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Chocolate Covered Strawberry Cupcakes
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5 from 1 vote

Chocolate Covered Strawberry Cupcakes

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. 
Prep Time1 hr 10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: cupcakes, Dessert
Cuisine: American
Servings: 16
Author: Jill

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.