These Chocolate Covered Strawberry Cupcakes are a tasty treat that combines fluffy vanilla cupcakes, rich chocolate frosting, and fresh strawberries on top. Yum!
Honestly, what’s better than cake and strawberries together? I love how easy they are to make. Just bake, frost, and add a strawberry—who can resist that adorable combo?
Whenever I make these, everyone gets excited. They make a perfect dessert for birthdays or just a sweet surprise. Plus, they look so pretty on the table. Go ahead, take a bite! 🍓🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is great for these cupcakes, but if you’re looking for a gluten-free option, try using a gluten-free flour blend instead. It may change the texture slightly, but it should still work well!
Cocoa Powder: Unsweetened cocoa powder gives the cupcakes a rich chocolate flavor. If you want a milder taste, consider using Dutch-processed cocoa powder, which is less bitter. Just check your pantry for what’s available!
Vegetable Oil: While vegetable oil keeps the cupcakes moist, you can substitute it with melted coconut oil or even apple sauce for a healthier alternative.
Strawberry Extract: This adds a lovely strawberry flavor to the frosting. If you can’t find it, try using pureed fresh strawberries or a bit of strawberry jam for a fresh taste.
Chocolate Chips: Semi-sweet chocolate chips work best for the chocolate-covered strawberries, but if you prefer a sweeter chocolate, you could go for milk chocolate instead!
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
Ensuring your cupcakes come out perfectly moist and fluffy requires a few key techniques. First, don’t overmix the batter after adding the boiling water; just stir until smooth to avoid dense cupcakes. Additionally, be careful with your oven temperature; an oven thermometer can help ensure accuracy.
- Mix the dry ingredients together first to ensure even distribution.
- Add each wet ingredient one by one, making sure everything is well combined but not overmixed.
- Check doneness with a toothpick in the center—if it comes out clean, they’re ready!
Chocolate Covered Strawberry Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp strawberry extract (or to taste)
- Pink food coloring (optional)
For the Chocolate-Covered Strawberries:
- 12 fresh strawberries
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil (optional, for smoother melting)
- ¼ cup pink melting chocolate, melted (for decoration)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and 20 minutes to bake. After baking, allow some extra time for cooling and setting, so plan for around 1 hour total before you serve these delightful cupcakes. Perfect for a fun afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s warming up, grab a cupcake pan and line it with paper liners so your cupcakes don’t stick!
2. Make the Cupcake Batter:
In a large mixing bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Stir everything until well combined. Then, carefully mix in the boiling water—you’ll have a smooth (but thin!) batter.
3. Bake the Cupcakes:
Now it’s time for baking! Pour the batter into your cupcake pan, filling each liner about 2/3 full. Place the pan in the oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick in the center; it should come out clean. After baking, let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
4. Prepare the Frosting:
While the cupcakes cool, let’s make the delicious strawberry frosting. In another bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, alternating with the heavy cream, and keep beating until it’s nice and fluffy! Finally, mix in the strawberry extract and food coloring for that lovely pink hue.
5. Make the Chocolate-Covered Strawberries:
Now for the fun part! In a microwave-safe bowl, melt the semi-sweet chocolate chips with coconut oil in 30-second intervals—stir in between until it’s all smooth. Dip each fresh strawberry into the melted chocolate, letting the excess drip off. Place them on a tray lined with parchment paper to set. Once set, drizzle melted pink chocolate over them for a pretty touch!
6. Assemble the Cupcakes:
With the cupcakes cooled and frosting ready, let’s put them together! Use a piping bag fitted with a star tip to generously frost each cupcake with your strawberry frosting. Then, place a chocolate-covered strawberry right on top of each one for a stunning finish.
7. Serve:
Now it’s time to enjoy your scrumptious Chocolate Covered Strawberry Cupcakes! They’re perfect for parties or any special occasion. Share and savor the deliciousness!
Can I Use Other Types of Flour for This Recipe?
Yes! You can substitute all-purpose flour with cake flour for a lighter texture, or use gluten-free all-purpose flour if you need a gluten-free option. Just be sure to check the packaging for any specific adjustments or ratios needed for gluten-free flour.
How to Store Leftover Cupcakes?
Store the leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Just remember to bring them back to room temperature before serving to enjoy them fully!
Can I Modify the Frosting to Be Dairy-Free?
Absolutely! You can use dairy-free butter and coconut cream instead of heavy cream to make the frosting. You can also find dairy-free chocolate chips for the strawberries. Just ensure to check the labels for any hidden dairy ingredients.
How Do I Make My Cupcakes Even More Chocolatey?
If you’re a chocolate lover, consider adding chocolate chips to the batter or using a chocolate fudge filling in the center of the cupcakes. You could also replace part of the boiling water with brewed coffee to deepen the chocolate flavor!
