Strawberry Chocolate Cupcakes

These moist chocolate cupcakes bring the best of two worlds together, chocolate and strawberries. Rich chocolate cupcakes topped with strawberry frosting and topped with fancy chocolate covered strawberries.

Next time, try this amazing lazy cake.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

If you love chocolate covered strawberries, and who does not, you will fall in love with these cupcakes. They are rich with both chocolate and strawberry flavors, moist and so fluffy.

Jump to:

• Strawberry chocolate cupcakes
• Ingredients you'll need
• Adaptable recipe – variations
• Before you begin: essential tools
• Step by step: instructions
• You might also like
• 💬 FAQs
• My notes
• Make ahead
• Storage
• Perfect pairings: what to serve with
• More decadent desserts
• Strawberry Chocolate Cupcakes

Strawberry chocolate cupcakes

• Rich chocolate flavor with creamy strawberry frosting and topped with real strawberries, this is an irresistible combo.
• These beautiful cupcakes make the perfect Valentine’s day cupcakes, a hit with both kids and adults, making them ideal for parties or potlucks.
• The chocolate cupcake recipe is easy to make with simple ingredients.

Ingredients you'll need

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Adaptable recipe – variations

• Hollow out the center of each cupcake and fill it with strawberry jam or a fresh strawberry compote to make strawberry filled cupcakes.
• After filling the cupcake tin, swirl strawberry jam into the chocolate cupcake batter before baking.
• Skip the chocolate covered strawberries on top and drizzle the frosting with some chocolate ganache.
• Use different frosting like Simple Cream Cheese Frosting or Marshmallow Buttercream Frosting.

Before you begin: essential tools

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• Hand mixer or a stand mixer
• Large bowl
• 12-cup muffin tin

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Step by step: instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

1. In a large bowl, add the flour, cocoa powder, sugar, baking powder, salt and butter to a large bowl.
2. Mix using a handheld electric mixer or standing mixer. The mixture should have a sandy consistency.
3. In a separate medium bowl, beat together the milk, eggs and vanilla and slowly pour the ingredients into the the flour mixture and beat slowly from medium speed to high speed until thoroughly mixed and batter is smooth.
4. Divide the cupcake batter between the 12 cupcake liners. Bake in the center of the preheated oven for 18-20 minutes or until the cupcakes bounce back when touched with a finger. Let them cook down on a wire rack.

5. To make the strawberry buttercream, add the powdered sugar, butter and dried strawberries to a large mixing bowl or the bowl of a stand mixer.
6. Using a handheld mixer or paddle attachment fitted to a stand mixer beat the ingredients together. The mixture should have a sandy consistency.
7. Wash and thoroughly dry the strawberries. Melt the semi-sweet chocolate in the microwave in 15 second intervals until melted. Then poke a toothpick into the stalk end and use it to dip the strawberries into the melted chocolate. Leave to dry on a sheet of baking parchment.
8. Melt the white chocolate in the microwave again in small bursts. Drizzle the white chocolate on top of the coated strawberries. Pipe swirls of strawberry buttercream on top of the chocolate cupcake. Garnish cupcakes with a chocolate covered strawberry.

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💬 FAQs

My notes

• It in important to wash any invisible mold spores off the strawberries. Use a paper towel to dry them thoroughly as any leftover moisture will cause the strawberries to weep.
• Chocolate burns very easily in the microwave therefore it needs to be melted in very short bursts. I suggest an initial time of 30 seconds and then 15 seconds thereafter. Make sure to thoroughly mix the chocolate chips in-between microwaving as this will evenly distribute the heat.
• When you notice that almost all of the chocolate chips have melted, stop heating and keep stirring. This action will use the heat from the melted chocolate to temper the remaining chocolate chips ensuring a glossy chocolate.
• Another way to properly temper chocolate is by using the bain-marie method: fill a small saucepan with a couple inches of water and bring it to simmer. Put the chocolate chips into a glass bowl and set it on tip of the saucepan but make sure the bottom of the bowl doesn't touch the hot water.
• The chocolate will set on the strawberries within 10-15 minutes. I recommend you leave them at room temperature instead of putting them in the fridge otherwise condensation will form on the outside.

Make ahead

You can make the strawberries 3-4 hours in advance but I don't recommend any longer than that as eventually the strawberries will start to seep juice and that's when they go soggy.

Storage

Refrigerate - These cupcakes should be stored in an airtight container in the refrigerator and will last for at least 2 days.

Freeze - These cupcakes freeze well without the strawberries on top. Let them defrost before serving.

Perfect pairings: what to serve with

Serve them with a tall glass of milk, milk tea or coffee. Serve with more fresh strawberries or mixed berries on the side.

More decadent desserts