If you have a serious sweet tooth and a fondness for fresh fruit, you are absolutely going to adore this Chocolate Covered Strawberry Cupcakes Recipe. It perfectly marries the rich decadence of chocolate with the natural juiciness of strawberries, crafting a dessert that’s both elegant and irresistibly delicious. Imagine biting into a moist chocolate cupcake crowned with luscious strawberry-infused frosting, crowned finally by a glossy, chocolate-dipped strawberry—it’s a showstopper, perfect for celebrations or simply brightening an ordinary day with a touch of indulgence.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, yet each component plays a crucial role in creating the ultimate texture, flavor, and stunning color contrast. From the deep cocoa powder to the fresh berries and creamy frosting elements, each is essential for bringing this cupcake fantasy to life.
- Dark chocolate melting wafers (226 g): Use these for a smooth, shiny coating on your strawberries that sets beautifully.
- Whole strawberries (16): Choose firm, ripe berries for the best flavor and stability.
- White chocolate melting wafers (113 g): These are perfect for a pretty pink drizzle over the dark chocolate for visual flair.
- Pink or red gel icing color (optional): A few drops will help achieve that vibrant strawberry-pink frosting look.
- All-purpose flour (130 g): The backbone for your cupcake’s tender crumb.
- Granulated sugar (207 g): Balances out the cocoa bitterness for just the right amount of sweetness.
- Hershey’s Special Dark Cocoa powder (43 g): Adds an intense, rich chocolate flavor and dark color.
- Baking soda (1 tsp): Helps the cupcakes rise to soft, fluffy perfection.
- Salt (0.5 tsp): Enhances all the other flavors magically.
- Large egg (1): Binds the ingredients together while contributing moisture and richness.
- Milk (120 ml): Adds moisture and helps create a tender crumb.
- Vegetable oil (120 ml + 95 g shortening): Keeps the cupcakes moist and the frosting silky smooth.
- Vanilla extract (0.75 tsp): Gives warm, fragrant depth to the cake batter.
- Hot water (120 ml): Intensifies the cocoa flavor and produces a smoother batter.
- Fresh strawberries (149 g, chopped): Packed into the frosting for authentic strawberry goodness.
- Salted butter (112 g, room temperature): Provides the creamy base for decadent frosting.
- Powdered sugar (460 g): Sweetens and thickens the strawberry frosting to pipe-ready consistency.
How to Make Chocolate Covered Strawberry Cupcakes Recipe
Step 1: Prepare the Chocolate Covered Strawberries
Start by melting the dark chocolate wafers according to the package instructions until silky smooth. Dip each fresh strawberry completely into the melted chocolate, letting the excess drip off before placing them on parchment paper. These dipped berries will form the elegant tops for your cupcakes.
Step 2: Add a Pretty Drizzle
Next, melt the white chocolate wafers separately. Tint the melted white chocolate with a few drops of pink or red gel icing color until you get the prettiest shade of strawberry pink. Drizzle this delicately over the dark chocolate-coated strawberries for a delightful contrast, then refrigerate until fully set.
Step 3: Bake the Chocolate Cupcakes
Preheat your oven to 148°C (298°F) and line your cupcake pan with paper liners. Mix all dry ingredients—flour, sugar, cocoa, baking soda, and salt—in a large bowl first. In a separate bowl, combine the egg, milk, vegetable oil, and vanilla extract. Gently blend the wet ingredients into the dry ones until smooth, then slowly add the hot water to create a thin batter. Pour the batter halfway into each cupcake liner and bake for roughly 18 to 23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs.
Step 4: Cool the Cupcakes
Remove the cupcakes from the oven and let them cool in the pan for two minutes before transferring them to a wire rack. Cooling fully is crucial so your frosting will spread perfectly without melting.
Step 5: Make the Strawberry Frosting
Puree the chopped fresh strawberries until smooth, then strain out the seeds for a silky result. Beat the room temperature butter and vegetable shortening until creamy and fully combined. Gradually add half the powdered sugar and mix well. Stir in two tablespoons of the strawberry puree, then add the rest of the powdered sugar. Keep mixing while slowly adding more strawberry puree if necessary until you reach your desired firmness and flavor. Use a bit of gel icing color here too if you want a vibrant pink frosting.
Step 6: Decorate and Assemble
Pipe the strawberry frosting onto each cooled cupcake using a star or flower tip for a professional look. Crown the cupcakes by gently pressing one of the prepared chocolate covered strawberries on top. The combination is as beautiful as it is delicious.
How to Serve Chocolate Covered Strawberry Cupcakes Recipe
Garnishes
To brighten up your cupcakes even more, consider adding a light dusting of powdered sugar or a few finely chopped fresh mint leaves alongside the chocolate covered strawberry. These simple touches elevate the appearance and add fresh notes to balance the rich chocolate and sweet strawberry.
Side Dishes
Serving these cupcakes with a chilled glass of sparkling rosé or a fruity iced tea can enhance their fruit-forward flavors. For a richer morning or afternoon treat, a dollop of whipped cream or a small scoop of vanilla bean ice cream works beautifully alongside.
Creative Ways to Present
Arrange the cupcakes on a pretty tiered cake stand for special occasions or pack them into custom gift boxes lined with parchment for thoughtful homemade gifts. You can also add edible gold leaf to the chocolate dipped strawberries to give them a luxurious, festive feel.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cupcakes refrigerated, covered loosely with plastic wrap or stored in an airtight container. They will remain fresh for up to three days, allowing the frosting and strawberries to stay lovely without drying out.
