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
Scale
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
