Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delightful treat that perfectly blend rich chocolate and fresh strawberries. These cupcakes are ideal for any occasion, especially Valentine’s Day, due to their charming presentation and delicious flavors. With moist chocolate cake, luscious strawberry frosting, and topped with chocolate-covered strawberries, they are sure to impress everyone. Whether you’re celebrating with a loved one or hosting a gathering, this recipe will definitely be a crowd-pleaser!

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Why You’ll Love This Recipe

• Decadent Flavor: The combination of chocolate cupcakes and strawberry frosting creates a perfect balance of sweetness.
• Visual Appeal: Topped with beautiful chocolate-covered strawberries, these cupcakes are not only tasty but also stunning.
• Versatile Occasion: Perfect for Valentine’s Day, birthdays, or any special celebration where you want to impress.
• Easy to Make: With straightforward steps, even beginner bakers can master this recipe without stress.
• Customizable: You can adjust the colors and toppings to suit any theme or personal preference.

Tools and Preparation

Before diving into the delicious details of the Chocolate Covered Strawberry Cupcakes recipe, gather your essential tools. Having the right equipment will ensure your baking experience is smooth and enjoyable.

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Essential Tools and Equipment

• Cupcake pan
• Parchment paper
• Mixing bowls (large and medium)
• Whisk
• Food processor
• Mixer
• Measuring cups and spoons

Importance of Each Tool

• Cupcake pan: Ensures each cupcake bakes evenly for consistent results.
• Food processor: Quickly purees strawberries for the frosting while saving you time on chopping.
• Mixer: Helps achieve a smooth batter and fluffy frosting with minimal effort.

Ingredients

Chocolate Covered Strawberry Cupcakes made with moist chocolate cupcake, strawberry frosting & chocolate covered strawberries! A Valentines Day recipe win!

For the Chocolate Cupcakes:

• 8 oz dark chocolate melting wafers
• 16 strawberries, washed and dried
• 4 oz white chocolate melting wafers
• Pink/red gel icing color, optional
• 1 cup (130g) all purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla
• 1/2 cup (120ml) hot water

For the Strawberry Frosting:

• 3/4 cup (149g) chopped strawberries
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• Pink/red gel icing color, optional

How to Make Chocolate Covered Strawberry Cupcakes

Step 1: Prepare the Chocolate-Covered Strawberries

1. Place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
2. Dip each strawberry into the melted chocolate, shaking off excess chocolate.
3. Place dipped strawberries on parchment paper to dry.
4. Melt the white chocolate melting wafers in a separate bowl.
5. Add pink or red gel icing color as desired and mix until you reach your preferred shade.
6. Drizzle the pink chocolate over the dark chocolate-covered strawberries and let them dry completely in the refrigerator.

Step 2: Make the Chocolate Cupcakes

1. Preheat your oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. In a large bowl, whisk together all dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
3. In another medium bowl, combine egg, milk, vegetable oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until well combined.
5. Gradually add hot water to thin out the batter; it will be runny.
6. Fill cupcake liners about halfway full with batter.
7. Bake for 18-23 minutes or until a toothpick inserted comes out with moist crumbs.

Step 3: Make the Strawberry Frosting

1. In a food processor, puree the chopped strawberries until smooth; strain through a fine-mesh sieve to remove seeds if desired.
2. In a large mixing bowl, beat together softened butter and shortening until smooth.
3. Gradually add half of the powdered sugar; mix until well combined.
4. Add 2 tablespoons of strawberry puree to your mixture; mix thoroughly before adding remaining powdered sugar.
5. Adjust consistency using more strawberry puree as needed; add gel icing color if desired.

Step 4: Assemble Your Cupcakes

1. Once cupcakes have cooled completely, pipe strawberry frosting onto each cupcake using your preferred piping tip.
2. Top each frosted cupcake with one of your prepared chocolate-covered strawberries.

Enjoy these delightful Chocolate Covered Strawberry Cupcakes that bring joy to every special occasion!

How to Serve Chocolate Covered Strawberry Cupcakes

Serving Chocolate Covered Strawberry Cupcakes can elevate any occasion, especially romantic ones like Valentine’s Day. Here are some delightful suggestions to make your dessert even more special.

With Fresh Berries

• Enhance the presentation by placing fresh strawberries and raspberries around the cupcakes for a burst of color and flavor.

Drizzled with Chocolate

• A drizzle of warm melted chocolate over the frosting adds a luxurious touch, making these cupcakes even more decadent.

Accompanied by Whipped Cream

• Serve with a dollop of whipped cream on the side for an extra creamy texture that complements the strawberry frosting.

Paired with Ice Cream

• Pair these cupcakes with vanilla or strawberry ice cream for a delightful contrast in temperature and texture.

Garnished with Mint Leaves

• Add fresh mint leaves as a garnish for a refreshing twist that not only looks great but also enhances the flavor profile.

Served on Decorative Platters

• Present your cupcakes on a decorative platter or cake stand to impress guests and create an inviting dessert table.

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How to Perfect Chocolate Covered Strawberry Cupcakes

To ensure your Chocolate Covered Strawberry Cupcakes turn out perfectly every time, follow these handy tips.

