Chocolate Covered Strawberry Cupcakes

When I think of special occasions, nothing quite captures the essence of celebration like Chocolate Covered Strawberry Cupcakes. I remember the first time I made them for a friend’s birthday. The kitchen was filled with the sweet aroma of baking and the rich scent of chocolate melted into a velvety mix. As I dipped each fresh strawberry into the warm chocolate, I couldn’t help but feel excited about how they would turn out. These cupcakes not only look stunning but also taste heavenly, combining the classic flavors of chocolate and strawberry in a delightful way. Whether it’s a birthday, Valentine’s Day, or just a cozy afternoon treat, these cupcakes bring joy to everyone around. They’re perfect for sharing, and I promise, there’s a little magic in every bite.

Ingredients You’ll Need for Chocolate Covered Strawberry Cupcakes

The ingredients for these cupcakes are a harmonious blend that creates a delectable treat. Each component plays a crucial role in bringing the Chocolate Covered Strawberry Cupcakes to life. The chocolate provides depth, the strawberries offer freshness, and the buttercream adds a creamy texture. Let’s dive into the key players of this recipe:

• 2 oz. unsweetened chocolate, chopped: Essential for that rich chocolate flavor.
• 1 cup all-purpose flour: Forms the base of the cupcakes, giving them structure.
• 1/4 cup unsweetened cocoa powder: Intensifies the chocolate taste.
• 1/2 tsp baking soda: Helps the cupcakes rise perfectly.
• 1/4 tsp salt: Balances the sweetness.
• 1 cup granulated sugar: Sweetens the batter and contributes to moisture.
• 1/4 cup unsalted butter, softened: Adds richness and flavor.
• 1 large egg: Binds the ingredients together.
• 1 large egg yolk: Adds moisture and richness.
• 1 1/2 tsp vanilla extract: Enhances the overall flavor.
• 1/2 cup sour cream: Provides moisture and a slight tang.
• 1/2 cup boiling water: Helps to intensify the chocolate flavor.
• 1 cup freeze dried strawberries: Add a burst of strawberry flavor to the frosting.
• 1 cup fresh strawberry puree: Creates a fruity, fresh taste in the frosting.
• 3/4 cup unsalted butter, at room temperature: The base for the frosting, ensuring it’s fluffy.
• 3 1/4 cups powdered sugar: Sweetens and thickens the frosting.
• 1 tsp fresh lemon juice: Brightens the flavor of the frosting.
• 1/4 tsp vanilla extract: A touch more flavor for the frosting.
• Few drops red food coloring (optional): For a visual pop.
• 12 small fresh strawberries: The perfect topping for each cupcake.
• 4 oz. semi-sweet chocolate: For dipping the strawberries.

Putting Together Chocolate Covered Strawberry Cupcakes

The process of making Chocolate Covered Strawberry Cupcakes is incredibly rewarding. Each step builds anticipation for the delicious results. Let’s dive into the detailed instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners; this makes for easy removal.
2. In a microwave-safe bowl, melt 2 oz. of unsweetened chocolate on 50% power in 20-second intervals. Stir in between until smooth. Set aside to cool slightly.
3. In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt for about 20 seconds. This ensures even distribution of dry ingredients.
4. In a large mixing bowl, use an electric hand mixer to mix 1 cup granulated sugar and 1/4 cup unsalted butter until combined. It won’t be smooth yet, but that’s okay; mix until you see lumps of butter creamed together.
5. Add in 1 large egg, 1 large egg yolk, and 1 1/2 tsp vanilla extract. Mix until blended.
6. Incorporate the melted chocolate into the mixture, followed by 1/2 cup sour cream. Mix well until creamy.
7. Add half of the flour mixture to the batter and mix on low speed until just combined. Then, add the remaining flour mixture and mix again until combined.
8. Slowly add about 1/5 of the 1/2 cup boiling water at a time, mixing after each addition. Once all water is blended, mix the batter on medium-low speed for about 1 minute until smooth.
9. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
10. Bake in the preheated oven until set, about 17 to 20 minutes. A toothpick inserted in the center should come out clean.
11. Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
12. While the cupcakes are cooling, prepare the frosting. Place 1 cup freeze dried strawberries in a resealable bag, crush them into a fine powder using a rolling pin, and sift out the seeds.
13. Strain 1 cup fresh strawberry puree through a fine mesh sieve and measure out 3/4 cup. Pour into a saucepan set over medium-low heat and simmer until reduced to 1/4 cup, about 10 to 14 minutes. Cool completely in the fridge.
14. In a stand mixer, whip 3/4 cup unsalted butter until pale and fluffy. Gradually mix in 3 1/4 cups powdered sugar, the reduced strawberry puree, strawberry powder, 1 tsp fresh lemon juice, and 1/4 tsp vanilla extract. Mix until fluffy. Add red food coloring if desired.
15. In another microwave-safe bowl, melt 4 oz. of semi-sweet chocolate in 30-second increments, stirring until smooth.
16. Dip each small fresh strawberry into the melted chocolate, letting the excess run off. Place one chocolate-dipped strawberry on top of each cupcake.
17. Store any leftovers in an airtight container in the refrigerator. For the best results, serve within the day at room temperature.

