Chocolate Covered Strawberry Cupcakes Recipe
If you’re on the hunt for your new favorite party treat, Chocolate Covered Strawberry Cupcakes might just be the answer. Imagine this: rich, moist chocolate cupcakes studded with juicy fresh strawberries, topped with luscious strawberry buttercream, and crowned with a shiny chocolate shell. It’s the best of all dessert worlds in one adorable package, and these cupcakes are irresistibly decadent yet delightfully light. Perfect for Valentine’s Day, birthdays, or whenever you feel like a little everyday luxury, Chocolate Covered Strawberry Cupcakes are guaranteed to wow anyone lucky enough to try one.
Ingredients You’ll Need
What makes these cupcakes so special are the simple, good-quality ingredients that come together to create something unforgettable. Each component brings a unique taste, texture, or color—so don’t skip or substitute if you can help it! Here’s what you’ll need to gather before you begin.
- All-purpose flour: Provides the perfect base, ensuring your cupcakes are light yet sturdy enough to hold all the good stuff.
- Unsweetened cocoa powder: Gives deep chocolate flavor and a luscious, dark color you’ll love.
- Baking powder and baking soda: The dynamic duo that makes sure your cupcakes rise to fluffy heights.
- Salt: Just a pinch balances the sweetness and intensifies all the flavors.
- Granulated sugar and brown sugar: Both are used for nuanced sweetness and moist texture, with brown sugar adding a slight caramel undertone.
- Vegetable oil: Keeps the crumb super moist without overshadowing the chocolate or strawberry flavors.
- Large egg: Helps bind the batter and makes each cupcake tender.
- Vanilla extract: Adds warmth and rounds out the chocolate strawberry profile.
- Buttermilk: Reacts with the leaveners for a light, tender crumb and subtle tanginess.
- Hot water or brewed coffee: Either will intensify the cocoa—coffee especially deepens chocolate flavor.
- Fresh strawberries, finely chopped: Stars of the show, bringing juicy spots of real berry flavor in every bite.
- Unsalted butter, softened (for buttercream): The foundation for a creamy, silky strawberry frosting.
- Powdered sugar (for buttercream): Sweetens and thickens the buttercream to pipeable perfection.
- Freeze-dried strawberries, crushed (for buttercream): Yields intense fruity flavor and a gorgeous natural pink color—way better than food coloring!
- Milk or cream (for buttercream): Adjusts the consistency so your frosting is fluffy but not runny.
- Semi-sweet chocolate chips (for chocolate dip): Melts into silky goodness for the final chocolate shell.
- Coconut oil (for chocolate dip): Thins the chocolate just enough for a perfect dipping consistency and shine.
How to Make Chocolate Covered Strawberry Cupcakes
Step 1: Prep the Cupcake Pan and Oven
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This tiny bit of preparation sets you up for baking success. A lined tin means your cupcakes pop right out, and preheating ensures even rising.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This mix is the foundation for your cupcake texture, ensuring every bite is chocolaty and light. Whisking also helps ensure there are no lumps for that perfect, tender crumb.
Step 3: Combine Wet Ingredients and Sweeteners
In another bowl, blend both sugars with the oil, egg, and vanilla extract until everything is completely smooth. The oil and sugars dissolve for a dreamy, moist base, while the vanilla brings a subtle aromatic note that ties chocolate and strawberry beautifully together.
Step 4: Bring the Batter Together
Stir the buttermilk into the wet mixture, then gradually add the dry ingredients. Mix just until everything is combined—overmixing leads to dense cupcakes, and we want these Chocolate Covered Strawberry Cupcakes to be tender and fluffy! Stir in the hot water or coffee for that ultra-soft chocolatey effect, then gently fold in the chopped strawberries for delicious bursts of fruit.
Step 5: Fill and Bake
Divide the batter evenly among your prepared liners. Fill each about two-thirds full for perfect-sized cupcakes. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before moving to the next delicious step.
Step 6: Whip Up the Strawberry Buttercream
Beat the softened butter in a bowl until smooth and creamy, then add powdered sugar and your glorious freeze-dried strawberry powder. Mix until fluffy, adding milk or cream as needed. This dreamy pink buttercream not only tastes like fresh strawberries, it looks stunning on the cupcakes.
Step 7: Make the Chocolate Dip
In a microwave-safe bowl, melt together the chocolate chips and coconut oil in 30-second intervals. Give the mix a good stir every round until it’s completely smooth and glossy. The coconut oil helps the chocolate stay shiny and makes dipping super easy.
Step 8: Frost and Dip
Once your cupcakes are cool, pipe a generous swirl of strawberry buttercream on top of each one. Then, get ready for the showstopper: carefully dip the top of each frosted cupcake into the melted chocolate. Let the chocolate drip slightly down the sides for that classic chocolate-covered strawberry look, and allow it to set before serving.
How to Serve Chocolate Covered Strawberry Cupcakes
Garnishes
For a jaw-dropping finish, top each cupcake with half a fresh strawberry or a drizzle of white chocolate. These elegant touches highlight the flavors inside and add an irresistible pop of color to your Chocolate Covered Strawberry Cupcakes.
Side Dishes
These cupcakes truly shine on their own, but if you want a dessert spread, try serving them with bowls of whipped cream, chocolate-covered pretzels, or even fresh berries. They also make a beautiful centerpiece for brunches or dessert platters.
Creative Ways to Present
Bring out your inner pastry chef by arranging the cupcakes on a tiered cake stand with edible rose petals or sparkly sprinkles. For parties, tie each cupcake in clear cellophane with a ribbon—they’re as delightful to give as they are to eat!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Chocolate Covered Strawberry Cupcakes tightly and store them in the refrigerator for up to three days. The flavors actually deepen overnight, so don’t be afraid to make them ahead. For best taste and softest texture, bring to room temperature before eating.
Freezing
You can freeze unfrosted cupcakes for up to two months. Let them cool completely, wrap tightly in plastic wrap, and place in a freezer bag. Thaw overnight in the fridge before frosting and dipping. While the chocolate buttercream can be frozen, the chocolate-dipped layer is best made fresh for maximum shine and snap.
Reheating
There’s no need to reheat these cupcakes, but if you want to take the chill off after storing in the fridge, simply let them sit out at room temperature for 30 to 45 minutes. This brings out the chocolate and strawberry flavors for the full experience.
FAQs
Can I use frozen strawberries in the batter?
Fresh strawberries are best for this recipe as they hold their shape and don’t release too much moisture. If using frozen, thaw and pat them dry thoroughly to avoid excess liquid in your Chocolate Covered Strawberry Cupcakes.
Why do I need both cocoa powder and chocolate chips?
The cocoa powder gives you a deep chocolate base in the cupcake, while the chocolate chips create a luscious shell on top, mimicking a real chocolate covered strawberry and providing extra texture and flavor.
What’s the secret to fluffy buttercream?
Start with butter that is truly room temperature, beat it until light, and add the powdered sugar gradually. The freeze-dried strawberry powder not only flavors but also helps stabilize the frosting, making for swoon-worthy swirls on your Chocolate Covered Strawberry Cupcakes.
Can I make these cupcakes gluten-free?
Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Check that your other ingredients are gluten-free as well, and you’ll have a treat everyone can enjoy.
How do I keep the chocolate shell shiny and smooth?
The coconut oil works wonders for keeping melted chocolate glossy and easy to dip. Be sure to melt the chocolate gently and dip the cupcakes while the chocolate is still warm for the perfect chocolate-covered strawberry look.
Final Thoughts
I can’t recommend these Chocolate Covered Strawberry Cupcakes enough—from the rich chocolate cake to the bursting berry flavor and the decadent chocolate dip, every bite is pure celebration. If you’re craving a dessert that’s as gorgeous as it is delicious, don’t wait another minute to whip up a batch. Your kitchen is about to smell amazing, and your friends and family will thank you!
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Covered Strawberry Cupcakes that are perfect for any occasion. Moist chocolate cupcakes studded with fresh strawberries and topped with a luscious strawberry buttercream, then dipped in rich chocolate for the ultimate treat.
Ingredients
Cupcake:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1 cup fresh strawberries, finely chopped
Strawberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup freeze-dried strawberries, crushed into powder
- 1–2 tablespoons milk or cream
Chocolate Dip:
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the cupcake batter: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the sugars, oil, egg, and vanilla until smooth. Stir in the buttermilk, then gradually add the dry ingredients, mixing until just combined. Stir in the hot water or coffee, then fold in the chopped strawberries.
- Bake the cupcakes: Divide the batter evenly among the liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the buttercream: Beat the softened butter until creamy. Add the powdered sugar and crushed freeze-dried strawberries, then mix until fluffy. Add milk as needed for consistency.
- Prepare the chocolate dip: Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals until smooth.
- Decorate the cupcakes: Pipe the strawberry buttercream onto the cooled cupcakes. Dip the top of each cupcake into the melted chocolate. Let set before serving.
Notes
- For extra flair, top with half a fresh strawberry or a drizzle of white chocolate.
- Cupcakes can be stored in the fridge but are best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
