Chocolate Covered Strawberry Cupcakes feature ultra-moist chocolate cupcakes crowned with fresh strawberry buttercream and elegant chocolate-dipped strawberries.
This romantic Valentine’s Day dessert yields 16 cupcakes in 45 minutes baking plus decorating time, perfect for celebrations or sweet surprises.
Why This Recipe Works
Hot coffee activates cocoa powder for deepest chocolate intensity without coffee taste. Strawberry buttercream uses freeze-dried powder for vibrant color and pure berry flavor year-round. Ganache drizzle mimics real chocolate-covered strawberries sealing in moisture. Stable frosting holds chocolate strawberry garnish securely.
Ingredients & Prep
Cupcakes: 1⅔ cups flour, ¾ cup cocoa powder, 1½ cups sugar, 1½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, ½ cup oil, 2 eggs, ⅔ cup buttermilk, 2 tsp vanilla, ½ cup hot coffee.
Strawberry Buttercream: 1 cup butter softened, 3 cups powdered sugar, ½ cup freeze-dried strawberries pulverized, 2-3 tbsp heavy cream, 1 tsp vanilla.
Topping: 16 strawberries, 8 oz dark chocolate melted, 4 oz white chocolate optional pink tint.
Step-by-Step Instructions
Preheat oven 350°F line 16 muffin cups. Whisk dry ingredients. Beat oil eggs buttermilk vanilla. Add dry ingredients gradually. Stir hot coffee batter thin normal. Fill liners ⅔ full bake 18-20 minutes toothpick clean. Cool completely. Beat butter fluffy gradually powdered sugar strawberry powder cream vanilla until light pink spreadable. Melt dark chocolate dip dry strawberries chill set. Pipe or spread frosting on cupcakes drizzle ganache if desired top each chocolate strawberry.
Flavor Variations
| Variation Key | Add/Swap | Resulting Twist |
|---|---|---|
| White Chocolate | Dark white chips | Pink blonde |
| Champagne | 2 tbsp bubbly in batter | Bubbly bridal |
| Peanut Butter | ¼ cup PB in frosting | Elvis romance |
| Raspberry | Strawberry powder raspberry | Tart berry |
Storage Tips
Unfrosted cupcakes room temperature 2 days. Frosted refrigerate 4 days. Chocolate strawberries garnish day-of. Freeze unfrosted 2 months.
FAQs
Cupcakes sunken? Oven temp too high or door opened early. Frosting grainy? Room temp butter beat longer. Strawberries weep? Dry thoroughly before dipping chill immediately.
Conclusion
Chocolate Covered Strawberry Cupcakes capture candy shop magic in bakery perfection decadent romantic unforgettable bliss.
PrintChocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes deliver ultra-moist chocolate cupcakes crowned with silky strawberry buttercream and real chocolate-dipped strawberries. Ganache drizzle + heart sprinkles create ultimate Valentine’s romance. Ultimate chocolate-strawberry love affair in decadent cupcake perfection.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Total Time: 2 hours (+ cooling)
- Yield: 16-18 cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Cupcakes: 1¾ cups all-purpose flour ¾ cup Dutch-process cocoa powder 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt ½ cup vegetable oil 1 cup granulated sugar ⅔ cup brown sugar 2 large eggs (room temp) 1 tsp vanilla extract 1 cup buttermilk (room temp) ½ cup hot coffee (or boiling water) Strawberry Buttercream: 1½ cups unsalted butter (room temp) 5 cups powdered sugar ½ cup freeze-dried strawberries (powdered) 3-4 tbsp heavy cream 2 tsp vanilla extract Pinch salt Pink gel color (optional) Chocolate Covered Strawberries: 12-16 fresh strawberries 8 oz dark chocolate (chopped) 2 oz white chocolate (optional drizzle) Ganache Drizzle: 4 oz semisweet chocolate ¼ cup heavy cream
Instructions
1. Chocolate Cupcakes: Preheat 350°F. Whisk dry ingredients (flour through salt). Whisk oil + sugars + eggs + vanilla until smooth. Add buttermilk. Combine wet/dry. Add hot coffee. Batter thin = perfect moisture. Fill liners ⅔ full. Bake 18-22 mins. Cool completely. Strawberry Buttercream: Powder freeze-dried strawberries. Beat butter fluffy. Gradual powdered sugar + strawberry powder + cream + vanilla until light pink perfection. Chocolate Strawberries: Melt dark chocolate. Dip clean dry strawberries. Chill 15 mins. Optional: Melt white chocolate, drizzle pink stripes. Chill set. Ganache: Heat cream, pour over chocolate. Stir smooth. Cool slightly. Assembly: Pipe buttercream swirls. Drizzle ganache. Top each strawberry. Heart sprinkles.
Notes
Hot coffee = bakery-level deep chocolate flavor. Freeze-dried powder = intense strawberry no soggy frosting. Room temp everything = perfect cupcake crumb. Thin batter = ultra-moist results. Chocolate strawberries must be dry = perfect snap shell. Ganache drizzle adds professional shine. Storage: Room temp airtight 2 days, fridge 5 days. Freeze cupcakes (unfrosted) 3 months. Valentine’s thumb-stop thumbnail = strawberry closeup + pink swirl. Scale up: Double perfect 24 cupcakes love party.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: chocolate covered strawberry cupcakes, valentines cupcakes, strawberry chocolate cupcakes, chocolate strawberry dessert