Dark Chocolate Cupcakes with Dragon fruit buttercream

Have you seen that show called Bizarre bites? I would be a pro at hosting one of those shows. Now don’t get me wrong, Dragon Fruit isn’t that risky. It’s basically a less exciting melon, with a hint of floral tastes to it. I had one at the house, and after I used half in my yogurt, I thought to myself, what else would this be good with? Chocolate is of course good with EVERYTHING, so I ended up pulling out my cupcake pan and getting started.


2 cups flour

3/4 cup cocoa powder

2 cups sugar

2 tsp baking powder

pinch of salt

1 tsp vanilla extract

3 eggs

1/2 cup butter

1 1/2 cup milk

Preheat oven to 350 degrees F. Line cupcake pan, this recipe makes 12 cupcakes. In a large bowl, combine all dry ingredients. Set to side while in another bowl cream together butter, extract and eggs. Add butter mixture to dry and combine. Pour in milk, and combine thoroughly. Add mixture to the cupcake lining. Bake for 15-17 minutes, or until the toothpick trick works. Set aside and let cool


1 dragon fruit (peeled and chopped)

1 stick butter

2 cups powdered sugar

With half the dragon fruit that you’ve cut, add it to a blender, and get it down really fine. Add to butter, and sugar, and combine thoroughly. Frost the cupcakes after they’ve cooled, and top with the rest of the dragon fruit.

Author: Jordan Alvarado

Jordan is a Restaurant and Food Photographer based out of San Francisco. As an avid traveler and professionally trained chef, she brings her passion of curing wanderlust through food right here to Hey Shug.

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    • Hey Dana! Great question! My husband is Lactose Intolerant so I try to keep as many recipes in that spectrum for him. You can definitely change the recipe to cream or milk, and it would work just the same! I had a bit of trouble piping, but if you put a dairy based product I’m sure there would be no problem.