. Pour the batter into the prepared spring form pan and bake until the top is slightly cracked and the middle doesn’t jiggle; about 50-55 minutes.
  7. Transfer the cake to a cooling wrack.  DO NOT CUT THE CAKE UNTIL IT IS COMPLETELY COOLED!!  If you need it to cool it faster, stick it in the refrigerator for a while…  Dust the cake with a little cocoa powder and decorate it with some fresh berries!  It will look BEAUTIFUL and taste AMAZING!!!