Chocolate Covered Strawberry Cupcakes are the ultimate treat for Valentine’s Day, anniversaries, birthdays, or anytime you’re craving the romantic combo of strawberries and chocolate. These cupcakes combine moist dark chocolate cake, a light and fruity strawberry buttercream frosting, and a stunning chocolate-dipped strawberry topper. Whether you’re baking for someone special or simply spoiling yourself, this recipe offers both visual appeal and unforgettable flavor. Made from scratch with simple ingredients and a touch of love, these cupcakes will steal hearts and satisfy cravings. Get ready to wow your guests—or just your own tastebuds!
Why You’ll Love These Chocolate Covered Strawberry Cupcakes
If you adore the classic pairing of strawberries and chocolate, this recipe is guaranteed to be a new favorite. The chocolate cupcake is incredibly rich and moist, thanks to dark cocoa and hot water in the batter. The real magic happens with the strawberry frosting, made from real strawberries for an authentic fruit flavor and natural pink hue. Topping it all off are homemade chocolate covered strawberries that are as beautiful as they are delicious. These cupcakes aren’t just desserts—they’re edible gifts that look gourmet but are totally doable at home.
Ingredients
Chocolate Covered Strawberries
- 8 oz dark chocolate melting wafers*
- 16 fresh strawberries, washed and dried
- 4 oz white chocolate melting wafers*
- Pink or red gel icing color (optional)
Chocolate Cupcakes
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) hot water
Strawberry Frosting
- 3/4 cup (149g) chopped strawberries
- 1/2 cup (112g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- Pink or red gel icing color (optional)
*Ghirardelli wafers recommended, but Wilton, Candiquick, or your favorite brand works great.
Step-by-Step: How to Make Chocolate Covered Strawberry Cupcakes
- Make the Chocolate Covered Strawberries:
Melt dark chocolate wafers as directed on the package. Dip each dry strawberry into the chocolate, shake off excess, and place on parchment paper to set.
Melt white chocolate wafers and tint with pink or red gel coloring. Drizzle over the dark chocolate strawberries. Let them set and refrigerate until needed. - Bake the Cupcakes:
Preheat your oven to 300°F (148°C) and line a cupcake pan.
In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
In another bowl, mix egg, milk, oil, and vanilla. Add this wet mix to the dry ingredients and stir until smooth.
Pour in hot water and mix—your batter will be thin.
Fill liners halfway and bake 18–23 minutes, until a toothpick comes out with a few crumbs. Let cool in the pan 2 minutes, then transfer to a rack. - Make the Frosting:
Puree the chopped strawberries and strain through a fine mesh sieve.
Beat butter and shortening until creamy.
Mix in half the powdered sugar. Add 2 tbsp strawberry puree and beat until smooth.
Add remaining sugar and more puree as needed for desired consistency. Tint with gel color if desired. - Assemble:
Pipe frosting onto cooled cupcakes using a large star tip (e.g., Ateco 844).
Top each cupcake with a chocolate covered strawberry for that final wow factor.
Helpful Tips
- Dry your strawberries thoroughly before dipping—they won’t stick well to wet surfaces.
- Use high-quality chocolate for best flavor and shine.
- Don’t skip the sieve when making strawberry puree; this ensures a smooth frosting without seeds.
- If the frosting feels too soft, refrigerate it briefly before piping.
- Bake a test cupcake to check your oven’s timing if unsure—it’s better to underbake slightly than overbake.
Substitutions and Variations
- Shortening can be replaced with all butter, though the frosting may be softer.
- Gluten-free flour works well in place of all-purpose for a GF version.
- Add mini chocolate chips to the batter for extra richness.
- Swap fresh strawberries for freeze-dried ones to give the frosting a bolder, more concentrated strawberry flavor.
- Switch up the decoration—add sprinkles, edible glitter, or heart-shaped toppers for festive flair.
Storage Instructions
These cupcakes can be stored in an airtight container at room temperature for up to 24 hours. After that, refrigerate for up to 3 days. If storing with the strawberries on top, keep them in the fridge to maintain freshness. For best results, let them sit at room temperature for 15–20 minutes before serving so the frosting softens. You can also freeze unfrosted cupcakes for up to 2 months. Thaw and decorate when ready to serve.
