Chocolate Covered Strawberry Cupcakes are the ultimate treat for anyone who adores the classic pairing of juicy strawberries with rich, velvety chocolate. Imagine biting into a moist, deep chocolate cupcake crowned with a swirl of creamy, strawberry-flecked frosting and topped with its very own chocolate-dipped berry. These cupcakes are an absolute showstopper for birthdays, Valentine’s Day, or any moment that deserves a little extra sweetness. Every bite is pure celebration, combining bold chocolate with the fresh zing of strawberries for a dessert that’s as beautiful as it is delicious.
Ingredients You’ll Need
You’ll be amazed at how simple, everyday ingredients come together to create these magical Chocolate Covered Strawberry Cupcakes. Each element plays a special role—bringing flavor, texture, or that irresistible color pop that makes this dessert unforgettable.
- All-purpose flour: Gives the cupcakes their tender, fluffy structure.
- Granulated sugar: Sweetens every layer and keeps the cake moist.
- Unsweetened cocoa powder: Delivers that intense, chocolatey depth in the cupcake base.
- Baking soda: Lends a light and airy crumb by helping the cupcakes rise.
- Baking powder: Teams up with baking soda for extra lift.
- Salt: Enhances the chocolate and balances the sweetness.
- Buttermilk: Adds tang and ensures a tender, melt-in-your-mouth texture.
- Vegetable oil: Keeps the cupcakes moist for days—no dry bites here!
- Egg: Binds everything together and adds richness.
- Vanilla extract: Boosts both the cake and the frosting with warm, aromatic notes.
- Hot water: Blooms the cocoa, making the chocolate flavor extra robust.
- Unsalted butter (softened): Provides a creamy backbone for the strawberry frosting.
- Cream cheese (softened): Adds tang and a luscious texture to the frosting.
- Strawberry purée (fresh or frozen, strained): Infuses the frosting with real berry flavor and a gorgeous blush color.
- Powdered sugar: Thickens and sweetens the frosting to pipeable perfection.
- Fresh strawberries (washed and dried): The star garnish—juicy and sweet!
- Semi-sweet chocolate chips: Melt into a glossy coating for the strawberries.
- Coconut oil or butter: Ensures beautifully smooth, snappy chocolate for dipping.
- Pinch of salt: Keeps the frosting from tasting too sweet.
How to Make Chocolate Covered Strawberry Cupcakes
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with your favorite cupcake liners. This little step makes all the difference for easy cleanup and perfect cupcakes. Measure out all your ingredients before you begin—baking is so much smoother when everything is ready to go!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. This ensures everything is evenly distributed, so you get that consistent chocolatey bite in every cupcake.
Step 3: Blend the Wet Ingredients
Grab a separate bowl and whisk together buttermilk, vegetable oil, egg, and vanilla extract. Mixing the wet ingredients separately helps the batter come together smoothly without overmixing.
Step 4: Combine and Add Hot Water
Pour the wet ingredients into the dry mixture and stir until just combined—don’t overmix! Then, slowly add the hot water. The batter will seem thin, but that’s the secret to ultra-moist Chocolate Covered Strawberry Cupcakes.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared liners. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Let them cool completely before you even think about frosting—trust me, patience pays off here!
Step 6: Make the Strawberry Frosting
Beat softened butter and cream cheese together until silky smooth. Add the strawberry purée, vanilla, and a pinch of salt, then gradually mix in the powdered sugar until your frosting is thick, fluffy, and a beautiful shade of pink. If it’s too soft, pop it in the fridge for 10–15 minutes.
Step 7: Prepare the Chocolate Covered Strawberries
Melt chocolate chips with coconut oil (or butter) in the microwave in short bursts, stirring until glossy. Dip each strawberry into the chocolate, letting any excess drip off, and set them on parchment to chill until the chocolate is firm. These beauties are the crown jewel of your cupcakes!
Step 8: Assemble and Decorate
Generously frost each cooled cupcake with the strawberry frosting, then top with a chocolate covered strawberry. Stand back and admire—these Chocolate Covered Strawberry Cupcakes look almost too pretty to eat!
How to Serve Chocolate Covered Strawberry Cupcakes
Garnishes
The classic topping is, of course, the chocolate covered strawberry, but you can also sprinkle a few freeze-dried strawberry pieces or a dusting of cocoa powder for extra flair. A drizzle of melted chocolate or a few chocolate curls can turn each cupcake into a miniature masterpiece.
