Chocolate Covered Strawberry Cupcakes

Indulging in the rich flavors of chocolate and strawberries is one of life’s simple pleasures, and what better way to savor that delight than with these delicious Chocolate Covered Strawberry Cupcakes? Each bite offers a perfect fusion of moist chocolate cupcake, luscious strawberry frosting, and a gorgeous chocolate-covered strawberry on top. Whether it’s a birthday, an anniversary, or just a day to celebrate life, these cupcakes are sure to impress.

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Why You’ll Love This Recipe

These cupcakes capture the essence of celebration and love! The deep, rich chocolate flavor of the cupcakes pairs perfectly with the fresh berry taste of the strawberry frosting. Plus, the addition of a chocolate-covered strawberry to top it off adds an elegant touch—making them gorgeous and irresistible. They’re easy to prepare, family-friendly, and guaranteed to put smiles on everyone’s faces. What’s not to love?

Ingredients

For the Chocolate Cupcakes:

130g all-purpose flour
200g granulated sugar
40g unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
120ml buttermilk
60ml vegetable oil
1 large egg
1 tsp vanilla extract
120ml boiling water

For the Strawberry Frosting:

200g unsalted butter, room temperature
300g powdered sugar
80g fresh strawberries, pureed
½ tsp vanilla extract
Pinch of salt

For the Chocolate Covered Strawberries:

12 fresh strawberries
150g dark chocolate, melted

Necessary Tools

Cupcake tin and liners
Mixing bowls
Whisk and spatula
Electric mixer
Toothpicks or a skewer
Parchment paper

Ingredient Swaps and Additions

Feel free to mix things up! You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Instead of buttermilk, plain yogurt or sour cream can work in a pinch. For a surprise twist, consider adding some chocolate chips to the batter or spraying a hint of almond extract into the frosting for an added layer of flavor.

Step-by-Step Instructions

Preheat Oven: Start by preheating your oven to 175°C and lining your cupcake tin with liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: Add in the buttermilk, vegetable oil, egg, and vanilla extract. Mix until everything comes together beautifully.
Incorporate Boiling Water: Pour the boiling water into the batter slowly whilst stirring, ensuring a smooth mixture.
Fill Cupcake Liners: Divide the batter evenly across your cupcake liners, filling them about two-thirds full.
Bake: Pop them into the oven and bake for 18-22 minutes. A toothpick inserted in the center should come out clean. Once done, let them cool completely.
Prepare the Frosting: For the strawberry frosting, beat the room-temperature butter until creamy. Gradually mix in the powdered sugar.
Add Flavors: Incorporate your pureed strawberries, a dash of vanilla extract, and a pinch of salt. Beat this mixture until fluffy!
Frost the Cupcakes: Generously pipe the strawberry frosting onto your cooled cupcakes, creating a delightful swirl.
Chocolate-Covered Strawberries: Dip each strawberry into the melted chocolate and place them on parchment paper to set.
Assemble: Once the chocolate has hardened, crown each cupcake with a chocolate-covered strawberry.
Serve and Enjoy!

Serving Suggestions

These cupcakes are perfect on their own or paired with a glass of cold milk or a steaming cup of coffee. They’re also a great addition to any dessert table for gatherings and celebrations!

Pro Tips for Success

Make sure your ingredients are at room temperature for the best mixing results.
Invest in good quality chocolate for coating your strawberries; it makes a difference!
Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Storing and Reheating

Store any leftovers in an airtight container at room temperature for up to three days. If you want to enjoy them again later, simply let them sit to come to room temperature; there’s no need to reheat!

FAQ Section

Can I make these ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

What if I don’t have strawberry puree?
You can mash the strawberries with a fork or blend them gently to create a puree.

Conclusion

Chocolate Covered Strawberry Cupcakes are a joyous celebration of flavors that are both fun and easy to make! Their charming look coupled with their delightful taste makes them a hit at any event. I encourage you to bring this recipe into your kitchen, and I’m eager to hear how it turns out for you! Don’t forget to leave a review, share photos, or tag me on Pinterest or Instagram!

Nutritional Information

Approximately per cupcake (with frosting and strawberry):