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Chocolate Covered Strawberry Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/chocolate-covered-strawberry-cupcakes-recipe/