introduction
This is a sweet and fun cake treat. It pairs rich chocolate with fresh red fruit. You can make it for a party or a small snack. If you like warm cake and a soft fruit bite, you will love this. Try a similar bite like chocolate covered strawberry brownies to see a close idea.
why make this recipe
You make this for a new twist on cake and fruit. The cake stays soft. The strawberry taste lifts the rich cocoa. The chocolate dip adds a crisp top. Kids and grown ups both like it. For more fruit and chocolate treats, see chocolate covered strawberry brownies.
how to make Chocolate Dipped Strawberry Cupcakes
This recipe is easy. You mix dry things. You mix wet things. You fold fruit in. You bake small cakes. You frost them and dip the top in melted chocolate. You can work in small steps so the bake stays calm and neat. You can also try a close idea like chocolate covered strawberry brownies if you want a bar form.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup milk
- 1 cup strawberries, chopped
- 1 cup strawberry buttercream frosting
- 1/2 cup chocolate chips, melted (for dipping)
Find more fruit and chocolate mixes at chocolate covered strawberry brownies.
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, then add the eggs and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully mixed.
- Fold in the chopped strawberries.
- Fill the cupcake liners with the batter, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Once cooled, top with strawberry buttercream frosting.
- Dip the tops of the frosted cupcakes in melted chocolate and let set before serving.
how to serve Chocolate Dipped Strawberry Cupcakes
Place the cupcakes on a clean tray. Let the chocolate set before you move them. Serve them at room heat so the cake stays soft. Add a small whole strawberry on top for a fresh look. You can pair them with milk or tea. For more sweet ideas, see chocolate covered strawberry brownies.
how to store Chocolate Dipped Strawberry Cupcakes
Store in a cool place. Put them in a closed box or cake tin. If your room is warm, keep them in the fridge. Take them out 20 minutes before you eat so they warm up and taste soft. Use within 2-3 days for best taste.
tips to make Chocolate Dipped Strawberry Cupcakes
- Use ripe but firm strawberries. Cut them small so they mix well.
- Do not over mix the batter. Mix until just even.
- Let cupcakes cool well before you frost. Warm cake will melt the frosting.
- Melt the chocolate in short bursts and stir so it stays smooth.
- Use a small spoon to dip only the top so the sides stay neat.
variation (if any)
- Add a small swirl of chocolate inside the batter for a two-tone cake.
- Use cream cheese frosting instead of strawberry buttercream for a tangy note.
- Top with chopped nuts or sprinkles before the chocolate sets.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well. Pat them dry so they do not add extra moisture.
Q: Can I make this recipe into one cake pan?
A: Yes. Bake in a 9-inch pan. Bake longer, about 25-30 minutes, and test with a toothpick.
Q: Can I use store-bought frosting?
A: Yes. Store frost works fine. Warm it a bit to spread well if it is stiff.
Q: How do I keep the chocolate from cracking?
A: Use good melting chocolate and do not put them in a very cold place. Let the chocolate cool at room heat.
Q: Can I freeze these cupcakes?
A: You can freeze plain cupcakes. Wrap them well. Thaw and then frost and dip in chocolate.
Conclusion
For more steps and a similar full guide, see the Chocolate Strawberry Cupcakes – Celebrating Sweets: Chocolate Strawberry Cupcakes – Celebrating Sweets.
Print
Chocolate Dipped Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful treat combining rich chocolate and fresh strawberries in a soft cupcake form, perfect for parties and snacks.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup milk
- 1 cup strawberries, chopped
- 1 cup strawberry buttercream frosting
- 1/2 cup chocolate chips, melted (for dipping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, then add the eggs and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully mixed.
- Fold in the chopped strawberries.
- Fill the cupcake liners with the batter, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Once cooled, top with strawberry buttercream frosting.
- Dip the tops of the frosted cupcakes in melted chocolate and let set before serving.
Notes
For best results, use ripe but firm strawberries and do not over mix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
