These super cute chocolate covered strawberry cupcakes are the perfect treat for Valentine’s Day, and all year round for that matter! Easy to make and a sure fire way to win someone’s heart!
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Easy Chocolate Covered Strawberry Cupcakes
These pretty homemade cupcakes are all kinds of delicious!
Moist chocolate cupcakes are topped with a strawberry cream cheese frosting and decorated with a chocolate covered strawberry.
They are the perfect Valentine’s Day treat, but great to enjoy all year round, especially in the summer when the strawberries are in season.
Be sure to check out my Valentine’s macarons and Red Velvet Cake Truffles.
Why you’ll love this Chocolate Covered Strawberry Cupcake recipe
- Easy: Despite their bakery style appearance, these cupcakes are actually super easy to make with a few basic ingredients.
- Romantic: Nothing says ‘I love you’ more than a chocolate covered strawberry!
- Perfect for any occasion: These cupcakes are ideal for Valentine’s Day, but they are also great for birthdays, bridal showers and any other celebration.
How to make Chocolate Covered Strawberry Cupcakes
For the chocolate cupcakes
- Mix together the dry ingredients.
- Whisk together the wet ingredients in another bowl.
- Combine the wet and the dry ingredients together.
- Fill a cupcake tin with the batter and bake.
For the icing
- Combine the cream cheese, butter and vanilla.
- Mix in the strawberry jam.
- Slowly add in the powdered sugar.
- Pipe on the cooled cupcakes.
For the chocolate covered strawberries
- Melt together the chocolate and coconut oil.
- Dip the strawberries in and let the chocolate set.
How long do they keep?
These chocolate covered strawberry cupcakes, once frosted, will keep well in the fridge for up to 7 days. You can make them all in one go, or make the different elements separately and then assemble them on the day or a few days before.
What makes cupcakes light and fluffy?
Even the most experienced of bakers can sometimes end up with dense cupcakes, it happens to us all! The key is to not over mix the batter when you add in the dry ingredients to the wet. Don’t aim to get all of the lumps out of the batter, everything should be just combined.
If you over mix, the gluten in the flour will over develop and you will start to beat the air out of the mixture.
Variations
These strawberry cupcakes are pretty delicious as they are, but you can easily use a different flavored, or plain, frosting. Skip the chocolate covered strawberries and add sprinkles or fresh fruits.
However you decide to top the chocolate cupcakes, they will still be yummy!
Recipe Tips and Tricks
- If the cream cheese and butter become too warm, the icing will start to thin. Transfer it to the fridge for 15-20 minutes and it will thicken slightly.
- Don’t over mix the batter.
- Bake the cupcakes in a fully preheated oven.
- Let the cupcakes fully cool before adding the frosting or it will slide off.
These chocolate covered strawberry cupcakes are the perfect treat to share with friends and family this Valentine’s Day. Super easy and so impressive to serve, I can’t wait to see your creations!
More cupcake recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Covered Strawberry Cupcakes Recipe
Ingredients
For the Cupcakes
- 1 cup All-Purpose Flour
- ½ cup Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Granulated Sugar
- 2 large Eggs
- ½ cup Vegetable Oil
- ½ cup Buttermilk
- 1 teaspoon Pure Vanilla Extract
For the Strawberry Cream Cheese Icing
- 1 8 ounce package of cream cheese, softened
- ⅓ cup butter softened
- 2 teaspoons vanilla extract
- ¼ cup seedless strawberry jam
- 2 1/2 cups powdered sugar
For the Chocolate Covered Strawberry
- 12 fresh strawberries
- 4 ounces chocolate chopped
- 1 tablespoon coconut oil
Instructions
For the Cupcakes
- Preheat the oven to 350F. Line 12 cupcake tins with paper liners.
- In a large mixing bowl, combine the flour, cocoa powder, baking, soda, and baking powder.
- In a small mixing bowl, combine the sugar and eggs. Whisk until they have become light in color– about 30 seconds. Next, add in the vegetable oil, buttermilk, and vanilla extract. Whisk until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until combined. Make sure not to overmix– it’s okay if there are a few small lumps.
- Fill each cup of the 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
- Combine the cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until smooth and creamy.
- Add the 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 the powdered sugar– if you add it all at once, you’ll end up with a cloud 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.
For the Chocolate Covered Strawberries
- Line a baking sheet with parchment paper.
- Wash the strawberries and make sure they are completely dry.
- Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and cook for an additional 30 seconds.
- 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. Then place each coated strawberry on top of the cupcakes and enjoy.
- Store the cupcakes in an airtight container in the refrigerator for up to 1 week.
Notes
- If the cream cheese and butter become too warm, the icing will start to thin. Transfer it to the fridge for 15-20 minutes and it will thicken slightly.
- Don’t over mix the batter.
- Bake the cupcakes in a fully preheated oven.
- Let the cupcakes fully cool before adding the frosting or it will slide off.
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