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Chocolate Covered Strawberry Cupcakes Recipe

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4.6 from 90 reviews

These Chocolate Covered Strawberry Cupcakes combine rich, moist chocolate cupcakes with a luscious strawberry sauce-infused frosting, topped with elegant chocolate-covered strawberries and a silky chocolate ganache. Perfect for special occasions or when you want an indulgent treat that beautifully blends chocolate and fresh strawberry flavors.

Ingredients

Scale

Strawberry Sauce

  • 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
  • 2–3 tablespoons granulated sugar (or to taste)
  • 3 tablespoons water
  • 1/2 teaspoon lemon juice

Cupcakes

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot coffee or boiling water

Chocolate Covered Strawberries

  • 12–15 strawberries, rinsed and patted dry
  • 8 oz dark chocolate, chopped
  • 1 tablespoon vegetable shortening
  • 1/2 cup pink candy melts

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Strawberry Buttercream Frosting

  • 6 tablespoons strawberry sauce, chilled (from above)
  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup hi-ratio shortening (substitute regular vegetable shortening if needed)
  • 1/4 teaspoon salt
  • 6 cups powdered sugar, sifted
  • Pink gel food colouring (optional)

Instructions

  1. Make the Strawberry Sauce: Combine the diced strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a boil, then reduce heat and let simmer for 8-10 minutes, stirring occasionally while breaking down the strawberries. Remove from heat and blend the mixture until smooth. Strain through a fine mesh sieve to remove seeds, then cool completely. Cover and refrigerate until needed.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners and prepare a second pan with 3 liners for additional cupcakes, aiming for 12-15 cupcakes total.
  3. Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
  4. Mix Wet Ingredients: In a separate container, whisk eggs, vegetable oil, buttermilk, and vanilla extract. Pour wet ingredients into dry ingredients and combine using a whisk. Add hot coffee or boiling water and mix until batter is smooth and runny.
  5. Bake Cupcakes: Divide batter evenly among cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Prepare Chocolate Covered Strawberries: Wash and dry the strawberries completely. Line a baking sheet with a silpat mat or wax paper. Melt dark chocolate and 1 tablespoon vegetable shortening in 30-second intervals in the microwave, stirring until smooth. Dip each strawberry by the stem or using a toothpick into the chocolate, shake off excess, and place on the prepared sheet. Refrigerate 5-10 minutes to set.
  7. Decorate with Pink Candy Melt Drizzle: Melt pink candy melts in 15-second microwave intervals, stirring until smooth. Transfer to a small ziplock bag, snip a corner, and drizzle over the set chocolate strawberries. Return to the refrigerator until ready to use.
  8. Make Chocolate Ganache: Place semisweet chocolate chips in a medium bowl. Heat heavy cream in a small saucepan until just simmering. Pour hot cream over chocolate chips, cover and let sit for 5 minutes. Stir until smooth. Spoon ganache onto cooled cupcakes and refrigerate to set while preparing frosting.
  9. Make Strawberry Buttercream Frosting: In a stand mixer bowl with paddle attachment (or using a hand mixer), beat butter, shortening, and salt on medium-high speed until light and fluffy (5-6 minutes). Add half of the powdered sugar and mix on low until combined. Add chilled strawberry sauce and mix well. Gradually add remaining powdered sugar and beat on medium-high until light and fluffy (5-7 minutes). Optionally, add pink gel food coloring to desired shade.
  10. Assemble Cupcakes: Fit a piping bag with a large star tip and pipe a generous swirl of strawberry buttercream onto each cupcake. Optionally, add a spoonful of remaining ganache on top of the frosting. Garnish each cupcake with a chocolate-covered strawberry.

Notes

  • If you don’t have hi-ratio shortening, regular vegetable shortening works as a substitute in the frosting.
  • Using hot coffee instead of boiling water in the batter enhances the chocolate flavor.
  • Ensure strawberries for dipping are completely dry to help the chocolate adhere properly.
  • The pink gel food coloring is optional and only for added color in the frosting.
  • Allow cupcakes and frosting to set well in the refrigerator for best presentation and texture.
  • You can prepare the strawberry sauce and chocolate-covered strawberries a day in advance to save time.
  • The ganache can be made ahead and refrigerated; warm gently before use if it hardens too much.

Keywords: chocolate cupcakes, strawberry sauce, chocolate covered strawberries, buttercream frosting, chocolate ganache, dessert, cupcake recipe

Find it online: https://nayabaker.com/chocolate-covered-strawberry-cupcakes-recipe/