Nothing says Valentine’s Day like Chocolate Covered Strawberry Cupcakes! These indulgent treats blend moist, fudgy chocolate cake with silky strawberry frosting and a glossy chocolate-dipped berry on top. Each bite tastes like pure romance—rich, fruity, and perfectly sweet. They look bakery-worthy yet are easy enough for beginners to make at home. Whether you’re baking for a loved one, a party, or just yourself, these cupcakes bring a little luxury to any moment. Save or share this recipe to spread the love this Valentine’s season.
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Why You’ll Love These Chocolate Covered Strawberry Cupcakes
You’ll love how these cupcakes balance deep chocolate flavor with the freshness of real strawberries. They’re soft, moist, and topped with a dreamy strawberry frosting that’s naturally pink without any artificial flavor. Also, the glossy chocolate-dipped strawberry adds a touch of elegance that feels straight from a bakery. Baking at a lower temperature ensures every cupcake bakes evenly and stays tender. Plus, you can easily make them ahead of time for stress-free celebrations.
Ingredients You’ll Need
These cupcakes come together with three parts: chocolate-covered strawberries, chocolate cupcakes, and strawberry frosting. Use quality dark and white chocolate melting wafers for the best flavor and finish. Fresh, ripe strawberries are key—they make the frosting sweet and fragrant. You’ll also need pantry staples like flour, sugar, cocoa powder, eggs, milk, and oil. For an extra touch, add strawberry extract or tint the frosting pink with gel coloring.
How to Make Chocolate Covered Strawberry Cupcakes
Prepare the Chocolate Covered Strawberries
Melt the dark chocolate wafers until smooth, then dip each strawberry and let the extra chocolate drip off. Place them on parchment paper to set. Once firm, melt the white chocolate, stir in a drop of pink gel color, and drizzle over the tops. Refrigerate until needed. To get a glossy finish, ensure strawberries are completely dry before dipping—any moisture can cause the coating to seize.
Bake the Chocolate Cupcakes
Preheat your oven to 300°F (148°C) and line a muffin tin with cupcake liners. In one bowl, whisk the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In another, mix the wet ones: egg, milk, oil, and vanilla. Combine both mixtures, then stir in hot water until the batter turns smooth and slightly thin. Fill liners halfway and bake for 18–23 minutes, or until a toothpick comes out with moist crumbs. Let cupcakes cool briefly in the pan, then move them to a rack to cool completely.
Make the Fresh Strawberry Frosting
Puree fresh strawberries, then strain out the seeds for a silky texture. Beat butter and shortening together until fluffy. Add half the powdered sugar, then mix in a few tablespoons of puree. Add the rest of the sugar and more puree as needed for consistency. The frosting should be smooth and hold its shape. If you like, tint it a soft pink. Use an Ateco 844 tip to pipe elegant swirls that look professional.
Assemble and Decorate
Once cupcakes are cool, pipe frosting generously on top. Then, crown each cupcake with a chilled chocolate-covered strawberry. For a Valentine’s touch, add a drizzle of melted chocolate or a sprinkle of heart-shaped confetti. Serve them in pretty liners or a cupcake stand for a romantic display.
Expert Tips for Perfect Results
Always dry strawberries completely before dipping to keep the chocolate smooth. Avoid overmixing the batter—it can make cupcakes dense instead of tender. Let cupcakes cool fully before frosting so it doesn’t melt. Keep the dipped strawberries refrigerated until decorating time for the best texture. You can bake cupcakes a day ahead and frost them later, or freeze unfrosted ones for up to a month.
Serving and Storage Notes
Serve cupcakes slightly chilled or at room temperature. If you’re making them ahead, store unfrosted cupcakes in an airtight container and frost before serving. Add strawberries just before serving for the freshest look. Cupcakes stay soft for up to three days when refrigerated. In fact, the strawberry frosting’s flavor deepens overnight.
Frequently Asked Questions
Can I use frozen strawberries for the frosting?
Yes, but thaw and drain them well before pureeing to avoid watery frosting.
What type of chocolate works best for dipping?
High-quality dark melting wafers or candy melts give the best flavor and shine.
How far in advance can I make these cupcakes?
You can bake the cupcakes two days ahead. Store covered, and frost the day you plan to serve.
Can I substitute butter for shortening?
Yes, but the frosting will be slightly softer. Using both helps keep it fluffy and stable.
How do I prevent cupcakes from sinking in the center?
Make sure your oven temperature is accurate and avoid overmixing. Also, don’t open the oven door early during baking.
Other Recipes You May Enjoy
- Pink Velvet Cupcakes for a Romantic Valentine’s Dessert
- Strawberry Kiss Cookies with a Festive Flair
- Best Jam Cookies for a Sweet Valentine’s Treat
- Mini Red Velvet Cakes Perfect for Sharing Love
- Heart-Shaped Cookies That Say ‘I Love You’
- Strawberry Tiramisu for a Creamy Romantic Dessert
Final Thoughts
These Chocolate Covered Strawberry Cupcakes capture everything we love about Valentine’s Day—romance, chocolate, and fresh fruit. Each bite is rich, soft, and full of flavor. They look stunning yet come together easily with simple ingredients. Make them for someone special or treat yourself to a sweet moment of joy. If you try this recipe, share your beautiful cupcakes or tag your photos on Pinterest—I’d love to see your creations!
Chocolate Covered Strawberry Cupcakes
Equipment
- Mixing bowls For combining ingredients
- electric mixer To beat frosting smooth
- Cupcake tray For baking cupcakes
- Piping bag with Ateco 844 tip To frost cupcakes neatly
- Spatula For folding and scraping
- Double boiler or microwave-safe bowl For melting chocolate
Ingredients
- 8 oz dark chocolate melting wafers
- 16 fresh strawberries, washed and dried
- 4 oz white chocolate melting wafers
- pink or red gel icing color (optional)
- 1 cup all-purpose flour (130g)
- 1 cup sugar (207g)
- 6 tbsp Hershey’s Special Dark Cocoa powder (43g)
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup milk (120ml)
- ½ cup vegetable oil (120ml)
- ¾ tsp vanilla extract
- ½ cup hot water (120ml)
- ¾ cup chopped strawberries (149g)
- ½ cup salted butter, room temperature (112g)
- ½ cup shortening (95g)
- 4 cups powdered sugar (460g)
Instructions
- Melt dark chocolate wafers in a microwave or double boiler until smooth. Dip each strawberry and let excess drip off. Place on parchment paper to set.
- Melt white chocolate, tint with gel coloring if desired, and drizzle over the dipped strawberries. Chill until set.
- Preheat oven to 300°F (148°C) and line a cupcake tray with liners. Whisk together flour, sugar, cocoa, baking soda, and salt in one bowl. In another, mix egg, milk, oil, and vanilla.
- Mix wet into dry ingredients, add hot water, and stir until smooth. Fill liners halfway. Bake 18–23 minutes or until a toothpick comes out with moist crumbs.
- Puree strawberries and strain to remove seeds. Beat butter and shortening until creamy. Add half the powdered sugar, then blend in strawberry puree.
- Add remaining powdered sugar and enough puree for desired flavor and consistency. Tint pink if desired. Pipe frosting onto cooled cupcakes and top with a chocolate-covered strawberry.
