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