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Chocolate Covered Strawberry Cupcakes Recipe

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Delight in these luscious Chocolate Covered Strawberry Cupcakes featuring moist chocolate cupcakes topped with a fresh strawberry-infused pink frosting and crowned with elegant homemade chocolate covered strawberries. Perfect for celebrations or an indulgent treat.

Ingredients

Scale

Chocolate Covered Strawberries

  • 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

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 extract
  • 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

Instructions

  1. Make Chocolate Covered Strawberries: Melt the dark chocolate melting wafers in a small bowl according to package instructions. Dip each strawberry into the melted dark chocolate, shake off excess, and place on parchment paper to dry.
  2. Add Pink Drizzle: Melt the white chocolate melting wafers as per instructions. Mix in pink or red gel icing color gradually until your desired pink shade is achieved. Drizzle the colored white chocolate over the dipped strawberries and allow them to dry completely. Refrigerate until ready to use.
  3. Prepare Cupcake Batter: Preheat oven to 300°F (148°C) and line a cupcake pan with liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, combine the egg, milk, vegetable oil, and vanilla extract.
  4. Combine Ingredients: Add the wet ingredients to the dry ingredients and mix until well combined. Gradually mix in the hot water until the batter is smooth and thin.
  5. Bake Cupcakes: Fill cupcake liners about halfway with batter. Bake for 18-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool in pan for 2 minutes, then transfer to a cooling rack to cool completely.
  6. Make Strawberry Frosting: Puree chopped strawberries in a food processor until smooth and strain through a fine mesh sieve to remove seeds. Beat the butter and shortening in a large mixer bowl until creamy and smooth.
  7. Add Sugar and Puree: Mix in half of the powdered sugar until smooth, then add 2 tablespoons of strawberry puree and mix well. Add the remaining powdered sugar and mix until smooth. Incorporate more strawberry puree as needed to reach the desired frosting consistency and flavor.
  8. Color Frosting: Add pink or red gel icing color gradually until the frosting achieves the desired pink shade.
  9. Assemble Cupcakes: Pipe the strawberry frosting onto cooled cupcakes using a piping tip like Ateco 844. Top each cupcake with a chocolate covered strawberry for an elegant finish.

Notes

  • You can use any brand of chocolate melting wafers or candy melts based on preference.
  • Make sure strawberries are completely dry before dipping to ensure chocolate adheres well.
  • The cupcake batter will be thin; this is normal and results in moist cupcakes.
  • The frosting consistency can be adjusted by adding more or less strawberry puree.
  • Use a fine mesh sieve to strain strawberry puree to avoid seeds in the frosting.
  • Store frosted cupcakes refrigerated if not serving immediately, and bring to room temperature before serving for best texture.

Keywords: chocolate cupcakes, strawberry frosting, chocolate covered strawberries, dessert cupcakes, pink frosting cupcakes

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