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
Units
Scale
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.