Picture this: a moist, chocolatey cupcake base, topped with the dreamiest strawberry frosting, finished with a glossy, chocolate-dipped strawberry and a flurry of sweet sprinkles. Chocolate Covered Strawberry Cupcakes are the ultimate treat for holidays, birthdays, or honestly, any Tuesday that needs a little magic. Each bite gives you that classic chocolatier combo — a tender, deeply flavored cupcake, a fresh berry burst, and a silky ganache. If you crave showstopping desserts that inspire smiles, this recipe has your name all over it!
Ingredients You’ll Need
The ingredients for these cupcakes are delightfully straightforward, and every one is important for building layers of flavor and color. With pantry staples and a handful of fresh strawberries, you’ll be halfway to dessert heaven. Here’s what makes each component shine:
- All-purpose flour: Gives the cupcakes their light, tender structure while staying moist.
- Granulated sugar: Adds just the right sweetness, balancing the cocoa and berry flavors.
- Unsweetened cocoa powder: Deepens the chocolate notes and creates that rich, dark crumb.
- Baking powder: Helps the cupcakes rise for a perfect, soft dome.
- Baking soda: Works with the buttermilk to make the cupcakes light and airy.
- Salt: Just a pinch enhances all the other flavors, especially the chocolate.
- Vegetable oil: Keeps the cupcakes extra moist and tender without weighing them down.
- Large eggs: Bind everything together for the perfect cupcake texture.
- Vanilla extract: Rounds out the chocolatey base with mellow, fragrant sweetness.
- Buttermilk: Adds tang and keeps the crumb incredibly soft.
- Hot water: Blooms the cocoa powder and ensures a silky, smooth batter.
- Fresh strawberries: The juicy topping and base for your strawberry frosting — pick ripe, fragrant ones.
- Semi-sweet chocolate chips: Melt down for a luscious ganache to dip your strawberries and drizzle on top.
- Heavy cream: Turns chocolate chips into ganache that’s impossibly smooth and rich.
- Unsalted butter: The key to a creamy, fluffy strawberry frosting that pipes like a dream.
- Powdered sugar: Sweetens and thickens the frosting to pillow-soft peaks.
- Strawberry puree: Infuses the frosting with bold berry flavor and a blush-pink color.
- Strawberry extract (optional): For berry lovers who want to amp up that fruity punch.
- Chocolate shavings or sprinkles: Finish your cupcakes with texture and sparkle!
How to Make Chocolate Covered Strawberry Cupcakes
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. This simple step makes sure your Chocolate Covered Strawberry Cupcakes will be easy to remove and beautifully presented. Give your strawberries a quick wash and hull them while the oven heats so they’re ready for their chocolate dip!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed, and the cocoa is lump-free, setting you up for wonderfully even cupcakes.
Step 3: Combine Wet Ingredients
In another medium bowl, whisk together the vegetable oil, eggs, and vanilla extract. Pour in the buttermilk and mix until incorporated. Don’t worry if it looks slightly separated; it will all come together in the next step!
Step 4: Bring Dry and Wet Together
Slowly add the wet ingredients to the dry, mixing until just combined. Next, stir in the hot water — this trick transforms the cocoa powder, bringing out a deep, chocolatey flavor and yielding a silky, pourable batter. The mix will be thin, but that’s just what you want for moist cupcakes.
Step 5: Fill, Bake, and Cool
Divide the batter evenly among your prepared liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for five minutes, then transfer them to a rack to cool completely. This is your foundation for dreamy Chocolate Covered Strawberry Cupcakes!
Step 6: Make the Ganache and Dip Strawberries
While the cupcakes cool, heat the heavy cream in a small saucepan until it’s just steaming. Pour it over the semi-sweet chocolate chips in a heatproof bowl and let it sit for two minutes. Stir until the ganache is smooth and glossy. Dip each hulled strawberry into the ganache, coating well, then place them on parchment paper to set. Try not to sneak too many — they’ll be the crowning touch!
Step 7: Whip Up the Strawberry Frosting
Beat the softened butter until it’s pale and creamy. Gradually add the powdered sugar, mixing until fluffy. Blend in the strawberry puree and, if you like, a few drops of strawberry extract to really make the berry flavor pop. This creates a lush, pink frosting that’s as pretty as it is delicious.
