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Chocolate Covered Strawberry Cupcakes

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These Chocolate Covered Strawberry Cupcakes are the perfect blend of rich chocolate, fresh strawberries, and creamy frosting. Topped with a decadent chocolate-covered strawberry, they make a stunning dessert for Valentine’s Day, birthdays, or any special occasion!

Ingredients

Scale

For the Chocolate Cupcakes:

  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) buttermilk (or milk + 1/2 teaspoon vinegar)
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) hot water

For the Strawberry Filling:

  • 1 cup (150 g) fresh strawberries, diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

For the Frosting:

  • 1 cup (225 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1/4 cup (60 ml) heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (75 g) strawberry puree (blend fresh strawberries)

For the Chocolate-Covered Strawberries:

  • 12 fresh strawberries
  • 1 cup (175 g) dark or semi-sweet chocolate chips
  • 1 teaspoon coconut oil (optional, for a smoother coating)

Instructions

Make the Chocolate Cupcakes:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients:
    • In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In a medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
  4. Mix the Batter:
    • Gradually add the wet ingredients to the dry ingredients, mixing until combined. Stir in the hot water (the batter will be thin).
  5. Bake:
    • Divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Strawberry Filling:

  1. Cook the Filling:
    • In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice. Cook for 5–7 minutes until the strawberries break down and thicken slightly. Let cool.

Make the Frosting:

  1. Whip the Butter:
    • In a large bowl, beat the butter with an electric mixer until creamy.
  2. Add Sugar and Puree:
    • Gradually add the powdered sugar, alternating with the strawberry puree and cream. Beat until fluffy. Add vanilla extract and mix well.

Prepare the Chocolate-Covered Strawberries:

  1. Melt the Chocolate:
    • Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Dip the Strawberries:
    • Hold each strawberry by the stem and dip it into the melted chocolate. Place on parchment paper and let the chocolate set.

Assemble the Cupcakes:

  1. Core the Cupcakes:
    • Use a knife or cupcake corer to remove the center of each cupcake. Fill with the strawberry filling.
  2. Frost the Cupcakes:
    • Pipe or spread the strawberry frosting on top of each cupcake.
  3. Top with Chocolate-Covered Strawberries:
    • Place one chocolate-covered strawberry on each cupcake for a beautiful finish.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving.
  • Make Ahead: Prepare the chocolate-covered strawberries and filling a day in advance for easier assembly.
  • Custom Toppings: Sprinkle with chocolate shavings, strawberry slices, or edible glitter for extra flair.

Find it online: https://ukfinda.com/chocolate-covered-strawberry-cupcakes/