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Home » Desserts » Cakes

Strawberry Chocolate Cupcakes

Published: Dec 10, 2021 · Modified: Jan 5, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Chocolate cupcakes with strawberry buttercream frosting and topped with chocolate covered strawberries. These moist cupcakes are the ultimate dessert for strawberry and chocolate lovers.
Total time 1 hour 20 minutes
Jump to Recipe

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

Next time, try this amazing lazy cake.

Chocolate cupcake put on a pink stand with a bite taken from it.
Chocolate covered strawberry cupcakes are great for valentine’s day or any special occasion.

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:
  • ❓Why This Recipe Works
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Tips
  • ⌛ Make Ahead
  • 🧺 Storage
  • 💬 FAQs
  • 📣 Related Recipes
  • Strawberry Chocolate Cupcakes

❓Why This Recipe Works

  • It looks so fancy and perfect for any special occasion.
  • So easy to make and does not need any special skills.
  • The texture and flavor of these cupcakes are a winner.

These are a crowd pleaser cupcakes, easily done with simple components you can get at your nearby store.

📝 Ingredients

Chocolate cupcake ingredients pn a white surface.

🥄 Instructions

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

A collage of 4 images showing how to make chocolate cupcakes.
  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.
A collage of 4 images showing how to make strawberry buttercream frosting and chocolate covered strawberries.
  1. To make the strawberry buttercream add the powdered sugar, butter and dried strawberries to a large mixing bowl.
  2. Using a handheld mixer or paddle attachment fitted to a stand mixer beat the ingredients together. The mixture should have a sandy consistency.
  3. 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.
  4. 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.

💡 Tips

  • 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

These cupcakes should be stored in the refrigerator and will last for at least 2 days.

💬 FAQs

What is a substitute for freeze dried strawberries?

If you can't get hold of freeze dried strawberries you can use fresh strawberries. Puree ¾ cup of strawberries in a food processor, add to saucepan and cook to reduced by half. Remove from the stove to cool. Once cooled, add to the buttercream in place of the freeze dried strawberries.

Chocolate cupcakes decorated with chocolate covered strawberries and placed on a metal serving tray.

📣 Related Recipes

  • Try this recipe for chocolate lava cakes, very easy start to finish and delicious too!
  • Coffee cupcakes with the most delicious coffee buttercream frosting.
  • These mini cheesecakes can be dressed up with anything you like, making them the perfect treat for everyone.
  • Best fluffy marshmallow frosting recipe, easy to make with a handful of ingredients. This is the perfect frosting for cakes and cupcakes.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A strawberry chocolate cupcakes on a pink towel.

Strawberry Chocolate Cupcakes

Chocolate cupcakes with strawberry buttercream frosting and topped with chocolate covered strawberries. These moist cupcakes are the ultimate dessert for strawberry and chocolate lovers.
5 from 1 vote
Print Pin Rate
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Course: Dessert, Snack
Cuisine: American
Diet: Halal
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 429kcal
Author: Amira

Ingredients

  • ¾ cup all-purpose flour packed
  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 teaspoon baking powder
  • 1 pinch salt
  • ¼ cup unsalted butter softened
  • ¾ cup milk
  • 2 eggs
  • ½ teaspoon vanilla extract

For the Chocolate Covered Strawberries

  • 12 strawberries
  • 1 cup semi-sweet chocolate chips
  • ¼ cup white chocolate chips

For the Buttercream

  • 2 + ½ cup powdered sugar
  • ½ cup unsalted butter softened
  • ½ freeze dried strawberries
  • 2-3 Tablespoons milk or heavy cream

Instructions

  • Preheat the oven to 350°F.
  • Line a 12-hole cupcake tin with cupcake liners.
  • In a large bowl add the flour, cocoa powder, sugar, baking powder, salt and butter.
  • Use a handheld electric mixer or the paddle attachment fitted to a stand mixer to thoroughly mix together. The mixture should have a sandy consistency.
  • In a separate bowl, beat together the milk, eggs and vanilla extract.
  • Slowly pour the wet ingredients into the dry ingredients. Beat on high speed and beat well for a couple of minutes or until the cupcake batter is smooth.
  • 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.
  • Remove from the oven and leave to cool completely on a cooling rack.

Chocolate covered strawberries

  • Wash and thoroughly dry the strawberries.
  • Melt the semi-sweet chocolate chips in the microwave in very short bursts.
  • Then poke a toothpick into the stalk end and use it to dip the strawberries into the melted chocolate. Set aside on a sheet of baking parchment to dry.
  • When all the strawberries have been coated in the semi-sweet chocolate, melt the white chocolate chips in the microwave in very short bursts as before.
  • Add the white chocolate to a piping bag then make a small incision by snipping the end of the bag with scissors. Drizzle the white chocolate on top of the coated strawberries. Leave to set.

Strawberry buttercream

  • Add the powdered sugar, butter and freeze dried strawberries to a large mixing bowl.
  • Use a handheld electric mixer or the paddle attachment fitted to a stand mixer to beat the ingredients together. The mixture should have a sandy consistency.
  • Add the milk or heavy cream slowly then increase the speed to high and beat for 5 minutes. The buttercream should be very light, fluffy and smooth.
  • Transfer the buttercream to a piping bag fitted with a Wilton 1M piping nozzle.
  • Pipe swirls of strawberry buttercream on top of the cupcakes.
  • Add a chocolate covered strawberry to decorate.

Notes

  • It's 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, step heating and keep stirring. This action will use the heat from 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 of inches of water and bring it to a 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 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.
  • If you can't get hold of freeze dried strawberries you can substitute for fresh strawberries. Puree ¾ cup of strawberries in a food processor, add to a saucepan and reduce the puree down by half. Add to the buttercream in place of freeze dried.
  • If you do not like buttercream you can always use heavy whipped cream and flavor it with cocoa powder.
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. 
  • Chocolate covered strawberries don't keep well for any longer than 12 hours.
Storage
  • These cupcakes should be stored in the refrigerator and will least for at least 2 days. 
 

Nutrition

Calories: 429kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 108mg | Potassium: 155mg | Fiber: 1g | Sugar: 54g | Vitamin A: 432IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 1mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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