Chocolate covered strawberry cupcakes combine the decadent flavor of chocolate with the sweetness of strawberries in a delightful cupcake form. Topped with a luscious strawberry frosting and finished with a chocolate-covered strawberry, these cupcakes are perfect for special occasions or as a luxurious treat.
Why You’ll Love This Recipe
- Decadent Flavor: Combines the richness of chocolate with the fruity sweetness of strawberries.
- Visually Stunning: The chocolate-covered strawberry topping makes them a show-stopper.
- Perfect for Any Occasion: Ideal for birthdays, Valentine’s Day, or just because.
- Easy to Customize: Adjust the flavors and toppings to make them uniquely yours.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Boiling water
For the Frosting:
- Unsalted butter, softened
- Powdered sugar
- Strawberry puree (fresh or frozen strawberries blended and reduced)
- Vanilla extract
- Pinch of salt
For the Topping:
- Fresh strawberries
- Dark or milk chocolate, melted
- Optional: Sprinkles or crushed nuts for garnish
Directions
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat sugar, eggs, milk, oil, and vanilla extract until well combined. Gradually add the dry ingredients and mix until smooth.
- Stir in the boiling water (the batter will be thin).
- Fill cupcake liners about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 2: Prepare the Frosting
- Beat softened butter in a mixing bowl until creamy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Add strawberry puree, vanilla extract, and a pinch of salt. Beat until smooth and fluffy. Adjust consistency with more powdered sugar or puree as needed.
Step 3: Decorate the Cupcakes
- Use a piping bag or spatula to frost the cooled cupcakes with the strawberry frosting.
- Dip fresh strawberries into melted chocolate and place them on a parchment-lined baking sheet to set.
- Once the chocolate-covered strawberries are set, place one on top of each cupcake. Add sprinkles or crushed nuts if desired.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Drizzle: Drizzle melted chocolate over the frosting for an extra layer of indulgence.
- Strawberry Filling: Hollow out the center of each cupcake and fill with strawberry jam or puree before frosting.
- Vegan Option: Use plant-based milk, egg substitutes, and vegan butter for a dairy-free, egg-free version.
- White Chocolate Topping: Dip the strawberries in white chocolate for a striking visual contrast.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and decorate before serving.
FAQs
1. Can I use a boxed cake mix for the cupcakes?
Yes, you can use a chocolate cake mix as a shortcut.
2. How do I prevent the frosting from being too runny?
Ensure the strawberry puree is reduced to a thick consistency before adding it to the frosting.
3. Can I use store-bought frosting?
Yes, but homemade frosting will provide the best flavor and texture.
4. What’s the best way to melt chocolate for the strawberries?
Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, or use a double boiler.
5. How can I make the cupcakes extra moist?
Add a tablespoon of sour cream or yogurt to the batter for added moisture.
6. Are these cupcakes kid-friendly?
Absolutely! Use milk chocolate for a sweeter flavor if serving kids.
7. Can I use frozen strawberries?
Yes, thaw them and blend into a puree. Reduce the puree to concentrate the flavor.
8. Can I make mini cupcakes?
Yes, adjust the baking time to 10-12 minutes for mini cupcakes.
9. How do I keep the chocolate-covered strawberries fresh?
Dip the strawberries on the day you plan to serve for maximum freshness.
10. What pairs well with these cupcakes?
Serve with a glass of milk, coffee, or sparkling rosé for a perfect pairing.
Conclusion
Chocolate covered strawberry cupcakes are a decadent and stunning dessert that combines the best of two beloved treats. With their rich chocolate base, fluffy strawberry frosting, and indulgent chocolate-covered strawberry topping, these cupcakes are sure to impress at any event. Try this recipe today and enjoy the ultimate combination of chocolate and strawberries!
Print
Chocolate Covered Strawberry Cupcakes
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Covered Strawberry Cupcakes are the perfect blend of rich chocolate, fresh strawberries, and creamy frosting. Topped with a decadent chocolate-covered strawberry, they make a stunning dessert for Valentine’s Day, birthdays, or any special occasion!
Ingredients
For the Chocolate Cupcakes:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 ml) buttermilk (or milk + 1/2 teaspoon vinegar)
- 1/4 cup (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) hot water
For the Strawberry Filling:
- 1 cup (150 g) fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Frosting:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1/4 cup (60 ml) heavy cream or milk
- 1 teaspoon vanilla extract
- 1/2 cup (75 g) strawberry puree (blend fresh strawberries)
For the Chocolate-Covered Strawberries:
- 12 fresh strawberries
- 1 cup (175 g) dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for a smoother coating)
Instructions
Make the Chocolate Cupcakes:
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
- Mix the Batter:
- Gradually add the wet ingredients to the dry ingredients, mixing until combined. Stir in the hot water (the batter will be thin).
- Bake:
- Divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Strawberry Filling:
- Cook the Filling:
- In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice. Cook for 5–7 minutes until the strawberries break down and thicken slightly. Let cool.
Make the Frosting:
- Whip the Butter:
- In a large bowl, beat the butter with an electric mixer until creamy.
- Add Sugar and Puree:
- Gradually add the powdered sugar, alternating with the strawberry puree and cream. Beat until fluffy. Add vanilla extract and mix well.
Prepare the Chocolate-Covered Strawberries:
- Melt the Chocolate:
- Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the Strawberries:
- Hold each strawberry by the stem and dip it into the melted chocolate. Place on parchment paper and let the chocolate set.
Assemble the Cupcakes:
- Core the Cupcakes:
- Use a knife or cupcake corer to remove the center of each cupcake. Fill with the strawberry filling.
- Frost the Cupcakes:
- Pipe or spread the strawberry frosting on top of each cupcake.
- Top with Chocolate-Covered Strawberries:
- Place one chocolate-covered strawberry on each cupcake for a beautiful finish.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving.
- Make Ahead: Prepare the chocolate-covered strawberries and filling a day in advance for easier assembly.
- Custom Toppings: Sprinkle with chocolate shavings, strawberry slices, or edible glitter for extra flair.