A small, sweet cupcake with chocolate and strawberry makes a nice treat.

introduction

This recipe shows how to make soft chocolate cupcakes with a pink strawberry cream and a chocolate strawberry on top. You can make them for a party or a small snack. If you like other chocolate treats, see this chocolate covered strawberry brownies for more ideas.

why make this recipe

These cupcakes mix two good tastes: rich chocolate and fresh strawberry. They look nice and taste sweet. You can share them or keep them for a slow treat. For a different take on chocolate and berries, try this easy brownie idea.

how to make Chocolate Covered Strawberry Cupcakes

Follow simple steps. You mix dry parts, cream the butter and sugar, add eggs, and blend wet and dry parts. Then bake, cool, and add the pink frosting. Finish with a chocolate-covered strawberry on each cupcake. For more mixing tips, read this mixing guide.

Ingredients :

1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup milk, 1/2 cup hot water, 1/2 cup unsalted butter (for frosting), 2 cups powdered sugar, 1/4 cup strawberry puree, 1/4 cup heavy cream, Chocolate-covered strawberries (for topping).
You can check a list of similar treats like this berry brownie post.

Directions :

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Gradually add the dry ingredients to the wet ingredients, alternating with milk and hot water. Mix until smooth.
Fill the cupcake liners approximately 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
For the frosting, beat the butter until creamy, then add powdered sugar and strawberry puree gradually. Add heavy cream until the desired consistency is reached.
Frost the cooled cupcakes with the strawberry frosting and top each with a chocolate-covered strawberry.

how to serve Chocolate Covered Strawberry Cupcakes

Serve at room heat so the cream is soft. Place one cupcake per small plate. Add a napkin and a fork if you like. You can also put them on a party tray.

how to store Chocolate Covered Strawberry Cupcakes

Keep the cupcakes in a cool place. Put them in a sealed box or container. Use the fridge if your room is warm. They stay good for 2-3 days in the fridge.

tips to make Chocolate Covered Strawberry Cupcakes

Use room temp eggs and butter to mix well.
Do not overmix the batter. Mix just until smooth.
Let cupcakes cool fully before you frost them.
Use fresh strawberry puree for a bright taste.
For more tips and a guide, see this simple berry chocolate guide.

variation (if any)

You can swap the strawberry puree for raspberry for a tart lift. Use white chocolate dip for the strawberries if you want a lighter look. You can also add chopped nuts under the frosting for a small crunch.

FAQs (minimum three FAQ)

Q: Can I use boxed cake mix?
A: Yes. Use a chocolate box cake and add hot water as the box says.

Q: Can I make the frosting ahead?
A: Yes. Make the frosting and store it in the fridge. Bring it to room heat and beat it again before use.

Q: Can I freeze these cupcakes?
A: Yes. Freeze unfrosted cupcakes in a bag. Thaw and then add fresh frosting and the chocolate strawberry.

Q: How do I make the chocolate-covered strawberries?
A: Melt chocolate, dip clean strawberries, let them set on wax paper.

Q: Can I use jam instead of strawberry puree?
A: You can, but puree gives a smoother pink color and a fresh taste.

Conclusion

These Chocolate Covered Strawberry Cupcakes make a sweet gift or a small party treat. For a full recipe version and a photo guide, see this source: Chocolate Covered Strawberry Cupcakes | Life Love and Sugar.

Chocolate Covered Strawberry Cupcakes