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
Scale
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.
