Chocolate Covered Strawberry Cupcakes

Indulge in the perfect marriage of rich chocolate and fresh strawberries with these Chocolate Covered Strawberry Cupcakes. Each bite offers a moist, tender chocolate cupcake base topped with a creamy, luscious strawberry frosting that’s made from real fruit for a burst of natural sweetness. Crowned with elegant chocolate-covered strawberries, these cupcakes are as visually stunning as they are delicious.

Whether you’re celebrating a special occasion or simply craving a decadent treat, these cupcakes promise to delight both your eyes and your palate. The combination of textures and flavors transforms a classic cupcake into an unforgettable dessert experience.

Ingredients

• Dark chocolate melting wafers (226 g): Smooth, rich dark chocolate used to coat whole strawberries for a classic finish.
• Whole strawberries, washed and dried (16): Fresh, ripe strawberries provide juicy sweetness and a natural topping for cupcakes.
• White chocolate melting wafers (113 g): Creamy white chocolate for decorative drizzles to contrast dark chocolate-dipped strawberries.
• Pink or red gel icing color (optional): Enhances the white chocolate drizzle with a vibrant pink or red hue for visual appeal.
• All-purpose flour (130 g): Serves as the base structure for the cupcakes, ensuring a tender crumb.
• Granulated sugar (207 g): Provides sweetness and helps create a moist, tender cake texture.
• Hershey’s Special Dark cocoa powder (43 g): Adds deep, intense chocolate flavor and rich color.
• Baking soda (1 tsp): Acts as a leavening agent to help cupcakes rise perfectly.
• Salt (0.5 tsp): Balances sweetness and enhances overall flavor.
• Large egg (1): Binds ingredients and contributes to cupcake structure and moisture.
• Milk (120 ml): Adds moisture and tenderness to the batter.
• Vegetable oil (120 ml): Keeps cupcakes moist and soft for several days.
• Vanilla extract (0.75 tsp): Provides a subtle sweet aroma and enhances chocolate flavor.
• Hot water (120 ml): Helps bloom cocoa powder, intensifying chocolate taste and creating a smooth batter.
• Fresh strawberries, chopped (149 g): Used in the frosting to infuse fresh fruit flavor and natural sweetness.
• Salted butter, room temperature (112 g): Adds richness and a creamy texture to frosting.
• Vegetable shortening (95 g): Helps stabilize frosting and maintain its shape during piping.
• Powdered sugar (460 g): Sweetens and thickens frosting to a smooth, creamy consistency.

Instructions

Melt dark chocolate and dip strawberries

Begin by melting the dark chocolate wafers gently following package instructions, usually using a microwave or double boiler to avoid burning. Submerge each dried strawberry into the melted chocolate, allowing excess to drip off for a smooth, even coating. Place dipped strawberries on parchment paper to set completely; this forms a glossy, firm chocolate shell that holds up well on cupcakes.

Melt white chocolate and decorate dipped strawberries

Melt white chocolate wafers separately according to package directions. Add a few drops of pink or red gel icing color to achieve a delicate blush shade, then drizzle this colored white chocolate over the set dark chocolate strawberries. This adds a beautiful contrasting detail. Allow to fully set and refrigerate until ready to garnish cupcakes.

Prepare cupcake batter

Preheat your oven to 148°C (298°F) and line a cupcake pan with paper liners. In a large bowl, whisk together dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. These dry components provide structure and deep chocolate flavor. In a separate bowl, whisk egg, milk, vegetable oil, and vanilla extract until blended smoothly. Incorporate the wet ingredients into the dry mixture carefully to combine without overmixing, ensuring tender cupcakes.

Add hot water and bake cupcakes

Pour hot water into the batter and mix gently until smooth; the batter will be thin but this is expected to make moist cupcakes. Fill each cupcake liner about halfway, which prevents overflow and ensures even baking. Bake cupcakes for 18 to 23 minutes. Test for doneness by inserting a toothpick into the center; a few moist crumbs should cling to it but no wet batter. Cooling cupcakes in the pan briefly before transferring to a wire rack prevents sogginess.

Make strawberry frosting

Puree fresh chopped strawberries in a food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds for a silky texture. Beat room temperature butter and vegetable shortening until creamy and fully combined. Incorporate half of the powdered sugar, then blend in two tablespoons of the strawberry puree to infuse fresh flavor. Add remaining powdered sugar and continue to mix until smooth, adjusting puree quantity to reach desired consistency and sweetness. Add gel icing color if a more intense pink shade is preferred.

