Chocolate Covered Strawberry Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 500kcal

These super cute chocolate covered strawberry cupcakes are the perfect treat for Valentine's Day, and all year round for that matter!

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.

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.

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.

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.

Storage: Store chocolate covered strawberry cupcakes in the refrigerator for up to 1 week.