Chocolate Covered Strawberry Cupcakes

I still remember the first time I made the chocolate covered strawberry cupcakes because I thought it would be super easy and then I realized I forgot to buy fresh strawberries so I had to run back to the store and I was laughing at myself the whole way and when I finally baked them they were a little lopsided but still tasted amazing.

One afternoon I decided to make the chocolate covered strawberry cupcakes for my grandchildren and I wanted everything to look perfect and I spent so much time trying to make each frosting swirl perfect and then I dropped one cupcake and it landed upside down and I just shrugged and put it on the tray anyway and it still got eaten first because the taste was that good.

Last weekend I made the chocolate covered strawberry cupcakes while my neighbor popped in because she wanted to borrow sugar and I realized I didn’t measure the cocoa powder right so the batter was a little runny but I kept going and poured it into the liners and the cupcakes came out soft and moist and everyone said they were the best cupcakes they had eaten all week.

One rainy evening I tried the chocolate covered strawberry cupcakes recipe and I was so tired because the kids were running around the kitchen and I accidentally used baking soda instead of baking powder and I was worried they would be flat but when they baked they puffed up just enough and I felt proud even though they looked a little uneven.

Yesterday I made the chocolate covered strawberry cupcakes again because my sister was coming over and I wanted to impress her and I overfilled some liners so a few cupcakes spilled over but we still had fun licking the leftover batter from the bowl and the chocolate dipped strawberries on top made everyone smile.

If you want ideas for what to eat with chocolate covered strawberry cupcakes I tried them with a warm cup of vanilla tea and it was cozy and I paired them with white chocolate raspberry blondies and they were surprisingly perfect together and I also had them with a scoop of vanilla ice cream and it was creamy and sweet and then I tried them with fresh whipped cream and berries and it was light and refreshing and for something crunchy I served them with almond biscotti and that was fun and chocolate pudding on the side made it extra rich and I even tried a slice of lemon pound cake with them and the tangy flavor balanced the chocolate beautifully and for a fruity twist I added some chopped mango and pineapple nearby and each bite was a little adventure.

I hope this little story shows that chocolate covered strawberry cupcakes don’t have to be perfect to be amazing, and sometimes the little mistakes make them even more memorable and when I bake them I always smile and I know everyone will love them no matter how messy the kitchen gets.

Ingredients

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Whole milk
• Vegetable oil
• Vanilla extract
• Boiling water
• Fresh strawberries
• Semi-sweet chocolate chips
• Heavy cream
• Butter
• Powdered sugar

Ingredients notes

• All-purpose flour helps the cupcakes hold their shape and gives them a soft fluffy base
• Granulated sugar adds sweetness and helps the cupcakes stay moist
• Unsweetened cocoa powder gives the cupcakes their deep chocolate flavor
• Baking powder makes the cupcakes rise and become light
• Baking soda helps the batter puff up when baking
• Salt balances out the sweetness and makes the flavors stronger
• Eggs help the cupcakes stay soft and hold together
• Whole milk adds richness and makes the batter smooth
• Vegetable oil keeps the cupcakes moist and tender
• Vanilla extract gives a nice warm flavor to the chocolate
• Boiling water makes the cocoa powder dissolve so the flavor becomes stronger
• Fresh strawberries bring a fruity and juicy taste that pairs perfectly with chocolate
• Semi-sweet chocolate chips melt into a rich coating for the cupcakes
• Heavy cream mixes with chocolate to make a smooth shiny ganache
• Butter adds creaminess to the frosting and helps it hold shape
• Powdered sugar makes the frosting sweet and soft

How to make Chocolate Covered Strawberry Cupcakes ?

Step 1

Preheat the oven to 350°F and line a cupcake tray with paper liners so the cupcakes will not stick and will come out easily later on.

Step 2

In a large mixing bowl whisk together the flour sugar cocoa powder baking powder baking soda and salt until everything is well mixed and no lumps remain.

Step 3

In another bowl mix together the eggs milk oil and vanilla extract until the mixture looks smooth and creamy.

Step 4

Pour the wet ingredients into the dry ones and stir slowly until everything comes together to make a thick chocolate batter.

Step 5

Carefully pour in the boiling water and keep stirring gently until the batter becomes smooth shiny and a little thin because that is what makes the cupcakes soft after baking.

Step 6

Pour the batter evenly into the cupcake liners filling each about two thirds full so they have room to rise.

Step 7

Place the tray in the oven and bake for about twenty minutes or until a toothpick poked in the center comes out clean.

Step 8

Let the cupcakes cool completely on a wire rack so they do not melt the frosting later on.

Step 9

While the cupcakes are cooling wash and dry the strawberries and set them aside.

Step 10

In a heatproof bowl melt the chocolate chips with heavy cream either in a microwave or over a pot of simmering water stirring until smooth and shiny.

Step 11

Dip each strawberry into the melted chocolate until half covered and place them on a tray lined with parchment paper to set.

Step 12

To make the frosting beat the butter until creamy then slowly add powdered sugar and a little vanilla extract until the texture is fluffy and smooth.

Step 13

Pipe or spread the frosting on top of each cooled cupcake using a spoon or piping bag.

Step 14

Once the chocolate on the strawberries is set place one chocolate covered strawberry on top of each cupcake pressing it gently into the frosting.

Step 15

Drizzle some leftover melted chocolate over the cupcakes if you want extra shine and flavor.

