Chocolate Covered Strawberry Cupcakes Recipe

If you’ve ever dreamed of combining the luscious flavors of rich chocolate, fresh strawberries, and moist cupcakes, this Chocolate Covered Strawberry Cupcakes Recipe is your dream come true! Each bite delivers tender, chocolatey cupcake goodness topped with a fluffy strawberry buttercream and crowned with a decadent chocolate covered strawberry. It’s a perfect treat to share with loved ones or celebrate any special occasion with flair and sweetness.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet essential ingredients, each playing a key role in building those irresistible layers of flavor, texture, and color. From cocoa powder to fresh strawberries, everything comes together perfectly to create an unforgettable dessert experience.

• 8 ounces dark or milk chocolate chips or wafers: These melt beautifully to coat the strawberries with a silky chocolate shell.
• 16 large strawberries (cleaned): Fresh and juicy, they bring natural sweetness and complement the chocolate superbly.
• Any pink/white/red nonpareil, sprinkles or sparkling sugar: Adds festive color and a delightful crunch, especially great for Valentine’s themes.
• 1 cup all-purpose flour: The foundation for tender cupcakes that hold everything together.
• 1 cup granulated sugar: Sweetens the cupcakes perfectly without overpowering.
• 6 tbsp cocoa powder (preferably Dutch processed): Provides deep chocolate flavor and rich color.
• 1 tsp baking soda: Helps the cupcakes rise light and fluffy.
• 1/2 tsp salt: Balances sweetness and enhances flavor complexity.
• 1 large egg: Adds structure and moisture.
• 1/2 cup milk: Keeps the cupcakes tender and moist.
• 1/2 cup vegetable oil: Contributes to the moist, soft crumb.
• 3/4 tsp vanilla: Adds warmth and aroma that enhances the chocolate.
• 1/2 cup hot water: Activates the cocoa and makes the batter impressively smooth.
• 3/4 cup chopped strawberries: Infuses the cupcakes with bursts of natural strawberry flavor.
• 1 cup salted butter (room temperature): For a creamy buttercream base with just the right amount of saltiness.
• 4 cups powdered sugar: Sweetens and thickens the strawberry frosting perfectly.
• Pink or red gel icing color (optional): Adds a fun and festive pop of color to your frosting if you like.

How to Make Chocolate Covered Strawberry Cupcakes Recipe

Step 1: Create the Chocolate Covered Strawberries

Start by lining a sheet pan with parchment paper to keep things neat and easy. Melt your chocolate in short bursts in the microwave, stirring after each session until smooth and glossy—this silky chocolate coating is key to that irresistible finish. Dip the strawberries halfway up, letting the chocolate drip back into the bowl to avoid excess. Then pop them gently into your chosen sprinkles or sparkling sugar for a festive touch. Chill these beauties in the fridge for 15 to 20 minutes to set perfectly without condensation ruining the look.

Step 2: Bake the Chocolate Cupcakes

Preheat your oven to 300 degrees Fahrenheit and line a 12-cup muffin pan with liners. Mix your dry ingredients—flour, sugar, cocoa powder, baking soda, and salt—in a big bowl to evenly distribute flavors. In a separate bowl, whisk together the egg, milk, oil, and vanilla for that lovely wet mix. Combine wet and dry, then add hot water to thin the batter for extra tenderness. Fill your liners halfway because these cupcakes like to rise! Bake for about 18 to 23 minutes, checking doneness with a toothpick. Let the cupcakes cool completely before moving on.

Step 3: Whip Up the Strawberry Buttercream Frosting

Puree chopped strawberries until silky and strain to remove seeds—this fresh strawberry punch makes the frosting sing. Beat softened butter until creamy, then slowly add half the powdered sugar, mixing thoroughly before adding strawberry puree. Continue alternating sugar and puree until your frosting is smooth and fluffy. If you want that extra pink pop, a few drops of gel icing color will do the trick. Now you’re ready to frost!

Step 4: Assemble Your Cupcakes

Pipe or spread the luscious strawberry buttercream atop your cooled cupcakes. Place one chocolate covered strawberry crown on each cupcake, and sprinkle a little extra nonpareil or sparkling sugar if desired. Voilà! Your Chocolate Covered Strawberry Cupcakes Recipe has come to life.

How to Serve Chocolate Covered Strawberry Cupcakes Recipe

Garnishes

Garnishing with a chocolate covered strawberry is already a showstopper, but adding a few festive sprinkles or a dusting of cocoa powder can elevate the presentation to next-level charm. A tiny mint leaf also pairs wonderfully with the strawberry and chocolate, adding a fresh and elegant note.

Side Dishes

Complement these cupcakes with a light fruit salad featuring berries and citrus, or perhaps a scoop of vanilla bean ice cream for those who want an extra indulgent touch. A warm cup of tea or coffee also pairs beautifully, rounding out the experience with comforting warmth.

Creative Ways to Present

Serve these cupcakes on a pretty tiered stand at your next party or arrange them on a rustic wooden board with fresh strawberry slices and scattered nonpareils for a whimsical look. Wrapping each cupcake in a clear cellophane bag tied with ribbon makes a perfect gift or party favor that’s as delicious as it is delightful.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the cupcakes in an airtight container in the refrigerator. It’s best to keep the chocolate covered strawberry decorations fresh, so don’t leave them out at room temperature for long. These will keep delicious for up to three days.

