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
Scale
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
