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Chocolate Covered Strawberry Cupcakes Recipe

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Delight in these decadent Chocolate Covered Strawberry Cupcakes, featuring rich chocolate cupcakes infused with real strawberries and topped with a luscious strawberry buttercream frosting and a chocolate dipped fresh strawberry. Perfect for any special occasion or a chocolate-strawberry treat.

Ingredients

For the Cupcakes

  • 2 oz. (56g) unsweetened chocolate, chopped
  • 1 cup (130g) all-purpose flour, spooned and leveled
  • 1/4 cup (21g) unsweetened cocoa powder, spooned and leveled
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (120g) sour cream
  • 1/2 cup (120ml) boiling water

For the Strawberry Frosting

  • 1 cup (17g) freeze dried strawberries
  • 1 cup (230g) fresh strawberry puree (from blended strawberries)
  • 3/4 cup (170g) unsalted butter, nearly room temperature
  • 3 1/4 cups (390g) powdered sugar
  • 1 tsp fresh lemon juice
  • 1/4 tsp vanilla extract
  • Few drops red food coloring (optional)

For the Chocolate Covered Strawberries

  • 12 small fresh strawberries
  • 4 oz. (113g) semi-sweet chocolate

Instructions

  1. Preheat and prepare cupcake pan: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to get ready for baking.
  2. Melt chocolate: In a microwave-safe bowl, melt the unsweetened chocolate at 50% power in 20-second intervals, stirring between until smooth. Set aside to cool slightly.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds and set aside.
  4. Cream sugar and butter: Using an electric hand mixer, combine the sugar and softened butter until lumps are creamed but mixture is not fully smooth.
  5. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until incorporated.
  6. Incorporate melted chocolate and sour cream: Mix in the melted chocolate followed by the sour cream until evenly blended.
  7. Add dry ingredients in two parts: Add half of the flour mixture on low speed until just combined, then add the remaining half and mix until smooth.
  8. Incorporate boiling water: Slowly add boiling water in five parts (about 1/5th at a time), mixing until combined each time. After all water is added, mix batter at medium-low speed for 1 minute for a smooth finish.
  9. Fill cupcake liners and bake: Divide batter evenly into liners, filling each about 3/4 full. Bake for 17-20 minutes until a toothpick inserted comes out clean.
  10. Cool cupcakes: Transfer cupcakes to a wire rack after removing from oven. Cool for 10 minutes, then place in an airtight container without touching the tops. Let cool completely before frosting.
  11. Prepare freeze-dried strawberry powder: Place freeze-dried strawberries in a sealed bag and crush to a fine powder with a rolling pin. Sift to remove any seeds and set aside.
  12. Reduce strawberry puree: Strain fresh strawberry puree through a fine mesh sieve, measure 3/4 cup, then simmer over medium-low heat until reduced to about 1/4 cup (10-14 minutes), stirring occasionally.
  13. Cool reduced puree: Transfer reduced puree to a bowl and chill in the freezer or refrigerator, stirring occasionally until fully cooled.
  14. Make the frosting: In a stand mixer bowl fitted with a paddle attachment, whip butter until pale and fluffy. Gradually mix in powdered sugar, reduced strawberry puree, freeze-dried strawberry powder, lemon juice, and vanilla until fluffy. Add red food coloring if desired.
  15. Melt chocolate for berries: Melt semi-sweet chocolate in a microwave-safe bowl at 50% power in 30-second increments, stirring until smooth.
  16. Dip strawberries in chocolate: Dip each small fresh strawberry into melted chocolate, letting excess drip off. Place one chocolate-covered strawberry on top of each frosted cupcake.
  17. Store and serve: Store cupcakes in an airtight container in the refrigerator. For best taste, serve at room temperature within one day.

Notes

  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • Reducing the strawberry puree slowly is key to preventing runny frosting.
  • Using freeze-dried strawberry powder intensifies the strawberry flavor in the frosting.
  • Optional red food coloring enhances the vibrant pink color of the frosting.
  • Storing cupcakes airtight helps retain moisture and freshness.

Find it online: https://lauracooks.com/chocolate-covered-strawberry-cupcakes-recipe/