Name: Chocolate Covered Strawberry Cupcakes Recipe
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Cuisine: American
Ingredients: 8 oz dark chocolate melting wafers (Ghirardelli, Wilton candy melts or similar); 16 strawberries, washed and dried; 4 oz white chocolate melting wafers; Pink/red gel icing color, optional; 1 cup (130g) all purpose flour; 1 cup (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 extract; 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

Introduction

Chocolate Covered Strawberry Cupcakes are a delightful treat combining rich chocolate cupcakes, creamy strawberry frosting, and elegant chocolate-dipped strawberries. Perfect for special occasions or simply to satisfy a sweet tooth, these cupcakes offer a beautiful and delicious way to enjoy classic flavors together.

A chocolate cupcake with a dark brown base that has a moist texture, topped with a thick swirl of smooth pink frosting in multiple layers. Sitting on top of the frosting is a large red strawberry partially dipped in shiny dark chocolate, decorated with thin, even light pink stripes drizzled over the chocolate. The cupcake is placed on a white marbled surface, with several similar cupcakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Covered Strawberries

8 oz dark chocolate melting wafers*
16 strawberries, washed and dried
4 oz white chocolate melting wafers*
Pink/red gel icing color (optional)

Chocolate Cupcakes

1 cup (130g) all purpose flour
1 cup (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

Strawberry Frosting

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)

*I used Ghirardelli chocolate wafers, but you can also use Wilton candy melts, Candiquick, or your preferred brand.

Instructions

Step 1: To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.

Step 2: Dip each strawberry into the melted dark chocolate, shaking off any excess, then place them on parchment paper to dry.

Step 3: Melt the white chocolate wafers in a small bowl according to package instructions. Add pink or red gel icing color gradually, stirring to achieve your desired shade of pink.

Step 4: Drizzle the colored white chocolate over the chocolate-covered strawberries and allow them to dry completely. Refrigerate until ready to use.

Step 5: Preheat your oven to 300°F (148°C) and line a cupcake pan with liners.

Step 6: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

Step 7: In a separate medium bowl, combine the egg, milk, vegetable oil, and vanilla extract.

Step 8: Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 9: Add the hot water to the batter and mix until smooth. The batter will be thin.

Step 10: Fill cupcake liners about halfway with batter and bake for 18-23 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 11: Remove cupcakes from the oven and cool in the pan for 2 minutes before transferring to a wire rack to cool completely.

Step 12: For the frosting, puree the chopped strawberries in a food processor until smooth. Strain the puree through a fine mesh sieve and set aside.

Step 13: Beat the butter and shortening together in a large bowl until smooth and well combined.

Step 14: Gradually add half of the powdered sugar, mixing until smooth.

Step 15: Add 2 tablespoons of the strawberry puree and mix well.

Step 16: Add the remaining powdered sugar and continue mixing until smooth.

Step 17: Add more strawberry puree as needed to reach your desired frosting consistency and flavor.

Step 18: Add pink or red gel icing color until you achieve your preferred shade of pink.

Step 19: Pipe the frosting onto the cooled cupcakes using your favorite piping tip (Ateco tip 844 works well).

Step 20: Top each cupcake with a chocolate-covered strawberry to finish.

Tips & Variations

Use fresh, firm strawberries for best results when dipping and decorating.

For a more intense chocolate flavor, try using a high-quality dark cocoa powder.

If you prefer, substitute the vegetable oil with melted coconut oil for a subtle twist.

Experiment with different piping tips to customize the look of your frosting.

Make the chocolate-covered strawberries a day ahead and keep refrigerated to save time.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the fresh strawberry frosting and chocolate topping, keep them chilled to maintain freshness. Before serving, bring cupcakes to room temperature for about 20 minutes. If you need to store chocolate-covered strawberries separately, keep them in the fridge and add them to cupcakes just before serving.

FAQs

Can I use fresh strawberries in the frosting instead of puree?

Using fresh chopped strawberries directly in the frosting may make it grainy or watery. Pureeing and straining the strawberries ensures a smooth texture and better consistency.

What can I substitute if I don’t have melting wafers for the chocolate?

You can use high-quality baking chocolate or candy melts as an alternative. If using baking chocolate, melt it gently over a double boiler and stir in a small amount of vegetable oil to achieve a smooth consistency for dipping.