Step 8: Assemble Your Chocolate Covered Strawberry Cupcakes
Once the cupcakes are completely cool, pipe or spread each one with a generous swirl of strawberry frosting. Top with a chocolate-covered strawberry, then sprinkle with chocolate shavings or festive sprinkles. Stand back and admire your gorgeous creations before sharing (or savoring) them!
How to Serve Chocolate Covered Strawberry Cupcakes
Garnishes
For that true wow-factor, crown each cupcake with a shiny, chocolate-dipped strawberry and a shower of chocolate shavings or colorful sprinkles. The contrast between the silky ganache, airy frosting, and fresh berry makes every bite special. You can also add a few extra strawberry slices or a dusting of freeze-dried strawberry powder for even more pizazz.
Side Dishes
Pairing these cupcakes with a refreshing fruit salad or a light strawberry-mint mocktail makes a lovely dessert spread for parties or afternoon teas. If you’re feeling decadent, serve alongside a scoop of vanilla ice cream or a mug of hot chocolate for the ultimate chocolate-strawberry experience.
Creative Ways to Present
For extra flair, display your Chocolate Covered Strawberry Cupcakes on a tiered stand or decorative platter surrounded by whole strawberries and chocolate curls. For individual servings, nest each cupcake in a pink parchment paper wrapper and tie with a ribbon — perfect for gifting, bridal showers, or as a romantic treat for someone special.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store your cupcakes in an airtight container in the refrigerator. The fresh strawberries on top mean these are best enjoyed within 2 days, though the cupcakes themselves stay moist and luscious even after a day in the fridge.
Freezing
To freeze, skip the ganache-dipped strawberries and store unfrosted (or lightly frosted) cupcakes in an airtight container for up to 2 months. Freeze the chocolate-dipped strawberries separately on a sheet, then transfer to a container. Assemble with fresh frosting and toppings whenever you crave a Chocolate Covered Strawberry Cupcake fix!
Reheating
If you’d like to bring your cupcakes back to room temperature, simply let them sit out for 15 to 20 minutes before serving. Don’t microwave the topped cupcakes, as it could melt the frosting and ganache. If frozen, thaw overnight in the fridge and then decorate.
FAQs
Can I use frozen strawberries for the frosting?
Yes! Thaw the frozen strawberries completely and puree them well. Just strain the puree to remove excess liquid to avoid runny frosting.
Can I make this recipe gluten free?
Absolutely. Substitute all-purpose flour with your favorite gluten-free blend (make sure it has xanthan gum), and your Chocolate Covered Strawberry Cupcakes will be just as delicious.
What kind of chocolate is best for the ganache?
Semi-sweet chocolate chips are classic, but you can try dark chocolate for extra richness, especially if you love intense cocoa flavor. Just be sure it melts smoothly with the cream.
How far in advance can I dip the strawberries?
You can dip the strawberries up to one day ahead. Store them in a single layer in the fridge, but wait until just before serving to place them on the cupcakes so they stay fresh and glossy.
Can I make mini cupcakes instead of standard size?
Definitely! Use a mini muffin pan and reduce the baking time to about 10–12 minutes. Top with smaller strawberries for an adorable bite-sized twist on the classic Chocolate Covered Strawberry Cupcakes.
Final Thoughts
If you’re looking for a dessert that’s as fun to make as it is to share, these Chocolate Covered Strawberry Cupcakes are your ticket to sweet celebration. They’re a guaranteed hit, whether you’re baking for loved ones or simply treating yourself! Why not bake a batch today and experience the magic for yourself?
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Covered Strawberry Cupcakes, where rich cocoa cupcakes are topped with a luscious strawberry buttercream and adorned with chocolate-dipped strawberries.
Ingredients
Cupcake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup strawberry puree
- 1/2 teaspoon strawberry extract (optional)
- Chocolate shavings or sprinkles for garnish
Instructions
- Cupcake: Preheat oven, mix dry ingredients, combine wet ingredients, mix together, bake, and cool.
- Chocolate Ganache: Make ganache by heating cream, pouring over chocolate chips, and stirring until smooth. Dip strawberries in ganache.
- Strawberry Frosting: Beat butter, add powdered sugar, mix in strawberry puree and extract. Frost cupcakes, top with chocolate-covered strawberry, and garnish.
Notes
- Make the chocolate-covered strawberries first to allow them to set before decorating the cupcakes.
- For a more intense flavor, consider using dark chocolate chips for the ganache.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 460
- Sugar: 48 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
