Chocolate Covered Strawberry Cupcakes Recipe
Introduction
This recipe combines rich chocolate cupcakes with fresh strawberries and a luscious strawberry frosting, topped with beautiful chocolate-covered strawberries. It’s a delightful treat perfect for special occasions or any time you want a decadent dessert with a fresh fruity twist.
Ingredients
- 8 oz dark chocolate melting wafers*
- 16 strawberries, washed and dried
- 4 oz white chocolate melting wafers*
- Pink/red gel icing color, optional
- 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
- 3/4 cup (149g) chopped strawberries
- 1/2 cup (112g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
Instructions
- Step 1: To make the chocolate-covered strawberries, melt the dark chocolate wafers according to package instructions. Dip each strawberry into the melted chocolate, shake off excess, and place on parchment paper to dry.
- Step 2: Melt the white chocolate wafers following package directions. Add pink or red gel icing color a little at a time until you reach your desired pink shade. Drizzle this colored white chocolate over the chocolate-covered strawberries. Let them dry, then refrigerate until ready to use.
- Step 3: Preheat oven to 300°F (148°C) and line a cupcake pan with liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Step 4: In a separate bowl, combine the egg, milk, vegetable oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until blended.
- Step 5: Add the hot water to the batter and stir until smooth. The batter will be thin; this is normal.
- Step 6: Fill cupcake liners about halfway with batter. Bake 18 to 23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool cupcakes in the pan for 2 minutes, then transfer to a rack to cool completely.
- Step 7: For the frosting, puree the chopped strawberries in a food processor. Strain the puree through a fine mesh sieve and set aside.
- Step 8: Beat the butter and shortening in a large bowl until smooth. Add half the powdered sugar and mix until combined. Add 2 tablespoons of strawberry puree and blend well.
- Step 9: Add the remaining powdered sugar and mix until smooth. Gradually add more strawberry puree as needed for your desired frosting consistency and flavor.
- Step 10: Tint the frosting with pink or red gel icing color to your preferred shade. Pipe the frosting onto the cooled cupcakes using your favorite tip. Top each cupcake with a chocolate-covered strawberry.
Tips & Variations
- Use high-quality chocolate wafers like Ghirardelli or Wilton candy melts for best flavor in your chocolate-covered strawberries.
- For a more intense strawberry flavor, increase the chopped strawberries used in the frosting.
- If fresh strawberries are not available, strawberry preserves can be stirred into the frosting as an alternative.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best texture and flavor. The chocolate-covered strawberries should be kept refrigerated until serving, as they are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes without fresh strawberries?
Yes, you can substitute strawberry preserves or freeze-dried strawberry powder in the frosting, though fresh strawberries provide the best natural flavor and moisture.
Can I prepare the chocolate-covered strawberries in advance?
You can make the chocolate-covered strawberries a day ahead and keep them refrigerated, but for best taste and texture, it’s ideal to dip them the same day you plan to serve the cupcakes.
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 16 cupcakes 1x
Description
Delight in these decadent Chocolate Covered Strawberry Cupcakes featuring moist chocolate cupcakes topped with a luscious strawberry-infused buttercream frosting and crowned with beautifully decorated chocolate covered strawberries. Perfect for a romantic occasion or a special treat, these cupcakes combine rich dark chocolate with fresh strawberries for an irresistible dessert experience.
Ingredients
Scale
Chocolate Covered Strawberries
- 8 oz dark chocolate melting wafers (e.g., Ghirardelli, Wilton candy melts)
- 16 strawberries, washed and dried
- 4 oz white chocolate melting wafers
- Pink or red gel icing color (optional)
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
- 3/4 cup (149g) chopped strawberries
Strawberry Frosting
- 1/2 cup (112g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- Chopped strawberries pureed and strained (from above 3/4 cup strawberries)
- Pink or red gel icing color (optional)
Instructions
- Make Chocolate Covered Strawberries: Melt the dark chocolate melting wafers in a small bowl according to the package instructions. Dip each strawberry into the melted dark chocolate, shaking off any excess chocolate, then place on parchment paper to dry.
- Decorate with Colored Chocolate: Melt the white chocolate wafers in a separate small bowl following package directions. Add pink or red gel icing color a little at a time until the desired shade is reached. Drizzle the colored white chocolate over the dark chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
- Preheat Oven and Prepare Pan: Preheat the oven to 300°F (148°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, Hershey’s cocoa powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a medium bowl, combine the egg, milk, vegetable oil, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add Hot Water: Slowly add the hot water to the batter, mixing until smooth. The batter will be thin.
- Fill Cupcake Liners and Bake: Fill each cupcake liner about halfway with batter. Bake for 18-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from the oven and allow to cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
- Prepare Strawberry Puree: Place the chopped strawberries in a food processor and puree until smooth. Strain through a fine mesh sieve to remove seeds and pulp. Set aside.
- Beat Butter and Shortening: In a large mixing bowl, beat the room temperature butter and shortening together until smooth and well combined.
- Add Powdered Sugar: Add half of the powdered sugar and beat until smooth and combined.
- Add Strawberry Puree: Mix in 2 tablespoons of the strawberry puree until well combined.
- Add Remaining Sugar: Add the rest of the powdered sugar and beat until smooth.
- Adjust Consistency: Add the remaining strawberry puree as needed to reach the desired frosting consistency and flavor.
- Color the Frosting: Add pink or red gel icing color in small amounts until the frosting reaches the preferred shade of pink.
- Pipe Frosting: Using a piping bag fitted with Ateco tip 844, pipe the frosting onto the cooled cupcakes in a decorative swirl.
- Top with Chocolate Covered Strawberry: Place one chocolate covered strawberry on top of each frosted cupcake as a beautiful finishing touch.
Notes
- Use good quality melting chocolate for best results with coating strawberries.
- Ensure strawberries are completely dry before dipping to help chocolate adhere properly.
- Batter will be thin due to hot water; this is normal and results in moist cupcakes.
- Strain strawberry puree carefully to avoid seeds in the frosting.
- Custom gel coloring helps achieve festive pink hues but is optional.
- Store frosted cupcakes with strawberries refrigerated but bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate covered strawberry cupcakes, strawberry frosting cupcakes, chocolate cupcakes, strawberry cupcakes, chocolate dipped strawberries, dessert cupcakes
