Chocolate Covered Strawberry Cupcakes

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:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. 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.
6. 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:

1. 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).
2. 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:

1. Whip Butter: In a large bowl, beat the butter until light and fluffy (about 3-4 minutes).
2. Add Strawberry Puree: Gradually add the powdered sugar, one cup at a time, followed by the strawberry puree and vanilla extract. Beat until smooth.
3. 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:

1. 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.
2. 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:

1. Core Cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill with Strawberry Filling: Spoon the cooled strawberry filling into the cored cupcakes.
3. Frost: Pipe or spread the strawberry buttercream on top of the filled cupcakes.
4. 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.