Indulge in the heavenly combination of rich chocolate and fresh strawberries with Chocolate Covered Strawberry Cupcakes. These cupcakes are moist, decadent, and packed with flavor, making them perfect for special occasions or an indulgent treat. Each bite is filled with a sweet strawberry center, topped with a creamy strawberry buttercream, and crowned with a chocolate-covered strawberry, giving this dessert an irresistible appeal.
Ingredients:
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
For the Strawberry Filling:
1 1/2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the Strawberry Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup fresh strawberry puree
1 teaspoon vanilla extract
2 tablespoons heavy cream (as needed)
For the Chocolate Covered Strawberries:
12 fresh strawberries
1/2 cup semi-sweet chocolate chips
1 tablespoon coconut oil or shortening
Instructions:
Prepare the Chocolate Cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with buttermilk and hot water. Mix until combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Make the Strawberry Filling:
In a saucepan over medium heat, cook the chopped strawberries, sugar, cornstarch, and water. Stir continuously until the mixture thickens. Set aside to cool.
Prepare the Strawberry Buttercream:
Beat softened butter in a bowl until creamy. Gradually add powdered sugar, strawberry puree, vanilla, and heavy cream. Continue to beat until smooth and fluffy.
Create the Chocolate Covered Strawberries:
Melt the chocolate chips and coconut oil in the microwave, stirring every 20 seconds until smooth.
Dip the fresh strawberries into the melted chocolate and place them on parchment paper to set.
Assemble the Cupcakes:
Once the cupcakes have cooled, cut out the centers and fill each with the strawberry filling.
Pipe or spread strawberry buttercream on top of each cupcake.
Garnish with a chocolate-covered strawberry for the final touch.
Serving Tips:
Best Served Fresh: For the most delightful experience, serve these cupcakes the same day they’re made. The combination of moist chocolate, fresh strawberry filling, and buttercream is best enjoyed fresh.
Room Temperature: Allow the cupcakes to come to room temperature before serving to enhance the flavor and texture, especially if they’ve been refrigerated.
Pairing Suggestions: These cupcakes pair wonderfully with a glass of cold milk, coffee, or even a glass of champagne for a more elegant treat.
Storage Tips:
Refrigeration:
Since the cupcakes contain fresh strawberry filling and buttercream, it’s best to store them in an airtight container in the refrigerator.
They will stay fresh for up to 3 days. Be sure to remove the cupcakes from the refrigerator 15–20 minutes before serving to let the frosting soften.
Freezing:
You can freeze these cupcakes, but it’s best to do so without the chocolate-covered strawberries on top.
Wrap each unfrosted cupcake individually in plastic wrap and place them in an airtight container or freezer bag.
They can be frozen for up to 2 months. Thaw the cupcakes in the refrigerator overnight, then frost and decorate them with fresh chocolate-covered strawberries when ready to serve.
Chocolate Covered Strawberries:
If you’re making the chocolate-covered strawberries in advance, store them separately in the refrigerator. Place them on a parchment-lined tray, ensuring they don’t touch to avoid sticking.
Add them to the cupcakes just before serving for the best presentation.
Related Recipes:
FAQs:
Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries, but it’s best to thaw them first and drain any excess liquid. This will help prevent the filling from becoming too watery.
How can I make the strawberry buttercream a brighter pink?
To achieve a brighter pink color in your strawberry buttercream, you can add a few drops of red food coloring. Start with a small amount and mix until you reach your desired shade.
Can I substitute the all-purpose flour with a gluten-free option?
Yes, you can use a gluten-free all-purpose flour blend as a substitute. Be sure to check that the blend contains xanthan gum for the best texture in your cupcakes.
How long can the chocolate-covered strawberries stay fresh on the cupcakes?
Chocolate-covered strawberries are best consumed on the same day they are made. If left on the cupcakes for more than a few hours, the moisture from the strawberries can cause the cupcakes to become soggy. If you’re preparing in advance, store the strawberries separately and add them just before serving.
Conclusion:
These Chocolate Covered Strawberry Cupcakes are a decadent dessert that’s both delicious and visually stunning. Perfect for any occasion, they are sure to impress guests and satisfy your sweet tooth!
📖 Recipe:
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Chocolate Covered Strawberry Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Covered Strawberry Cupcakes that perfectly blend rich chocolate and fresh strawberries. Moist chocolate cupcakes are filled with a sweet strawberry center and topped with creamy strawberry buttercream, making them an irresistible treat for any occasion. Garnished with a delightful chocolate-covered strawberry, these cupcakes are not just delicious—they’re visually stunning as well!
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
For the Strawberry Filling:
1 1/2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the Strawberry Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup fresh strawberry puree
1 teaspoon vanilla extract
2 tablespoons heavy cream (as needed)
For the Chocolate Covered Strawberries:
12 fresh strawberries
1/2 cup semi-sweet chocolate chips
1 tablespoon coconut oil or shortening
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together oil, sugar, eggs, and vanilla extract until smooth. Gradually add dry ingredients, alternating with buttermilk and hot water, mixing until just combined.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the strawberry filling, cook chopped strawberries, sugar, cornstarch, and water over medium heat until thickened. Let cool.
- For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla, and heavy cream until smooth.
- For chocolate-covered strawberries, melt chocolate chips and coconut oil. Dip strawberries in chocolate and let set on parchment paper.
- Once cupcakes are cooled, cut out centers, fill with strawberry filling, and top with strawberry buttercream.
- Garnish each cupcake with a chocolate-covered strawberry before serving.
Notes
Use fresh strawberries for the best flavor and texture.
Allow cupcakes to cool completely before filling to prevent sogginess.
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 380 kcal
