introduction
This recipe makes small cakes with a soft chocolate cake and a sweet strawberry center. You can bake them for a party or a quiet day at home. They look nice and taste rich. Try a small tip and see how they change your day. For a fun twist, check a similar idea here: chocolate covered treat.
why make this recipe
You make this recipe when you want a sweet treat that feels special. You bake simple cupcakes but add a fresh fruit touch. Kids and friends will love the look and taste. These cupcakes pair well with coffee or milk. If you like more chocolate ideas, look at this other recipe: chocolate strawberry idea.
how to make Chocolate Covered Strawberry Cupcakes
You mix dry and wet parts, bake, then fill with strawberry jam. After that you top each cake with a fresh strawberry dipped in chocolate. Work step by step and let things cool before you fill. For another way to fill treats, see this link: fill idea.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup strawberry filling
- Fresh strawberries
- Chocolate for melting (to cover strawberries)
You can change the sugar amount or use low fat milk. For a related idea, see another recipe.
Directions :
- Preheat your oven to 350°F (175°C). Put liners in a cupcake pan.
- In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar. Add eggs one at a time. Mix well after each. Stir in the vanilla.
- Add the dry mix to the wet mix in parts, and add buttermilk the same way. Mix just until you see no dry bits.
- Fill each liner about two thirds full with batter.
- Bake for 18–20 minutes. A toothpick should come out clean. Let the cupcakes cool all the way.
- When cool, fill each cupcake with strawberry filling using a piping bag or a knife.
- Melt the chocolate in a microwave or over a double boiler. Dip each fresh strawberry in the melted chocolate. Let the chocolate set.
- Place one chocolate-covered strawberry on top of each filled cupcake. Serve soon.
For more plate ideas and treats, you can view more dessert tips.
how to serve Chocolate Covered Strawberry Cupcakes
Serve the cupcakes on a clean plate. Put one cupcake in the middle of a small plate for a simple look. Add a napkin or small fork. Serve within a few hours for best taste.
how to store Chocolate Covered Strawberry Cupcakes
Keep the cupcakes in a covered box or cake carrier. Store them in the fridge if you use fresh fruit or cream. They stay good for 2–3 days in the fridge. Let them sit at room heat for 10–15 minutes before you eat them for the best taste.
tips to make Chocolate Covered Strawberry Cupcakes
- Use fresh strawberries that are firm.
- Let cupcakes cool well before you fill them.
- Do not overmix the batter. Mix until just combined.
- Melt chocolate slowly so it stays smooth.
- Use a piping bag for a neat fill.
variation (if any)
- Use raspberry filling instead of strawberry for a tart note.
- Top with white chocolate instead of dark for a lighter look.
- Add a small swirl of whipped cream under the strawberry for a soft top.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 1/2 cup milk with 1/2 tsp lemon juice. Let sit 5 minutes. Then use it.
Q: Can I bake these ahead?
A: You can bake the cupcakes a day ahead. Keep them in a sealed box in the fridge. Fill and top them the day you serve.
Q: How do I keep the strawberry from making the top wet?
A: Dry the strawberry well. Place the chocolate on the berry and let it set. Do not add wet berries.
Q: Can I freeze these cupcakes?
A: You can freeze the plain cupcakes. Do not add the fresh fruit before you freeze. Thaw, then fill and top.
Q: Do I need a special tool to fill the cupcakes?
A: No. You can use a small spoon or a piping bag. A small knife also works.
Conclusion
For more photos and a full post on Chocolate Covered Strawberry Cupcakes, see this guide: Chocolate Covered Strawberry Cupcakes | Life Love and Sugar.
Print
Chocolate Covered Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These delightful cupcakes feature a soft chocolate cake with a sweet strawberry center and are topped with chocolate-covered strawberries.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup strawberry filling
- Fresh strawberries
- Chocolate for melting (to cover strawberries)
Instructions
- Preheat your oven to 350°F (175°C) and put liners in a cupcake pan.
- In a bowl, whisk the flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the dry mix to the wet mix in parts, alternating with the buttermilk. Mix just until combined.
- Fill each liner about two thirds full with batter.
- Bake for 18-20 minutes until a toothpick comes out clean. Let the cupcakes cool completely.
- When cool, fill each cupcake with strawberry filling using a piping bag or knife.
- Melt the chocolate and dip each fresh strawberry in it, allowing the chocolate to set.
- Top each filled cupcake with a chocolate-covered strawberry. Serve soon.
Notes
Use fresh strawberries for the best flavor. Let the cupcakes cool thoroughly before filling them, and don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
