Best Chocolate Dipped Strawberry Cupcakes Recipe

Guys! I just got back from my very first trip out of the country! To celebrate my husband graduating (and me surviving) medical school, as well as our 7th anniversary, we took a 6 day trip to Mexico. This was extra special because besides our honeymoon, this is the first trip we’ve been on with just the two of us. I’m so grateful for my mom who was eagerly willing to come from out of state to watch our little ones. They completely adore their grandma that they didn’t even really care that we left!
Whether your mom comes to watch your kids or is just there to listen to you, show her how much you appreciate her with an amazing dessert like these Chocolate Dipped Strawberry Cupcakes!… because what mother doesn’t just want some chocolate at the end of a tiring day?!?

Being a mom is such a rewarding role but it’s also exhausting and comes with very few breaks and rarely any days off. I definitely needed a relaxing vacation, a break from cleaning, cooking, being a mom, blogging… and a time for my husband and I to just focus on our relationship. We of course love being together as a family with our kids but it’s good and important to have one-on-one time too. Oh and it’s good to have an occasional break so you don’t lose all sanity. And it’s good to indulge in a delicious dessert every once in awhile.

So I think the best way to enjoy a strawberry is to coat it in chocolate. Am I right?!? For these Chocolate Dipped Strawberry Cupcakes you make ganache and dip the strawberries in it before adding it to the cupcake. The great thing about dipping in ganache than just melted chocolate is that when you bite the strawberry the chocolate is soft. The worst part of eating a chocolate covered strawberry is when you bite into it and half the chocolate falls off onto the floor. Total bummer! You don’t have that problem with ganache! Plus it’s got that gorgeous shine!

For the base of these cupcakes I used my go-to chocolate cupcake recipe that I use in my Raspberry Chocolate Cupcakes. It’s moist, chocolaty, and super easy. No mixer required!

Best Chocolate Dipped Strawberry Cupcakes Recipe
I think these are the best cupcakes I’ve ever made! So delicious and pretty!! I’m excited to share these special treats at work tomorrow.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 3 hours, 40 minutes

Ingredients

•     1 batch of chocolate cupcakes

Strawberry Frosting

•     2 cups (240g) confectioners’ sugar
•     1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
•     1/2 cup (5-6g) freeze-dried strawberries
•     1/2 teaspoon pure vanilla extract
•     2 Tablespoons heavy cream
•     salt, to taste

Chocolate Ganache

•     one 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped
•     1/2 cup (120ml) heavy cream

Instructions

1. Bake the chocolate cupcakes. As the cupcakes cool, I suggest you make the chocolate ganache in step 2. This way the ganache can cool down and thicken as the cupcakes cool down. Saves you time!
2. Make the ganache as the cupcakes cool: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Cover and refrigerate until it’s thick and a spreadable consistency, about 1-2 hours. You don’t want it runny. The longer it’s chilled, the thicker it will be.
3. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/4 cup. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.
4. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe frosting inside each carved out cupcake– use however much frosting will fit. (I use Wilton piping tip #12 to fill cupcakes.) Slice off the pointy end of the “cone” piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling.
5. Frost each cupcake with thickened chocolate ganache. I use my small icing spatula. If you’d rather pipe the ganache on top, let the ganache chill in the refrigerator for several more hours, so it will be the thicker consistency to pipe.
6. Store leftover cupcakes in the refrigerator for up to 3-4 days.

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