Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!
Who loves a good chocolate and strawberry combo? It is definitely one of my favorites, which is why these chocolate covered strawberry cupcakes make my eyes roll to the back of my head.
These are seriously so delicious and perfect for so many occasions. Not only will I be making them again for Valentine’s Day, but they will be great for birthdays, baby showers, bridal showers, Easter, Mother’s Day, and just about any gathering come summertime too.
Growing up my mom always equated special occasions with chocolate covered strawberries. There was just something about them that (to her) SCREAMED SPECIAL.
That meant that we had them at every special event. So what could be better than taking those beautiful little treats and adding them to a chocolate cupcake topped with strawberry frosting?
If you are a lover of the chocolate and strawberry combo – these cupcakes will definitely be your new favorite. The good news is that they are pretty simple to make – and CRAZY DELICIOUS!
chocolate dipped strawberries
Here are some commonly asked questions
What is the best way to store chocolate strawberry cupcakes?
If you are storing just the cupcakes – unfrosted, then you can keep them in an airtight container at room temperature.
If you are storing these after you have added the frosting, you will still want the airtight container but you will need to keep them in the refrigerator because of the butter in the frosting.
Why do you add vanilla extract?
Vanilla extract is a common flavoring found in most baked goods recipes. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
chocolate cake with strawberry frosting
Can these cupcakes be frozen?
Yes, I do it often. So the best way is to freeze the cupcakes before they are decorated. You can also freeze the frosting and the chocolate covered strawberries and then thaw and assemble everything at a later date.
However -if you would like to get the cupcakes completely decorated and ready and then freeze – you can do that too. Just place them in the freezer-safe airtight container and freeze for up to 2 months.
*Note – I have noticed that the frozen strawberries do get a bit mushy when thawed -so I prefer to have them fresh for decorating.
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
chocolate cupcake with strawberry frosting
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
chocolate cupcakes with buttercream frosting
HOW DO YOU MAKE Chocolate Cupcakes?
- Preheat the oven to 350 degrees F.
- Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the butter and sugar and beat until light and fluffy.
- Beat in the eggs.
- Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
- Divide the batter into cupcake liners.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before decorating.
chocolate cake strawberry frosting
To make Chocolate Cupcakes you will need…
- all-purpose flour
- unsweetened cocoa powder – not Dutch-processed
- baking soda
- salt
- granulated sugar
- unsalted butter – softened
- large eggs
- buttermilk
- vanilla extract
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
frosting for chocolate cupcakes
HOW DO YOU MAKE Strawberry Buttercream Frosting?
- Clean and cut the strawberries and add them to a food processor, blend until smooth.
- Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
- Gradually add confectioner’s sugar, alternating with the milk.
- Fold in pureed strawberries.
- Add several drops of food coloring if desired. Mix well.
- Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
- Top each cupcake with a chocolate-covered strawberry if desired.
- Store in the refrigerator in an airtight container.
Can I use a box mix for the cupcakes?
You bet – that will work just fine. Then just top with the homemade strawberry buttercream frosting and the chocolate covered strawberry for decoration.
chocolate strawberry cupcakes
To make Strawberry Buttercream Frosting you will need…
- unsalted butter- softened
- confectioner’s sugar
- medium strawberries pureed
- milk, half-and-half, or heavy cream
- Food Coloring optional
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
strawberry buttercream frosting
Products I love when making chocolate covered strawberry cupcakes…
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
- mixer
- cupcake pans
- cupcake liners
- spatulas
- piping bags
- piping tips
- cupcake storage container
- all-purpose flour
- unsweetened cocoa powder – not Dutch-processed
- baking soda
- salt
- granulated sugar
- buttermilk
- vanilla extract
- confectioner’s sugar
- Food Coloring
cupcakes with strawberry frosting
If you love this delicious chocolate and strawberry cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Chocolate Covered Strawberry Cupcakes
Ingredients
Cupcakes
- 1⅔ cups all-purpose flour
- ⅔ cups unsweetened cocoa powder not Dutch-processed
- 1½ tsp baking soda
- 1 tsp salt
- 1½ cups granulated sugar
- ½ cup unsalted butter – softened (1 stick)
- 2 large eggs room temperature
- 1½ cups buttermilk
- 1 tsp vanilla extract
Strawberry Buttercream
- 1 cup unsalted butter – softened (2 sticks)
- 6-8 cups confectioner’s sugar depending on the desired consistency
- 10-12 medium strawberries pureed
- 2-4 tbsp milk depending on the desired consistency (half-and-half or heavy cream will also work)
- Food Coloring optional
Instructions
Cupcakes
- Preheat the oven to 350 degrees F.
- Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the butter and sugar and beat until light and fluffy.
- Beat in the eggs.
- Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
- Divide the batter into cupcake liners.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before decorating.
Strawberry Frosting
- Clean and cut the strawberries and add them to a food processor, blend until smooth.
- Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
- Gradually add confectioner’s sugar, alternating with the milk.
- Fold in pureed strawberries.
- Add several drops of food coloring if desired. Mix well.
- Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
- Top each cupcake with a chocolate-covered strawberry if desired.
- Store in the refrigerator in an airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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