Chocolate Covered Strawberry Cupcakes combine the best of two classic treats in one delicious dessert. Imagine a rich, moist chocolate cupcake topped with fresh strawberry frosting and crowned with a chocolate‑covered strawberry — perfect for celebrations like Valentine’s Day or anytime you want a show‑stopping dessert. These cupcakes are full of flavor, easy to make, and fun to share with loved ones.
Why You’ll Love These Cupcakes
These cupcakes deliver deep chocolate flavor balanced with sweet, fresh strawberry notes. The chocolate covered strawberries on top add a gourmet finish that makes them feel extra special. You’ll bake, frost, and decorate — and the result is a dessert that looks as good as it tastes. It’s a great choice for parties, holiday dessert tables, or cozy nights baking with family.
Ingredients
Chocolate Covered Strawberries
- 8 oz dark chocolate melting wafers
- 16 fresh strawberries, washed and dried
- 4 oz white chocolate melting wafers
- Optional: pink or red gel icing color
Chocolate Cupcakes
- 1 cup (130g) all‑purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) hot water
Strawberry Frosting
- 3/4 cup (149g) chopped fresh strawberries
- 1/2 cup (112g) salted butter, room temp
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- Optional: pink/red gel icing color
Instructions
Make the Chocolate Covered Strawberries
Begin by melting the dark chocolate wafers in a small bowl according to package instructions. Dip each strawberry into the melted chocolate, shake off excess, and place on parchment paper to set. Melt the white chocolate wafers and add a little gel color if you want pink drizzle. Drizzle over the chocolate dipped strawberries and refrigerate until firm.
Bake the Cupcakes
Preheat your oven to 300°F (148°C) and line a cupcake pan with liners. Whisk together the flour, sugar, cocoa, baking soda, and salt. In a separate bowl combine the egg, milk, oil, and vanilla. Add the wet ingredients to the dry and mix until smooth. Stir in the hot water — the batter will be thin, and that’s okay.
Fill the cupcake liners about halfway and bake 18–23 minutes or until a toothpick comes out with a few moist crumbs. Allow cupcakes to cool completely on a rack before frosting.
Make the Strawberry Frosting
Puree the chopped strawberries in a food processor and strain through a sieve to remove seeds if you want a smooth frosting. In a mixing bowl beat together the butter and shortening until creamy. Gradually add powdered sugar and strawberry puree, mixing until you reach the desired consistency and flavor. Add gel color if desired.
Assemble the Cupcakes
Pipe or spread the strawberry frosting onto the cooled cupcakes. Top each cupcake with one of the prepared chocolate covered strawberries for a beautiful finish.
Pair with Other Desserts
Looking for more Valentine’s Day dessert ideas or crowd‑pleasing sweets? Check out Valentine’s Day dessert ideas like the Valentine’s Day Treats & Desserts page on Virile Recipes or try refreshing strawberry desserts like a Strawberry Icebox Cake. And if you want an easy no‑bake option for your dessert table, the No‑Bake Fireworks Oreo Cheesecake Bars are a fun choice.
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Print
Chocolate Covered Strawberry Cupcakes
- Total Time: 53 minutes
- Yield: 16 cupcakes 1x
Description
Chocolate Covered Strawberry Cupcakes combine the rich taste of moist chocolate cake with sweet strawberry frosting and a decadent chocolate-dipped strawberry on top — perfect for special occasions or just treating yourself.
Ingredients
- 8 oz dark chocolate melting wafers
- 16 fresh strawberries, washed and dried
- 4 oz white chocolate melting wafers
- Optional: pink or red gel icing color
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup (120ml) hot water
- 3/4 cup (149g) chopped fresh strawberries
- 1/2 cup (112g) salted butter, room temp
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- Optional: pink/red gel icing color
Instructions
- Melt the dark chocolate wafers according to package instructions.
- Dip strawberries into melted chocolate, let excess drip off, and place on parchment paper.
- Melt white chocolate wafers and mix in gel color if desired. Drizzle over strawberries.
- Refrigerate chocolate covered strawberries until firm.
- Preheat oven to 300°F (148°C) and line a cupcake pan with liners.
- Whisk together flour, sugar, cocoa, baking soda, and salt.
- In another bowl, combine egg, milk, oil, and vanilla.
- Add wet ingredients to dry and mix until smooth.
- Stir in hot water — batter will be thin.
- Fill cupcake liners halfway and bake for 18–23 minutes, or until a toothpick comes out with moist crumbs.
- Cool cupcakes completely before frosting.
- Puree chopped strawberries and strain if smooth texture is preferred.
- Beat butter and shortening until creamy.
- Gradually add powdered sugar and strawberry puree until desired consistency is reached.
- Add gel color if desired.
- Pipe or spread frosting onto cooled cupcakes.
- Top each cupcake with a chocolate covered strawberry.
Notes
Store cupcakes in the refrigerator if topped with strawberries. Best served the same day for the freshest presentation.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg