Chocolate Covered Strawberry Cupcakes

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Delicious chocolate covered strawberry cupcakes topped with fresh strawberries.

why make this recipe

Chocolate Covered Strawberry Cupcakes are not just a treat; they are a delightful combination of flavors that brings joy to any occasion. The sweet and rich chocolate cupcake pairs perfectly with the freshness of strawberries. Topped with a chocolate-covered strawberry, these cupcakes are both visually stunning and delicious. They make for a perfect dessert at birthday parties, anniversaries, or just a sweet indulgence at home.

how to make Chocolate Covered Strawberry Cupcakes

Ingredients :

  • 8 oz dark chocolate melting wafers*
  • 16 strawberries, washed and dried
  • 4 oz white chocolate melting wafers*
  • Pink/red gel icing color, optional
  • 1 cup (130g) all-purpose flour
  • 1 cups (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water
  • 3/4 cup (149g) chopped strawberries
  • 1/2 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • Pink/red gel icing color, optional

Directions :

  1. To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
  2. Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
  3. Place the white chocolate melting wafers into a small bowl and melt according to package instructions.
  4. Add some pink or red gel icing color and stir to combine. Add a small amount at a time until you have your desired shade of pink.
  5. Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
  6. To make the cupcakes, preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
  7. Add the dry ingredients to a large bowl and whisk together. Set aside.
  8. Combine the egg, milk, vegetable oil and vanilla in another medium-sized bowl.
  9. Add the wet ingredients to the dry ingredients and mix until well combined.
  10. Add the water to the batter and mix until well combined. The batter will be thin.
  11. Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
  12. Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
  13. To make the frosting, add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
  14. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
  15. Add about half of the powdered sugar and mix until well combined and smooth.
  16. Add 2 tablespoons of strawberry puree and mix until well combined.
  17. Add the remaining powdered sugar and mix until smooth.
  18. Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
  19. Add pink or red gel icing color until you have your desired shade of pink frosting.
  20. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  21. Top each cupcake with a chocolate covered strawberry.
Chocolate Covered Strawberry Cupcakes

how to serve Chocolate Covered Strawberry Cupcakes

Serve Chocolate Covered Strawberry Cupcakes on a decorative platter. They are great for parties, and you can add some fresh edible flowers or extra strawberries around the cupcakes for a beautiful presentation. You can also serve them with a scoop of vanilla ice cream for an extra special treat!

how to store Chocolate Covered Strawberry Cupcakes

Store your cupcakes in an airtight container to keep them fresh. They can be stored at room temperature for about 2 days. If you want to keep them longer, you can refrigerate them, where they will stay fresh for up to a week. Just let them come to room temperature before serving.

tips to make Chocolate Covered Strawberry Cupcakes

  1. Make sure the strawberries are completely dry before coating them in chocolate. Any moisture can cause the chocolate to seize.
  2. Use high-quality chocolate for dipping to get a smooth finish and great taste.
  3. If you have extra chocolate and strawberries, make extra chocolate-covered strawberries as a fun snack!

variation

You can use white chocolate instead of dark chocolate for the icing. This creates a different flavor and look. You can also mix in other fruits like raspberries or blueberries for a mixed fruit frosting.

FAQs

Q: Can I use frozen strawberries instead of fresh?
A: It’s best to use fresh strawberries for this recipe. Frozen strawberries may not hold their shape when dipped in chocolate and may also affect the texture of the frosting.

Q: How can I make the cupcakes gluten-free?
A: You can substitute all-purpose flour with gluten-free flour blend to make them gluten-free.

Q: Can I use different flavors of cupcakes?
A: Yes! You can swap the chocolate cupcakes for vanilla or strawberry cupcakes if you prefer a different flavor. Just adjust the recipe accordingly.