Freezing

You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap and then stored in a freezer bag for up to two months. When ready to enjoy, thaw in the fridge overnight before frosting and decorating. The chocolate covered strawberries are best made fresh, but you can prepare them a few hours ahead and refrigerate.

Reheating

Reheat cupcakes slightly in the microwave for 10 to 15 seconds if you want that warm-from-the-oven feel, but avoid the chocolate covered strawberries during heating—they’re best enjoyed cool and intact.

FAQs

Can I use white chocolate instead of dark or milk chocolate?

Absolutely! White chocolate works beautifully for coating the strawberries and provides a lovely contrast to the rich cupcakes and fruity buttercream.

What if I don’t have Dutch-processed cocoa powder?

You can substitute with natural cocoa powder, but the flavor and color will be slightly different—it may be a bit more acidic and less smooth. Adding a pinch of baking powder can help balance acidity if needed.

Can I make this recipe dairy-free?

Yes! Use dairy-free margarine or coconut oil for the frosting and swap milk for a plant-based milk like almond or oat milk. Be sure to choose dairy-free chocolate for dipping the strawberries.

Is it necessary to strain the pureed strawberries for the frosting?

Straining removes seeds and adds a silky texture, but if you prefer a bit of texture or don’t mind the seeds, you can skip this step.

How long do the chocolate covered strawberries stay fresh on the cupcakes?

For best taste and appearance, enjoy the decorated cupcakes within 24 hours. The chocolate coating can start to sweat or attract condensation if stored too long in the fridge.

Final Thoughts

I truly hope you give this Chocolate Covered Strawberry Cupcakes Recipe a try soon. It’s one of those recipes that brings joy not only in taste but in the entire process—from dipping strawberries in chocolate to watching the frosting come together and finishing with a truly stunning presentation. These cupcakes are guaranteed to brighten any dessert table and bring smiles all around, so don’t hesitate to bake up a batch and share the love!

Chocolate Covered Strawberry Cupcakes Recipe

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Indulge in these delightful Chocolate Covered Strawberry Cupcakes, featuring rich chocolate cupcakes topped with a luscious strawberry buttercream frosting and crowned with a beautifully decorated chocolate-covered strawberry. Perfect for Valentine’s Day or any special occasion, this recipe blends the classic flavors of chocolate and fresh strawberries with a festive touch of sprinkle decorations.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 14 to 16 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Chocolate Covered Strawberries

• 8 ounces dark or milk chocolate chips or wafers
• 16 large strawberries, cleaned
• Any pink, white, or red nonpareils, sprinkles, or sparkling sugar (Valentine’s theme)

Chocolate Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tbsp Dutch processed cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 1/2 cup vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup hot water
• 3/4 cup chopped strawberries

Strawberry Buttercream Frosting

• 1 cup salted butter, room temperature
• 4 cups powdered sugar
• 3/4 cup strawberry puree (made from chopped strawberries)
• Pink or red gel icing color (optional)

Instructions

1. Chocolate Covered Strawberries Preparation: Line a sheet pan with parchment paper. Place the nonpareils or sprinkles into a bowl or plate. Melt the chocolate chips or wafers in a microwave-safe bowl in 20-second intervals, stirring until smooth. Dip each strawberry ½ to ¾ of the way in melted chocolate, letting excess drip off. Roll or dip strawberries into the sprinkles and place on the lined pan. Refrigerate for 15-20 minutes until chocolate sets; do not refrigerate longer than 1 hour to avoid condensation.
2. Preheat Oven: Preheat your oven to 300°F (150°C) and line a 12-cup muffin pan with liners. Prepare additional liners to bake 14 to 16 cupcakes total.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
4. Combine Wet Ingredients: In a separate medium bowl, beat together the egg, milk, vegetable oil, and vanilla extract until smooth.
5. Mix Batter: Add the wet ingredients to the dry ingredients and stir with a spatula or wooden spoon just until combined. Then, add the hot water and mix until the batter is smooth and thin.
6. Fill and Bake: Spoon the batter into cupcake liners, filling them only halfway to prevent overflow or sinking. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool Cupcakes: Remove cupcakes from oven and allow to cool completely on a wire rack before frosting.
8. Prepare Strawberry Puree: Place chopped strawberries in a food processor and blend until smooth. Strain the puree through a fine mesh sieve to remove seeds and pulp. Set aside.
9. Make Buttercream Frosting: Beat room temperature butter in a stand mixer or with an electric mixer until creamy. Gradually add half the powdered sugar on low speed, then mix on medium-high until combined. Add 2 tablespoons of strawberry puree and mix. Add the remaining powdered sugar on low speed and beat on medium-high until silky and smooth. Adjust consistency by adding more strawberry puree as needed.
10. Add Color (Optional): If desired, mix in pink or red gel icing color to achieve your preferred shade of pink.
11. Frost and Decorate: Pipe the strawberry buttercream onto the cooled cupcakes. Top each cupcake with a chocolate covered strawberry and sprinkle additional nonpareils if desired for an elegant finish.

Notes

• Do not refrigerate chocolate covered strawberries for more than one hour to avoid moisture condensation forming on the chocolate.
• Filling cupcake liners only halfway is crucial to prevent cupcakes from spilling over while baking.
• Use Dutch processed cocoa powder for a richer chocolate flavor and darker color.
• The batter will be thin but this is normal; avoid overmixing to keep cupcakes tender.
• Straining the strawberry puree removes seeds for a smooth frosting texture.
• These cupcakes are best served the day they are made but can be stored in an airtight container for up to 2 days at room temperature.