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
Be sure to see the recipe card below for full ingredients & instructions!
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.
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
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 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 overdevelop and you will start to beat the air out of the mixture.
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!
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.
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!
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 120 grams
- ½ cup unsweetened cocoa powder 42 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon baking powder 2 grams
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- ½ cup vegetable oil 100 grams
- ½ cup buttermilk 114 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Strawberry Cream Cheese Icing
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- ⅓ cup unsalted butter 113 grams, room temperature (1 stick)
- 2 teaspoons pure vanilla extract 8 grams
- ¼ cup seedless strawberry jam 85 grams
- 2½ cups powdered sugar 283 grams
For the Chocolate Covered Strawberry
- 12 fresh strawberries
- 4 ounces chocolate 113 grams, chopped
- 1 tablespoon coconut oil 14 grams
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
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 flour, cocoa powder, baking, soda, and baking powder.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder
- In a small mixing bowl, combine the sugar and eggs. Whisk until they have become light in color, about 30 seconds. Add in the vegetable oil, buttermilk, and vanilla extract and whisk until fully combined.1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
- 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 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, ⅓ 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. 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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