Indulge in the ultimate dessert with these chocolate covered strawberry cupcakes, a perfect blend of rich chocolate and fresh fruit. Every bite of these chocolate covered strawberry cupcakes delivers a moist chocolate base topped with a luscious strawberry buttercream and a glossy chocolate shell. Whether for a birthday or a romantic treat, this recipe is sure to impress.
Why You’ll Love These Chocolate Covered Strawberry Cupcakes
These chocolate covered strawberry cupcakes combine two beloved flavors in one stunning dessert. The chocolate cupcake is incredibly tender, thanks to buttermilk and cocoa powder. The strawberry buttercream is made with real strawberries for a natural, fruity sweetness. Plus, the chocolate coating adds a satisfying crunch that mimics classic chocolate-covered strawberries.
Key Ingredients for Success
To make these chocolate covered strawberry cupcakes, you’ll need basic baking staples like flour, sugar, eggs, and butter. For the cupcakes, use unsweetened cocoa powder and buttermilk for depth. The buttercream relies on fresh strawberry puree and freeze-dried strawberry powder for intense flavor. Finally, high-quality chocolate chips and coconut oil create the smooth coating.
Recipe: Chocolate Covered Strawberry Cupcakes
Prep Time: 25 minutes | Cook Time: 18 minutes | Total Time: 1 hour 10 minutes | Servings: 12 cupcakes
Ingredients
- For the Cupcakes:
- 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, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree (from 4-5 fresh strawberries)
- 2 tablespoons freeze-dried strawberry powder
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Chocolate Coating:
- 1 cup semi-sweet 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 another 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 liners, filling each about two-thirds full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, then beat in strawberry puree, freeze-dried strawberry powder, vanilla, and salt until fluffy.
- Frost the cooled cupcakes with the strawberry buttercream.
- For the chocolate coating, melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the top of each frosted cupcake into the melted chocolate, allowing excess to drip off. Let set at room temperature or refrigerate for 10 minutes.
Tips
- For extra strawberry flavor, add a fresh strawberry slice on top before the chocolate sets.
- If the chocolate coating is too thick, add a little more coconut oil.
- Store these chocolate covered strawberry cupcakes in an airtight container in the refrigerator for up to 3 days.
Serving and Storage 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 coffee. For a party, arrange them on a tiered stand and garnish with fresh berries. Leftovers can be refrigerated, but bring them to room temperature before serving to soften the buttercream.
Final Thoughts
These chocolate covered strawberry cupcakes are a showstopper that combines elegance with home-baked comfort. The balance of rich chocolate and bright strawberry is irresistible. Try this recipe for your next celebration, and watch everyone reach for seconds. For more decadent desserts, check out our chocolate dessert collection.
And for tips on working with chocolate, visit Serious Eats’ guide to tempering chocolate.
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