introduction

These cupcakes mix chocolate and fresh fruit. They feel soft and taste rich. You can make them for a small party or for a sweet snack. If you like simple treats, try this and then try a similar treat like chocolate-covered strawberry brownies.

why make this recipe

You make this for the warm cake and the fresh fruit taste. You make them when you want a small, pretty dessert. They use easy store items and do not take long. If you want a quick chocolate idea, look at another quick chocolate recipe.

how to make Chocolate Covered Strawberry Cupcakes

Read all parts first. Wash and chop the strawberries. Mix the dry parts in one bowl. Mix the wet parts in another bowl. Join the two mixes and fold in the fruit. Bake, then cool. Make a smooth chocolate cream and dip the tops. If you like a bit of change, see a related idea at a similar chocolate treat.

Ingredients :

1 cup all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh strawberries, chopped
1 cup chocolate chips
1 cup heavy cream

Directions :

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
Add the softened butter, eggs, vanilla extract, and milk, and mix until smooth.
Fold in the chopped strawberries.
Fill cupcake liners about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
Let the cupcakes cool completely.
In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add chocolate chips; stir until melted and smooth.
Dip the tops of the cooled cupcakes in the chocolate ganache and let set.
Top with additional strawberries if desired. Enjoy your delicious treats!

how to serve Chocolate Covered Strawberry Cupcakes

Serve them at room temperature. Place one or two on a small plate. Add a fresh strawberry on top for look and taste. You can serve with milk or a small cup of coffee. For a fun plate idea, see a matching dessert idea.

how to store Chocolate Covered Strawberry Cupcakes

Keep them in a cool place. Put them in a sealed box or cake carrier. If you add fresh fruit on top, eat them in 1-2 days for best taste. You can chill them for up to 3 days. Do not leave them in hot sun.

tips to make Chocolate Covered Strawberry Cupcakes

Use room temperature butter and eggs. Do not over mix the batter. Fold the fruit in with a gentle hand. Chill the ganache a bit if it is too runny before you dip. For more tips on chocolate treats, try this related guide.

variation (if any)

Add a small spoon of jam in the center before baking for a filled cupcake.
Use dark chocolate chips for a less sweet toppping.
Add a sprinkle of chopped nuts on the ganache before it sets.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before use.

Q: Can I make the ganache ahead?
A: Yes. Make it and keep it in the fridge. Warm it gently before use.

Q: Can I freeze these cupcakes?
A: Yes. Freeze without the ganache for up to 2 months. Thaw in the fridge then add ganache.

Q: Can I use low fat milk?
A: Yes, but the cake will be less rich.

Conclusion

If you want another take on this treat, see the full recipe at Chocolate Covered Strawberry Cupcakes | Life Love and Sugar.

Chocolate Covered Strawberry Cupcakes