Can I use a different chocolate brand for dipping?

Yes, absolutely. Any quality melting wafers or couverture chocolate will work. Ghirardelli, Merckens, or even Nestlé are great choices.

How do I boost the strawberry flavor in the frosting?

Use ripe strawberries or add a few drops of strawberry extract. You can also mix in extra puree carefully to avoid thinning the frosting.

Why is my cupcake batter so thin?

That’s intentional. The thin batter ensures a moist, rich crumb once baked. Resist the urge to add more flour.

How do I prevent the frosting from becoming runny?

Always use room-temperature butter, not melted. Gradually add puree and powdered sugar until it holds firm peaks. Chill briefly if needed before piping.

Easy Chocolate Covered Strawberry Cupcakes Recipe

Name: Easy Chocolate Covered Strawberry Cupcakes Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz dark chocolate melting wafers; 16 strawberries, washed and dried; 4 oz white chocolate melting wafers; Pink or red gel icing color (optional); 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; 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)

Description

Rich, moist chocolate cupcakes topped with fresh strawberry frosting and finished with glossy chocolate-covered strawberries perfect for Valentine’s Day or any special occasion.

Ingredients

Scale

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)

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

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)

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Instructions

1. Melt dark chocolate wafers and dip strawberries until coated; place on parchment paper to set.

2. Melt white chocolate, tint with gel color, and drizzle over the strawberries. Chill until firm.

3. Preheat oven to 300°F (148°C) and line a cupcake pan with liners.

4. Whisk flour, sugar, cocoa, baking soda, and salt in one bowl.

5. In another bowl, mix egg, milk, oil, and vanilla. Combine wet and dry ingredients.

6. Add hot water and mix until smooth; batter will be thin.

7. Fill cupcake liners halfway and bake 18–23 minutes, until a toothpick comes out with moist crumbs.

8. Cool completely on a wire rack.

9. Puree strawberries, strain, and beat butter with shortening until creamy.

10. Add half the powdered sugar, then mix in 2 tbsp of puree.

11. Add remaining sugar and puree as needed for consistency.

12. Tint with gel color if desired.

13. Pipe frosting onto cooled cupcakes and top with a chocolate-covered strawberry.

Notes

Use ripe strawberries for stronger flavor.

Avoid overmixing batter; thin texture ensures moist cupcakes.

Strawberry extract can boost flavor without changing texture.

Gel icing color adds visual appeal but is optional.

Ghirardelli wafers are great, but any brand works.

Store cupcakes in the fridge if not serving immediately.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Valentine's Day Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 399
Sugar: 42 g
Sodium: 211 mg
Fat: 22.2 g
Saturated Fat: 13 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 50.3 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 29.2 mg