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–+ servings
A delicious plate of Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

These delightful Chocolate Covered Strawberry Cupcakes are the perfect treat for any occasion, combining rich chocolate cake with a luscious strawberry buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Muffin Pan

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin pan with cupcake liners. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, combine the butter and sugar and beat until light and fluffy.
  5. Beat in the eggs.
  6. Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
  7. Divide the batter into cupcake liners.
  8. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely before decorating.
  10. Clean and cut the strawberries and add them to a food processor, blend until smooth.
  11. Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
  12. Gradually add confectioner’s sugar, alternating with the milk.
  13. Fold in pureed strawberries.
  14. Add several drops of food coloring if desired. Mix well.
  15. Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
  16. Top each cupcake with a chocolate-covered strawberry if desired.
  17. Store in the refrigerator in an airtight container.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 60mgSodium: 250mgPotassium: 100mgFiber: 2gSugar: 40gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1.5mg

Notes

For an extra touch, dip fresh strawberries in melted chocolate and place them on top of the frosted cupcakes for a beautiful presentation.
Tried this recipe?Let us know how it was!