introduction

This recipe makes soft chocolate cupcakes with a fresh strawberry on top. You get a cake that tastes like chocolate and fruit in one bite. Try this if you want a small sweet treat for a party or a gift. See a related bake idea here: chocolate covered strawberry brownies 1.

why make this recipe

You can make these cupcakes in one hour. You use simple things from the store. Kids will love them. They look nice and taste rich. If you like both cake and fruit, you will enjoy this. For another idea with chocolate and fruit, look at chocolate covered strawberry brownies 2.

how to make Chocolate Covered Strawberry Cupcakes

Follow the steps below. Read all steps first. Get your pans and bowls ready. Wash the strawberries and dry them before you dip them in chocolate. You can work in groups: one person makes the cake and one covers the fruit. See a similar trick here: chocolate covered strawberry brownies 3.

Ingredients :

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Whole milk
Vegetable oil
Vanilla extract
Boiling water
Fresh strawberries
Semi-sweet chocolate chips
Heavy cream
Butter
Powdered sugar

Directions :

Preheat the oven to 350°F and line a cupcake tray with paper liners so the cupcakes will not stick and will come out easily later on.
In a large mixing bowl whisk together the flour sugar cocoa powder baking powder baking soda and salt until everything is well mixed and no lumps remain.
In another bowl mix together the eggs milk oil and vanilla extract until the mixture looks smooth and creamy.
Pour the wet ingredients into the dry ones and stir slowly until everything comes together to make a thick chocolate batter.
Carefully pour in the boiling water and keep stirring gently until the batter becomes smooth shiny and a little thin because that is what makes the cupcakes soft after baking.
Pour the batter evenly into the cupcake liners filling each about two thirds full so they have room to rise.
Place the tray in the oven and bake for about twenty minutes or until a toothpick poked in the center comes out clean.
Let the cupcakes cool completely on a wire rack so they do not melt the frosting later on.
While the cupcakes are cooling wash and dry the strawberries and set them aside.
In a heatproof bowl melt the chocolate chips with heavy cream either in a microwave or over a pot of simmering water stirring until smooth and shiny.
Dip each strawberry into the melted chocolate until half covered and place them on a tray lined with parchment paper to set.
To make the frosting beat the butter until creamy then slowly add powdered sugar and a little vanilla extract until the texture is fluffy and smooth.
Pipe or spread the frosting on top of each cooled cupcake using a spoon or piping bag.
Once the chocolate on the strawberries is set place one chocolate covered strawberry on top of each cupcake pressing it gently into the frosting.
Drizzle some leftover melted chocolate over the cupcakes if you want extra shine and flavor.
Let the cupcakes sit for about ten minutes before serving so the frosting sets nicely and the cupcakes are ready to enjoy.

how to serve Chocolate Covered Strawberry Cupcakes

Serve these cupcakes at room heat. Place them on a flat plate so the strawberry stays upright. Use a napkin for each cup. They pair well with milk or coffee. For a fun plate idea, try a plate like one used in this recipe idea: chocolate covered strawberry brownies 4.

how to store Chocolate Covered Strawberry Cupcakes

Keep them in a box or an airtight tray. Put them in the fridge if your room is warm or if you need to store them more than a day. Let them sit at room heat for ten minutes before you eat so the cake feels soft again. You can freeze them for up to two weeks if you wrap each cup in foil and a bag.

tips to make Chocolate Covered Strawberry Cupcakes

Use ripe but firm strawberries so they hold shape. Do not get the strawberries wet when you dip them. Melt the chocolate slowly to avoid burning. Let the cupcakes cool fully before you frost them. If you want less sweet cups, use less powdered sugar in the frosting. Try this tip from a similar dessert for more ideas: chocolate covered strawberry brownies 5.

variation (if any)

Add small chocolate chips into the batter for more texture.
Use white chocolate for the strawberry dip for a different look.
Make mini cupcakes and use small berries for a bite size treat.

FAQs

Q: Can I use frozen strawberries?
A: No. Frozen ones release water and make the chocolate not stick well. Use fresh, dry fruit.

Q: Can I make the batter ahead?
A: Yes. Make the batter and keep it in the fridge for one day. Stir it well before you bake.

Q: Can I use low fat milk?
A: Yes. Low fat milk works fine but the cake may be a bit less rich.

Q: How long do the cupcakes last in the fridge?
A: They stay good for three days in a tight box.

Q: Can I skip the frosting?
A: Yes. You can place the chocolate strawberry right on the cupcake top for a simpler look.

Conclusion

If you want another clear step by step guide for this treat, see this full recipe at Chocolate Covered Strawberry Cupcakes | Life Love and Sugar.