There’s nothing quite like the blissful combination of chocolate and strawberries, and these Chocolate Covered Strawberry Cupcakes bring that dreamy indulgence right to your kitchen. Imagine the sight and scent of fresh strawberries glistening under a glossy layer of rich dark chocolate—pure decadence! This recipe not only offers a stunning presentation but takes just a quick hour from start to finish, making it perfect for those unexpected guests or a sweet surprise for loved ones.
I first whipped these cupcakes up during a friend’s birthday party, and the way everyone flocked to them was a delightful surprise. With moist chocolate cupcakes as a delicious base and fluffy strawberry frosting that dances with flavor, you'll be amazed at how such a refined treat can be so simple. Whether for a special occasion or just to satisfy your sweet tooth, these cupcakes can elevate any day into a celebration. Let’s dive into the delicious details!
Why You'll Love This Chocolate Covered Strawberry Cupcakes
- These Chocolate Covered Strawberry Cupcakes are a breeze to make, taking just an hour from start to finish, allowing you to create something impressive without the hassle.
- The incredible flavor combination of rich chocolate, fresh strawberries, and creamy frosting will leave your taste buds dancing with delight.
- Not only are they visually stunning, but they also make for a delightful centerpiece at any gathering, capturing the hearts of your guests.
- Plus, their versatility means you can customize them for any occasion, making them a perfect treat all year round.
Chocolate Covered Strawberry Cupcake Ingredients
• Get ready to indulge in these delightful cupcakes!
For the Chocolate Coating
- Dark chocolate melting wafers – essential for a rich and glossy coat on the strawberries.
- Strawberries – fresh and firm strawberries are perfect for dipping.
- White chocolate melting wafers – adds a beautiful contrast when drizzled over the dark chocolate.
- Pink or red gel icing color (optional) – personalize your cupcakes with a pop of color if desired.
For the Chocolate Cupcake Batter
- All-purpose flour – forms the sturdy base of these moist cupcakes.
- Sugar – sweetens the batter, balancing the chocolate’s richness.
- Hershey’s Special Dark Cocoa powder – gives the cupcakes their deep chocolate flavor.
- Baking soda – helps the cupcakes rise, creating a fluffy texture.
- Salt – enhances the sweetness and overall flavor of the cupcakes.
- Large egg – binds the ingredients together and adds moisture.
- Milk – adds richness and helps create a tender crumb.
- Vegetable oil – keeps the cupcakes moist and tender.
- Vanilla – enhances the flavor of the chocolate and strawberries.
- Hot water – mixes in easily, creating a smooth batter and intensifying the chocolate flavor.
- Chopped strawberries – adds bursts of fruity flavor throughout the cupcake.
For the Strawberry Frosting
- Salted butter – provides a rich, buttery flavor for the frosting.
- Shortening – helps create a light and fluffy texture in the frosting.
- Powdered sugar – sweetens and thickens the frosting.
- Pink or red gel icing color (optional) – gives an extra fun touch to your lovely frosting.
With these simple ingredients, you’ll be on your way to creating your own batch of Chocolate Covered Strawberry Cupcakes that will impress everyone around you!
How to Make Chocolate Covered Strawberry Cupcakes
-
Melt chocolate: Begin by melting the dark chocolate wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth. Dip each strawberry into the melted chocolate to coat thoroughly, then place them on parchment paper to set.
-
Drizzle white chocolate: Melt the white chocolate wafers in a similar manner, then add a few drops of pink or red gel icing color if you like. Drizzle this over the chocolate-coated strawberries and set them in the refrigerator to chill until firm.
-
Preheat oven: While the strawberries are chilling, preheat your oven to 300°F (148°C) and line a cupcake pan with liners to prepare for baking.
-
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined. This will ensure a well-balanced and flavorful cupcake base.
-
Combine wet ingredients: In another bowl, mix together the egg, milk, vegetable oil, and vanilla extract. Whisk them until smooth to create a rich, liquid mixture.
-
Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
-
Add hot water: Gradually pour in the hot water to the batter, mixing until smooth. The batter will be thin, which is perfect for a light, moist cupcake.
-
Fill and bake: Fill the cupcake liners halfway with the batter and bake for 18–23 minutes. They’re done when a toothpick inserted in the center comes out with moist crumbs.
-
Cool the cupcakes: Once baked, transfer the cupcakes to a wire rack and let them cool completely. This is crucial for a perfect frosting application later on.
