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
Keywords: Chocolate Covered Strawberry Cupcakes, chocolate cupcakes, strawberry filling, strawberry buttercream, dessert recipes, baking recipes, sweet treats, party desserts, cupcake recipes.