Chocolate Covered Strawberry Cupcakes Recipe
These Chocolate Strawberry Cupcakes are the perfect treat for chocolate and strawberry lovers, made with rich and decadent, moist chocolate cupcakes, sweet strawberry frosting, and a chocolate-covered strawberry on top! They're great for special events, parties, or to WOW at a bake sale!
Servings: 14 cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour (141g)
- 1 cup granulated sugar (200g)
- ½ cup unsweetened natural cocoa powder (50g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup very hot water
Strawberry Buttercream Frosting
- 1 cup salted butter, softened
- 3 cups powdered sugar
- 1 (1-ounce) bag freeze-dried strawberries
- 2-3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Chocolate Covered Strawberries
- 14-16 medium-sized fresh strawberries
- 1 package Ghirardelli Chocolate Melting Wafers
Instructions
- Heat the oven to 350°F. Line a cupcake pan with paper liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk together.
- Combine the egg, buttermilk, oil, and vanilla extract in a separate bowl and whisk together.
- Add the wet ingredients to the dry ingredients in the bowl of a stand mixer and mix until fully combined.
- Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined. The batter will be thin.
- Fill cupcake liners only ½ full, then bake the cupcakes for 18-21 minutes. The tops will bounce back when you touch them with a finger, or a toothpick will come out with only a few moist crumbs when they're done.
- Cool completely before frosting.
- To make the frosting, beat the softened butter in a large mixing bowl until creamy and light, about 2 minutes. Add powdered sugar and freeze-dried strawberry powder. Mix on low speed until they start to combine. Add vanilla extract and heavy cream. Gradually increase the mixer speed and beat for 3-5 minutes until light and spreadable.
- Transfer the frosting to a piping bag fitted with a decorative tip. Pipe swirls of frosting on top of the cooled cupcakes.
- Melt the chocolate melting wafers according to the package instructions. Dip the strawberries in the melted chocolate, then transfer the chocolate-covered strawberries to a baking sheet lined with parchment paper to set up.
- Once set, decorate each cupcake with a chocolate-covered strawberry.
Notes
Garnish with chocolate-covered strawberries, mini chocolate chips, chocolate ganache, sprinkles, fresh strawberries, etc.
Storage
- Store: Store your assembled cupcakes in an airtight container in the refrigerator for up to 4 days. The frosting can be made ahead of time and refrigerated for up to 7 days.
- Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Flash-freeze them on a baking tray, then put them in a Ziploc bag or freezer-safe container. Put the frosting in a freezer-safe container or in a Ziploc bag and freeze it for up to 3 months.