Side Dishes
These cupcakes are rich and decadent, so they pair beautifully with lighter sides like fresh fruit salad or a scoop of tangy sorbet. If you’re serving them at a party, a simple glass of bubbly or fruity tea makes a delightful match!
Creative Ways to Present
Arrange your Chocolate Covered Strawberry Cupcakes on a tiered cake stand for a stunning dessert centerpiece. For extra romance, serve each cupcake in a decorative wrapper with a tiny love note or edible flower. They also make fabulous take-home treats when wrapped in clear cellophane gift bags.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator. The cream cheese frosting and fresh strawberries mean these are best enjoyed within 2–3 days, but chilling keeps everything fresh and flavorful.
Freezing
If you want to get ahead, freeze the unfrosted cupcakes for up to 2 months—just let them cool completely first. Thaw at room temperature, then frost and decorate with fresh chocolate covered strawberries right before serving for the best texture and flavor.
Reheating
While these cupcakes are best enjoyed at room temperature, you can let refrigerated cupcakes sit out for about 30 minutes before serving. Avoid microwaving, as it can melt the frosting and make the strawberries too soft.
FAQs
Can I use a boxed cake mix for the chocolate cupcakes?
Absolutely! If you’re short on time, a high-quality chocolate cake mix can be a great shortcut. Just follow the box instructions, then continue with the homemade strawberry frosting and chocolate covered strawberries for that personal touch.
How do I make strawberry purée?
Simply blend fresh or thawed frozen strawberries until smooth, then strain through a fine mesh sieve to remove seeds. This purée is what gives your frosting that vibrant flavor and color.
Can I make these cupcakes gluten free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just watch the bake time, as gluten-free batters sometimes cook a bit faster.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by mixing 1/2 cup of milk with 1–2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes, and you’re ready to go.
How do I keep the chocolate on the strawberries from getting sticky?
Make sure your strawberries are completely dry before dipping, and let the chocolate set fully in the fridge. If it’s humid, store the dipped berries in an airtight container with a paper towel to absorb any extra moisture.
Final Thoughts
If you’re searching for a dessert that’s as fun to make as it is to eat, these Chocolate Covered Strawberry Cupcakes check every box. They’re a delightful blend of rich, fruity, and totally celebratory—perfect for sharing with someone special or treating yourself to something extraordinary. Give them a try, and let your kitchen fill with chocolatey, strawberry-scented joy!
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these moist and rich Chocolate Covered Strawberry Cupcakes, perfect for special occasions or a romantic treat. Featuring a luscious chocolate cupcake base topped with creamy strawberry frosting and crowned with a decadent chocolate-covered strawberry, this recipe combines the best of chocolate and fresh fruit in every bite.
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Strawberry Frosting:
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1/3 cup strawberry purée (fresh or frozen, strained)
- 3–4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Covered Strawberries:
- 12 fresh strawberries (washed and dried)
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined to create a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Whisk these together until smooth and fully incorporated.
- Combine and Add Hot Water: Pour the wet ingredients into the dry ingredients and mix gently until just combined without overmixing. Then stir in the hot water carefully, blending until the batter is smooth and thinned out for a moist cupcake texture.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare the Strawberry Frosting: Beat the softened unsalted butter and cream cheese together until smooth and creamy. Add in the strawberry purée, vanilla extract, and a pinch of salt, mixing well. Gradually add 3 to 4 cups of powdered sugar, beating until the frosting is thick, fluffy, and spreadable. If too soft, chill in refrigerator for 10–15 minutes.
- Make Chocolate Covered Strawberries: Melt the semi-sweet chocolate chips and coconut oil or butter together in the microwave in 20-second intervals, stirring in between until smooth and glossy. Dip each washed and dried strawberry into the melted chocolate, allowing excess to drip off, then place on parchment paper to set. Chill them in the refrigerator until firm.
- Assemble the Cupcakes: Once cupcakes are completely cooled, spread or pipe the strawberry frosting generously over each cupcake. Top each with one chocolate-covered strawberry just before serving to keep the chocolate crisp and fresh.
Notes
- For a more intense strawberry flavor without adding liquid, use freeze-dried strawberry powder in the frosting instead of fresh strawberry purée.
- Store finished cupcakes in the refrigerator to keep the frosting and chocolate-covered strawberries fresh.
- Remove cupcakes from the refrigerator about 30 minutes before serving to allow frosting to soften slightly for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
