introduction

This is a sweet and rich cupcake with a fresh fruit top. You will like the taste if you love chocolate and berries. Try a small change from a brownie idea for a fun twist: chocolate brownie idea.

why make this recipe

Make this when you want a neat dessert for a party or a quiet night. The cupcakes look nice and feel special. They also pair well with other treats, like a simple chocolate treat found at another chocolate treat.

how to make Chocolate-Dipped Strawberry Cupcakes

You will mix dry and wet parts, bake, cool, and add a fruit top. Work step by step and keep a clean space. For a related idea on chocolate and fruit, see more chocolate fruit ideas.

Ingredients :

1 and 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Fresh strawberries
6 ounces chocolate (for dipping)
Sprinkles (optional)

Directions :

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients, and beat on medium speed for about 2 minutes.
Stir in the boiling water until the batter is well combined.
Fill the cupcake liners about 2/3 full with the batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely.
Melt the chocolate in a microwave-safe bowl.
Dip the fresh strawberries into the melted chocolate and let the excess drip off.
Once the cupcakes are cool, top each with a chocolate-dipped strawberry.
Add sprinkles if desired and serve.
You can also see a small idea link for a similar treat while you bake: small treat idea.

how to serve Chocolate-Dipped Strawberry Cupcakes

Place the cupcakes on a flat tray. Serve at room warm or cool. Let each guest take one by hand. You can add a small fork if you like. A light drink fits well.

how to store Chocolate-Dipped Strawberry Cupcakes

Keep them in a box or a cake tin with a lid. Store in the fridge if your room is warm. Eat within 2-3 days for best taste. Take them out a bit before you eat so they warm to room temp.

tips to make Chocolate-Dipped Strawberry Cupcakes

Use room temp eggs for a smooth mix. Do not over mix the batter. Cool the cupcakes fully before you add the fruit. Melt chocolate slowly to avoid burning. For more ideas on chocolate and fruit, try this link: another chocolate fruit idea.

variation (if any)

Add a light cream cheese frosting under the fruit.
Use dark or milk chocolate for the dip.
Top with chopped nuts instead of sprinkles.

FAQs

Q: Can I use frozen strawberries?
A: Fresh berries work best. Frozen ones get soft and wet.

Q: Can I use a different flour?
A: You can try a 1-to-1 gluten free mix. The bake time may change.

Q: How do I melt chocolate without a microwave?
A: Use a small pot with hot water and a bowl on top (bain-marie). Stir until smooth.

Q: Can I make the cupcakes ahead?
A: Yes. Bake and freeze the plain cupcakes. Thaw and add the fruit the day you serve.

Q: Can I skip the chocolate on the fruit?
A: Yes. You can top with plain strawberries or a small dollop of jam.

Conclusion

For a similar full recipe and step pictures, see this guide on Chocolate Strawberry Cupcakes – Celebrating Sweets.

Chocolate-Dipped Strawberry Cupcakes