Nutritional Information
- Serving Size: 1 cupcake
- Calories: 399
- Sugar: 42g
- Sodium: 211mg
- Fat: 22.2g
- Carbohydrates: 50.3g
- Protein: 3g
- Cholesterol: 29.2mg
Serving Suggestions
These cupcakes are perfect for:
- Valentine’s Day, paired with a romantic dinner
- Birthday celebrations for chocolate lovers
- Bridal showers or baby showers with a pink theme
- Dessert tables at events
- Just because—they’re that good!
Pair with a glass of cold milk, a latte, or even champagne for an elevated experience.
Frequently Asked Questions About Chocolate Covered Strawberry Cupcakes
Can I make these cupcakes ahead of time?
Absolutely. Feel free to bake the cupcakes a day ahead and add the frosting the following day.
Can I use frozen strawberries for the frosting?
Yes, but thaw and strain them thoroughly. Too much liquid will make the frosting runny.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
Can I make these without gel food coloring?
Absolutely. The strawberry puree adds natural pink tones, but gel coloring enhances the vibrancy if you want a more eye-catching finish.
Can I double this recipe?
Yes, this recipe scales beautifully. You can double it for parties or large gatherings.
Final Thoughts
Thank you so much for joining me in making these delightful Chocolate Covered Strawberry Cupcakes. I truly hope you enjoy baking (and devouring) them as much as I do. With their rich chocolate base, fruity frosting, and irresistible chocolate-dipped strawberry topping, they’re as fun to make as they are to eat. Whether you’re celebrating love, friendship, or just a sweet tooth, these cupcakes are sure to impress. Happy baking, and I’m so glad you’re part of this food-loving community!
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Chocolate Covered Strawberry Cupcakes
- Total Time: 1 hour 3 minutes
- Yield: 14–16 cupcakes 1x
- Diet: Vegetarian
Description
Chocolate Covered Strawberry Cupcakes combine rich chocolate cake, real strawberry frosting, and a chocolate-dipped strawberry topper. Perfect for Valentine’s Day, birthdays, or romantic celebrations. Try this stunning homemade cupcake recipe today!
Ingredients
Chocolate Covered Strawberries:
8 oz dark chocolate melting wafers
16 fresh strawberries, washed and dried
4 oz white chocolate melting wafers
Pink or red gel icing color (optional)
Chocolate Cupcakes:
1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) dark cocoa powder (Hershey’s Special Dark recommended)
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) milk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla extract
1/2 cup (120ml) hot water
Strawberry Frosting:
3/4 cup (149g) chopped strawberries
1/2 cup (112g) salted butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
Pink or red gel icing color (optional)
Instructions
- Make the Chocolate Covered Strawberries:
Melt dark chocolate wafers as directed on the package. Dip each dry strawberry into the chocolate, shake off excess, and place on parchment paper to set.
Melt white chocolate wafers and tint with pink or red gel coloring. Drizzle over the dark chocolate strawberries. Let them set and refrigerate until needed. - Bake the Cupcakes:
Preheat your oven to 300°F (148°C) and line a cupcake pan.
In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
In another bowl, mix egg, milk, oil, and vanilla. Add this wet mix to the dry ingredients and stir until smooth.
Pour in hot water and mix—your batter will be thin.
Fill liners halfway and bake 18–23 minutes, until a toothpick comes out with a few crumbs. Let cool in the pan 2 minutes, then transfer to a rack. - Make the Frosting:
Puree the chopped strawberries and strain through a fine mesh sieve.
Beat butter and shortening until creamy.
Mix in half the powdered sugar. Add 2 tbsp strawberry puree and beat until smooth.
Add remaining sugar and more puree as needed for desired consistency. Tint with gel color if desired. - Assemble:
Pipe frosting onto cooled cupcakes using a large star tip (e.g., Ateco 844).
Top each cupcake with a chocolate covered strawberry for that final wow factor.
Notes
Use freeze-dried strawberries for a more intense frosting flavor.
You can bake cupcakes a day ahead and frost them the next day.
Ghirardelli chocolate wafers melt smoothly but other brands like Wilton or Candiquick work too.
Refrigerate frosted cupcakes if topped with strawberries.
- Prep Time: 20 minutes + Time (for chocolate/strawberry setting): 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American