Chocolate-Covered Strawberry Cupcakes

Name: Chocolate-Covered Strawberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup boiling water; 1/2 cup unsalted butter, softened; 1 cup confectioners' sugar; 1/4 cup unsweetened cocoa powder; 2 tbsp milk; 1 tsp vanilla extract; 8 oz fresh strawberries, hulled; 1 cup chocolate chips

Highlighted under: Delicious Desserts Made Simple

I absolutely love making chocolate-covered strawberry cupcakes for special occasions! The combination of moist chocolate cake, rich chocolate frosting, and fresh strawberries creates a delightful treat that is perfect for any celebration. Each bite is a burst of flavor, and it’s always a hit at parties. Plus, the process of decorating these cupcakes with chocolate-dipped strawberries is not only fun but also adds an elegant touch. Trust me, once you try these, they will become your go-to dessert for any gathering.

Created by

Ella

Last updated on 2026-02-07T18:25:28.117Z

When I first decided to create chocolate-covered strawberry cupcakes, I wanted to combine two classic desserts into one delicious treat. Through some experimentation, I learned that incorporating real strawberries into the batter makes the cupcakes incredibly moist and flavorful. I also found that adding a touch of vanilla extract really enhances the chocolate flavor.

Decorating these cupcakes is my favorite part! I like to dip fresh strawberries in melted chocolate and place them on top of the frosting. It not only makes them look stunning, but it also offers a delightful surprise of fresh fruit with every bite. These cupcakes make any occasion feel extra special!

Why You'll Love These Cupcakes
Moist chocolate cake that pairs beautifully with fresh strawberries
Decadent chocolate frosting that adds extra richness
A stunning presentation that impresses guests

Achieving the Perfect Chocolate Cupcake

To ensure that your chocolate cupcakes turn out moist and delicious, it’s important not to overmix the batter once you've combined the wet and dry ingredients. A few lumps are perfectly fine; they can actually contribute to a tender texture. Be sure to use high-quality cocoa powder, as it can make a significant difference in flavor. I like to use Dutch-processed cocoa for a deeper chocolate taste.

When adjusting the boiling water into the batter, remember that the heat helps to bloom the cocoa powder, enhancing its chocolatey flavor. The batter will appear quite thin, but this is what gives the cupcakes that lovely moist crumb. For accurate baking, it's best to use an oven thermometer to ensure your oven is at the right temperature.

Decorating with Chocolate-Covered Strawberries

For the chocolate-covered strawberries, it's crucial to dry the strawberries thoroughly before dipping them into the melted chocolate. Any moisture can cause the chocolate to seize or not adhere properly. When melting chocolate chips, stir often and heat in small intervals to avoid burning; ideally, they should melt into a smooth and glossy coating.

As you dip the strawberries, gently swirl them in the chocolate to ensure an even coating. Let them cool on parchment paper to set, which should only take about 15-20 minutes. If you’re feeling adventurous, you can drizzle some white chocolate over the set dark chocolate for a beautiful finish.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
2 tbsp milk
1 tsp vanilla extract

For the Topping

8 oz fresh strawberries, hulled
1 cup chocolate chips

Make sure to use fresh strawberries for the best flavor!

Instructions

Directions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Finally, add the boiling water and mix until smooth.

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and cocoa powder, mixing well. Add milk and vanilla extract, and beat until the frosting is light and fluffy.

Prepare the Strawberries

Melt the chocolate chips in a microwave-safe bowl, heating in 30-second increments, stirring until smooth. Dip each strawberry into the melted chocolate, allowing excess to drip off. Place the dipped strawberries on parchment paper to set.

Assemble the Cupcakes

Frost each cooled cupcake with the chocolate frosting. Top each cupcake with a chocolate-covered strawberry for decoration. Enjoy your delicious creation!

Store any leftover cupcakes in an airtight container for up to 3 days.

Pro Tips

For easier dipping, ensure the strawberries are completely dry and at room temperature before dipping them in chocolate.

Storage and Make-Ahead Tips

These chocolate-covered strawberry cupcakes can be made ahead of time, which is great for party prep. To ensure freshness, store the frosted cupcakes in an airtight container at room temperature for up to two days. After that, refrigerating them for up to a week is a good idea, but the chocolate strawberries will lose their crisp texture over time.

If you want to freeze the cupcakes, it’s best to do so unfrosted. Once they have completely cooled, place them in an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to three months. When ready to serve, simply thaw them overnight in the refrigerator and frost them just before serving.

Flavor Variations and Add-Ons

Feel free to get creative with your cupcake flavors! You can add a touch of espresso powder to intensify the chocolate flavor or fold in mini chocolate chips for added texture. If you prefer a lighter flavor profile, consider using strawberry or vanilla extract instead of the vanilla for a fruitier essence that complements the fresh strawberries beautifully.

For extra flair, you can also personalize the chocolate frosting by mixing in flavors like peppermint extract or orange zest. Additionally, crushed nuts or sprinkles can be added to the frosting or on top of the chocolate strawberries, providing a delightful crunch and visual appeal.

Questions About Recipes

→ Can I use milk instead of buttermilk in the cupcakes?

Yes, you can substitute regular milk for buttermilk, but the texture might be slightly different.

→ How can I prevent the chocolate from hardening too quickly on the strawberries?

Keep the melted chocolate warm by placing the bowl over a pot of warm water while you work.

→ Can I make these cupcakes ahead of time?

Absolutely! You can bake and frost the cupcakes a day in advance. Just add the strawberries on the day you serve them.

→ What kind of chocolate is best for dipping strawberries?

I recommend using high-quality dark chocolate or semi-sweet chocolate chips for dipping.