When Valentine’s Day rolls around, I love making these chocolate covered strawberry cupcakes. I top rich chocolate cupcakes with tangy strawberry buttercream and real chocolate-dipped strawberries. Now I’ll never have to choose between fruit or cupcakes for dessert; I can always have both! These cupcakes are equal parts romantic and delicious– win-win!
Chocolate Covered Strawberry Cupcake Recipe
What’s better on Valentine’s Day than a chocolate covered strawberry? These chocolate covered strawberry cupcakes! This is a two-in-one dessert that’s perfect for a romantic evening at home with my hubby. I used boxed cake mix to keep the cupcakes super simple, and I made the frosting with store-bought strawberry jam for a beautiful pink color (and delicious flavor, too!). The chocolate dipped strawberries are super easy to make and look so elegant on top.
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How to Store and Reheat
Store leftover chocolate covered strawberry cupcakes in the refrigerator for up to 1 week.
Tips for Success
- Don’t over-mix the batter. Otherwise, the cupcakes will turn out dry and tough.
- Bake the cupcakes in a fully preheated oven.
- Let the cupcakes fully cool before adding the frosting or it will slide off.
- If the cream cheese and butter become too warm, the frosting will start to thin out. Transfer it to the fridge for 15-20 minutes and it will thicken slightly.
- The chocolate covered strawberries can be made days in advance and stored in the fridge. The cupcakes can be made the day before. Assemble everything fresh, right before serving and they’ll look just perfect!
Chocolate Covered Strawberry Cupcakes Recipe
Ingredients
For the Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup water
- ½ cup unsalted butter melted (1 stick)
- 3 large eggs
For the Strawberry Cream Cheese Icing
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup unsalted butter room temperature (1 stick)
- 2 teaspoons pure vanilla extract
- ¼ cup seedless strawberry jam
- 2½ cups powdered sugar
For the Chocolate Covered Strawberry
- 12 fresh strawberries
- 4 ounces chocolate chopped
- 1 tablespoon coconut oil
Equipment
- Kitchen Scale (optional)
- Cupcake Pan
- Cookie Portion Scoop (optional)
- Stand Mixer
- Piping Tip Set
- Baking Sheet
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners.
- In a large mixing bowl, combine the cake mix, water, melted butter, and eggs. Make sure not to overmix. It’s okay if there are a few small lumps.13.25 ounces chocolate cake mix, 1 cup water, ½ cup unsalted butter, 3 large eggs
- Fill each well of the cupcake tin with the batter until it is ⅔ full. I use a ¼-cup cookie scoop to ensure that they’re all the same size.
- Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Transfer the cupcakes to a wire rack and cool completely before icing.
For the Icing
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract on medium-high speed until smooth and creamy.8 ounces cream cheese, ½ cup unsalted butter, 2 teaspoons pure vanilla extract
- Add the strawberry jam and mix just until combined. Make sure to scrape down the sides of the bowl so it all gets incorporated.¼ cup seedless strawberry jam
- With the mixer on low speed, slowly add the powdered sugar. If you add it all at once, you’ll end up with a cloud of powdered sugar.2½ cups powdered sugar
- When all the sugar has been incorporated, turn the mixer to high speed and allow the icing to whip until it becomes light and fluffy, about 2 minutes. Transfer the mixture to a piping bag and pipe the icing on the cooled cupcakes.
For the Chocolate Covered Strawberries
- Line a baking sheet with parchment paper.
- Wash the strawberries and make sure they are completely dry.12 fresh strawberries
- Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and cook for an additional 30 seconds.4 ounces chocolate, 1 tablespoon coconut oil
- Dip the strawberries in the chocolate and then place them on the lined baking sheet.
- Transfer the strawberries to the refrigerator for 15 minutes or until chocolate has hardened.
- Place each coated strawberry on top of the cupcakes and enjoy.
Notes
How to Make Chocolate Covered Strawberry Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F and line a 12-count cupcake tin with paper liners. In a large mixing bowl, combine the 13.25 ounces (1 box) of chocolate cake mix, 1 cup of water, ½ cup of melted unsalted butter, and 3 large eggs. Make sure not to overmix. It’s okay if there are a few small lumps.
Bake the Cupcakes: Fill each well of the cupcake tin with the batter until it is ⅔ full. I use a ¼-cup cookie scoop to ensure that they’re all the same size. Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the cupcakes to a wire rack and cool completely before icing.
Beat the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat 8 ounces (1 brick) of cream cheese, ½ cup of unsalted butter, and 2 teaspoons of vanilla extract on medium-high speed until smooth and creamy.
Add the Jam: Add ¼ cup of seedless strawberry jam and mix just until combined. Make sure to scrape down the sides of the bowl so it all gets incorporated. With the mixer on low speed, slowly add 2½ cups of powdered sugar. When all the sugar has been incorporated, turn the mixer to high speed and allow the icing to whip until it becomes light and fluffy, about 2 minutes. Transfer the mixture to a piping bag and pipe the icing on the cooled cupcakes.
Melt the Chocolate: Line a baking sheet with parchment paper. Wash 12 fresh strawberries and make sure they are completely dry. Heat 4 ounces of chocolate and 1 tablespoon of coconut oil in the microwave for 30 seconds. Stir and cook for an additional 30 seconds.
Coat the Strawberries: Dip the strawberries in the chocolate and then place them on the lined baking sheet. Transfer the strawberries to the refrigerator for 15 minutes, or until the chocolate has hardened.
Top the Cupcakes: Place each coated strawberry on top of the cupcakes and enjoy.
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