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Chocolate Covered Strawberry Cupcakes

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  • Author: Maria B. Evans
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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