Chocolate Covered Strawberry Cupcakes Recipe

Introduction

These Chocolate Covered Strawberry Cupcakes combine rich chocolate cupcakes with fresh strawberry frosting and elegant chocolate-covered strawberry toppings. Perfect for special occasions or whenever you want to impress with a delightful and delicious treat.

Ingredients

• Chocolate Covered Strawberries:
• 8 oz dark chocolate melting wafers*
• 16 strawberries, washed and dried
• 4 oz white chocolate melting wafers*
• Pink/red gel icing color, optional
• Chocolate Cupcakes:
• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) hot water
• Strawberry Frosting:
• 3/4 cup (149g) chopped strawberries
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• Pink/red gel icing color, optional

*I used Ghirardelli chocolate wafers, but you can also use Wilton candy melts, Candiquick, or your preferred brand.

Instructions

1. Step 1: To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
2. Step 2: Dip each strawberry into the melted dark chocolate, shaking off excess chocolate, then place on parchment paper to dry.
3. Step 3: Melt the white chocolate melting wafers in a small bowl following package instructions.
4. Step 4: Add pink or red gel icing color to the melted white chocolate, stirring to combine. Add a small amount gradually until you achieve your desired shade of pink.
5. Step 5: Drizzle the pink chocolate over the chocolate-covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
6. Step 6: Preheat the oven to 300°F (148°C) and line a cupcake pan with liners.
7. Step 7: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
8. Step 8: In a medium bowl, combine the egg, milk, vegetable oil, and vanilla extract.
9. Step 9: Add the wet ingredients to the dry ingredients and mix until well combined.
10. Step 10: Pour in the hot water and mix thoroughly; the batter will be thin.
11. Step 11: Fill the cupcake liners about halfway with batter and bake for 18-23 minutes, or until a toothpick inserted comes out with a few moist crumbs.
12. Step 12: Remove cupcakes from the oven and let cool for 2 minutes in the pan, then transfer to a cooling rack to cool completely.
13. Step 13: For the frosting, puree the chopped strawberries in a food processor until smooth, then strain through a fine mesh sieve to remove seeds. Set the puree aside.
14. Step 14: Beat the butter and shortening together in a large bowl until creamy and smooth.
15. Step 15: Add half of the powdered sugar and beat until smooth.
16. Step 16: Mix in 2 tablespoons of the strawberry puree until well combined.
17. Step 17: Add the remaining powdered sugar and continue mixing until smooth.
18. Step 18: Add remaining strawberry puree as needed to reach your desired frosting consistency and flavor.
19. Step 19: Mix in pink or red gel icing color a little at a time until you achieve the desired shade of pink.
20. Step 20: Pipe the frosting onto the cooled cupcakes. (Tip: An Ateco tip 844 works well.)
21. Step 21: Top each cupcake with a chocolate covered strawberry.

Tips & Variations

• Use freshly washed and completely dried strawberries for the best chocolate coating results.
• To add extra flavor, fold a small amount of finely chopped strawberries into the frosting before piping.
• Substitute milk with buttermilk in the cupcake batter for a tangier flavor and tender crumb.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly and add more strawberry puree.
• For a fun twist, sprinkle crushed nuts or edible glitter on the chocolate-covered strawberries before the chocolate sets.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because they contain fresh strawberries in the frosting and as a topping, refrigeration is important. To serve, allow cupcakes to come to room temperature for about 20 minutes. Leftover chocolate-covered strawberries are best eaten within 1-2 days for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate covered strawberries ahead of time?

Yes, you can make them a day in advance. Keep them refrigerated and covered loosely with parchment or wax paper to prevent condensation.

What can I use if I don’t have a food processor for the strawberry puree?

You can mash the strawberries thoroughly with a fork or use a blender. Make sure to strain the puree through a fine mesh sieve to remove seeds for a smooth frosting.

Chocolate Covered Strawberry Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

Indulge in these delightful Chocolate Covered Strawberry Cupcakes, combining rich cocoa cupcakes topped with luscious strawberry frosting and crowned with elegant chocolate-covered strawberries. Perfect for special occasions or a luxurious treat, these cupcakes offer a balanced sweetness with fresh fruit and smooth chocolate.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 23 minutes
• Total Time: 53 minutes
• Yield: 16 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Covered Strawberries

• 8 oz dark chocolate melting wafers (e.g. Ghirardelli)
• 16 strawberries, washed and dried
• 4 oz white chocolate melting wafers
• Pink/red gel icing color, optional

Chocolate Cupcakes

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) hot water

Strawberry Frosting

• 3/4 cup (149g) chopped strawberries
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• Pink/red gel icing color, optional

Instructions

1. Prepare Chocolate Covered Strawberries: Melt the dark chocolate wafers in a small bowl following package instructions. Dip each washed and dried strawberry into the melted dark chocolate, shaking off excess, then place on parchment paper to set.
2. Decorate Strawberries: Melt the white chocolate wafers as per instructions, add pink or red gel icing color gradually until achieving a desired pink shade. Drizzle this colored white chocolate over the dipped strawberries and allow them to dry completely. Refrigerate until ready to use.
3. Preheat Oven and Prepare Pan: Preheat oven to 300°F (148°C) and line a cupcake pan with liners to prepare for baking.
4. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
5. Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth.
6. Make Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Then add the hot water and mix until the batter is smooth but thin.
7. Fill and Bake: Fill cupcake liners halfway with batter. Bake for 18-23 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and cool cupcakes in pan for 2 minutes before transferring to a wire rack to cool completely.
8. Prepare Strawberry Puree: Puree chopped strawberries in a food processor until smooth, then strain through a fine mesh sieve to remove seeds. Set aside the smooth strawberry puree.
9. Make Frosting: Beat softened butter and shortening in a large bowl until creamy and smooth. Add half the powdered sugar and mix thoroughly. Incorporate 2 tablespoons of strawberry puree, mixing well. Then add remaining powdered sugar and mix until smooth. Adjust consistency and flavor by adding remaining puree as needed. Add pink or red gel icing color to achieve desired frosting color.
10. Decorate Cupcakes: Pipe strawberry frosting onto cooled cupcakes using a decorating tip such as Ateco #844. Top each cupcake with one chocolate covered strawberry for a beautiful finish.

Notes

• Use good quality melting wafers like Ghirardelli for best flavor and smooth melting.
• Ensure strawberries are completely dry before dipping to prevent chocolate seizing.
• Gel icing colors allow you to customize pink hues without altering frosting consistency.
• Batter is thin, so do not worry if it seems more liquid than typical cupcake batter.
• Straining strawberry puree removes seeds for a smooth frosting texture.
• Allow cupcakes and chocolate covered strawberries to fully cool and set before assembling.

Keywords: chocolate cupcakes, strawberry frosting, chocolate covered strawberries, homemade cupcakes, dessert recipe, cupcake frosting