If you adore the classic flavor combination of chocolate and strawberries, you are going to fall head over heels for this Chocolate Covered Strawberry Cupcakes Recipe. These cupcakes are lush, moist, and bursting with fresh strawberry goodness, all elevated by a dreamy strawberry buttercream and a glossy, indulgent chocolate dip topping. Whether you need a stunning dessert for a special occasion or simply crave a comforting treat, these cupcakes deliver an unforgettable taste adventure with every bite.
Ingredients You’ll Need
Getting a lovely balance of flavors and textures starts with simple, well-chosen ingredients. Each component plays a crucial role in creating these moist cupcakes, silky buttercream, and that irresistible chocolate shell.
- 1 cup all-purpose flour: Forms the tender crumb base of the cupcake.
- 1/3 cup unsweetened cocoa powder: Adds deep chocolate richness and a beautiful color.
- 3/4 teaspoon baking powder: Helps the cupcakes rise and become light and fluffy.
- 1/2 teaspoon baking soda: Works with baking powder for perfect lift and texture.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 1/2 cup granulated sugar: Sweetens while keeping the crumb fine.
- 1/2 cup brown sugar: Adds moisture and a light caramel note.
- 1/3 cup vegetable oil: Keeps cupcakes moist with a tender crumb.
- 1 large egg: Binds ingredients and adds richness.
- 1 teaspoon vanilla extract: Lifts flavors with its warm aroma.
- 1/2 cup buttermilk: Adds subtle tang and softness.
- 1/2 cup hot water or brewed coffee: Intensifies the chocolate flavor and ensures a tender crumb.
- 1 cup fresh strawberries, finely chopped: Provides juicy bursts of bright strawberry flavor in every bite.
- 1/2 cup unsalted butter, softened (for buttercream): The creamy base of our luscious strawberry frosting.
- 2 cups powdered sugar (for buttercream): Sweetens and thickens the frosting to a dreamy consistency.
- 1/4 cup freeze-dried strawberries, crushed into powder (for buttercream): Concentrates the strawberry flavor without adding extra moisture.
- 1–2 tablespoons milk or cream (for buttercream): Adjusts frosting texture to silky perfection.
- 1/2 cup semi-sweet chocolate chips (for chocolate dip): Melts beautifully to form the perfect chocolate shell.
- 1 teaspoon coconut oil (for chocolate dip): Gives the chocolate dip a smooth, glossy finish and ease of dipping.
How to Make Chocolate Covered Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This step is vital to ensure your cupcakes bake evenly and come out looking perfectly presentable without sticking to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This combines all your dry elements evenly, ensuring every cupcake has a balanced chocolate flavor and the perfect texture.
Step 3: Combine the Sugars and Wet Ingredients
In a separate bowl, mix the granulated and brown sugars with the vegetable oil, egg, and vanilla extract until smooth and slightly fluffy. Then stir in the buttermilk — this adds a subtle tang that enhances the chocolate. Adding the dry ingredients gradually helps avoid overmixing, keeping your cupcakes tender.
Step 4: Add the Hot Water or Coffee and Fresh Strawberries
Carefully mix in the hot water or brewed coffee; the warmth intensifies the chocolate flavor and creates a wonderfully moist cupcake crumb. Finally, fold in the finely chopped fresh strawberries, which will add delightful bursts of strawberry flavor throughout.
Step 5: Bake Your Cupcakes
Divide your batter evenly among the liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before moving on to frosting; this prevents the buttercream from melting.
Step 6: Make the Strawberry Buttercream
Beat the softened butter until creamy and smooth, then gradually add the powdered sugar along with the crushed freeze-dried strawberries for concentrated strawberry flavor. Mix until the frosting is fluffy. Add 1 or 2 tablespoons of milk or cream to achieve the perfect spreadable consistency.
Step 7: Dip the Topped Cupcakes in Chocolate
Melt the chocolate chips together with coconut oil in short bursts in the microwave, stirring between each, until smooth and glossy. Pipe the buttercream generously onto each cooled cupcake, then carefully dip the top into the melted chocolate. Allow the chocolate to drip slightly over the edges for that romantic, homemade look. Let the cupcakes set before serving.
How to Serve Chocolate Covered Strawberry Cupcakes Recipe
Garnishes
For a charming finishing touch, top each cupcake with half a fresh strawberry or a delicate drizzle of white chocolate. These simple garnishes turn your cupcakes into miniature works of art, perfect for impressing guests or brightening up any special occasion.
