Have your cake and a strawberry too! These chocolate covered strawberry cupcakes are two different takes on one classic sweet treat.
Darlings, it’s time for another episode of “random Godmother food confessions”. When it comes to strawberries mixed with other flavors, I’ll take strawberries with cream any day over a chocolate covered strawberry. This makes me a minority I’m sure, especially since I do like both strawberries and chocolate and really love dipping strawberries in chocolate. For some reason, this has always concerned me. While contemplating this conundrum one day, these cupcakes popped into my head, and one bite in, I knew this was my solution!
To make these cupcakes, I scaled my fresh strawberry cake recipe and my chocolate cupcake recipe, layered the batters, and baked. See what I did there? It’s literally a chocolate covered strawberry cupcake! Clever and delicious. 😉 I topped the cupcakes with a light vanilla frosting to keep the flavor from getting heavy, and decorated each cupcake with a fabulous chocolate covered strawberry. Isn’t the final product just gorgeous?
There’s a bit of chocolate and a bit of strawberry in every bite, and the texture of the cupcake is perfection. Of course, what I like best is that it’s not too fussy to make. You do have to mix two different batters, but that’s not too bad. This recipe is actually ideal if you’re making a large batch of cupcakes for a group.
You’ll get about 2 dozen cupcakes following the measurements below, but if you double and use the full recipe for each batter, you’ll have 4 dozen cupcakes. You can mix up flavors between chocolate covered strawberry cupcakes, strawberry cupcakes, and chocolate cupcakes, with no additional work. This is how we make the most of our kitchen time, darlings. 😉
If you’d like a little tutorial on dipping strawberries in chocolate, hop on over to my “How to Host a Valentine’s Day Cookie Decorating Party” post and learn a few tips on getting beautiful strawberries using compound chocolate. Compound chocolate includes your candy/dipping chocolate, which requires no tempering. While it doesn’t take much time to temper chocolate, I’m a fan of the convenience of just melting and dipping the compound chocolate most of the time.
I hope you enjoy this chocolate covered strawberry cupcakes recipe! Between the beautiful presentation, and delicious flavors, these cupcakes are always a hit!
- 8 oz fresh or frozen strawberries, hulled with tops removed
- 1 tsp granulated sugar
- 3/4 sticks unsalted butter, softened (6 tbsp, 85 g)
- 3/4 cup granulated sugar, 150 g
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all purpose flour, 135 g
- 1 1/2 tsp baking powder
- 4 tsp baking soda
- 1/2 tsp salt
- pink food coloring, optional
- 2 ounces melted chocolate
- 4 tbsp butter, unsalted 55 g
- 1 cup all purpose flour, 120 g
- 3/4 cup brown sugar, 160 g
- 1/4 cup cocoa powder, 21 g
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sour cream, 75 g
- 1 eggs
- 1 tbsp neutral-flavored oil
- 1 tsp vanilla extract
Vanilla Swiss Meringue Frosting Ingredients
- 1 cup sugar
- 3½ sticks unsalted butter, softened
- 4 egg whites
- 2 tbsp vanilla extract
- 24 strawberries, washed and dried
- 10 ounces compound (candy dipping) chocolate
- Preheat your oven to 350 F and line 24 cupcake wells with liners
Strawberry Batter Instructions
- Mix the strawberries and tsp sugar in a bowl and set aside. If you can, allow to sit, covered in the refrigerator 1-2 hours, even overnight. If not, set it aside, mix your chocolate batter, then come back and mix the strawberry batter.
- Cream together the butter and sugar in a mixing bowl or with a stand mixer fitted with the paddle attachment. Scrape the sides of the bowl.
- Add the eggs one at a time, mixing well and scraping the bowl after each addition.
- In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- Use a food processor to pulse the strawberries and juice into a puree.
- Add half the dry mixture to the butter and egg bowl, then half the strawberry puree, then repeat. Stir just until all ingredients are mixed. The color you see in your bowl is the color the cake will bake. If you plan to use coloring for a stronger pink, add it now. I usually don't for this recipe.
Chocolate Batter Instructions
- In a double boiler or the microwave (50% power), melt together the chocolate and butter until smooth. Set aside.
- In a mixing bowl, sift together the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir until just combined, then stir in the melted chocolate and butter
- Use a medium scoop to portion out the batter into the cupcake liners. Add the strawberry batter first (half scoop) and then chocolate batter (a half scoop). Bake for 20-25 minutes until the center of a cupcake springs back lightly when touched. Cool completely before frosting.
Vanilla Frosting Instructions
- Place the sugar and egg whites in the bowl of a stand mixer or a heatproof mixing bowl.
- Fit your stand mixer with the whisk attachment or have your hand mixer ready.
- Place some water in a saucepan, making sure that the water level isn't high enough to touch the bottom of your bowl. Bring the water to a simmer, then place the mixing bowl on top of the saucepan. Stir constantly until the sugar has completely dissolved, about 4-5 minutes.
- Once the sugar has dissolved, remove the top bowl from the heat immediately and start the mixer on low, working up to high speed. Keep going until the egg white/sugar mixture turns white. Be patient, this takes about 5 or so minutes.
- Add the butter 1 tbsp at a time, whisking continuously on high speed. If the mixture looks soupy, the egg whites were still too warm. Chill for 10-15 minutes and then whip again, or just let the mixer run another 5-10 minutes. If at some point the mixture starts to look curdled, don't worry about it, just keep mixing and it will become smooth in a minute or two.
- Scrape the insides of the vanilla beans, add to the frosting, and mix until incorporated.
- Use immediately, or cover in an airtight container and refrigerate two weeks or freeze up to three months.
- Wash and dry the strawberries very well if you haven't already.
- Use a double boiler or microwave to melt your dipping chocolate according to the package directions.
- Dip the strawberries in the chocolate and lay on a piece of wax paper or silicone baking mat until set. Drizzle additional chocolate on top of the strawberries to decorate if desired.
- Once the chocolate has set, place one on top of each frosted cupcake.
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