These decadent chocolate covered strawberry cupcakes combine the rich flavors of chocolate and fresh strawberries, topped with a creamy strawberry frosting that is the perfect indulgence. Whether you’re making them for a special occasion or just because, these cupcakes are sure to impress.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup boiling water
1 cup fresh strawberries, finely chopped
For the frosting:
1/2 cup unsalted butter, softened
1/2 cup fresh strawberries, pureed
3-4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
Slowly add the boiling water to the batter, mixing until combined. The batter will be thin.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting:
In a medium bowl, beat the softened butter and pureed strawberries together until smooth.
Gradually add powdered sugar, one cup at a time, beating until you reach your desired consistency.
Add vanilla extract and a pinch of salt, mixing until fully incorporated.
Frost the cooled cupcakes with the strawberry frosting and garnish with fresh strawberry slices or drizzle with melted chocolate, if desired.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Variations
For a different flavor twist, try adding a little almond extract to the frosting for a nutty finish.
You can also make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free blend.
If you’re not a fan of frosting, a dusting of powdered sugar on top of the cupcakes will add a simple yet sweet touch.
For an extra indulgence, drizzle the cupcakes with a bit of melted chocolate or even dip the tops in chocolate before frosting.
Storage/Reheating
To store these cupcakes, place them in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, you can refrigerate them for up to a week.
To reheat, I like to microwave them for about 10-15 seconds so the frosting becomes soft and creamy again.
FAQs
Can I use frozen strawberries instead of fresh ones?
While fresh strawberries are ideal for both the cupcakes and the frosting, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them before using, as excess moisture could affect the texture of the cupcakes.
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be baked a day in advance. Just be sure to store them in an airtight container to keep them fresh. Frost them just before serving to maintain the fluffy texture of the frosting.
Can I use a different frosting flavor?
Definitely! If you’re not a fan of strawberry frosting, you can substitute it with a chocolate buttercream or vanilla frosting for a different flavor profile. The chocolate base pairs well with many types of frosting.
How can I make sure my cupcakes are moist?
To ensure your cupcakes are moist, be careful not to overmix the batter, as this can lead to a dense texture. Also, adding the boiling water helps keep the cupcakes moist and tender, so don’t skip that step.
How do I keep my frosting from being too runny?
If your frosting is too runny, try adding a little more powdered sugar until you reach the right consistency. Make sure the butter and strawberry puree are at the right temperature—if the butter is too soft or the strawberries too watery, it can affect the texture.
Conclusion
These chocolate covered strawberry cupcakes are a true treat for the senses. The combination of rich chocolate and sweet strawberry creates a dessert that’s both indulgent and refreshing. Whether you’re baking them for a special occasion or just craving something sweet, these cupcakes are sure to be a hit. The creamy frosting, fresh fruit, and chocolatey base come together in perfect harmony for a deliciously satisfying dessert. Enjoy!
Recipe:
Print
Chocolate Covered Strawberry Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These decadent chocolate covered strawberry cupcakes combine the rich flavors of chocolate and fresh strawberries, topped with a creamy strawberry frosting that is the perfect indulgence.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup boiling water
1 cup fresh strawberries, finely chopped
1/2 cup unsalted butter, softened
1/2 cup fresh strawberries, pureed
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.
- Slowly add the boiling water to the batter, mixing until combined. The batter will be thin.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat the softened butter and pureed strawberries together until smooth.
- Gradually add powdered sugar, one cup at a time, beating until you reach your desired consistency.
- Add vanilla extract and a pinch of salt, mixing until fully incorporated.
- Frost the cooled cupcakes with the strawberry frosting and garnish with fresh strawberry slices or drizzle with melted chocolate, if desired.
Notes
To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free blend.
If you prefer a nutty flavor, you can add almond extract to the frosting.
For a simple touch, dust the cupcakes with powdered sugar instead of frosting.
If desired, drizzle the cupcakes with melted chocolate or dip the tops in chocolate before frosting for an extra indulgence.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
To reheat, microwave the cupcakes for about 10-15 seconds so the frosting becomes soft again.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
