Chocolate Covered Strawberry Cupcakes

introduction

These small cakes mix chocolate and strawberry. They feel rich and fun. You can make them fast for a party or a sweet snack. If you like fruit and cake, you may also like strawberry brownies as a twin idea.

why make this recipe

You make this recipe when you want a strong sweet bite. The cake is soft. The strawberry in the middle adds a bright pop. A chocolate strawberry on top makes each cake look nice. This dish works well for a gift, a date, or a small wish to treat yourself. You can also try a few swaps from an easy treat guide to change the feel.

how to make Chocolate Covered Strawberry Cupcakes

I show clear steps below. Read all parts first. Get all tools and pans ready. Use room-warm eggs if you can. You will fill and top each cupcake after it cools. For more ideas on fold and fill ways see this step help link.

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup strawberry filling
• Chocolate covered strawberries for topping
  Need a small tip on cocoa use? See more cocoa tips.

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter and sugar, then mix in the eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
5. Fill each cupcake liner about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool completely.
8. Once cooled, fill each cupcake with strawberry filling and top with a chocolate-covered strawberry. Enjoy your decadent treats!

how to serve Chocolate Covered Strawberry Cupcakes

Serve at room heat. Place one on a small plate. You can add a light dust of cocoa or a small mint leaf. These cakes go well with milk or a small cup of coffee.

how to store Chocolate Covered Strawberry Cupcakes

Keep them in a box or bowl with a lid. Store in the fridge if you use fresh cream or fresh fruit. They last 3 days in the fridge. You can freeze them without the fruit top for up to 1 month; thaw in the fridge.

tips to make Chocolate Covered Strawberry Cupcakes

• Use room-warm eggs for a smooth batter.
• Do not over mix the batter. Mix just till smooth.
• Let cupcakes cool well before you fill them. If warm, the filling will melt.
• Use a piping bag or a small knife to add the strawberry filling.
  For more tips and ideas try this link: more tips.

variation (if any)

• Use jam or fresh strawberry slices instead of filling.
• Try white chocolate on top for a soft look.
• Add a small bit of almond extract for a nut hint.

FAQs

Q: Can I use oil instead of butter?
A: Yes. Use the same amount of mild oil for a soft crumb.

Q: Can I use fresh strawberries inside?
A: You can. Dice them small and mix with a bit of sugar. Drain any extra juice first.

Q: Do I have to cool the cupcakes before filling?
A: Yes. Fill only when they are cool. Warm cake will melt the filling.

Q: Can I make the batter by hand?
A: Yes. A whisk and a bowl will work. Mix well but do not over beat.

Q: How do I keep the chocolate topping from slipping?
A: Let the chocolate set a bit on a tray, then place on top. If you chill the top slightly it will set faster.

Conclusion

If you want more photo help or a similar full write up, see Chocolate Covered Strawberry Cupcakes | Life Love and Sugar.

Chocolate Covered Strawberry Cupcakes

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

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Description

These small cakes combine rich chocolate and vibrant strawberries for a delightful treat.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup strawberry filling
• Chocolate covered strawberries for topping

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter and sugar, then mix in the eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
5. Fill each cupcake liner about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool completely.
8. Once cooled, fill each cupcake with strawberry filling and top with a chocolate-covered strawberry.

Notes

Serve at room temperature and enjoy with milk or coffee. Store in the fridge if using fresh cream or fruit.

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

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg