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A delicious plate of Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

These delightful cupcakes combine chocolate and strawberries for a sweet treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.67 cups all-purpose flour
  • 0.67 cups unsweetened cocoa powder not Dutch-processed
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1.5 cups granulated sugar
  • 0.5 g unsalted butter softened (1 stick)
  • 2 large eggs room temperature
  • 1.5 cups buttermilk
  • 1 tsp vanilla extract
Strawberry Buttercream
  • 1 g unsalted butter softened (2 sticks)
  • 6 cups confectioner’s sugar depending on the desired consistency
  • 10 medium strawberries pureed
  • 2 tbsp milk depending on the desired consistency (half-and-half or heavy cream will also work)
  • Food Coloring optional

Equipment

  • Muffin Pan

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin pan with cupcake liners. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, combine the butter and sugar and beat until light and fluffy.
  5. Beat in the eggs.
  6. Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
  7. Divide the batter into cupcake liners.
  8. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely before decorating.
  10. Clean and cut the strawberries and add them to a food processor, blend until smooth.
  11. Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
  12. Gradually add confectioner’s sugar, alternating with the milk.
  13. Fold in pureed strawberries.
  14. Add several drops of food coloring if desired. Mix well.
  15. Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
  16. Top each cupcake with a chocolate-covered strawberry if desired.

Notes

Store in the refrigerator in an airtight container to keep the cupcakes fresh. You can use any leftover frosting for other desserts or as a dip for fresh fruits.