-
Prepare frosting: While the cupcakes cool, puree some chopped strawberries and strain to remove seeds. Beat the salted butter and shortening together until creamy. Gradually mix in half of the powdered sugar, followed by 2 tablespoons of the strawberry puree.
-
Finish frosting: Add the remaining powdered sugar and more strawberry puree as necessary to achieve your desired consistency. If you want, tint with gel icing color for an extra touch.
-
Pipe frosting: Once the cupcakes are completely cooled, pipe your delicious strawberry frosting onto each cupcake, making a nice swirl on top.
-
Top with strawberries: Finally, add a chocolate-covered strawberry on top of each cupcake for a stunning finish and a burst of flavor.
Optional: Add sprinkles or edible glitter for an extra festive look!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chocolate Covered Strawberry Cupcakes
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days to keep them fresh and moist.
Fridge: For longer storage, keep them in the refrigerator in an airtight container, where they will last for up to 5 days.
Freezer: Freeze the cupcakes without frosting in a single layer for up to 3 months. Once frozen, wrap them tightly and store in an airtight container.
Reheating: To enjoy frozen Chocolate Covered Strawberry Cupcakes, let them thaw in the fridge overnight and enjoy them at room temperature, or gently warm them in the microwave for a few seconds.
Chocolate Covered Strawberry Cupcake Variations
Feel free to personalize your cupcakes and explore new flavor possibilities that will warm your heart and tantalize your taste buds!
-
Gluten-Free: Swap all-purpose flour for a gluten-free baking blend to accommodate dietary needs while keeping those cupcakes deliciously moist.
-
Dairy-Free: Use coconut or almond milk in the batter and switch to dairy-free chocolate wafers for a treat that everyone can enjoy.
-
Fruit Fusion: Mix in different fruits like blueberries or raspberries to the cupcake batter for a delightful twist, adding bursts of flavor throughout each bite.
-
Minty Fresh: Add a few drops of peppermint extract to the frosting for a refreshing mint-chocolate experience, perfect for the holidays or a summer treat.
-
Caramel Drizzle: Top your chocolate-covered strawberries with a drizzle of caramel, elevating the decadence with a rich, buttery flavor that’ll have everyone drooling.
-
Matcha Green Tea: Substitute some cocoa powder with matcha for a unique twin cupcake flavor that adds a beautiful green hue alongside the traditional chocolate.
-
Cake Pops: Transform leftover cupcakes into cake pops by crumbling and mixing with frosting, forming balls, and dipping in chocolate for a fun and portable dessert.
-
Spicy Kick: For adventurous eaters, add a pinch of cayenne pepper to the batter or sprinkle some on the chocolate-covered strawberries for an unexpected heat that complements the sweetness.
Whichever variation you choose, these adjustments will not only enhance your Chocolate Covered Strawberry Cupcakes but also create new memories and make each bite even more delightful!
What to Serve with Chocolate Covered Strawberry Cupcakes?
Indulge your senses and create the perfect meal around these delightful cupcakes that are as visually stunning as they are delicious.
-
Vanilla Ice Cream: Creamy vanilla ice cream balances the rich chocolate and tart strawberries, enhancing the overall experience.
-
Fresh Fruit Salad: A medley of seasonal fruits brightens the palate, providing a refreshing contrast to the sweetness of the cupcakes.
-
Chocolate Ganache: Drizzle warm ganache over the cupcakes for an extra layer of indulgence; it’s the ultimate chocolate lover’s delight.
-
Sparkling Rosé: The light effervescence and fruity notes of a sparkling rosé elevate the celebration, perfect for a brunch or special occasion.
-
Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy texture and complements the moistness of the cupcakes beautifully.
-
Chocolate Mint Tea: This soothing herbal tea adds a refreshing finish, balancing out the rich flavors while leaving a delightful aftertaste.
-
Candied Nuts: Crunchy, sweet candied nuts provide an unexpected and delightful contrast, enhancing each bite and bringing a fun textural twist.
-
Cheesecake Bites: Little cheesecake bites add a creamy richness that pairs beautifully with the fruity freshness of the cupcakes.
-
Berry Smoothie: A berry smoothie can serve as a refreshing drink option that ties together the flavors of the strawberries in the cupcakes.
-
Chocolate Fondue: Set up a fun chocolate fondue station for dipping berries, marshmallows, or pretzels, making dessert a delightful interactive experience.
