Chocolate Covered Strawberry Cupcakes

Name: Chocolate Covered Strawberry Cupcakes that Delight Every Bite!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup fresh strawberries, chopped; 1 cup chocolate chips

Posted on September 5, 2025

DESSERT

Introduction to Chocolate Covered Strawberry Cupcakes

Welcome to the delightful world of Chocolate Covered Strawberry Cupcakes! If you’re like me, juggling a busy schedule while trying to whip up something special can feel overwhelming. These cupcakes are the perfect solution! They’re not just a treat; they’re a sweet hug in dessert form. Imagine rich chocolate cupcakes topped with luscious chocolate ganache and fresh strawberries. It’s a simple yet impressive way to brighten anyone’s day. Whether you’re celebrating a birthday or just need a pick-me-up, these cupcakes will surely bring smiles to your loved ones. Let’s dive into this delicious adventure!

Why You’ll Love This Chocolate Covered Strawberry Cupcakes

These Chocolate Covered Strawberry Cupcakes are a dream come true for busy moms and professionals alike. They’re quick to make, taking just 40 minutes from start to finish. The combination of rich chocolate and fresh strawberries creates a flavor explosion that’s hard to resist. Plus, they’re perfect for any occasion, whether it’s a family gathering or a cozy night in. Trust me, these cupcakes will become a favorite in your home!

Ingredients for Chocolate Covered Strawberry Cupcakes

Gathering the right ingredients is the first step to creating these delightful Chocolate Covered Strawberry Cupcakes. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cupcakes, providing structure and texture.
Granulated sugar: Sweetness is key! It helps balance the rich chocolate flavor.
Unsweetened cocoa powder: This adds that deep, chocolatey goodness we all crave.

Baking powder: A leavening agent that helps the cupcakes rise and become fluffy.
Baking soda: Works with the baking powder to ensure a light texture.
Salt: Just a pinch enhances all the flavors, making them pop.

Large eggs: They bind the ingredients together and add moisture.
Milk: This adds richness and helps create a tender crumb.
Vegetable oil: Keeps the cupcakes moist and adds a lovely texture.

Vanilla extract: A splash of vanilla brings warmth and depth to the flavor.
Fresh strawberries: These juicy gems add a burst of freshness and color.
Chocolate chips: For that extra chocolatey goodness, they melt beautifully into the batter.

Feel free to get creative! You can substitute whole wheat flour for a healthier option or use almond milk for a dairy-free version. The exact quantities for each ingredient are listed at the bottom of the article, ready for you to print out and take to the kitchen!

How to Make Chocolate Covered Strawberry Cupcakes

Now that we have our ingredients ready, let’s dive into the fun part—making these Chocolate Covered Strawberry Cupcakes! Follow these simple steps, and you’ll have a batch of delicious cupcakes in no time.

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your cupcakes bake evenly. While the oven warms up, line a cupcake pan with liners. I love using colorful liners; they add a cheerful touch to the presentation!

Step 2: Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until they’re well blended. This step is crucial because it helps distribute the leavening agents evenly, ensuring your cupcakes rise beautifully.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Make sure everything is well combined. The wet ingredients bring moisture and flavor, making your cupcakes rich and delicious.

Step 4: Mix Wet and Dry Ingredients

Now, it’s time to combine the wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This keeps your cupcakes light and fluffy!

Step 5: Add Strawberries and Chocolate Chips

Next, fold in the chopped fresh strawberries and chocolate chips. This is where the magic happens! The strawberries add a burst of freshness, while the chocolate chips melt into gooey pockets of chocolatey goodness.

Step 6: Fill Cupcake Liners

Using a spoon or an ice cream scoop, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing. Trust me, the anticipation of seeing them puff up is half the fun!

Step 7: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re ready! The aroma wafting through your kitchen will be heavenly.

Step 8: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is essential; frosting warm cupcakes can lead to a melty mess!

Step 9: Prepare the Ganache

While the cupcakes cool, let’s make the chocolate ganache. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. The ganache should be glossy and thick, perfect for dipping!

Step 10: Frost the Cupcakes

Finally, dip the tops of the cooled cupcakes into the ganache. Let the excess drip off before placing them back on the wire rack. Top each cupcake with a fresh strawberry for that beautiful finishing touch. Your Chocolate Covered Strawberry Cupcakes are now ready to impress!

Tips for Success

Make sure your ingredients are at room temperature for better mixing.
Don’t overmix the batter; it can lead to dense cupcakes.

Use a toothpick to check for doneness; it should come out clean.
Let the ganache cool slightly before dipping for a thicker coating.
Store any leftovers in an airtight container to keep them fresh.

Equipment Needed

Cupcake pan: A standard 12-cup pan works perfectly; silicone pans are a fun alternative.
Mixing bowls: Use a large bowl for dry ingredients and a medium bowl for wet.

Whisk: A simple whisk is great, but an electric mixer can save time.
Measuring cups and spoons: Essential for accuracy; consider a kitchen scale for precision.
Wire rack: Perfect for cooling cupcakes; a plate can work in a pinch.

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free option.
Dairy-Free: Use almond milk or coconut milk and dairy-free chocolate chips to make these cupcakes dairy-free.
Vegan: Replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and use a plant-based milk.

Chocolate Ganache Twist: Add a splash of espresso or coffee to the ganache for a mocha flavor that pairs beautifully with chocolate.
Fruit Variations: Swap strawberries for raspberries or blueberries for a different fruity twist.

Serving Suggestions

Pair these cupcakes with a scoop of vanilla ice cream for a delightful dessert combo.

Serve alongside a fresh fruit salad to balance the sweetness.
For drinks, consider a rich coffee or a refreshing iced tea.
Present on a beautiful cake stand for an elegant touch.

FAQs about Chocolate Covered Strawberry Cupcakes

As you embark on your journey to create these delightful Chocolate Covered Strawberry Cupcakes, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers!

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them with ganache right before serving for the best taste and presentation.

What can I use instead of chocolate ganache?

If you’re looking for a lighter option, consider using whipped cream or a simple buttercream frosting. Cream cheese frosting also pairs wonderfully with the chocolate and strawberries!

How do I store leftover cupcakes?

To keep your Chocolate Covered Strawberry Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them longer, consider refrigerating them, but let them come to room temperature before serving.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes! Just make sure they are completely cooled. Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can last up to three months. Frost them after thawing for the best results.

What if my cupcakes sink in the middle?

If your cupcakes sink, it could be due to overmixing the batter or not baking them long enough. Make sure to mix just until combined and always check for doneness with a toothpick!

Final Thoughts

Creating these Chocolate Covered Strawberry Cupcakes is more than just baking; it’s about sharing joy and love with those around you. Each bite is a delightful blend of rich chocolate and fresh strawberries, making them a perfect treat for any occasion. Whether you’re celebrating a special moment or simply indulging in a sweet escape, these cupcakes are sure to bring smiles. I hope you enjoy making them as much as I do! So, roll up your sleeves, gather your loved ones, and let the sweet aroma fill your kitchen. Happy baking!