Chocolate covered strawberry cupcakes offer a decadent treat that’s both moist and flavorful. These delightful cupcakes are perfect for any occasion and are sure to impress friends and family. With rich chocolate, creamy buttercream, and fresh strawberries, you’ll crave these sweet delights time and time again!
Table of Contents
How to Make Chocolate Covered Strawberry Cupcakes
Ingredients for Chocolate Covered Strawberry Cupcakes
- Chocolate Cupcakes:
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/4 cup + 2 tablespoons (32 grams) natural unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) light brown sugar (lightly packed)
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (80 ml) canola or vegetable oil
- 1/2 cup (120 ml) buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) boiling water
- 1/2 teaspoon instant espresso powder
- Strawberry Buttercream Frosting:
- 1 cup (230 grams) unsalted butter (softened to room temperature)
- 3 cups (360 grams) powdered sugar
- 1 (1-ounce) bag freeze-dried strawberries
- 2-3 tablespoons (30-45 ml) heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Chocolate Covered Strawberries:
- 16 medium-sized strawberries
- 4 ounces semisweet chocolate (chopped)
Step-by-Step Instructions for Chocolate Cupcakes
- Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix in the brown and granulated sugars until combined.
- Add the oil, buttermilk, egg, and vanilla extract to the dry ingredients and mix until just combined.
- Dissolve the instant espresso powder in the boiling water and add it to the batter, mixing until combined. The batter will be thin.
- Pour the batter into the cupcake liners, filling each about halfway. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.
Preparing the Strawberry Buttercream Frosting
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until fully combined.
- Blend the freeze-dried strawberries into a powder and mix into the frosting. Add the heavy cream, vanilla extract, and salt, mixing until combined.
Making Chocolate Covered Strawberries
- For the chocolate covered strawberries, melt the chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth.
- Dip each strawberry in the melted chocolate and place on a parchment-lined baking sheet. Refrigerate until the chocolate hardens.
Baking Tips for Perfect Cupcakes
Keeping your cupcakes moist and flavorful is key. Make sure to measure your ingredients accurately. Also, do not overmix your batter; it should just come together. These cupcakes can be prepared two days ahead and stored in an airtight container at room temperature. The frosting can be made 2-3 days in advance and refrigerated. Just bring it to room temperature before using.FAQs
What ingredients do I need for chocolate covered strawberry cupcakes?
You’ll need all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugars, oil, buttermilk, an egg, vanilla, instant espresso, butter, powdered sugar, freeze-dried strawberries, heavy cream, and strawberries for decoration.
How do I properly decorate chocolate covered strawberry cupcakes?
Frost your cooled cupcakes with strawberry buttercream and top each with a chocolate covered strawberry for a beautiful presentation.
Can I use fresh strawberries for chocolate covered strawberry cupcakes?
Yes, you can use fresh strawberries. They work wonderfully as toppings for the cupcakes, providing a burst of flavor.
What are some tips for keeping cupcakes moist and flavorful?
Measure your ingredients correctly and avoid overmixing. Store them in an airtight container to retain moisture.
How should I store chocolate covered strawberry cupcakes for freshness?
Store the cupcakes in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
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Conclusion
These chocolate covered strawberry cupcakes are not only delicious but also a feast for the eyes. Whether it’s for a special occasion or a simple family treat, they are guaranteed to brighten anyone’s day. For more inspiration, check out other sweet treats on Pinterest atArtemis Recipes. Enjoy baking and indulging in these heavenly cupcakes!
Chocolate Covered Strawberry Cupcakes: Irresistibly Indulgent
Indulge in these moist chocolate cupcakes topped with creamy strawberry buttercream and a chocolate-covered strawberry.
Equipment
- muffin pans
- Mixing bowls
- whisk
- Microwave-safe bowl
- Parchment paper
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour spooned & leveled
- ¼ cup natural unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- ⅓ cup canola or vegetable oil
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup boiling water
- ½ teaspoon instant espresso powder
Strawberry Buttercream Frosting
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 1 ounce freeze-dried strawberries
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Chocolate Covered Strawberries
- 16 medium-sized strawberries
- 4 ounces semisweet chocolate chopped
Instructions
- Preheat the oven to 350°F and line muffin pans with cupcake liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt; mix in the sugars.
- Add oil, buttermilk, egg, and vanilla to the dry ingredients and mix until combined.
- Dissolve espresso powder in boiling water and mix into the batter.
- Pour batter into liners and bake for 16-18 minutes; cool on a wire rack.
- Beat softened butter until smooth, then gradually add powdered sugar.
- Blend freeze-dried strawberries into powder and mix into frosting with cream, vanilla, and salt.
- Melt chocolate in increments until smooth.
- Dip strawberries in chocolate and refrigerate until hardened.
- Frost cooled cupcakes and top with chocolate-covered strawberries.
Notes
Cupcakes can be prepared 2 days in advance and stored in an airtight container. Frosting can be made 2-3 days ahead and stored in the refrigerator; bring to room temperature before using. Chocolate covered strawberries can be made up to 1 day in advance and stored in the refrigerator.