Chocolate-covered strawberries are one of those delightful treats I can’t resist, especially when they come in cupcake form. I remember the first time I made these Chocolate Covered Strawberry Cupcakes. It was a sunny Sunday afternoon, and I was looking to add a little twist to my usual baking routine. When my family gathered around to sample my creation, their eyes lit up with that unmistakable joy only a sweet indulgence can bring. The combination of rich chocolate, tangy strawberries, and fluffy cake brought back memories of summer picnics and festive celebrations.
What makes these cupcakes truly special is the added touch of chocolate-covered strawberries on top. It’s like giving each person a tiny, edible gift. That first bite is a revelation—soft, moist chocolate cake with a hint of strawberry essence, topped off with creamy strawberry frosting and a chocolate-dipped berry. This recipe quickly became a family favorite, making appearances at birthdays, holidays, and sometimes just because we needed a little pick-me-up.
The beauty of these cupcakes lies not just in their taste, but in how easy they are to make. Even if you’re not a seasoned baker, you can whip up these goodies without a hitch. I like to think of this recipe as a testament to the joys of combining simple ingredients to create something extraordinary. So, whether you’re an experienced baker or a beginner looking to impress, these Chocolate Covered Strawberry Cupcakes are sure to charm anyone who gets to try them. Let’s dive into the recipe and see how you can bring this delightful dessert to your table!
How to Make Chocolate Covered Strawberry Cupcakes
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Ingredients:
- 2 oz. unsweetened chocolate, chopped
- 1 cup all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder, spooned and leveled
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup boiling water
- 1 cup freeze-dried strawberries
- 1 cup fresh strawberry puree (from blended strawberries)
- 3/4 cup unsalted butter, nearly at room temperature
- 3 1/4 cups powdered sugar
- 1 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- A few drops of red food coloring (optional)
- 12 small fresh strawberries
- 4 oz. semi-sweet chocolate
Directions:
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- Melt the unsweetened chocolate in the microwave in 20-second intervals at half power, stirring until smooth. Allow it to cool slightly.
- In a mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk briefly and set aside.
- In a separate large bowl, cream together the sugar and softened butter with an electric mixer until well blended.
- Add the egg, egg yolk, and vanilla extract to the sugar mixture, mixing thoroughly. Stir in the melted chocolate and sour cream until just combined.
- Gradually add half of the dry ingredients to the wet mixture, mixing on low speed. Follow with the remaining dry ingredients, mixing until just combined.
- Pour in the boiling water slowly, mixing until the batter is smooth. Mix on medium-low speed for one minute to ensure everything is well incorporated.
- Fill each muffin cup with the batter, about 3/4 full, and bake for 17 to 20 minutes or until a toothpick inserted comes out clean.
- Remove cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- As the cupcakes cool, prepare the frosting. Crush freeze-dried strawberries and sift to remove seeds.
- Strain the strawberry puree and reduce it in a saucepan over medium-low heat until it’s about 1/4 cup. Let it cool completely.
- In a stand mixer, whip the butter until pale. Add powdered sugar, reduced puree, strawberry powder, lemon juice, and vanilla extract, whipping until the frosting is smooth and fluffy. Add food coloring if desired.
- Melt the semi-sweet chocolate in a small bowl in the microwave, stirring until smooth.
- Dip each fresh strawberry into the chocolate, letting the excess drip off. Place a chocolate-covered strawberry on top of each cooled cupcake.
- Store cupcakes in an airtight container in the refrigerator. For the best taste, serve at room temperature.
Ingredient Tweaks for Your Pantry
If you’re missing unsweetened chocolate, you can swap it with semi-sweet chocolate by reducing the sugar slightly. Greek yogurt can replace sour cream, and almond flour can be a gluten-free option. If fresh strawberries aren’t available, use strawberry jam or preserves for the frosting.
Best Ways to Store Leftover Chocolate Covered Strawberry Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the fridge. They will last for up to three days. Before serving, let them come to room temperature for the best taste. If you prefer, freeze the unfrosted cupcakes for up to a month and frost them after thawing.
Perfect Pairings for Chocolate Covered Strawberry Cupcakes
These cupcakes pair wonderfully with a glass of chilled rosé or a hot cup of coffee. Add a dollop of whipped cream on the side for extra decadence. A light fruit salad or a scoop of vanilla ice cream can complement the rich chocolate flavor.
Pro Tips for the Perfect Chocolate Covered Strawberry Cupcakes
Ensure the melted chocolate is not too hot when mixing it into the batter to avoid cooking the eggs. For extra fluffy frosting, whip the butter until it’s light and airy before adding other ingredients. Using room temperature ingredients will help everything blend smoothly.
