why make this recipe
Chocolate Covered Strawberry Cupcakes are a delightful treat that combines the rich flavors of chocolate and strawberry. They are perfect for any celebration or simply as a sweet indulgence. The cupcakes are moist and fluffy, topped with a creamy strawberry frosting, and finished off with a chocolate-covered strawberry. This recipe brings together the best of both worlds, making it a crowd-pleaser that will satisfy your sweet cravings.
how to make Chocolate Covered Strawberry Cupcakes
Ingredients
- 8 oz dark chocolate melting wafers
- 16 strawberries, washed and dried
- 4 oz white chocolate melting wafers
- Pink/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/red gel icing color, optional
Directions
- To make the chocolate-covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to the package instructions.
- Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
- Place the white chocolate melting wafers into a small bowl and melt according to the package instructions.
- 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.
- Drizzle the pink chocolate over the chocolate-covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
- To make the cupcakes, preheat the oven to 300°F (148°C) and prepare a cupcake pan with liners.
- Add the dry ingredients to a large bowl and whisk together. Set aside.
- Combine the egg, milk, vegetable oil, and vanilla in another medium-sized bowl.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. Batter will be thin.
- Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- 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.
- Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add 2 tablespoons of strawberry puree and mix until well combined.
- Add the remaining powdered sugar and mix until smooth.
- Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
- Add pink or red gel icing color until you have your desired shade of pink frosting.
- Pipe the frosting onto the cupcakes. Use a piping tip for decoration.
- Top each cupcake with a chocolate-covered strawberry.
how to serve Chocolate Covered Strawberry Cupcakes
Serve these cupcakes as a sweet dessert at parties, gatherings, or as a treat for yourself. They pair well with coffee or tea, making a delightful afternoon snack.
how to store Chocolate Covered Strawberry Cupcakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to keep the chocolate-covered strawberries crisp, add them just before serving.
tips to make Chocolate Covered Strawberry Cupcakes
- Make sure the strawberries are completely dry before dipping them in chocolate.
- If you want a deeper chocolate flavor, you can use semi-sweet or dark chocolate in place of the melting wafers.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
variation
You can add a hint of strawberry puree directly into the cupcake batter for an extra burst of flavor. Alternatively, try using white chocolate instead of dark chocolate for the covered strawberries.
FAQs
Q1: Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries work perfectly for this recipe.
Q2: What can I use instead of melting wafers?
You can use chocolate chips or regular chocolate bars instead.
Q3: How can I make these cupcakes gluten-free?
Use a gluten-free flour blend in place of all-purpose flour. Make sure all other ingredients are also gluten-free.
Chocolate Covered Strawberry Cupcakes
Ingredients
Method
- Melt the dark chocolate melting wafers according to package instructions.
- Dip each strawberry into the melted chocolate, shake off excess, and place on parchment paper to dry.
- Melt the white chocolate melting wafers according to package instructions, add pink/red gel icing color to reach desired shade, and drizzle over the chocolate-covered strawberries.
- Refrigerate strawberries until ready to use.
- Preheat the oven to 300°F (148°C) and prepare a cupcake pan with liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
- In a medium bowl, combine the egg, milk, vegetable oil, and vanilla.
- Mix the wet ingredients into the dry ingredients until well combined.
- Gradually add the hot water to the batter, mixing until smooth (the batter will be thin).
- Fill the cupcake liners halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow cupcakes to cool for 2 minutes in the tin before transferring to a cooling rack.
- Puree the chopped strawberries in a food processor and strain through a fine mesh sieve.
- In a large mixer bowl, beat together the butter and shortening until smooth.
- Add half of the powdered sugar and mix until well combined.
- Incorporate 2 tablespoons of strawberry puree and continue mixing.
- Gradually add the remaining powdered sugar along with more strawberry puree as needed until reaching the desired frosting consistency.
- Tint the frosting with pink or red gel icing color as desired.
- Pipe the frosting onto the cooled cupcakes and top each with a chocolate-covered strawberry.