• Choose quality chocolate: Using high-quality dark and white chocolate will enhance the flavor of your cupcakes significantly.

• Use room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for better mixing and a smoother batter.

• Don’t overmix: Mix just until combined to avoid dense cupcakes; overmixing can lead to tough results.

• Check doneness carefully: Use a toothpick to check if they are done; it should come out with moist crumbs, not wet batter.

• Cool completely before frosting: Let the cupcakes cool entirely before adding frosting to prevent it from melting off.

• Store properly: Keep leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Chocolate Covered Strawberry Cupcakes

Pairing side dishes with Chocolate Covered Strawberry Cupcakes can enhance your dessert experience. Here are some delicious options:

1. Chocolate Fondue – A rich chocolate sauce for dipping fruit or cake pieces adds an interactive touch to your dessert spread.

2. Fruit Salad – A light fruit salad featuring seasonal fruits balances the sweetness of the cupcakes and provides freshness.

3. Cheese Platter – A selection of cheeses like brie or gouda pairs well with sweet flavors, offering a savory contrast.

4. Chocolate-Covered Pretzels – These salty-sweet snacks complement the cupcake theme perfectly and add crunch to your dessert table.

5. Mini Cheesecakes – Individual mini cheesecakes bring another creamy texture that pairs well with strawberries and chocolate.

6. Panna Cotta – This creamy Italian dessert can be flavored with vanilla or berry, providing a silky finish after the cupcakes.

7. Coffee or Espresso – A cup of brewed coffee or espresso enhances flavors, making it a perfect beverage pairing with these sweet treats.

Common Mistakes to Avoid

Making Chocolate Covered Strawberry Cupcakes can be a delightful experience, but there are common pitfalls to watch for.

• Skipping ingredient measurements: Always measure ingredients accurately to ensure the right texture and flavor.
• Overmixing the batter: Mix just until combined. Overmixing can lead to dense cupcakes.
• Not using room temperature ingredients: This helps in creating a smoother batter and better rise. Take eggs and butter out ahead of time.
• Ignoring cooling time: Allowing cupcakes to cool completely before frosting prevents melting and mess.
• Using low-quality chocolate: Quality matters! Choose good chocolate for dipping strawberries for the best taste.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Enjoy within 3-4 days for optimal freshness.

Freezing Chocolate Covered Strawberry Cupcakes

• Wrap each cupcake tightly with plastic wrap before placing them in a freezer-safe container.
• They can last up to 2 months in the freezer.

Reheating Chocolate Covered Strawberry Cupcakes

• Oven: Preheat to 350°F (175°C), place cupcakes on a baking sheet for about 10 minutes.
• Microwave: Heat one cupcake at a time for about 15-20 seconds on medium power.
• Stovetop: Use a pan with a lid over low heat, warming for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Chocolate Covered Strawberry Cupcakes.

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead. Just store them in an airtight container.

How do I prevent my chocolate from seizing?

Make sure no water comes into contact with your chocolate while melting. Use dry utensils only.

What can I substitute for shortening in the frosting?

You can use more butter instead of shortening if you prefer a richer flavor.

How do I decorate my cupcakes beautifully?

Pipe the strawberry frosting using different tips or add sprinkles along with the chocolate covered strawberries on top.

Can I use frozen strawberries in this recipe?

Fresh strawberries are preferred for flavor and texture, but thawed frozen strawberries can work if fresh ones aren’t available.

Final Thoughts

These Chocolate Covered Strawberry Cupcakes offer a perfect blend of rich chocolate and sweet strawberry flavors that make them ideal for any occasion, especially Valentine’s Day. Feel free to customize the frosting colors or decorations based on your preferences. Try this delightful recipe and impress your loved ones!

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Chocolate Covered Strawberry Cupcakes

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• Author: Grace
• Total Time: 40 minutes
• Yield: Makes approximately 12 servings 1x

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Description

Indulge in the delightful fusion of flavors with Chocolate Covered Strawberry Cupcakes. These decadent treats feature a moist chocolate cupcake base topped with luscious strawberry frosting and crowned with elegant chocolate-covered strawberries. Perfect for romantic occasions like Valentine’s Day, these cupcakes not only taste divine but also make for an eye-catching dessert that is sure to impress your loved ones. Easy to prepare, this recipe allows even novice bakers to create a gourmet dessert that looks and tastes incredible.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup sugar
• 6 tbsp Hershey's Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 1/2 cup vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup hot water
• 3/4 cup chopped strawberries (for frosting)
• Chocolate melting wafers (dark and white, for dipping strawberries)

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Instructions

1. Preheat oven to 300°F (148°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix egg, milk, oil, and vanilla; combine with dry ingredients.
4. Add hot water gradually until the batter is smooth; fill liners halfway.
5. Bake for 18-23 minutes until a toothpick comes out clean.
6. Cool cupcakes completely before frosting.
7. For the frosting, blend chopped strawberries until smooth; mix with softened butter and powdered sugar until desired consistency is reached.
8. Pipe frosting onto cooled cupcakes and top each with chocolate-covered strawberries.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (100g)
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg