Indulge in the ultimate dessert with these chocolate covered strawberry cupcakes. Each bite combines moist chocolate cake, fresh strawberry filling, and a glossy chocolate coating that makes these chocolate covered strawberry cupcakes irresistible. Perfect for birthdays, anniversaries, or any celebration, this recipe is easy to follow and delivers bakery-quality results at home.
Why You’ll Love These Chocolate Covered Strawberry Cupcakes
These cupcakes are a showstopper for any occasion. The rich chocolate base pairs beautifully with the sweet-tart strawberry center, while the chocolate shell adds a satisfying crunch. Making these chocolate covered strawberry cupcakes from scratch ensures you control the quality of ingredients, from real cocoa powder to fresh berries.
Ingredients for Perfect Chocolate Covered Strawberry Cupcakes
Gather these simple ingredients to create your own batch of chocolate covered strawberry cupcakes. For the cake, you’ll need all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, buttermilk, vegetable oil, eggs, and vanilla extract. The strawberry filling uses fresh strawberries, sugar, and lemon juice. The chocolate coating requires semisweet chocolate chips and coconut oil.
How to Make Chocolate Covered Strawberry Cupcakes
Recipe
Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 1 hour 30 minutes | Servings: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons granulated sugar (for filling)
- 1 teaspoon lemon juice
- 1 cup semisweet chocolate chips
- 2 tablespoons coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- While cupcakes cool, combine diced strawberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until thickened. Let cool.
- Once cupcakes are cool, use a small knife or apple corer to remove a cone-shaped piece from the center of each cupcake. Fill each cavity with about 1 teaspoon of strawberry mixture.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Dip the top of each filled cupcake into the melted chocolate, allowing excess to drip off. Place on a wire rack to set. Refrigerate for 15 minutes to speed up setting.
Tips
- For a richer flavor, use dark chocolate chips instead of semisweet.
- If you prefer a sweeter filling, add an extra tablespoon of sugar to the strawberry mixture.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve these chocolate covered strawberry cupcakes at room temperature for the best texture. They pair wonderfully with a glass of cold milk or a cup of hot coffee. For a festive touch, garnish each cupcake with a fresh strawberry slice or a sprinkle of sea salt before the chocolate sets.
Final Thoughts
These chocolate covered strawberry cupcakes are a delightful way to celebrate any occasion. With their moist cake, fruity center, and crunchy chocolate shell, they are sure to impress family and friends. Try this recipe today and enjoy the perfect balance of chocolate and strawberry flavors. For more dessert inspiration, check out our classic chocolate cake recipe.
Learn more about the health benefits of strawberries from this authoritative source.
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