Pipe frosting and garnish cupcakes

Using a piping bag fitted with a decorative tip such as Ateco 844, pipe the strawberry frosting generously onto each cooled cupcake in a swirl pattern. Place one chocolate covered strawberry on top of each cupcake for an elegant and tasty finishing touch. This adds texture and a classic pairing that ties the cupcake flavors together seamlessly.

Storage Tips

Keep these cupcakes refrigerated in an airtight container to maintain the freshness of the strawberry frosting and chocolate-covered strawberry topping. Consume within 3 to 4 days for best texture and taste.

Serving Suggestions

Serve these cupcakes chilled or at room temperature for a delightful treat alongside a cup of hot coffee or herbal tea. They also pair beautifully with a glass of sparkling rosé for celebrations.

FAQs

Can I make the chocolate covered strawberries ahead of time?

Yes, you can prepare the chocolate covered strawberries a day ahead and refrigerate them. Just be sure they are fully set and covered to prevent moisture buildup.

What can I substitute for vegetable shortening in the frosting?

You can use additional butter or a vegan shortening alternative, but note that frosting texture and stability might vary slightly.

Is it possible to make these cupcakes vegan?

This recipe uses eggs, milk, and butter, so to make it vegan you would need suitable substitutes like flax eggs, plant-based milk, and vegan butter.

How do I avoid the cupcake batter curdling when adding hot water?

Slowly add hot water while mixing gently at a low speed. The heat blooms the cocoa and thins the batter, but careful mixing prevents curdling.

Can I freeze these cupcakes?

It’s best to freeze unfrosted cupcakes wrapped tightly. Frost after thawing to maintain fresh strawberry flavor and frosting texture.

What piping tip is best for the strawberry frosting?

Ateco 844 or a large star tip works well for creating beautiful swirls that hold their shape and look attractive.

How do I make sure the strawberry frosting is not too runny?

Adjust the amount of strawberry puree gradually and increase powdered sugar if needed to reach a creamy but firm consistency that pipes well.

Chocolate Strawberry Cupcakes

These cupcakes combine rich chocolate cake with fresh strawberry frosting and a decorative chocolate-covered strawberry topping, creating a deliciously elegant and visually appealing dessert.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 28 minutes mins

Total Time 1 hour hr 8 minutes mins

Course baking, Dessert

Cuisine American

Servings 12 people

Calories 350 kcal

Equipment

• 1 cupcake pan
• 1 mixer stand or hand mixer for frosting
• 1 food processor for strawberry puree
• 1 wire rack for cooling cupcakes
• 1 small bowls for melting chocolates
• 1 piping bag with tip such as Ateco 844 for frosting

Ingredients

  

• 8 oz dark chocolate melting wafers
• 16 whole strawberries washed and dried
• 4 oz white chocolate melting wafers
• Pink or red gel icing color optional

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup Hershey’s Special Dark cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 1/2 cup vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup hot water

• 5.25 oz fresh strawberries chopped
• 1/2 cup salted butter room temperature
• 1/2 cup vegetable shortening
• 3 1/2 cups powdered sugar
• Pink or red gel icing color optional

Instructions

 

• Melt dark chocolate wafers according to package instructions.
• Dip each strawberry into the melted dark chocolate, letting excess drip off, then place on parchment paper to set.
• Melt white chocolate wafers separately and stir in gel icing color to desired shade.
• Drizzle colored white chocolate over the chocolate-covered strawberries and allow to set fully. Refrigerate until needed.
• Preheat oven to 148°C (298°F) and line cupcake pan with paper liners.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In another bowl, whisk egg, milk, vegetable oil, and vanilla extract together.
• Combine wet ingredients into dry ingredients and mix until combined.
• Slowly pour in hot water and mix until the batter is smooth and thin.
• Fill cupcake liners halfway with batter and bake for 18 to 23 minutes until a toothpick comes out with a few crumbs.
• Cool cupcakes in pan for 2 minutes, then transfer to wire rack until fully cooled.
• Puree chopped strawberries in a food processor and strain to create smooth strawberry puree.
• Beat butter and shortening until smooth in a large bowl.
• Add half the powdered sugar and mix until smooth.
• Add 2 tablespoons strawberry puree and blend.
• Add remaining powdered sugar and mix; add more puree as needed for desired consistency and taste.
• Add gel icing color to achieve desired pink frosting hue.
• Pipe frosting onto cooled cupcakes using a suitable piping tip.
• Top each cupcake with a prepared chocolate-covered strawberry.

Notes

• Ensure strawberries are completely dry before dipping to prevent chocolate seizing.
• Adjust frosting sweetness by altering powdered sugar amount.
• Store cupcakes refrigerated for freshness due to fresh strawberries and frosting.