Chocolate Covered Strawberry Cupcakes
Who doesn’t like chocolate and strawberries together?
These Chocolate Covered Strawberry Cupcakes are like magic. They have delicious chocolate cupcakes with creamy strawberry icing on top and a chocolate-dipped strawberry on top.
They look nice enough for special events, but they’re also simple enough to make with the kids on a relaxing afternoon.
Believe me, these will be the best part of any party or just a delightful treat for the whole family!
Let’s get started and prepare delicious cupcakes that are too good to pass up.
Ingredients
To make the cupcakes:
- 1 ½ cups of all-purpose flour
- ½ cup chocolate powder that isn’t sweet
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- ½ tsp of salt
- 1 cup of sugar in granules
- ½ cup of brown sugar
- ⅓ cup of oil for cooking
- Two big eggs
- ¾ cup of buttermilk
- 1 teaspoon of vanilla extract
For the frosting for the strawberries:
- One cup of soft, unsalted butter
- Three cups of powdered sugar
- 3 tablespoons of freeze-dried strawberries, crushed into a fine powder
- 1–2 tablespoons of milk (as needed)
- ½ teaspoon of vanilla extract
For the Strawberries Covered in Chocolate:
- 12 strawberries that are fresh and clean
- ½ cup of chocolate chips that are semi-sweet
- 1 teaspoon of coconut oil
Equipment
- Bowls for mixing
- Whisk and spatula
- Mixer for the hand or the stand
- Spoons and cups for measuring
- Cupcake pan and liners
- A piping bag with a star tip
- A small pot or bowl that can go in the microwave
- Paper for parchment
Instructions
1: Make the cupcakes
Set your oven to 350°F (175°C) and put liners in a muffin tin.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a big bowl.
Mix the sugar, brown sugar, oil, eggs, buttermilk, and vanilla in a another basin until smooth.
Slowly stir the wet components into the dry ingredients until they are barely mixed together.
Fill the cupcake liners three-quarters of the way full and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let them cool all the way down.
2: Make the frosting for the strawberries.
Beat the butter in a big basin until it is smooth.
Add the powdered sugar slowly, one cup at a time.
Add the vanilla and freeze-dried strawberry powder to the mix.
Add milk, one tablespoon at a time, until the frosting is the right consistency for you.
3: Make the strawberries covered in chocolate.
Put the chocolate chips and coconut oil in a small saucepan over low heat or in the microwave for 20 seconds at a time until they melt.
To coat each strawberry equally, dip it in the melted chocolate and twist it.
Put them on parchment paper and put them in the fridge for 10 to 15 minutes.
4: Put the cupcakes together.
Use a piping bag with a star tip to pipe the strawberry frosting on the cupcakes that have cooled.
Put a chocolate-covered strawberry on top of each cupcake carefully.
For decorating, you can drizzle extra melted chocolate over top.
Tips & Serving Suggestions
- Make sure your strawberries are totally dry before dipping them in chocolate. If they are wet, the chocolate won’t stick to them.
- Bring your eggs, buttermilk, and butter to room temperature. This will make the batter and icing smoother.
- Don’t mix the batter too much. Mix it just until it’s all incorporated to make the cupcakes soft and fluffy.
- Grind the Freeze-Dried Strawberries Well: Use a food processor or blender to make the powder fine enough to mix well with the icing.
- After dipping the strawberries, put them in the fridge on parchment paper to cool down. This will make them ready to decorate.
Storage
- You can keep the unfrosted cupcakes at room temperature for up to two days in an airtight container.
- You may make the frosting a day ahead of time and keep it in the fridge. Before you use it, let it come to room temperature and whip it again.
- You should make chocolate-dipped strawberries the same day for the finest taste, but you can prepare them a few hours ahead of time and keep them cold.
- You may keep cupcakes in the fridge for up to three days if you put them in an airtight container. Before serving, let it come to room temperature.
Variations
- No buttermilk? You can use ordinary milk with a little vinegar or lemon juice instead.
- If you want to make it gluten-free, use a 1:1 gluten-free baking blend instead of all-purpose flour.
- No Dairy: Use vegan butter and milk that doesn’t have dairy in it for the icing.
- Extra Chocolatey: For a pleasant surprise inside, mix chocolate chips into the cupcake batter.
Final Thoughts
Enjoy your extra chocolate-covered strawberries as a snack or dessert!
Your family and friends will love these Chocolate Covered Strawberry Cupcakes!
They are fun to make, look great, and taste amazing.
Great for Valentine’s Day, birthdays, or any other day!
I’d love to hear how they turned out for you. Please leave a comment below and tell me how much your family liked them. 😊
Have fun baking!