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Chocolate Covered Strawberry Cupcakes

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.
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Prep Time 40 minutes
Cook Time 28 minutes
Total Time 1 hour 8 minutes
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.