Freezing
You can freeze the cupcakes before frosting by wrapping each one tightly in plastic wrap and placing them in a freezer-safe container for up to two months. Thaw in the fridge overnight before frosting and decorating.
Reheating
If you prefer your cupcakes slightly warm, let them come to room temperature, then gently reheat each cupcake (without frosting) in the microwave for about 10 seconds. Enjoy fresh and tender bites as if they were just baked.
FAQs
Can I use frozen strawberries in the frosting?
Fresh strawberries are best for this recipe since they provide the ideal texture and natural sweetness. If you only have frozen, thaw them completely and drain excess liquid before using to avoid a runny frosting.
What if I don’t have white chocolate wafers for the drizzle?
You can substitute with white chocolate chips melted gently in a double boiler. Just be careful not to overheat, which can cause the chocolate to seize.
Can I make this recipe vegan?
With some ingredient swaps like plant-based milk, flax eggs, vegan butter, and shortening, plus ensuring your chocolate is dairy-free, you can create a delicious vegan version of the Chocolate Covered Strawberry Cupcakes Recipe.
How do I prevent the chocolate from melting on the strawberries too quickly?
Make sure the strawberries are completely dry before dipping, and place them in the fridge to set quickly. Serving them immediately or keeping them chilled helps maintain that glossy finish.
What piping tip is best for the strawberry frosting?
The Ateco 844 tip works beautifully to create ruffled, floral swirls that showcase the frosting’s lovely texture and color perfectly.
Final Thoughts
This Chocolate Covered Strawberry Cupcakes Recipe is an absolute joy to make and even more delightful to share. It’s a rich chocolate lover’s dream paired with the brightness of fresh strawberries—perfect for anyone looking to impress or just treat themselves. Dive into the process and savor every bite of these irresistibly charming cupcakes.
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 8 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chocolate Covered Strawberry Cupcakes featuring moist cocoa-infused cupcakes topped with fresh strawberry frosting and crowned with elegant chocolate-covered strawberries. This recipe combines rich chocolate flavors with fresh fruity sweetness, perfect for special occasions or everyday indulgence.
Ingredients
Chocolate Covered Strawberries
- 226 g dark chocolate melting wafers
- 16 whole strawberries, washed and dried
- 113 g white chocolate melting wafers
- Pink or red gel icing color, optional
Chocolate Cupcakes
- 130 g all-purpose flour
- 207 g granulated sugar
- 43 g Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 large egg
- 120 ml milk
- 120 ml vegetable oil
- 0.75 tsp vanilla extract
- 120 ml hot water
Strawberry Frosting
- 149 g fresh strawberries, chopped
- 112 g salted butter, room temperature
- 95 g vegetable shortening
- 460 g powdered sugar
- Pink or red gel icing color, optional
Instructions
- Melt Dark Chocolate: Melt the dark chocolate melting wafers in a small bowl following the manufacturer’s instructions until smooth and ready for dipping.
- Coat Strawberries: Immerse each strawberry into the melted dark chocolate, allowing excess to drip off, then place them on parchment paper to set.
- Melt White Chocolate: In a separate bowl, melt the white chocolate melting wafers following package directions.
- Color & Drizzle White Chocolate: Add pink or red gel icing color into the melted white chocolate and stir until the desired shade is reached, then drizzle over the chocolate-coated strawberries. Let them set completely and refrigerate until use.
- Prepare Oven and Cupcake Pan: Preheat oven to 148°C (298°F) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk egg, milk, vegetable oil, and vanilla extract until blended.
- Combine Wet and Dry: Pour wet ingredients into dry ingredients and mix thoroughly until fully combined.
- Add Hot Water: Slowly add the hot water to the batter, mixing until smooth; the batter will be quite thin.
- Fill Liners and Bake: Fill each cupcake liner halfway with batter and bake for 18–23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from oven and allow them to cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Prepare Strawberry Puree: Puree chopped strawberries in a food processor until smooth, then strain through a fine mesh sieve to remove seeds; set aside the puree.
- Beat Butter and Shortening: In a large mixing bowl, beat room temperature butter and vegetable shortening until smooth and creamy.
- Add Powdered Sugar (First Half): Mix in half of the powdered sugar until the mixture is smooth.
- Incorporate Strawberry Puree: Add 2 tablespoons of the strawberry puree and blend fully into the frosting base.
- Add Remaining Powdered Sugar: Mix in the rest of the powdered sugar until smooth, adding more strawberry puree gradually to reach desired consistency and flavor.
- Add Color to Frosting: Add pink or red gel icing color as needed to achieve your preferred pink shade.
- Pipe Frosting: Using a piping tip like Ateco 844, pipe the strawberry frosting onto the cooled cupcakes neatly.
- Top with Chocolate Covered Strawberry: Finish by placing one prepared chocolate-covered strawberry on top of each cupcake for a stunning presentation.
Notes
- Ensure strawberries for coating are completely dry to help chocolate adhere properly.
- You can substitute vegetable oil with canola or sunflower oil for a neutral flavor.
- For best results, use fresh, ripe strawberries for the frosting and decoration.
- If frosting is too thin, add more powdered sugar; if too thick, add more strawberry puree.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal taste.
