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 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
1 large egg
1 large egg yolk
¼ cup vegetable oil
½ cup whole milk
1 teaspoon vanilla extract

Frosting

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

Instructions

Cupcakes

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

Frosting

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

Notes

How To Store:

If you have cupcakes leftover, the best way is to definitely refrigerate them! If placed in a lidded and airtight container, the cupcakes should last up to a week. You can also freeze these cupcakes in a freezer safe container or zip-top bag for up to 1 month!

Tips For Success:

Room temperature is about 70℉.
Use an oven thermometer to ensure accurate cooking temperatures.
Remember to preheat your oven.
Make sure you’re baking soda and baking powder are in-date!
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, poke the middles with a toothpick or cake tester. If it comes 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