Dreamy Chocolate Covered Strawberry Cupcakes Recipe

Sweet chocolate covered strawberry cupcakes blend decadent dessert magic into one irresistible treat.

Berries and cocoa create an unexpectedly perfect partnership that surprises every palate.

Rich chocolate frosting swirls like velvet across delicate strawberry-infused cake layers.

Delicate pink hints peek through deep brown surfaces, promising complex flavor profiles.

Sophisticated yet playful, these cupcakes offer a romantic twist on classic bakery favorites.

Texture contrasts between smooth ganache and juicy fruit chunks invite delightful exploration.

You’ll want to savor each carefully crafted bite and share the deliciousness with someone special.

Chocolate Strawberry Cupcakes for Every Occasion

• Combines classic chocolate cake with fresh strawberry flavors, making it irresistible for both kids and adults at parties, birthdays, or casual get-togethers.
• Simple mixing technique and straightforward ingredients mean even novice bakers can create professional-looking cupcakes with minimal kitchen skills required.
• Easy to personalize with different toppings or frostings, allowing creative bakers to make the recipe uniquely their own while maintaining the delicious chocolate-strawberry core.

What You’ll Need for Strawberry-Filled Cupcakes

• All-Purpose Flour, Cocoa Powder: Essential dry ingredients that create a rich, dark chocolate base for the cupcakes. Dutch-processed cocoa provides deeper flavor and color.
• Sugar: Sweetens the cupcakes and helps create a tender crumb. Granulated white sugar works best.
• Baking Powder, Baking Soda: Key leavening agents that help the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness.

• Buttermilk: Adds moisture and creates a tender texture. Helps activate the baking soda for better rising.
• Vegetable Oil: Keeps the cupcakes moist and soft. Neutral-flavored oils work perfectly.
• Egg: Provides structure and helps bind the ingredients together.
• Vanilla Extract: Adds depth and warmth to the chocolate flavor. Pure vanilla extract recommended.
• Hot Water: Helps bloom the cocoa powder and creates a more intense chocolate flavor.

• Fresh Strawberries: Bright, fresh topping that complements the chocolate. Choose ripe, firm berries.
• Chocolate: For coating and drizzling. High-quality dark or semi-sweet chocolate works best for a rich finish.

How to Make Chocolate Cupcakes with a Berry Twist

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F (175C). Grab a 12-cup muffin tin and line it with cute cupcake liners.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Cocoa powder
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Step 3: Whisk Wet Ingredients

• Buttermilk
• Vegetable oil
• Egg
• Vanilla extract

Step 4: Create Cupcake Batter

Pour wet ingredients into dry ingredients. Mix gently until just combined. Stir in hot water- your batter will look thin and runny.

Step 5: Bake to Perfection

Distribute batter evenly among cupcake liners. Slide into preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick- it should come out clean. Allow cupcakes to cool completely before decorating.

Tips to Keep Cupcakes Moist and Balanced

• Boost Chocolate Flavor: Add a splash of espresso or strong coffee to intensify the rich chocolate taste without making the cupcakes taste like coffee.
• Prevent Dry Cupcakes: Avoid overbaking by checking doneness a few minutes early and removing from the oven when a toothpick comes out with a few moist crumbs.
• Make Dairy-Free Alternative: Substitute buttermilk with almond milk mixed with apple cider vinegar to create a similar tangy moisture in the cupcakes.
• Perfect Strawberry Decoration: Dip fresh strawberries in melted chocolate before placing on top for an extra layer of flavor and professional-looking finish.
• Storage Hack: Keep cupcakes fresh by storing in an airtight container at room temperature for up to 3 days, or refrigerate if using fresh strawberry toppings.

Store and Serve Cupcakes with Ease

• Store cupcakes in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and prevent spoilage.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for longer storage.
• Remove frozen cupcakes from the freezer and let them sit at room temperature for 30-45 minutes before serving to restore their soft texture.
• Warm refrigerated or thawed cupcakes in the microwave for 10-15 seconds to slightly soften the frosting and bring out the rich chocolate flavor.

