Chocolate Covered Strawberry Cupcakes Recipes Easy

Here’s a cupcake I’ve been dreaming about since last Valentine’s Day when I showed you how I make strawberry frosting. Never really got around to making them, so I saved them for Vday 2018. And strawberry is fresh on our minds right now because helloooo fresh strawberry cake.
We’re taking my favorite chocolate cupcakes, filling with creamy strawberry buttercream, and topping with smooth chocolate ganache. All pretty straightforward recipes grouped together to create a new cupcake masterpiece. Unwrap the decadence.

Let’s start with chocolate cupcakes. You certainly don’t have to use my recipe for chocolate cupcakes– use your own or a box mix if you prefer it. But can I suggest you try my recipe if you haven’t yet? They’re exceptionally moist with plenty of chocolate flavor to satisfy. I won’t go into detail about how to make them today, but you can visit the recipe if you’re interested. There’s a video too!

Chocolate Covered Strawberry Cupcakes Recipes Easy
Those strawberries look so moist and delicious! It’s always great when a cake recipes works out.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Servings 12 cupcakes
Calories 442 kcal

Ingredients

Chocolate covered strawberries:

• 3/4 cup chocolate chips
• 12 strawberries washed and dried (use smaller strawberries, so they fit on top of the cupcakes)

Chocolate cupcakes:

• 3/4 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 3/4 cup all purpose flour
• 1/2 cup sour cream or plain yogurt
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter cut into small cubes

Strawberry frosting:

• 3/4 cup unsalted butter softened
• 3 tablespoons fresh strawberry puree see note
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups powdered sugar sifted

Instructions

Chocolate covered strawberries:

1. Line a baking sheet with wax or parchment paper, set aside.
2. Place the chocolate chips in a medium-sized bowl and microwave in 20-30 seconds increments, until smooth and creamy. Stir the mixture well throughout the melting process. Once completely melted, dip strawberries into the melted chocolate, dipping about halfway up the strawberry. Immediately place on the prepared baking sheet. Once all strawberries have been dipped, place the baking sheet in the refrigerator until the chocolate hardens.

Cupcakes:

1. Preheat oven to 350°F. Grease a 12-count muffin tin, or line with paper liners, set aside.
2. Place the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Stir to combine. Add the butter and mix on low speed until the mixture resembles moist crumbs/wet sand (about 1-2 minutes). Add eggs, sour cream/yogurt, and vanilla extract, and beat until just combined (batter will be fairly thick).
3. Divide the batter evenly between the 12 muffin cups, filling each a little over halfway. Bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Place pan on a wire rack to cool completely.

Frosting:

1. With a stand mixer or hand mixer, beat the butter on medium-high speed for several minutes, until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on low speed, slowly add in the powdered sugar. Add the vanilla extract and strawberry puree, beat until combined. Add more strawberry puree if the frosting seems too thick, or more powdered sugar if it seems too thin.
2. Frost the cupcakes and garnish with chocolate covered strawberries.

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