Adding a Seasonal Spin to Chocolate Covered Strawberry Cupcakes
In spring, try adding a hint of lemon zest to the frosting for a fresh twist. During fall, incorporate a dash of cinnamon into the batter. Winter months call for a sprinkle of peppermint in the frosting. Summer is perfect for adding more fresh berries as a garnish.
FAQs:
How do I make the cupcakes more moist?
To achieve moist cupcakes, ensure you don’t overbake them. Adding a bit more sour cream or substituting with Greek yogurt can help retain moisture. Also, make sure the batter is well-mixed but not overworked, which keeps the cupcakes soft and fluffy.
Can I use another type of chocolate for the topping?
Absolutely, you can use milk chocolate or dark chocolate for the strawberry coating, depending on your preference. Each type of chocolate offers a unique taste experience. Dark chocolate will provide a richer taste, while milk chocolate will add sweetness.
What can I do if I don’t have freeze-dried strawberries?
If freeze-dried strawberries are not an option, you can use strawberry jam for a similar flavor boost in the frosting. Simply reduce the amount of fresh puree to balance the consistency. The jam will add sweetness and a fruity flavor.
Is there a way to make the frosting dairy-free?
Yes, you can make the frosting dairy-free by using a plant-based butter substitute. Additionally, ensure that any other ingredients, like strawberry puree, do not contain any dairy ingredients. The result will still be a deliciously creamy frosting.
How can I make these cupcakes gluten-free?
To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that other ingredients, like baking soda and cocoa powder, are certified gluten-free to prevent cross-contamination.
Can I prepare the cupcakes in advance?
Yes, you can bake the cupcakes a day or two ahead and store them in an airtight container in the fridge. It’s best to prepare the frosting and dip the strawberries on the day of serving for optimal freshness and appearance.
Chocolate Covered Strawberry Cupcakes
Equipment
- muffin tin
- Electric mixer
- Small saucepan
- microwave-safe bowl
Ingredients
For the Cupcakes:
- 2 oz. unsweetened chocolate, chopped
- 1 cup all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder, spooned and leveled
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup boiling water
- 1 cup freeze-dried strawberries
For the Frosting:
- 1 cup fresh strawberry puree (from blended strawberries)
- 3/4 cup unsalted butter, nearly at room temperature
- 3 1/4 cups powdered sugar
- 1 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- A few drops red food coloring (optional)
For the Chocolate Covered Strawberries:
- 12 small fresh strawberries
- 4 oz. semi-sweet chocolate
Instructions
- Begin by preheating your oven to 350°F. Line a muffin tin with cupcake liners and put it aside.
For Cupcakes:
- In a microwave-safe bowl, melt the chocolate gently in 20-second intervals at half power, stirring until it's smooth and set it aside to cool slightly.
- In a mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together for about 20 seconds and set aside.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until mixed. It doesn't have to be perfectly smooth.
- Incorporate the egg, egg yolk, and vanilla extract, mixing thoroughly. Add the melted chocolate and sour cream, stirring until everything is well combined.
- Slowly mix in half of the flour mixture at low speed, then gradually add the rest until just combined.
- Carefully add the boiling water in small amounts while mixing until the batter becomes smooth. Continue mixing on medium-low speed for 1 minute to blend properly.
- Fill the muffin cups about three-quarters full with the batter and bake for 17 to 20 minutes, or until a toothpick inserted comes out clean.
- Once baked, remove from the oven and let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
For Frosting:
- While the cupcakes cool, prepare the strawberry frosting by crushing the freeze-dried strawberries in a resealable bag and sifting the powder into a bowl.
- Strain the fresh strawberry puree through a sieve to measure 3/4 cup. Pour it into a small saucepan over medium-low heat, allowing it to simmer until it reduces to about 1/4 cup, taking around 10 to 14 minutes. Let it cool completely before using.
- Using a stand mixer, whip the butter until fluffy and pale. Incorporate the powdered sugar, reduced strawberry puree, strawberry powder, lemon juice, and vanilla extract until the mixture is light and airy. Add food coloring if desired.
For Chocolate Covered Strawberries:
- Melt the semi-sweet chocolate in a small bowl in the microwave, stirring until it reaches a smooth consistency.
- Dip each fresh strawberry in the melted chocolate, allowing excess chocolate to drip off. Place one chocolate-covered strawberry on top of each cooled cupcake.
- Store the cupcakes in an airtight container in the refrigerator. However, for the best flavor, enjoy them at room temperature within the day.
