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

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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