Chocolate Covered Strawberry Cupcakes

introduction

This is a small, fun cake you can make at home. It mixes chocolate and sweet strawberry taste. You can make it for a party or a quiet night. Try a similar idea with chocolate-covered strawberry brownies if you want a denser treat.

why make this recipe

You make this recipe when you want a sweet, pretty snack. The cakes look nice and taste rich. You can give them as a gift or serve them at a small meal. If you like both fruit and chocolate, this will please you. See another idea for fruit and chocolate in this small recipe.

how to make Chocolate Covered Strawberry Cupcakes

You make the cake batter, bake the cakes, and then add pink frosting. Top each cake with a chocolate covered berry. Work in steps and keep things neat. For a guide on a similar mix of flavors, look at this page.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup hot water
• 1/2 cup strawberry frosting
• Chocolate-covered strawberries for topping

You can swap the frosting for a cream cheese or plain buttercream if you like. For another swap idea, see this swap idea.

Directions :

1. Preheat the oven to 350°F (175°C). Line a cupcake tray with liners.
2. In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and sugar until light.
4. Add eggs one at a time. Stir in the vanilla.
5. Add the dry mix to the wet mix little by little, and add milk and hot water in two turns. Mix until just mixed.
6. Fill each liner about two thirds full. Bake 18–20 minutes or until a toothpick comes out clean.
7. Let the cupcakes cool all the way.
8. Frost with the strawberry frosting. Top each one with a chocolate-covered strawberry.

For a quick look at a related treat, try this similar idea.

how to serve Chocolate Covered Strawberry Cupcakes

Put the cakes on a plate or a cake stand. Serve them at room heat so the top stays soft. You can add a small fork and a napkin. The fruit on top gives each cake a fresh bite.

how to store Chocolate Covered Strawberry Cupcakes

Keep the cakes in a box or a cake keeper. If your room is warm, put them in the fridge. Eat them in two to three days for best taste. Bring them to room heat before you eat so they are soft.

tips to make Chocolate Covered Strawberry Cupcakes

• Use room temp eggs and butter for a smooth mix.
• Do not over-mix once you add flour. Mix until just even.
• Cool the cakes well before you frost to keep the frosting smooth.
• Make the chocolate-covered strawberries fresh the day you serve.

variation (if any)

You can use milk chocolate or dark chocolate on the berries. You can change the frosting to cream cheese or white chocolate. You can add a bit of chopped strawberry inside the batter for more fruit.

FAQs (minimum three FAQ)

Q: Can I use oil instead of butter?
A: Yes. Use the same amount of oil. The cake will be moist.

Q: Can I freeze these cupcakes?
A: Yes. Freeze without the fresh berry on top. Wrap them well. Thaw in the fridge.

Q: How do I make the chocolate-covered strawberries?
A: Melt chocolate in a bowl. Dip the clean strawberry in the melted chocolate. Let it harden on wax paper.

Q: Can I make the batter by hand?
A: Yes. Use a strong spoon and a bowl. Mix well but do not over-work the batter.

Conclusion

For a full write-up and another version of this idea, see Chocolate Covered Strawberry Cupcakes | Life Love and Sugar.

Chocolate Covered Strawberry Cupcakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 35
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious cupcakes combining rich chocolate cake and sweet strawberry frosting, topped with a chocolate-covered strawberry.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup hot water
• 1/2 cup strawberry frosting
• Chocolate-covered strawberries for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Line a cupcake tray with liners.
2. In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, then stir in the vanilla extract.
5. Add the dry mix to the wet mix gradually, alternating with the milk and hot water. Mix until just combined.
6. Fill each liner about two-thirds full with the batter. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Let the cupcakes cool completely.
8. Frost each cupcake with strawberry frosting and top with a chocolate-covered strawberry.

Notes

Use room temperature eggs and butter for a smooth mixture. Cool the cupcakes well before frosting to keep the frosting smooth.

• Prep Time: 15
• Cook Time: 20
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg