Description
These Chocolate Covered Strawberry Cupcakes combine rich chocolate cake, fresh strawberries, and a luscious strawberry buttercream, all topped with a decadent chocolate-dipped strawberry. Perfect for Valentine’s Day, birthdays, or anytime you crave a fancy yet easy dessert!
Ingredients
Units
Scale
- Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot coffee (or hot water)
- Strawberry Buttercream:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 cup fresh strawberries (pureed and strained to remove seeds)
- 1/2 tsp vanilla extract
- Pinch of salt
- Chocolate Covered Strawberries:
- 12 fresh strawberries
- 4 oz semi-sweet chocolate (melted)
- 1 tsp coconut oil (optional, for a smoother coating)
Instructions
- Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk, mixing just until combined. Stir in hot coffee.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the Strawberry Buttercream:
- Beat butter until creamy. Gradually add powdered sugar, mixing well.
- Add the strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy. If too thin, add more powdered sugar.
- Make the Chocolate Covered Strawberries:
- Line a baking sheet with parchment paper.
- Dip each strawberry into melted chocolate, letting excess drip off. Place on parchment paper and let set.
- Assemble the Cupcakes:
- Pipe or spread the strawberry buttercream onto the cooled cupcakes.
- Place a chocolate-covered strawberry on top of each cupcake.
- Drizzle with extra melted chocolate if desired.
Notes
- Store cupcakes in the fridge for up to 3 days.
- Let cupcakes sit at room temperature before serving for the best flavor.
- Swap strawberry buttercream for chocolate or cream cheese frosting for a twist!
- Details
Nutrition
- Calories: ~320
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg