Chocolate Covered Strawberry Cupcakes Recipe

Chocolate Cupcakes with Strawberries!
These really do take a top stop for one of my favorite cupcakes. It’s probably a tie between these Chocolate Covered Strawberry Cupcakes and my Carrot Cake Cupcakes.

It’s just an absolutely perfect flavor combination. Rich and sweet and perfectly satisfying. And sure to curb those chocolate cravings!

I was savoring each and every bite of these. They are dreamy in every way!

What Makes them So Good?

So what makes these so amazingly delicious??

The cupcakes themselves are my favorite chocolate cupcakes, they aren’t an overly fluffy and airy cupcake. They have the perfect density to them. And they’re perfectly moist.

And they have just the right amount of chocolate flavor (coming from both real chocolate and cocoa powder). Their chocolate intensity is something between milk chocolate and dark. 

Then that frosting. Oh don’t even get me started!

The Strawberry Buttercream Frosting

I actually combined two of my strawberry buttercream frosting recipes this time around (this one with real strawberries and this one with freeze dried).

So why did I do that? It sounds like too much work, right?

Well each on their own didn’t have enough strawberry flavor to go up against the bold flavor of chocolate. So together with freeze dried strawberries and reduced fresh strawberries you get the best strawberry frosting this world has ever known. Seriously.

The frosting is bursting with an abundance of strawberry flavor! It’s like eating a strawberry that turned into frosting.And yes it takes work and time to make it between the different steps and everything but it’s so worth it!

Chocolate Covered Strawberry Cupcakes Recipe

Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes

Ingredients

CHOCOLATE COVERED STRAWBERRIES

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

CHOCOLATE CUPCAKES

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

STRAWBERRY FROSTING

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

Instructions

1. To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
2. Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
3. Place the white chocolate melting wafers into a small bowl and melt according to package instructions. 
4. Add some pink or red gel icing color and stir to combine. Add a small amount at a time until you have your desired shade of pink.
5. Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
6. To make the cupcakes, preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
7. Add the dry ingredients to a large bowl and whisk together. Set aside.
8. Combine the egg, milk, vegetable oil and vanilla in another medium sized bowl.
9. Add the wet ingredients to the dry ingredients and mix until well combined.
10. Add the water to the batter and mix until well combined. Batter will be thin.
11. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
13. To make the frosting, add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
14. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
15. Add about half of the powdered sugar and mix until well combined and smooth.
16. Add 2 tablespoons of strawberry puree and mix until well combined
17. Add the remaining powdered sugar and mix until smooth.
18. Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
19. Add pink or red gel icing color until you have your desired shade of pink frosting.
20. Pipe the frosting onto the cupcakes.
21. Top each cupcake with a chocolate covered strawberry

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