Side Dishes
Serve your chocolate covered strawberry cupcakes alongside fresh berries or a light fruit salad to complement the rich chocolate and sweet strawberry flavors. A glass of fresh milk or even a chilled rosé can also elevate the experience, making a delightful pairing with these cupcakes.
Creative Ways to Present
Try arranging these cupcakes on a tiered cake stand decorated with rose petals or greenery to highlight their elegance. You can also present them in colorful cupcake wrappers for a festive look at parties or package them in gift boxes tied with a beautiful ribbon for a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
These cupcakes keep wonderfully in an airtight container in the fridge for up to 3 days. Allow them to come to room temperature before serving to fully enjoy the softness of the cake and the creaminess of the buttercream.
Freezing
You can freeze the cupcakes without the chocolate dip for up to 2 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw them overnight in the fridge, then frost and dip with chocolate fresh.
Reheating
If you like your cupcakes a little warm, gently warm them in the microwave for 10-15 seconds at a time until just cozy — but avoid overheating, as this can melt the frosting and change the texture.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries for this recipe as they hold their texture better and prevent excess moisture from making the batter too wet. If using frozen, thaw and drain thoroughly before chopping and adding.
What makes the chocolate dip glossy and smooth?
The addition of coconut oil to the melted chocolate chips creates that shiny, velvety finish and helps the chocolate harden nicely around the buttercream.
Can I substitute coffee with something else?
Yes! Use hot water if you want to keep it caffeine-free. The coffee just enhances the chocolate depth but isn’t necessary for great flavor.
How do I crush freeze-dried strawberries?
Simply place the freeze-dried strawberries in a small plastic bag and use a rolling pin to crush them into a fine powder. This intensifies the strawberry flavor without adding moisture.
Is this recipe suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly, using no animal-derived gelatin or additives.
Final Thoughts
Making these Chocolate Covered Strawberry Cupcakes Recipe is truly a joy — from the rich, moist cake to that luscious strawberry buttercream and irresistible chocolate topping, they are a celebration of flavors in every bite. I can’t wait for you to try this recipe and see how it brings smiles to your table. Whip up a batch soon and enjoy sharing this heavenly treat with your loved ones!
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and rich Chocolate Covered Strawberry Cupcakes, perfect for any special occasion or a sweet treat. Featuring tender chocolate cupcakes infused with fresh strawberries and topped with a luscious strawberry buttercream, each cupcake is elegantly finished with a smooth chocolate dip for an irresistible combination of flavors and textures.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or brewed coffee
- 1 cup fresh strawberries, finely chopped
Strawberry Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup freeze-dried strawberries, crushed into powder
- 1–2 tablespoons milk or cream
Chocolate Dip
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa flavor.
- Combine Wet Ingredients: In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well-blended, creating a sweet and rich base for the batter.
- Add Buttermilk and Dry Ingredients: Stir in the buttermilk to the wet ingredients, then gradually incorporate the dry ingredients, mixing just until combined to avoid overmixing and ensure tender cupcakes.
- Incorporate Hot Liquid and Strawberries: Add the hot water or brewed coffee to the batter and stir gently. Then fold in the finely chopped fresh strawberries to infuse the cupcakes with juicy bursts of fruit.
- Fill Muffin Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely in the tin or on a wire rack, which is essential before frosting to prevent melting.
- Make Strawberry Buttercream: Beat the softened unsalted butter until creamy and fluffy. Gradually add powdered sugar and crushed freeze-dried strawberries, mixing well. Adjust consistency with 1 to 2 tablespoons of milk or cream until smooth and pipeable.
- Prepare Chocolate Dip: Melt semi-sweet chocolate chips together with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and glossy.
- Frost the Cupcakes: Pipe the strawberry buttercream generously onto the cooled cupcakes, creating an appealing swirl or pattern.
- Dip in Chocolate: Carefully dip the top of each frosted cupcake into the melted chocolate, allowing the chocolate to slightly drip down the sides, then place them on a rack or parchment paper to set.
- Set and Serve: Allow the chocolate to firm up at room temperature before serving. Optionally, garnish with half a fresh strawberry or a drizzle of white chocolate for extra flair.
Notes
- For extra flair, top cupcakes with half a fresh strawberry or a drizzle of white chocolate.
- Cupcakes can be stored in the refrigerator but are best served at room temperature to enjoy full flavor and texture.
- Using brewed coffee in place of hot water intensifies the chocolate flavor without adding a strong coffee taste.
