These indulgent chocolate covered strawberry cupcakes are a 3 step dessert featuring a moist chocolate cupcake, fresh strawberry buttercream frosting and a pretty chocolate covered strawberry on top for garnish. These beautiful cupcakes are the perfect treat for special occasions such as Mother’s day, Valentine’s day, weddings or other parties. Honestly, these indulgent cupcakes are so yummy that they are worth making any time! If you enjoy cupcake recipes, be sure to scroll below the recipe card to see a list of our favorite cupcake recipes.
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Chocolate Covered Strawberry Cupcakes
Equipment
- 12 capacity Muffin tins (linked below)
- Mixing bowl (linked below)
- Piping bag (linked below)
- Stainless steel measuring cups (linked below)
Ingredients
- 1 1/8 cups all purpose flour, leveled or 1 cup plus 2 tablespoons, leveled.
- 1 cup brown sugar packed
- 1/3 cup cocoa powder
- 1 teaspoon baking powder *see note
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup strong coffee *see note below.
For the strawberry buttercream:
For the chocolate covered strawberries:
- 1 pound strawberries or 18 strawberries
- milk chocolate melting wafers
- white chocolate melting wafers optional
- Red food coloring optional
Instructions
For the chocolate covered strawberries:
- Allow the strawberries to come to room temperature (this prevents sweating), then melt 1/4-1/2 cup milk chocolate melting wafers in the microwave or over a double broiler. Dip the strawberries in chocolate until about 3/4 of the strawberry is coated. Optional: Melt several tablespoons of white chocolate and stir in a drop or two of red food coloring. Drizzle the pink melted chocolate over the set milk chocolate covered strawberries. Allow the coated strawberries to rest at room temperature until the cupcakes are prepped.
For the chocolate cupcakes:
- Preheat the oven to 350. Whisk together the flour, brown sugar, cocoa powder, baking powder and baking soda, then add the strong coffee (freshly brewed), buttermilk, oil and eggs. Whisk the batter together until combined, but not overmixed.
- Pour the chocolate cupcake batter into lined muffin tins, filling them only 1/2 full as they rise a good bit while baking. Bake in the preheated oven for 12-15 minutes, or until a knife or toothpick inserted in the center comes out clean. Allow to cool completely.
Finishing touches:
- Using a piping bag fitted with a Wilton 2D or 1M tip, frost the cooled cupcakes with fresh strawberry buttercream frosting. Top the cupcakes with a chocolate covered strawberry and then enjoy! Keep strawberry topped cupcakes refrigerated if not served immediately. More storage and prep ahead tips below.
Notes
Equipment needed for these chocolate covered strawberry cupcakes:
- Muffin tins You will need muffin tins to bake the chocolate cupcakes. Be sure to line the muffin tins with cupcake wrappers before pouring the batter into the tins.
- Mixing bowls Several mixing bowls are needed to contain the chocolate cupcake batter, the strawberry frosting and melted chocolate for dipping the strawberries into.
- Piping bags A piping bag fitted with a Wilton 1M or 2D tip is my go-to for frosting cupcakes and getting those pretty swirls on top.
- Measuring cups Measuring cups are needed to ensure you have the accurate amount of ingredients needed for the cupcake batter and fresh strawberry buttercream.
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Other Cupcake Recipes You May Enjoy:
- Chocolate cupcakes with peanut butter frosting
- Vanilla cupcakes with fresh strawberry buttercream frosting
- Strawberry filled cupcakes
- Pumpkin spice cupcakes with cream cheese frosting
- Spiced apple cupcakes
- Vanilla cupcakes with cream cheese frosting
- Vanilla sheet cake cupcakes with salted caramel frosting
- Soft gingerbread cupcakes
Step 1 for the chocolate cupcakes: Whisk together the flour, brown sugar, cocoa powder, baking powder and baking soda, then add the strong coffee (freshly brewed), buttermilk, oil and eggs. Whisk the batter together until combined, but not overmixed. The batter should be thin.
Step 2: Pour the chocolate cake batter into lined muffin tins (makes roughly 16-18), filling them only 1/2 full as they rise a good bit while baking. Bake in the preheated oven for 12-15 minutes, or until a knife or toothpick inserted in the center comes out clean. Allow to cool completely.
Finishing touches: Using a piping bag fitted with a Wilton 2D or 1M tip, frost the cooled cupcakes with fresh strawberry buttercream frosting.
Top with a chocolate covered strawberry and then enjoy!
*Note. The chocolate covered strawberries are a delicious addition to these cupcakes, but they are optional if you wish to leave the chocolate covered strawberry cupcakes plain.
Storage and prep ahead tips for these chocolate covered strawberry cupcakes:
Keep these cupcakes with fresh strawberry buttercream refrigerated for best results. They can be stored in the refrigerator for up to 5 days, but can also be frozen for several months. If you wish to freeze the cupcakes, I would recommend freezing them without the strawberry buttercream frosting and then mixing up the frosting right before you are ready to serve the cupcakes. Prep ahead tips: The fresh strawberry buttercream can be made ahead of time and refrigerated overnight or even several days in advance. Allow the strawberry buttercream to come back to room temperature before frosting the cupcakes. The chocolate covered strawberries can also be made the day before, but if you wish to keep the strawberries from sweating I would recommend covering them and leaving them at room temperature overnight.
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