Make Ahead Options
These Chocolate Covered Strawberry Cupcakes are perfect for meal prep enthusiasts! You can prepare the cupcake batter and chocolate-covered strawberries up to 24 hours in advance, making them a lifesaver for busy weeknights or spontaneous gatherings. To do this, mix the cupcake batter and fill the liners as directed, but don’t bake them just yet—cover them tightly and refrigerate instead. Prepare the chocolate-covered strawberries by dipping them in chocolate and chilling them to set. When you’re ready to serve, simply bake the cupcakes for the specified time until they’re fluffy and gorgeous. This method allows you to enjoy stunning, homemade treats that are just as delicious with minimal last-minute effort!
Chef's Helpful Tips
- When making Chocolate Covered Strawberry Cupcakes, make sure to wash and dry the strawberries thoroughly before dipping to ensure the chocolate adheres well.
- Avoid overmixing the batter after adding the wet ingredients, as this can lead to dense cupcakes; mix until just combined for a fluffy texture.
- For perfect chocolate-covered strawberries, use high-quality melting wafers and let them cool on parchment paper to prevent sticking.
- Remember to cool the cupcakes completely before frosting, as warm cupcakes can cause the frosting to melt and lose its shape.
Chocolate Covered Strawberry Cupcakes Recipe FAQs
What kind of strawberries should I use?
Absolutely! When selecting strawberries, go for fresh, firm ones without dark spots or mushy areas. This ensures they’ll hold up well when dipped in chocolate and add a delightful freshness to your cupcakes.
How should I store leftover cupcakes?
Very! You can store these Chocolate Covered Strawberry Cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, place them in the fridge where they'll stay fresh for about 5 days.
Can I freeze the cupcakes?
Yes, you can! To freeze, do so without frosting. Place the cupcakes in a single layer on a baking sheet until they are frozen solid. Once frozen, wrap each cupcake tightly in plastic wrap and store them in an airtight container for up to 3 months. When you’re ready to enjoy them, just thaw in the fridge overnight.
How can I troubleshoot if my frosting is too runny?
If your strawberry frosting turns out too runny, don't worry! Start by adding more powdered sugar, about 1 tablespoon at a time, mixing thoroughly until you reach your desired consistency. Also, if the frosting still seems thin, consider refrigerating it for about 30 minutes to firm it up before piping onto your cupcakes.
Are these cupcakes suitable for a gluten-free diet?
While this recipe calls for all-purpose flour, you can easily substitute it with a 1:1 gluten-free flour blend. Just make sure to check the other ingredients, particularly the baking powder, for any gluten-containing add-ins.
How can I make these cupcakes pet-safe?
Pets, especially dogs, should avoid chocolate as it's toxic to them. Therefore, if you're making these Chocolate Covered Strawberry Cupcakes for a gathering where pets will be present, I recommend keeping them in a separate area or providing pet-friendly treats as an alternative for your furry friends.
Chocolate Covered Strawberry Cupcakes
Ingredients
Equipment
Method
- Melt chocolate: Begin by melting the dark chocolate wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted and smooth. Dip each strawberry into the melted chocolate to coat thoroughly, then place them on parchment paper to set.
- Drizzle white chocolate: Melt the white chocolate wafers in a similar manner, then add a few drops of pink or red gel icing color if you like. Drizzle this over the chocolate-coated strawberries and set them in the refrigerator to chill until firm.
- Preheat oven: While the strawberries are chilling, preheat your oven to 300°F (148°C) and line a cupcake pan with liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined.
- Combine wet ingredients: In another bowl, mix together the egg, milk, vegetable oil, and vanilla extract until smooth.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Add hot water: Gradually pour in the hot water to the batter, mixing until smooth.
- Fill and bake: Fill the cupcake liners halfway with the batter and bake for 18–23 minutes.
- Cool the cupcakes: Once baked, transfer the cupcakes to a wire rack and let them cool completely.
- Prepare frosting: While the cupcakes cool, puree some chopped strawberries and strain to remove seeds. Beat the salted butter and shortening together until creamy. Gradually mix in half of the powdered sugar, followed by 2 tablespoons of the strawberry puree.
- Finish frosting: Add the remaining powdered sugar and more strawberry puree as necessary to achieve desired consistency.
- Pipe frosting: Once the cupcakes are completely cooled, pipe your delicious strawberry frosting onto each cupcake.
- Top with strawberries: Finally, add a chocolate-covered strawberry on top of each cupcake.
Leave a Reply