Kitchen Fun With My 3 Sons

Chocolate Covered Strawberry Cupcakes

Disclaimer: This post may contain affiliate links.

Chocolate Covered Strawberry Cupcakes are a mouth-watering mashup between cupcake and everyone’s favorite chocolate covered strawberries. A perfectly tender, rich homemade chocolate cupcake topped with a buttercream frosting naturally flavored and colored with strawberries, then a beautiful ripe strawberry dipped in semi-sweet chocolate.

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

Chocolate covered strawberries are easily one of my favorite desserts! With that in mind, we decided to make Chocolate Dipped Strawberry Cupcakes. Making chocolate cupcakes from scratch is easier than you might think. And the frosting was so simple to make and really amazing with the flavor from freeze-dried real strawberries.

We also have so many more awesome cupcake recipes! Check these out: Peanut Butter Banana Cupcakes | Lemon Blackberry Cupcakes | Layered Neapolitan Cupcakes | Pancake and Maple Bacon Cupcakes

Chocolate Dipped Strawberry Cupcakes

The Ingredients

Here’s what you’ll need to make the Chocolate Dipped Strawberry Cupcakes (the exact measurements and full recipe instructions are below in the printable recipe card):

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Light brown sugar
  • Granulated sugar
  • Vegetable oil – you can use canola oil instead if you prefer.
  • Buttermilk – buttermilk creates an extra good flavor and a more tender cupcake.
  • Egg
  • Vanilla extract
  • Boiling water
  • Instant espresso powder – Instant espresso powder can be found in the coffee section of your grocery store.
  • Unsalted butter – Use unsalted butter as regular salted will have too much salt content for this recipe.
  • Powdered sugar
  • Freeze dried strawberries – I find these in the snack section of the grocery store, but they may also be in the healthy/organic food aisle.
  • Heavy whipping cream
  • Fresh strawberries
  • Semi-sweet chocolate chips – Be sure to not use milk chocolate as it will burn too easily.

Ingredients to make Chocolate Dipped Strawberry Cupcakes

How to Make Chocolate Covered Strawberry Cupcakes

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps ensure no lumps in the batter.

whisking together cocoa powder, flour, and sugar in a red bowl

Next, add the brown sugar and granulated sugar and whisk well. Now add in the oil, buttermilk, egg, and vanilla extract. Whisk just until smooth; you shouldn’t over-mix the batter once the wet ingredients are added.

adding the milk, oil, vanilla, and egg to the bowl

Mix the instant espresso powder into the boiling water, then stir into the cupcake batter until smooth.

Scoop the batter evenly into 16 muffin cups lined with paper cupcake wrappers.

scooping chocolate cupcake batter into muffin liners in a pan

Bake the cupcakes at 350ºF for 16-17 minutes until a toothpick inserted into the center comes out clean. Cool the cupcakes completely on wire cooling racks.

Pour the freeze dried strawberries into a food processor or blender and pulse until the berries become a fine powder.

pulsing dried strawberries in a blender

You’ll probably still see some larger pieces, but that is okay as long as they’re smaller than a grain of rice.

powdered dried strawberries in a measuring cup

Mix up the ingredients for the frosting and add the powdered free-dried strawberries. Set the frosting aside.

Melt the semi-sweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring well between each interval. Dip the strawberries into the melted chocolate, then place them on a parchment paper lined baking sheet. Refrigerate until the chocolate is set.

dipping strawberries into melted semi sweet chocolate

Scoop about half of the strawberry butter cream frosting into a piping bag fitted with a star tip. Pipe the frosting onto each cupcake.

frosting the chocolate cupcakes with homemade strawberry buttercream

Be sure the cupcakes are completely at room temperature before you begin frosting.

frosted chocolate cupcakes on a cooling rack

Finally, top each cupcake with a chocolate dipped strawberry.

Chocolate Dipped Strawberry Cupcakes

Variations

  • No Freeze Dried Strawberries – If you’ve just realized you don’t have the freeze dried strawberries needed for this recipe or you simply don’t want to use them, don’t worry! You can just add a couple of drops of red food coloring to achieve the pink color. The flavor will just be a sweetened butter cream this way, or you can add 1/2 teaspoon strawberry flavor extract if you wish.
  • No Coffee – The espresso powder adds great flavor and richness without obviously being a coffee flavor. But if you prefer to skip it, that will be fine. You will still need to add the boiling water to the cupcake batter, but without the espresso powder.
  • White Chocolate – You can dip the strawberries in white chocolate instead of semi-sweet. Just use a microwave ready tray or cup of white chocolate specifically meant for melting in the microwave for dipping. Other white chocolates will not work well as they tend to burn incredibly fast.

