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Chocolate Covered Strawberry Cupcakes

Delightful cupcakes that combine rich chocolate cake with smooth strawberry frosting and topped with a chocolate-dipped strawberry. Perfect for any special occasion!
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup cocoa powder (sifted to remove lumps) Using high-quality cocoa powder is recommended.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg (room temperature)
  • 1/2 cup buttermilk (for moisture)
  • 1/2 cup vegetable oil (or melted coconut oil) Coconut oil adds flavor.
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp espresso powder Enhances the chocolate flavor.
  • 1/2 cup hot water
Frosting Ingredients
  • 1 1/4 cups unsalted butter (softened to room temperature)
  • 3 1/2 cups powdered sugar
  • 1 oz freeze-dried strawberries (pulverized into a fine powder)
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
Decoration
  • 16 pieces fresh strawberries (washed and patted completely dry)
  • 10 oz chocolate wafers (for dipping)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a cupcake pan with paper liners.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk everything together until well combined.
  3. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, vanilla extract, and espresso powder until smooth.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently until combined. Then, add the hot water and mix carefully.
Baking
  1. Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
  2. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat softened butter with a mixer until creamy.
  2. Gradually add the powdered sugar and strawberry powder, mixing until fluffy.
  3. Add the vanilla extract and heavy cream, mixing until you achieve the desired consistency.
  4. Once the cupcakes are completely cool, use a piping bag or spatula to generously frost each one.
Decoration
  1. Melt the chocolate wafers in a microwave-safe bowl or a double boiler, stirring until smooth.
  2. Dip each strawberry in the melted chocolate and let it set on parchment paper.
  3. Carefully place a chocolate-dipped strawberry on top of each frosted cupcake.

Notes

These cupcakes can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for a week. They can be frozen for up to 2 months.