Chocolate Covered Strawberry Cupcakes

cupcake paper peeled away from chocolate cupcake on white tray with more cupcakes behind and chocolate covered strawberries placed in each cupcake.

Chocolate Covered Strawberry Cupcakes

Share the love this Valentine's Day with these Chocolate Covered Strawberry Cupcakes! A delicious combination of rich dark chocolate and sweet strawberry frosting that's sure to have everyone asking for more.

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: cupcakes

Calories: 414kcal

Ingredients

Cupcakes

6⅓ Tablespoons Dutch process cocoa powder sifted
½ cup boiling water
1 cup all purpose flour
⅞ cup granulated sugar
1⅛ teaspoons baking powder
½ teaspoon salt
½ cup whole milk
¼ cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

Frosting

¾ cup salted butter room temperature
2 cups powdered sugar sifted
½ cup strawberry powder
4 Tablespoons whole milk
½ teaspoon vanilla extract

Instructions

Cupcakes

Heat the oven to 350℉/177℃.
Line a cupcake tin with paper liners or spray it with baking spray. Set aside.
Whisk the cocoa powder and boiling water together in a small bowl. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, and salt together.
Add the milk, oil, egg, egg yolk, and vanilla.
Whisk until smooth.
Whisk in chocolate.
Use a 3 Tablespoon scoop to portion the batter into your prepared pan.
Bake for 18-20 minutes, or until the cupcakes test done.

Frosting

In a medium bowl with an electric mixer, beat the butter, powdered sugar, and strawberry powder until smooth, about 1-2 minutes.
Add the milk and vanilla.
Beat the mixture until light and fluffy, about 2-3 minutes.
Pipe the frosting onto the cooled cupcakes.
Decorate as desired.

Notes

How To Store:

If you have cupcakes leftover, refrigerate them in an airtight container for up to 1 week. You can also freeze the cupcakes in a freezer-safe container or zip-top bag for up to 1 month.

Tips For Success:

Room temperature is about 70℉/21℃.
Use an oven thermometer to ensure accurate cooking temperatures.
Remember to preheat your oven.
Make sure your baking powder is not past its best by date!
We ground freeze-dried strawberries to make the strawberry powder.
Do not over-mix the batter.
To ensure each cupcake is the same size, use a large cookie scoop (3 Tablespoons)!
If you’re unsure the cupcakes are done baking, use a toothpick or cake tester inserted into the centers. If it comes out clean, then they’re done! If there’s still batter on it, the cupcakes may need 2-3 minutes more baking.
Let the cupcakes cool COMPLETELY before frosting them.

Nutrition