Easy Chocolate Covered Strawberry Cupcakes Recipe

Sometimes, love smells like warm chocolate and fresh strawberries. These Chocolate Covered Strawberry Cupcakes are that feeling baked into a dessert soft, rich cupcakes topped with silky pink frosting and finished with glossy chocolate-dipped berries. Whether you’re baking for Valentine’s Day or just because, this recipe turns a simple afternoon into something romantic and deeply satisfying.

Why You’ll Love These Chocolate Covered Strawberry Cupcakes

Perfect for Valentine’s Day and Special Occasions

These cupcakes are made for moments that deserve a little celebration. The dark chocolate base pairs perfectly with the creamy strawberry frosting, creating a dessert that looks as good as it tastes. They make a charming gift or centerpiece for any Valentine’s spread, birthdays, or even anniversaries.

What Makes This Recipe Unique and Foolproof

The batter bakes low and slow at 300°F to keep every crumb moist. The frosting uses fresh strawberry puree for real fruit flavor, not artificial syrup. Plus, the chocolate covered strawberries on top can be prepared in advance, saving you time and stress.

Ingredients You’ll Need

For the Chocolate Covered Strawberries

• 8 oz dark chocolate melting wafers
• 16 strawberries, washed and dried
• 4 oz white chocolate melting wafers
• Pink or red gel icing color (optional)

For the Chocolate Cupcakes

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) hot water

For the Strawberry Frosting

• 3/4 cup (149g) chopped strawberries
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• Pink or red gel icing color (optional)

How to Make Chocolate Covered Strawberry Cupcakes Step-by-Step

Preparing the Chocolate Covered Strawberries

First, melt the dark chocolate wafers in a heatproof bowl. Dip each strawberry until evenly coated, then place them on parchment paper to set. Melt the white chocolate next, tint with a touch of gel color, and drizzle over the strawberries. Chill them while you bake the cupcakes.

Mixing and Baking the Chocolate Cupcakes

Preheat your oven to 300°F (148°C) and line your cupcake pan. In one bowl, whisk flour, sugar, cocoa, baking soda, and salt. In another, mix egg, milk, oil, and vanilla. Combine the two mixtures and add the hot water. The batter will be thin don’t worry, it’s meant to be. Fill liners halfway and bake for 18–23 minutes, until a toothpick comes out with moist crumbs. Cool completely.

Making the Fresh Strawberry Frosting

Puree strawberries in a food processor, then strain. Beat butter and shortening until smooth. Mix in half the powdered sugar, then add two tablespoons of puree. Add the rest of the sugar and more puree as needed. Tint with gel color for a pretty blush tone. The frosting should be thick enough to pipe.

Assembly: Bringing the Cupcakes Together

Piping the Frosting for Best Results

Once cupcakes are fully cooled, pipe the strawberry frosting in tall swirls. A large star tip gives that bakery-style finish. The frosting should hold shape but feel soft when you bite in.

Topping with Chocolate Covered Strawberries

Place one chocolate-dipped strawberry on top of each cupcake. The contrast of shiny chocolate and pink frosting makes every cupcake look special enough for a bakery display.

Recipe Tips and Troubleshooting

Ensuring the Right Frosting Consistency

If your frosting feels too loose, add a bit more powdered sugar. If it’s too stiff, mix in a teaspoon of puree at a time. Avoid over-blending, which can make it greasy.

Getting Moist, Rich Cupcakes Every Time

The key is baking at a lower temperature and not overmixing. Because the batter is thin, it creates an ultra-tender crumb. Always check with a toothpick and pull them out as soon as only a few crumbs stick.

Choosing the Best Strawberries and Chocolates

Go for ripe, red strawberries without white tips. Use good-quality melting wafers for smooth dipping—brands like Ghirardelli work beautifully.

Storage, Make-Ahead, and Serving Suggestions

How to Store Cupcakes and Strawberries Separately

Keep the chocolate-covered strawberries in the fridge until ready to serve. Store frosted cupcakes in an airtight container in the refrigerator for up to three days. Bring to room temperature before eating for the best texture.

Make-Ahead Options for Busy Schedules

You can make the strawberries and cupcakes a day early. Wait to frost and top them until the day of serving. This way, everything stays fresh and picture-perfect.

Frequently Asked Questions

More Such Recipes

• Chocolate Pumpkin Cupcakes
• Red White Blue Marble Cake
• Chocolate Cherry Upside Down Cake
• Cherry Pie Cookie Cups
• Cherry Delight Recipe
• Peppermint Bark Brownies
• Summer Berry and Peach Cheesecake

Conclusion

These Chocolate Covered Strawberry Cupcakes bring together the romance of chocolate and the freshness of strawberries in a dessert that feels both simple and special. Each bite melts softly, blending dark chocolate richness with light, fruity sweetness. For more baking inspiration and festive desserts, follow me on Pinterest or connect on Facebook.

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