These Chocolate Covered Strawberry Cupcakes are the perfect fusion of rich chocolate and sweet strawberries. Each cupcake is topped with a luscious strawberry buttercream and a decadent chocolate-dipped strawberry, making them a treat for both the eyes and the taste buds.
Why Youโll Love This Recipe
- Irresistible Flavor Combination: Chocolate and strawberries are a match made in dessert heaven.
- Beautiful Presentation: The chocolate-dipped strawberry on top makes these cupcakes ideal for special occasions.
- Simple Yet Elegant: Easy enough for beginners, yet impressive for gatherings.
- Customizable: Change up the frosting or toppings to make them uniquely yours.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Boiling water
- Fresh strawberries
- Butter
- Powdered sugar
- Heavy cream
- Chocolate chips or melting chocolate
Directions
- Prepare the Cupcake Batter: Preheat the oven and line a cupcake tin with liners. In a large bowl, combine the dry ingredients. In another bowl, whisk together the eggs, milk, oil, and vanilla. Gradually mix the wet ingredients into the dry ingredients. Stir in boiling water to create a smooth batter.
- Bake: Pour the batter into the prepared cupcake liners, filling them about two-thirds full. Bake until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Make the Buttercream Frosting: Beat the butter until creamy. Gradually add powdered sugar, followed by strawberry puree and heavy cream, until the frosting is light and fluffy.
- Decorate: Frost the cooled cupcakes with the strawberry buttercream.
- Chocolate-Dipped Strawberries: Melt the chocolate and dip fresh strawberries, then let them set on parchment paper. Once set, place one on top of each frosted cupcake.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Different Frosting: Try a cream cheese frosting for a tangy contrast.
- Other Toppings: Add chocolate shavings or sprinkles for extra flair.
- Mini Cupcakes: Use a mini muffin tin to create bite-sized treats.
- Dark Chocolate Lovers: Swap the chocolate chips for dark chocolate for a more intense flavor.
Storage/Reheating
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Bring to room temperature before serving to enjoy the frostingโs creamy texture.
FAQs
How do I make the cupcakes extra moist?
Adding boiling water to the batter ensures a moist and tender crumb.
Can I use store-bought frosting?
Yes, but homemade strawberry buttercream elevates the flavor.
How long does it take for the chocolate-dipped strawberries to set?
It typically takes about 10โ15 minutes at room temperature or a few minutes in the fridge.
Can I make these cupcakes gluten-free?
Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
What type of chocolate is best for dipping strawberries?
Semi-sweet or dark chocolate works best for a balanced flavor.
Can I freeze the cupcakes?
Yes, freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw before decorating.
Do I need a stand mixer for the frosting?
No, a hand mixer works perfectly fine for the buttercream.
Can I use frozen strawberries?
For the buttercream, yes. Thaw and puree them before use.
How do I prevent the chocolate from cracking?
Ensure the strawberries are at room temperature before dipping to avoid rapid cooling.
Are these cupcakes suitable for vegans?
They can be made vegan by using plant-based milk, egg substitutes, and vegan butter.
Conclusion
Chocolate Covered Strawberry Cupcakes are a delightful treat that combines classic flavors in a sophisticated presentation. Perfect for birthdays, Valentineโs Day, or any special occasion, these cupcakes are sure to impress your friends and family. Give this recipe a try, and enjoy the ultimate indulgence!
Print
Chocolate Covered Strawberry Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12โ15 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cupcakes feature moist chocolate bases filled with a sweet strawberry buttercream surprise, topped with a rich chocolate ganache, and crowned with a chocolate-covered strawberry. Theyโre perfect for celebrations or as a special treat for loved ones.
Ingredients
For the Chocolate Cupcakes:
- 1 cup (130g) all-purpose flour
- 1 cup (200g) granulated sugar
- 6 tablespoons (43g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) hot water or freshly brewed hot coffee
For the Strawberry Buttercream Filling:
- 1/2 cup (1 ounce or 28g) freeze-dried strawberries
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 2โ3 tablespoons heavy cream
For the Chocolate Ganache Topping:
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
For the Chocolate-Covered Strawberries:
- 12โ15 fresh strawberries
- 6 ounces (170g) semi-sweet chocolate, melted
Instructions
- Prepare the Chocolate Cupcakes:
- Preheat your oven to 350ยฐF (175ยฐC). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Add the hot water or coffee to the batter and mix until smooth. The batter will be thin.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberry Buttercream Filling:
- Using a food processor or blender, pulverize the freeze-dried strawberries into a fine powder.
- In a large mixing bowl, beat the softened butter until creamy and light, about 2 minutes.
- Gradually add the powdered sugar and strawberry powder, mixing on low speed until combined.
- Add the vanilla extract and 2 tablespoons of heavy cream. Increase the mixer speed and beat for 3-5 minutes until light and spreadable. If the frosting is too thick, add an additional tablespoon of heavy cream.
- Fill the Cupcakes:
- Once the cupcakes have cooled, use a small knife to cut a small cone-shaped piece out of the center of each cupcake.
- Fill each hole with the strawberry buttercream. You can use a piping bag or a small spoon for this step.
- Prepare the Chocolate Ganache Topping:
- Place the finely chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate.
- Slowly stir the mixture until smooth and glossy.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
- Frost the Cupcakes:
- Spoon the ganache over the top of each filled cupcake, allowing it to spread to the edges.
- Prepare the Chocolate-Covered Strawberries:
- Wash and thoroughly dry the strawberries.
- Dip each strawberry into the melted chocolate, allowing any excess to drip off.
- Place the dipped strawberries on a parchment-lined baking sheet and let them set until the chocolate is firm.
- Garnish the Cupcakes:
- Once the ganache has set, place a chocolate-covered strawberry on top of each cupcake.
Notes
- Using hot coffee instead of water in the cupcake batter can enhance the chocolate flavor.
- Freeze-dried strawberries provide intense flavor without adding extra moisture to the buttercream.
- Ensure the strawberries are completely dry before dipping in chocolate to prevent the chocolate from seizing.
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