Step 16

Let the cupcakes sit for about ten minutes before serving so the frosting sets nicely and the cupcakes are ready to enjoy.

Kitchen equipment needed

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Hand or stand mixer
• Spatula
• Cupcake tray
• Paper cupcake liners
• Wire rack
• Microwave-safe bowl or double boiler
• Piping bag or spoon
• Tray and parchment paper

Storage options

These chocolate covered strawberry cupcakes can be stored in an airtight container in the refrigerator for up to three days because the strawberries need to stay fresh and the frosting stays firm that way. If you prefer to keep them at room temperature it is best to eat them within a single day because the strawberries may soften. You can also make the cupcakes a day in advance and add the frosting and strawberries right before serving so they stay pretty and delicious. If you want to freeze the plain cupcakes without frosting that works well too just wrap them tightly and store them for up to two months then thaw and decorate when needed.

Variations for the chocolate covered strawberry cupcakes

• You can add white chocolate drizzle instead of dark chocolate for a sweeter flavor.
• You can fill the cupcakes with strawberry jam inside before frosting them.
• You can use chocolate ganache as the frosting instead of buttercream for a rich finish.
• You can use different berries like raspberries or cherries instead of strawberries.
• You can sprinkle crushed nuts or chocolate flakes on top for extra crunch.
• You can make mini versions of the cupcakes for parties.

FAQ

What is chocolate covered strawberry cupcakes made of?

Chocolate covered strawberry cupcakes are made of a soft chocolate cupcake base topped with sweet buttercream frosting and finished with a fresh strawberry that is dipped in melted chocolate so each bite tastes like a mix of cake fruit and candy all together.

What does chocolate covered strawberry cupcakes taste like?

They taste like the perfect balance between rich chocolate and fresh strawberries because the cocoa brings deep flavor while the strawberry adds sweetness and a fruity tang and the frosting ties everything together in a smooth creamy way that melts in your mouth.

How do I keep chocolate covered strawberry cupcakes fresh?

Keep them in the fridge inside an airtight container so the strawberries stay firm and the frosting holds its shape because warmth makes them soft and sticky and that is not ideal.

Can I make chocolate covered strawberry cupcakes ahead of time?

Yes you can bake the cupcakes a day before and frost them later before serving so the texture and flavor stay fresh and the strawberries do not get soggy.

Can I use frozen strawberries for chocolate covered strawberry cupcakes?

It is better to use fresh strawberries because frozen ones become watery when thawed and the chocolate will not stick properly and that can make the topping messy.

How can I make the cupcakes more chocolatey?

Add a handful of extra chocolate chips to the batter or drizzle more melted chocolate over the top so you get even richer bites with every piece.

Can I make chocolate covered strawberry cupcakes without eggs?

Yes you can use unsweetened applesauce or mashed banana as a substitute for eggs and the cupcakes will still stay moist and fluffy with a slightly different flavor.

Why did my cupcakes sink in the middle?

That can happen if you open the oven door too early or add too much liquid to the batter so make sure to measure everything carefully and keep the oven closed while baking so the cupcakes rise evenly.

Chocolate Covered Strawberry Cupcakes

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

280

kcal

Total time

40

minutes

These chocolate covered strawberry cupcakes are soft rich and full of sweet chocolate flavor topped with creamy frosting and a shiny chocolate dipped strawberry on top they look fancy but are super simple to make and taste like pure joy in every bite.

Ingredients

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Whole milk

• Vegetable oil

• Vanilla extract

• Boiling water

• Fresh strawberries

• Semi-sweet chocolate chips

• Heavy cream

• Butter

• Powdered sugar

Directions

• Preheat the oven to 350°F and line a cupcake tray with paper liners so the cupcakes will not stick and will come out easily later on.
• In a large mixing bowl whisk together the flour sugar cocoa powder baking powder baking soda and salt until everything is well mixed and no lumps remain.
• In another bowl mix together the eggs milk oil and vanilla extract until the mixture looks smooth and creamy.
• Pour the wet ingredients into the dry ones and stir slowly until everything comes together to make a thick chocolate batter.
• Carefully pour in the boiling water and keep stirring gently until the batter becomes smooth shiny and a little thin because that is what makes the cupcakes soft after baking.
• Pour the batter evenly into the cupcake liners filling each about two thirds full so they have room to rise.
• Place the tray in the oven and bake for about twenty minutes or until a toothpick poked in the center comes out clean.
• Let the cupcakes cool completely on a wire rack so they do not melt the frosting later on.
• While the cupcakes are cooling wash and dry the strawberries and set them aside.
• In a heatproof bowl melt the chocolate chips with heavy cream either in a microwave or over a pot of simmering water stirring until smooth and shiny.
• Dip each strawberry into the melted chocolate until half covered and place them on a tray lined with parchment paper to set.
• To make the frosting beat the butter until creamy then slowly add powdered sugar and a little vanilla extract until the texture is fluffy and smooth.
• Pipe or spread the frosting on top of each cooled cupcake using a spoon or piping bag.
• Once the chocolate on the strawberries is set place one chocolate covered strawberry on top of each cupcake pressing it gently into the frosting.
• Drizzle some leftover melted chocolate over the cupcakes if you want extra shine and flavor.
• Let the cupcakes sit for about ten minutes before serving so the frosting sets nicely and the cupcakes are ready to enjoy.