Name: Chocolate Covered Strawberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all-purpose flour (125g), spooned & leveled; 1/2 cup unsweetened natural cocoa powder (42g); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup vegetable oil (80ml); 1 cup granulated sugar (200g); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup buttermilk (120ml), at room temperature; 1/2 cup hot coffee or hot water (120ml); 1/2 cup freeze-dried strawberries (12-13g); 1/2 cup unsalted butter (113g), softened; 2 cups confectioners’ sugar (240g), sifted; 2 tablespoons heavy cream (30ml); 1/2 teaspoon pure vanilla extract; Pinch of salt; 6 ounces semi-sweet chocolate (170g), finely chopped; 2/3 cup heavy cream (160ml)

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Hey there, dessert darling! Let’s whip up something that’s going to make your heart flutter—these Chocolate Covered Strawberry Cupcakes are a match made in sweet heaven. Picture this: moist chocolate cupcakes crowned with fluffy strawberry frosting, then topped with a chocolate-dipped strawberry that’s dripping with romance. They’re indulgent, they’re adorable, and trust me, you’re going to love this. Perfect for a Valentine’s treat, a special celebration, or just because you deserve a little decadence—these cupcakes are pure joy in every bite. Ready to bake some magic? Let’s dive in!

Why You’ll Love Chocolate Covered Strawberry Cupcakes

These cupcakes aren’t just a dessert—they’re a love story on a plate. Whether you’re wooing someone special or treating yourself to a solo indulgence, here’s why they’re about to steal your heart:

Versatile: Ideal for date night, birthdays, or a random Tuesday that needs a pick-me-up. Imagine the smiles when these hit the table!
Budget-Friendly: Everyday ingredients turned into something extraordinary. Cocoa, strawberries, sugar—no splurge required.
Quick and Easy: Simple steps that feel like a breeze. Even if baking’s not your thing, you’ll nail these with zero stress.
Customizable: Switch up the frosting flavor or sprinkle on some extras—make them your own sweet masterpiece.
Crowd-Pleasing: Chocolate and strawberries? It’s a combo that wins over kids, adults, and everyone in between.

Ingredients in Chocolate Covered Strawberry Cupcakes

Here’s the dreamy team that makes these cupcakes irresistible—basic stuff, big wow.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Flour

The soft, cakey base. All-purpose flour keeps these light and fluffy—perfect for that tender bite.

Cocoa Powder

The chocolate soul. Unsweetened cocoa brings that deep, rich flavor we all crave.

Sugar

Sweetness central. It balances the cocoa and makes every bite pure bliss.

Butter

The richness factor. It’s in the batter and the frosting, making everything melt-in-your-mouth delicious.

Strawberries

The fresh, fruity star. Pureed for the frosting and whole for dipping—they’re the heart of this treat.

Chocolate

The decadent finish. Melted for dipping those berries, it’s the glossy crown on top.

Eggs

The binding magic. They keep the cupcakes moist and perfectly structured.

Instructions

Let’s bake up some cupcake love—it’s so fun, you’ll be licking the spoon in no time:

Preheat Your Oven

Crank your oven to 350°F. A warm oven sets the stage for cupcakes that rise just right.

Mix the Batter

In a bowl, whisk flour, cocoa, sugar, and a pinch of salt. Beat in softened butter, eggs, and a splash of vanilla until smooth—this batter’s going to smell amazing!

Fill the Cups

Line a muffin tin with paper liners, then scoop the batter in, filling each about ⅔ full. Even scoops mean even cupcakes—perfection awaits!

Bake to Perfection

Pop them in the oven for 18-20 minutes, until a toothpick comes out clean. That chocolatey aroma? Heaven’s calling.

Make the Frosting

While they cool, puree fresh strawberries and whip them into softened butter with powdered sugar. Beat until fluffy—pink, fruity perfection!

Dip the Berries

Melt chocolate in the microwave or a double boiler, then dip whole strawberries halfway. Let them set on parchment—drippy and gorgeous.

Assemble the Cupcakes

Once cooled, pipe or spread that strawberry frosting on top. Crown each with a chocolate-dipped strawberry—cute and irresistible!

Serve and Enjoy

Serve them up and watch the swoons roll in. These cupcakes are ready to steal the show!

Nutrition Facts

Servings: 12
Calories per serving: 320

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

How to Serve Chocolate Covered Strawberry Cupcakes

These cupcakes are a star act, but they love a little company. Here’s how to make them shine:

Fresh Salads: Pair with a berry salad—raspberries or blueberries—for a fruity encore.
Crusty Bread Bonus: Skip the bread, but a drizzle of extra melted chocolate over the top? Divine.
Creamy Accompaniments: A scoop of whipped cream or a side of vanilla ice cream—pure luxury.
Vegetable Sides: Nope, these are all about sweetness—keep the focus on the good stuff!
As a Standalone: They’re perfect solo—arrange on a pretty stand with a dusting of powdered sugar for that wow factor.
Presentation tip: Serve on a heart-dotted platter or with a few rose petals scattered around—romance on point!

Additional Tips

Here’s the sweet scoop to make these cupcakes even more fabulous:

Prep Ahead: Bake the cupcakes a day early and frost them fresh—saves time, keeps them moist.
Spice It Up: Add a pinch of cinnamon to the batter or a swirl of chocolate ganache for extra oomph.
Dietary Adjustments: Swap flour for gluten-free, or use plant-based butter and chocolate—still a treat!
Storage Tips: Keep unfrosted cupcakes in an airtight container for 2 days, or frosted in the fridge for 3—bring to room temp before serving.
Double the Batch: Make a dozen extra and freeze unfrosted cupcakes—thaw and frost for instant joy.

FAQ Section

Q1: Can I substitute fresh strawberries with frozen?
A1: Yep! Thaw and drain them first—works great for the frosting.

Q2: Can I make this dish ahead of time?
A2: Totally! Bake the cupcakes and store; frost and dip the berries day-of for freshness.

Q3: How do I store leftovers?
A3: Airtight container in the fridge for up to 3 days—keep the berries separate if possible.

Q4: Can I freeze this dish?
A4: Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw, frost, and top fresh.

Q5: What’s the best way to reheat this dish?
A5: No reheating needed—just let them come to room temp for the best texture.

Q6: Can I double the recipe?
A6: Oh yeah! Double up and use two muffin tins—perfect for a party.

Q7: Can I use boxed cake mix?
A7: Sure thing—follow the box, then jazz it up with the frosting and berries.

Q8: What if I don’t have a piping bag?
A8: No stress—spread the frosting with a spoon or use a zip-top bag with a corner snipped off!

Q9: Can I use white chocolate instead?
A9: Absolutely! White chocolate-dipped strawberries on top—super pretty and tasty.

Q10: How do I keep the frosting from melting?
A10: Chill it for 10 minutes before piping, and keep the cupcakes cool until serving.

Conclusion

There you go, my sweet friend—Chocolate Covered Strawberry Cupcakes that are as gorgeous as they are delicious. They’re the kind of treat that makes any day feel like a celebration, whether you’re sharing them with your favorite person or sneaking one (or three) for yourself. With that moist chocolate base, dreamy strawberry frosting, and those irresistible dipped berries, they’re a little hug in cupcake form. So grab your mixer, melt some chocolate, and bake up a batch of pure happiness. You’re just a bite away from dessert bliss—go spread the love!