Chocolate Covered Strawberry Cupcakes

I can’t believe that I’m already talking about Valentine’s Day. It feels like I’ve barely moved on from Christmas and New Year’s. But alas, it’s just around the corner and I’m here to help with a fun and tasty treat.
These cupcakes are like having two delicious treats in one! Between the chocolate covered strawberries and the cupcakes themselves, I’m not sure which I’m most excited about. I’ve always been a big fan of strawberries, so it comes as no surprise to me that the chocolate covered strawberries barely made it onto the tops of the cupcakes. I intentionally made extras but between the hubs and I, we could’ve eaten them all.

And when you add them to the top of these cupcakes, they really are the perfect treat. I don’t make chocolate covered strawberries at home often, but after making these, I definitely need to. Not hard at all to make and quite quick. Not to mention that they are much less expensive than buying them already made.

I decorated them with some drizzled pink chocolate, but sprinkles would also be a fun addition.

The cupcakes themselves start with my favorite chocolate cupcakes. The batter is the easiest to put together and the cupcake is super moist and so chocolatey. Don’t be alarmed by the thin batter – that’s how it’s supposed to be. They bake at a lower temperature than normal and turn out amazing.

The strawberry frosting is made with fresh strawberries. Toss the strawberries into a food processor to create the puree, then strain it through a fine mess sieve to remove the seeds and pulp. You don’t have to strain it, but it gives a more uniform look to the frosting if you do.

Chocolate Covered Strawberry Cupcakes
Absolutely fabulous and delicious!!

Prep Time 1 hour 10 minutes
Cook Time 16 minutes
Total Time 1 hour 26 minutes
Servings 16 cupcakes

Ingredients

Chocolate Cupcakes:

• 1 cup (125 grams) all-purpose flour (spooned & leveled)
• 3/4 teaspoon baking powde
• 1/4 cup + 2 tablespoons (32 grams) natural unsweetened cocoa powderr
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (100 grams) light brown sugar lightly packed
• 1/2 cup (120 ml) buttermilk
• 1/3 cup (80 ml) canola or vegetable oil
• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon instant espresso powder
• 1 large egg
• 1/2 cup (120 ml) boiling water
• 1 teaspoon pure vanilla extract

Strawberry Buttercream Frosting:

• 1 cup (230 grams) unsalted butter softened to room temperature
• 1 (1-ounce) bag freeze-dried strawberries
• 3 cups (360 grams) powdered sugar
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons (30-45 ml) heavy whipping cream   

Chocolate Covered Strawberries:

• 4 ounces semisweet chocolate chopped
• 16 medium sized strawberries

Instructions

To make the chocolate cupcakes:

1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined. Then whisk in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
3. Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
4. Evenly distribute the batter between all 16 cupcake liners, making sure to fill each one a little over halfway full. Bake in separate batches at 350°F (177°C) for 16-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Remove from the oven and carefully remove the cupcakes from the pans, then transfer to a wire rack to cool completely.

To make the strawberry buttercream frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter until smooth. Add in the powdered sugar one cup at a time, making sure to mix in each addition until fully combined.
• Add the freeze-dried strawberries to a blender or food processor and blend until powdery. Then, mix the freeze-dried strawberry powder into the frosting.
• Mix in the heavy whipping cream, vanilla extract, and salt until fully combined, stopping to scrape down the sides of the bowl as needed.

To make the chocolate covered strawberries:

• Line a large baking sheet with parchment paper and set aside.
• Add the chocolate to a microwave safe bowl and microwave in 20-second increments, stirring well after each increment, until melted and smooth.
• Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet. Transfer to the refrigerator until the chocolate has hardened.

To assemble the cupcakes:

• Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.

Chocolate Covered Strawberry Cupcakes #Chocolate #Covered #Strawberry #Cupcakes Cake Recipes From Scratch, Cake Recipes Easy, Cake Recipes Pound, Cake Recipes Funfetti, Cake Recipes Vanilla, Cake Recipes Bundt, Cake Recipes Homemade, Cake Recipes Chocolate, Cake Recipes Birthday, Cake Recipes Box, Cake Recipes Coffee, Cake Recipes Dump, Cake Recipes Poke, Cake Recipes Sheet, Cake Recipes Healthy, Cake Recipes Strawberry,