Here’s a decadent recipe for Chocolate Covered Strawberry Cupcakes, combining moist chocolate cupcakes with a strawberry filling, topped with luscious strawberry buttercream and a chocolate-covered strawberry on top!
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup hot water or coffee (for enhanced chocolate flavor)
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup strawberry puree (from fresh or frozen strawberries)
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream (for desired consistency)
For the Chocolate Covered Strawberries:
- 12 fresh strawberries (1 for each cupcake)
- 4 oz semi-sweet or dark chocolate, chopped
- 1 tbsp coconut oil or butter (optional, for a glossy finish)
Instructions
For the Chocolate Cupcakes:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined. Stir in hot water or coffee.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
For the Strawberry Filling:
- Cook Strawberries: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften (about 5 minutes).
- Thicken (Optional): If you prefer a thicker filling, stir in cornstarch dissolved in a little water, and cook for an additional 2 minutes until thickened. Let cool completely.
For the Strawberry Buttercream:
- Whip Butter: In a large bowl, beat the butter until light and fluffy (about 3-4 minutes).
- Add Strawberry Puree: Gradually add the powdered sugar, one cup at a time, followed by the strawberry puree and vanilla extract. Beat until smooth.
- Adjust Consistency: Add heavy cream, one tablespoon at a time, until the buttercream reaches the desired texture for piping or spreading.
For the Chocolate Covered Strawberries:
- Melt Chocolate: In a heatproof bowl, melt the chopped chocolate and coconut oil (if using) in the microwave in 20-second increments, stirring until smooth.
- Dip Strawberries: Dip each strawberry into the melted chocolate, covering the lower two-thirds. Set on parchment paper and let the chocolate harden at room temperature or in the fridge.
Assemble the Cupcakes:
- Core Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake.
- Fill with Strawberry Filling: Spoon the cooled strawberry filling into the cored cupcakes.
- Frost: Pipe or spread the strawberry buttercream on top of the filled cupcakes.
- Top with Chocolate Covered Strawberries: Place a chocolate-covered strawberry on top of each cupcake as the finishing touch.
Enjoy!
These Chocolate Covered Strawberry Cupcakes are the perfect combination of rich chocolate, sweet strawberries, and creamy buttercream, with a show-stopping chocolate-covered strawberry on top! Perfect for special occasions or a romantic treat.