Chocolate Covered Strawberry Cupcakes
These Chocolate Covered Strawberry Cupcakes are made with the most rich and decadent chocolate cupcakes, fresh strawberry frosting and an irresistible chocolate covered strawberry.
Servings 14 cupcakes
For the Chocolate Covered Strawberries
- 8 ounces dark or milk chocolate chips or wafers
- 16 large strawberries cleaned
- Any pink/white/red nonpareil, sprinkles or sparkling sugar (Valentine’s theme)
For the Chocolate Cupcakes
For the Strawberry Buttercream Frosting
- 3/4 cup chopped strawberries
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- Pink or red gel icing color optional
To Make the Chocolate Covered Strawberries
Line a sheet pan with parchment paper.
Place the nonparelis (sparkling sugar or sprinkles) in a bowl or on a plate.
Place the chocolate chips or wafers in a small microwave safe bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
Dip each strawberry into the chocolate, lift and allow the excess chocolate to drip back into the bowl. I suggest dipping the strawberry ½ to ¾ the way up, leaving some strawberry uncovered.
Gently, dip them or roll them into the sprinkles. Place the strawberries on the prepared sheet pan. Refrigerate for 15 to 20 minutes or until the chocolate set. Don’t refrigerate for any longer than 1 hour to prevent condensation.
To Make the Chocolate Cupcakes
Preheat the oven to 300 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners – this recipe makes about 14 to 16 cupcakes. Set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Set aside.
In a medium bowl, combine the egg, milk, oil, and vanilla.
Add the wet ingredients to the dry ingredients and mix with a spatula or wooden spoon until well combined.
Pour the water into the batter and mix until well combined. The batter will be thin.
Pour or spoon the batter into the cupcake liners. Fill only halfway to prevent spilling or sinking. Bake for 18 to 23 minutes or until a toothpick inserted in the middle of a cupcake comes out clean or just with a few crumbs.
Remove the cupcakes from the oven and allow to cool completely before frosting.
TO make the Strawberry Buttercream Frosting
Place the strawberries in a food processor and puree until smooth. Strain the pureed strawberries through a fine mesh sieve. Set aside.
In the bowl of a stand mixer or using an electric mixer, beat the butter until smooth and creamy.
With the mixer on low, add about half of the powdered sugar then, mix on medium-high speed until well combined. Add 2 tablespoons of the strawberry puree and mix to combine.
With the mixer on low speed add the remaining powdered sugar then mix on medium-high speed until combined and smooth.
Add the remaining strawberry puree as needed to reach the right frosting consistency. Mix until well combined and smooth.
If desired, add gel icing color until you reach the desired shade of pink.
Pipe the frosting onto the cooled cupcakes and top each with a chocolate covered strawberry and sprinkles (if desired).
- I used Wilton 2D tip to pipe the buttercream.
- Fill the cupcake liners only halfway full. More batter will cause the cupcakes to overflow.
- All refrigerated ingredients should be at room temperature for even mixing.
- This recipe makes 14 to 16 cupcakes.
Calories: 427kcal | Carbohydrates: 59g | Protein: 2g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 287mg | Potassium: 95mg | Fiber: 1g | Sugar: 49g | Vitamin A: 436IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg