I couldn’t resist making Dark Chocolate Strawberry Cupcakes, a moist chocolate base crowned with fresh strawberry frosting and a chocolate-covered strawberry that hides a little surprise.

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I made these Chocolate Covered Strawberry Cupcakes for Valentine’s Day because I wanted something flirty and a little unexpected. I use unsweetened cocoa powder for a deep almost bitter chocolate backbone, then brighten everything with fresh strawberries folded into a light Strawberry Frosting.

The whole thing reads like a Chocolate Cupcakes Moist dream, it still keeps you guessing, little bursts of berry and a glossy finish. They always disappear faster than I expect, I dont blame anyone.

There is one tiny trick I add that makes them vanish at parties, but i’ll only hint at it.

Ingredients

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Main cupcake base, mostly carbs, some protein, low fiber, gives structure.
Sweetens cupcakes, pure carbs, no fiber, adds moistness and caramel notes.
Bitter chocolate flavor, antioxidants, low sugar, deep color and cocoa notes.
Adds protein and fat, helps bind batter, adds richness and lift.
Its rich in fat, gives silky frosting texture, carries flavor, not low calorie.
Adds vitamin C fiber and bright fruity flavor, can water down frosting if wet.
Melts for dipping, adds chocolate coating, mostly fat and sugar, deep flavor.
Sweetens frosting smoothly, pure carbs, helps hold peaks, can be cloying.

Ingredient Quantities

1 1/4 cups all-purpose flour (for cupcakes)

1 cup granulated sugar (for cupcakes)

1/3 cup unsweetened cocoa powder (for cupcakes)

1 tsp baking powder (for cupcakes)

1/2 tsp baking soda (for cupcakes)

1/2 tsp fine salt (for cupcakes)

1 large egg, room temp (for cupcakes)

1/2 cup whole milk or buttermilk (for cupcakes)

1/3 cup vegetable oil (for cupcakes)

1/4 cup sour cream or plain Greek yogurt (for cupcakes)

1 tsp vanilla extract (for cupcakes)

1/2 cup hot strong brewed coffee (for cupcakes)

1 cup (2 sticks) unsalted butter, softened (for frosting)

3 to 4 cups powdered sugar, sifted (for frosting)

1/2 cup fresh strawberries, pureed and reduced to remove extra water (for frosting)

1 to 2 tbsp heavy cream or milk, as needed (for frosting)

1 tsp vanilla extract (for frosting)

Pinch of salt (for frosting)

12 to 16 fresh strawberries, washed and completely dry (for chocolate covered strawberries)

8 oz semi sweet chocolate or chocolate chips (for dipping)

1 to 2 tsp vegetable oil or coconut oil (to thin and shine melted chocolate)

Optional: 2 oz white chocolate or candy melts (for drizzle)

How to Make this

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1. Preheat oven to 350°F and line a 12 cup muffin tin with liners. While oven heats, puree 1/2 cup fresh strawberries and simmer that puree in a small saucepan over medium low heat until it thickens and most water is gone, about 6 to 10 minutes, then cool (this is important so your frosting doesn’t get runny).

2. Whisk together dry cupcake ingredients: 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt.

3. In another bowl whisk 1 large room temp egg, 1/2 cup whole milk or buttermilk, 1/3 cup vegetable oil, 1/4 cup sour cream or plain Greek yogurt and 1 tsp vanilla until smooth. Stir the wet into the dry until mostly combined, then pour in 1/2 cup hot strong brewed coffee and fold just until batter is smooth, don’t overmix.

4. Divide batter among liners about 3/4 full and bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs. Let cupcakes cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.

5. While cupcakes bake, dry 12 to 16 fresh strawberries completely with paper towels and set on parchment. Melt 8 oz semi sweet chocolate with 1 to 2 tsp vegetable or coconut oil in microwave in 20 to 30 second bursts stirring in between, or use a double boiler. Dip strawberries by the stems, let excess drip, place on parchment and chill until set 10 to 15 minutes. If using 2 oz white chocolate or candy melts, melt and drizzle over chilled dipped strawberries for contrast.

6. Make the frosting: beat 1 cup (2 sticks) softened unsalted butter until creamy. Gradually add 3 to 4 cups sifted powdered sugar while mixing on low, then add the cooled reduced strawberry puree from step 1 a little at a time until you get a spreadable pink frosting. Add 1 tsp vanilla, a pinch of salt and 1 to 2 tbsp heavy cream or milk if you need to loosen it. Taste and adjust sugar or puree so it isn’t too sweet or too wet.

7. If frosting seems too soft chill it 10 to 15 minutes, or if too stiff add a splash more cream. Fit a piping bag with your favorite tip or use a zip bag with the corner snipped, fill with frosting.

8. Pipe swirls of strawberry frosting onto cooled cupcakes, start from outside and work in so they look pretty but not perfect, we’re making cute imperfect Valentines treats.

9. Top each frosted cupcake with a chocolate covered strawberry, drizzle extra melted chocolate or white chocolate if you like. Store finished cupcakes in the fridge because of the fresh strawberry frosting, take them out 20 to 30 minutes before serving so they soften up a bit.

Equipment Needed

1. 12-cup muffin tin
2. Paper cupcake liners
3. Mini blender or immersion blender (to puree strawberries)
4. Small saucepan (for reducing the puree)
5. Mixing bowls (at least 2: one large, one medium)
6. Basic utensils: whisk, rubber spatula, measuring cups and spoons
7. Electric hand mixer or stand mixer (for the frosting)
8. Microwave-safe bowl or heatproof bowl (for melting chocolate)
9. Parchment-lined baking sheet and wire cooling rack (for dipped berries and cooling)
10. Piping bag with tip or a zip-top bag with the corner snipped

FAQ

Q: How do I remove extra water from the strawberry puree so my frosting is not runny?

A: Simmer the puree over low heat until it's thick and jammy, stirring so it doesnt burn, then cool. For extra dryness, strain through a fine mesh or cheesecloth to remove juices and seeds before adding to buttercream.

Q: Can I swap whole milk for buttermilk or vice versa?

A: Yes. Buttermilk gives a tang and makes cupcakes tender, but regular milk works fine. If you dont have buttermilk, stir 1 tbsp vinegar or lemon juice into 1/2 cup milk and let sit 5 minutes.

Q: Why does melted chocolate seize and how do I fix it?

A: Chocolate seizes when a tiny bit of water gets in or it overheats. Fix a slightly seized batch by stirring in 1 tsp warm vegetable oil or a bit more until smooth. To avoid it, melt gently in 20 second microwave bursts or use a double boiler and keep steam away.

Q: How do I keep cupcakes from getting soggy when I top them with chocolate covered strawberries?

A: Put chocolate covered strawberries on right before serving, or place a thin barrier of frosting on the cupcake first so berry juices dont soak in. You can also hollow a small hole and pipe frosting inside then top with berry last minute.

Q: Is the strawberry buttercream stable enough for piping and how can I make it firmer?

A: Because of the puree it can be softer than plain buttercream. Use chilled reduced puree, add powdered sugar a cup at a time, and chill the frosting 10 to 15 minutes if too soft. If you need extra stiffness, add a bit more powdered sugar or a tsp of cornstarch.

Q: Can I make these ahead and how should I store them?

A: Yes. Bake cupcakes 1 to 2 days ahead and keep unfrosted in an airtight container. Frost the day of or keep frosted in the fridge up to 2 days. Make chocolate covered strawberries the same day you serve if possible, but you can make them up to 24 hours ahead and store on a tray in the fridge with space between each.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe Substitutions and Variations

All purpose flour
- Cake flour: swap cup for cup for a softer, lighter crumb. For a DIY mix remove 2 tbsp AP flour per cup and add 2 tbsp cornstarch.
- Whole wheat pastry flour: use 1 to 1, expect a nuttier flavor and slightly denser cupcake; you can loosen with an extra tablespoon or two of milk if it seems heavy.
- Gluten free 1 to 1 flour blend: use cup for cup, make sure it contains xanthan gum or add 1/2 tsp per cup to help with structure.
Granulated sugar
- Brown sugar: use 1 cup packed for each cup granulated; adds moisture and a caramel note, so your cupcakes might be a bit denser.
- Coconut sugar: swap 1 to 1, less sweet and more caramel like flavor, works great if you want less refined sugar.
- Maple syrup or honey: use about 3/4 cup for each cup sugar and reduce other liquids by 3 tbsp, batter will be wetter so bake until set.
One large egg
- Flax egg: 1 tbsp ground flaxseed plus 3 tbsp water, let sit 5 minutes. Good binder, its a bit grainy but works well in moist cakes.
- Unsweetened applesauce: 1/4 cup replaces one egg, makes cupcakes moist but a touch denser.
- Commercial egg replacer or 1/4 cup mashed banana: both work, banana will add sweetness and flavor so watch other sugars.
Unsalted butter (for frosting)
- Salted butter: use same amount but skip any extra pinch of salt, flavor will be slightly different.
- Vegetable shortening: use part or full replace for a stiffer, more stable frosting; itll be less buttery tasting.
- Cream cheese or half cream cheese half butter: gives a tangy, spreadable frosting, chill it a bit before piping.

Pro Tips

1) Cook the strawberry puree until it’s really jammy and cool it completely before adding to the frosting. Too much liquid will make the buttercream weep, so use less puree than you think, add it slowly, and stop when the texture is right.

2) Get everything truly room temp. The egg, milk and sour cream in the batter and the butter for the frosting should be soft but not melty. If butter’s too warm your frosting will be greasy, if it’s too cold you’ll get lumps.

3) Don’t overmix the cupcake batter. Stir until just combined, then fold in the hot coffee at the end to bloom the cocoa. Overmixing = dense cupcakes, and the coffee keeps them moist and richer tasting.

4) For shiny, smooth-dipped strawberries heat the chocolate gently, stir a lot, and add oil 1 teaspoon at a time until you get a glossy flow. Pat strawberries totally dry, dip by the stem, and chill on parchment so they set quickly; use a fork or toothpick if needed for easier dipping.

5) Assemble smart for best presentation and storage. Pipe a small frosting “landing pad” and set the chilled chocolate strawberry on it so it sticks and won’t slide, store cupcakes in the fridge, and take them out 20 to 30 minutes before serving so they soften up and the flavors come forward.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I couldn't resist making Dark Chocolate Strawberry Cupcakes, a moist chocolate base crowned with fresh strawberry frosting and a chocolate-covered strawberry that hides a little surprise.

Servings

servings

Calories

520

kcal

Equipment: 1. 12-cup muffin tin
2. Paper cupcake liners
3. Mini blender or immersion blender (to puree strawberries)
4. Small saucepan (for reducing the puree)
5. Mixing bowls (at least 2: one large, one medium)
6. Basic utensils: whisk, rubber spatula, measuring cups and spoons
7. Electric hand mixer or stand mixer (for the frosting)
8. Microwave-safe bowl or heatproof bowl (for melting chocolate)
9. Parchment-lined baking sheet and wire cooling rack (for dipped berries and cooling)
10. Piping bag with tip or a zip-top bag with the corner snipped

Ingredients

1 1/4 cups all-purpose flour (for cupcakes)
1 cup granulated sugar (for cupcakes)
1/3 cup unsweetened cocoa powder (for cupcakes)
1 tsp baking powder (for cupcakes)
1/2 tsp baking soda (for cupcakes)
1/2 tsp fine salt (for cupcakes)
1 large egg, room temp (for cupcakes)
1/2 cup whole milk or buttermilk (for cupcakes)
1/3 cup vegetable oil (for cupcakes)
1/4 cup sour cream or plain Greek yogurt (for cupcakes)
1 tsp vanilla extract (for cupcakes)
1/2 cup hot strong brewed coffee (for cupcakes)
1 cup (2 sticks) unsalted butter, softened (for frosting)
3 to 4 cups powdered sugar, sifted (for frosting)
1/2 cup fresh strawberries, pureed and reduced to remove extra water (for frosting)
1 to 2 tbsp heavy cream or milk, as needed (for frosting)
1 tsp vanilla extract (for frosting)
Pinch of salt (for frosting)
12 to 16 fresh strawberries, washed and completely dry (for chocolate covered strawberries)
8 oz semi sweet chocolate or chocolate chips (for dipping)
1 to 2 tsp vegetable oil or coconut oil (to thin and shine melted chocolate)
Optional: 2 oz white chocolate or candy melts (for drizzle)

Directions

Preheat oven to 350°F and line a 12 cup muffin tin with liners. While oven heats, puree 1/2 cup fresh strawberries and simmer that puree in a small saucepan over medium low heat until it thickens and most water is gone, about 6 to 10 minutes, then cool (this is important so your frosting doesn't get runny).
Whisk together dry cupcake ingredients: 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt.
In another bowl whisk 1 large room temp egg, 1/2 cup whole milk or buttermilk, 1/3 cup vegetable oil, 1/4 cup sour cream or plain Greek yogurt and 1 tsp vanilla until smooth. Stir the wet into the dry until mostly combined, then pour in 1/2 cup hot strong brewed coffee and fold just until batter is smooth, don't overmix.
Divide batter among liners about 3/4 full and bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs. Let cupcakes cool in pan 5 minutes then transfer to a wire rack to cool completely before frosting.
While cupcakes bake, dry 12 to 16 fresh strawberries completely with paper towels and set on parchment. Melt 8 oz semi sweet chocolate with 1 to 2 tsp vegetable or coconut oil in microwave in 20 to 30 second bursts stirring in between, or use a double boiler. Dip strawberries by the stems, let excess drip, place on parchment and chill until set 10 to 15 minutes. If using 2 oz white chocolate or candy melts, melt and drizzle over chilled dipped strawberries for contrast.
Make the frosting: beat 1 cup (2 sticks) softened unsalted butter until creamy. Gradually add 3 to 4 cups sifted powdered sugar while mixing on low, then add the cooled reduced strawberry puree from step 1 a little at a time until you get a spreadable pink frosting. Add 1 tsp vanilla, a pinch of salt and 1 to 2 tbsp heavy cream or milk if you need to loosen it. Taste and adjust sugar or puree so it isn't too sweet or too wet.
If frosting seems too soft chill it 10 to 15 minutes, or if too stiff add a splash more cream. Fit a piping bag with your favorite tip or use a zip bag with the corner snipped, fill with frosting.
Pipe swirls of strawberry frosting onto cooled cupcakes, start from outside and work in so they look pretty but not perfect, we're making cute imperfect Valentines treats.
Top each frosted cupcake with a chocolate covered strawberry, drizzle extra melted chocolate or white chocolate if you like. Store finished cupcakes in the fridge because of the fresh strawberry frosting, take them out 20 to 30 minutes before serving so they soften up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.