Chocolate Covered Strawberry Cupcakes
Deliciously rich chocolate cupcakes topped with homemade strawberry frosting and dipped in a smooth chocolate coating.
Equipment
- 1 cupcake tin lined with liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Strawberry Frosting Ingredients
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup fresh strawberries pureed
- 1 tsp vanilla extract
Chocolate Coating Ingredients
- 1 cup semisweet chocolate chips
- 1 tbsp coconut oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a mixing bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Slowly add the powdered sugar, one cup at a time, beating well after each addition. Add the pureed strawberries and vanilla extract, and beat until smooth and creamy. Adjust the consistency with more powdered sugar if necessary.
- Once the cupcakes are completely cooled, generously spread the strawberry frosting on top of each cupcake using a spatula or piping bag for a decorative touch.
- Melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool slightly.
- Dip the tops of the frosted cupcakes into the melted chocolate, allowing excess to drip off. Place on a wire rack to set. For best results, let the chocolate set at room temperature or place in the refrigerator for a few minutes to speed up the process.
Serving
- Once the chocolate has set, these chocolate covered strawberry cupcakes are ready to be served. They make a delightful treat for any occasion, especially celebrations or as a sweet gift for loved ones.
Storage
- Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, place them in the refrigerator for up to a week, allowing them to come to room temperature before serving for the best flavor and texture.
Notes
Pro Tips: Use room temperature ingredients for best results and to ensure even mixing. Ingredient Substitutions: You can substitute coconut oil with vegetable oil if preferred. How to Serve: These cupcakes are perfect for Valentine's Day, birthdays, or any special occasion. Storage & Freshness: For maximum freshness, store in an airtight container. Make-Ahead Tips: You can prepare the cupcakes and frosting a day in advance and assemble them before serving.