What Tastes Great with These Cupcakes

• Crisp, bubbly champagne complements the rich chocolate and sweet strawberry flavors, creating a luxurious dessert experience that elevates the cupcake's decadence.
• Cool, tart raspberry sorbet provides a refreshing contrast to the dense chocolate cupcake, cleansing the palate and enhancing the strawberry notes.
• Strong, bold espresso cuts through the sweetness of the cupcake, offering a robust counterpoint that highlights the chocolate's deep, complex flavor profile.
• A medium-bodied red wine like Pinot Noir brings out the cupcake's fruity undertones while matching its rich chocolate base with elegant, smooth complexity.

Topping and Filling Options to Try

Gluten-Free Chocolate Berry Cupcakes: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly version that maintains rich chocolate flavor.

Vegan Strawberry Chocolate Treats: Swap eggs with flax eggs, use dairy-free milk, and substitute vegetable oil with coconut oil to create a plant-based alternative that’s equally decadent.

Low-Sugar Chocolate Strawberry Cupcakes: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate mashed strawberries for natural sweetness while keeping the dessert lighter.

Keto Chocolate Strawberry Mini Cakes: Use almond flour, replace sugar with erythritol, and incorporate high-fat ingredients like cream cheese to transform the recipe into a low-carb, ketogenic-friendly dessert.

Strawberry Cupcake Questions Resolved

• Can I use frozen strawberries for the decoration?

No, fresh strawberries work best for this recipe. Frozen strawberries contain too much moisture and will make the decoration soggy and less visually appealing.

• How do I prevent my cupcake liners from sticking to the cupcakes?

Lightly spray the cupcake liners with non-stick cooking spray before adding the batter. This helps the cupcakes release easily without tearing.

• What kind of chocolate is best for coating the strawberries?

Use high-quality semi-sweet or dark chocolate with at least 60% cocoa content. This ensures a rich, smooth coating that complements the strawberries perfectly.

• How can I make sure my cupcakes are moist and not dry?

Don’t overmix the batter and avoid overbaking. Check the cupcakes at 18 minutes and remove them from the oven as soon as a toothpick comes out clean to maintain their moisture.

Chocolate Covered Strawberry Cupcakes Recipe

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4.9 from 19 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Indulgent chocolate covered strawberry cupcakes bring Italian bakery elegance to classic dessert lovers. Sweet strawberry buttercream and rich chocolate ganache create a luxurious symphony of flavors that will delight your senses.

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Ingredients

Scale 1x2x3x

Chocolate Cupcakes:

Dry Ingredients:

• 1 cup (125 g) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ½ cup (120 ml) buttermilk (or milk + ½ teaspoon vinegar)
• ¼ cup (60 ml) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup (120 ml) hot water

Strawberry Filling:

• 1 cup (150 g) fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Frosting:

• 1 cup (225 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• ¼ cup (60 ml) heavy cream or milk
• 1 teaspoon vanilla extract
• ½ cup (75 g) strawberry puree (blend fresh strawberries)

Chocolate-Covered Strawberries:

• 12 fresh strawberries
• 1 cup (175 g) dark or semi-sweet chocolate chips
• 1 teaspoon coconut oil (optional, for a smoother coating)

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Instructions

1. Warm the oven to 350F (175C) and arrange paper liners in a standard muffin tray.
2. Sift dry components including flour, cocoa powder, sugar, baking powder, baking soda, and salt into a spacious mixing bowl.
3. Whisk liquid ingredients – buttermilk, vegetable oil, egg, and vanilla extract – in a separate vessel until thoroughly blended.
4. Pour liquid mixture into dry ingredients, stirring gently to create a smooth consistency. Incorporate hot water, which will create a surprisingly fluid batter.
5. Carefully distribute batter among cupcake liners, filling each approximately two-thirds full.
6. Transfer muffin tray to preheated oven and bake for 18-22 minutes, checking doneness by inserting a clean toothpick into cupcake center – it should emerge without raw batter.
7. Remove cupcakes from oven and allow them to cool completely on a wire rack before proceeding with additional decoration or frosting.

Notes

• Ensure buttermilk is at room temperature for smoother batter consistency and even mixing.
• Use dark cocoa powder for richer, deeper chocolate flavor that complements strawberry filling.
• Customize gluten-free by substituting all-purpose flour with almond or gluten-free blend, maintaining same measurements.
• Prevent soggy cupcakes by allowing strawberry filling to cool completely before adding to prevent liquid seepage into cake.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 335
• Sugar: 31 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg