Print

Chocolate Covered Strawberry Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

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.

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.

Find it online: https://bitezly.com/chocolate-covered-strawberry-cupcakes-recipe/