Make Ahead Options

Here is the best way to make these cupcakes ahead of an important event, party, or just as a part of your make-ahead meal plan:

  1. Make the cupcakes according to the directions. Once they are baked and cooled, place them in a freezer-safe container with an airtight lid. Freeze the cupcakes for up to a month before using. It would also work to refrigerate the cupcakes if you plan to use them the next day.
  2. The day before you plan to assemble the cupcakes, mix up the frosting. Scoop it into a container with a lid and refrigerate.
  3. On the day you will assemble the cupcakes, thaw them on the counter for at least 1 hour. Also, set the frosting out at room temperature to soften for 1 hour.
  4. Follow the steps to dip the strawberries in chocolate and allow them to set in the refrigerator for about 1 hour.
  5. Finally, assemble the cupcakes as instructed in the recipe.

How to Store Leftovers

Keep the leftover cupcakes in an airtight container in the refrigerator for up to three days. Be aware that the strawberries might soften a bit and pull away from the chocolate. Also, the frosting will become very firm in the refrigerator because of the high butter content. It will soften again after the cupcakes sit at room temperature for about 30 minutes.

Chocolate Covered Strawberry Cupcakes

More Recipes You Will Enjoy

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

Published By Jill
Chocolate Covered Strawberry Cupcakes are a mouth-watering mashup between cupcake and everyone's favorite chocolate covered strawberries. A perfectly tender, rich homemade chocolate cupcake topped with a buttercream frosting naturally flavored and colored with strawberries, then a beautiful ripe strawberry dipped in semi-sweet chocolate. 
5 from 1 vote
Prep Time 1 hr 10 mins
Cook Time 15 mins
Total Time 1 hr 25 mins
Course cupcakes, Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1 cup all-purpose flour measured by spooning the flour into the cup and then leveling off
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1 teaspoon instant espresso powder

Strawberry Buttercream Frosting

  • 1 ounce freeze dried strawberries
  • 1 cup (2 sticks) unsalted butter softened
  • 3 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Chocolate Dipped Strawberries

  • 1 cup semi sweet chocolate chips
  • 16 medium strawberries washed and dried

Instructions
 

Chocolate Dipped Strawberries

  • Line a baking sheet with parchment paper and place the strawberries on the sheet.
  • In a medium microwave safe bowl, melt the chocolate chips in the microwave on high in 30 second intervals, stirring well between each interval until the chocolate is completely melted. This should take a total of 60 seconds.
  • Dip each strawberry into the melted chocolate then place back on the parchment paper lined baking sheet. Refrigerate to set while you move on to the next steps.

Chocolate Cupcakes

  • Preheat oven to 350F. Line 16 cups of muffin pans with paper cupcake liners.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until combined, then add the vegetable oil, buttermilk, egg, and vanilla extract just until combined (don't over-mix once the wet ingredients are added).
  • In a small bowl, whisk together the boiling water and the instant espresso powder. Quickly stir into the cake batter.
  • Evenly distribute the batter between the 16 muffin cups. Each cup should be no more than a little over halfway full.
  • Bake the cupcakes at 350F for 16-17 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and cool completely to room temperature on wire cooling racks.

Strawberry Buttercream Frosting

  • Pour the freeze dried strawberries into a blender or food processor. Pulse until the strawberries are like a fine powder; set aside.
  • In a large bowl, beat the unsalted butter with an electric mixer until smooth. Add the powdered sugar one cup at a time and then the powdered freeze dried strawberries, beating well between each addition.
  • Mix in the heavy whipping cream, vanilla extract, and salt; beat the frosting until light and fluffy.
  • Scoop the frosting into a piping bag (you might only be able to add half the frosting at a time) fitted with a star tip. Frost the top of each completely cooled cupcake. Top the cupcakes with a chocolate dipped strawberry.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Chocolate Covered Strawberry Cupcakes on Pinterest

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

SEEN ON