Make It Your Own

These cupcakes are incredibly versatile, and there are many ways to make them your own. Here are some tips to personalize your Chocolate Covered Strawberry Cupcakes:

• Storage: Keep your cupcakes in an airtight container in the fridge. They’re best eaten within a day or two, but can last up to three days.
• Freezing: You can freeze the cupcakes without frosting. Just wrap them tightly and store them for up to a month. Thaw before frosting.
• Variations: Consider adding other fruits like raspberries or blueberries for a different flavor twist.
• Decorations: You can drizzle melted white chocolate over the frosted cupcakes for a lovely contrast.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for those with gluten sensitivities.
• Individual Serving: Instead of cupcakes, bake the batter in mini cake pans or make a whole cake.
• Flavor Additions: Add a pinch of cinnamon to the batter for a warm flavor note.

Accompaniments for Chocolate Covered Strawberry Cupcakes

• Serve with a glass of milk: The richness of the cupcakes pairs perfectly with a cold glass of milk, enhancing the chocolate experience.
• Fresh fruit salad: A light, fresh fruit salad can balance the sweetness of the cupcakes, making it a great accompaniment.
• Fine tea or coffee: Serve these cupcakes alongside a cup of brewed tea or coffee for a delightful afternoon treat.
• Special occasions: These cupcakes are perfect for celebrations like birthdays, anniversaries, or Valentine’s Day.
• Picnics: Pack these cupcakes for a fun picnic; they travel well and are loved by all.
• Storage tips: If you have leftover cupcakes, store them in an airtight container to keep them fresh and moist.
• Seasonal pairings: These cupcakes are especially lovely in spring when strawberries are in season, but they can be enjoyed year-round.

FAQ

Conclusion

These Chocolate Covered Strawberry Cupcakes truly capture the essence of joy with their rich flavors and beautiful presentation. They’re not just desserts; they’re a delightful experience to share with loved ones. I encourage you to try making them for your next celebration or simply to treat yourself. You won’t regret it!

Chocolate Covered Strawberry Cupcakes

The ultimate treat for chocolate lovers, Chocolate Covered Strawberry Cupcakes combine rich chocolate cake with creamy strawberry frosting and topped with a fresh, chocolate-dipped strawberry. Perfect for any celebration, these indulgent cupcakes are sure to satisfy your sweet cravings. Make them tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 oz Unsweetened chocolate, chopped
• 1 cup All-purpose flour
• 1/4 cup Unsweetened cocoa powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 cup Granulated sugar
• 1/4 cup Unsalted butter, softened
• 1 large Egg
• 1 large Egg yolk
• 1 1/2 tsp Vanilla extract
• 1/2 cup Sour cream
• 1/2 cup Boiling water
• 1 cup Freeze dried strawberries
• 1 cup Fresh strawberry puree
• 3/4 cup Unsalted butter, nearly at room temperature
• 3 1/4 cups Powdered sugar
• 1 tsp Fresh lemon juice
• 1/4 tsp Vanilla extract
• Few drops Red food coloring (optional)
• 12 small Fresh strawberries
• 4 oz Semi-sweet chocolate

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Whisk
• Blender
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners; this makes for easy removal.
2. In a microwave-safe bowl, melt 2 oz. of unsweetened chocolate on 50% power in 20-second intervals. Stir in between until smooth. Set aside to cool slightly.
3. In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt for about 20 seconds. This ensures even distribution of dry ingredients.
4. In a large mixing bowl, use an electric hand mixer to mix 1 cup granulated sugar and 1/4 cup unsalted butter until combined. It won’t be smooth yet, but that’s okay; mix until you see lumps of butter creamed together.
5. Add in 1 large egg, 1 large egg yolk, and 1 1/2 tsp vanilla extract. Mix until blended.
6. Incorporate the melted chocolate into the mixture, followed by 1/2 cup sour cream. Mix well until creamy.
7. Add half of the flour mixture to the batter and mix on low speed until just combined. Then, add the remaining flour mixture and mix again until combined.
8. Slowly add about 1/5 of the 1/2 cup boiling water at a time, mixing after each addition. Once all water is blended, mix the batter on medium-low speed for about 1 minute until smooth.
9. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
10. Bake in the preheated oven until set, about 17 to 20 minutes. A toothpick inserted in the center should come out clean.
11. Remove the cupcakes from the oven and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
12. While the cupcakes are cooling, prepare the frosting. Place 1 cup freeze dried strawberries in a resealable bag, crush them into a fine powder using a rolling pin, and sift out the seeds.
13. Strain 1 cup fresh strawberry puree through a fine mesh sieve and measure out 3/4 cup. Pour into a saucepan set over medium-low heat and simmer until reduced to 1/4 cup, about 10 to 14 minutes. Cool completely in the fridge.
14. In a stand mixer, whip 3/4 cup unsalted butter until pale and fluffy. Gradually mix in 3 1/4 cups powdered sugar, the reduced strawberry puree, strawberry powder, 1 tsp fresh lemon juice, and 1/4 tsp vanilla extract. Mix until fluffy. Add red food coloring if desired.
15. In another microwave-safe bowl, melt 4 oz. of semi-sweet chocolate in 30-second increments, stirring until smooth.
16. Dip each small fresh strawberry into the melted chocolate, letting the excess run off. Place one chocolate-dipped strawberry on top of each cupcake.
17. Store any leftovers in an airtight container in the refrigerator. For the best results, serve within the day at room temperature.

Notes

• Tip 1: Keep your cupcakes in an airtight container in the fridge. They’re best eaten within a day or two, but can last up to three days.
• Tip 2: You can freeze the cupcakes without frosting. Just wrap them tightly and store them for up to a month. Thaw before frosting.
• Tip 3: Consider adding other fruits like raspberries or blueberries for a different flavor twist.
• Tip 4: You can drizzle melted white chocolate over the frosted cupcakes for a lovely contrast.
• Tip 5: Substitute all-purpose flour with a gluten-free blend for those with gluten sensitivities.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.