Chocolate Covered Strawberry Cupcakes

Two Desserts In one

These Chocolate Strawberry Cupcakes are like a stage showcasing everyone’s favorite Chocolate Covered Strawberries, so you really get two desserts in one! Once you’ve devoured that juicy sweet strawberry there’s still a chocolatey cupcake left to eat, it’s genius!

The moist chocolate cupcakes recipe makes a small batch of just 12 cupcakes! The creamy frosting is bursting with strawberry flavor making these Chocolate Covered Strawberry Cakes perfect for any occasion!

Chocolate Covered Strawberry Cupcake Ingredients

The cupcakes have basic ingredients such as flour, cocoa powder, baking soda, baking powder, granulated sugar, eggs, vegetable oil, buttermilk, and vanilla extract.

The Strawberry Cream Cheese Frosting is made using cream cheese, unsalted butter, vanilla extract, seedless strawberry jam, and powdered sugar.

The Chocolate Covered Strawberries are fresh juicy strawberries dipped in a mixture of coconut oil and melted chocolate.

How To Make Chocolate Covered Strawberry Cupcakes

Chocolate Cupcakes

1. Prepare by preheating the oven and lining the cupcake pan with paper liners. Then whisk the sugar and eggs together in a medium bowl until light in color. Add in the vegetable oil, buttermilk, and vanilla extract, mixing until fully combined.
2. Whisk together the flour, cocoa powder, baking soda, and baking powder in a large bowl.
3. Add the wet ingredients to the flour mixture, making sure not to over mix!
4. Fill each of the cupcake liners with batter and bake until a toothpick inserted into the center comes out clean. Place them on a wire rack to allow them to cool to room temperature before icing.

Strawberry Frosting

1. Beat together the cream cheese, butter, and vanilla extract until smooth and creamy.
2. Add the strawberry jam and mix until just combined, scraping the sides of the bowl as needed. Slowly add in the powdered sugar.
3. Whip the frosting together after all of the powdered sugar has been incorporated. Continue to whip until the frosting becomes light and fluffy then transfer it to a piping bag.
4. Transfer the frosting into a pastry bag fitted with a piping tip and frost the cupcakes once they have cooled.

Chocolate Covered Strawberries

1. Prepare by lining a baking sheet with parchment paper and setting it aside. Wash the strawberries and make sure they are completely dry.
2. Heat the chocolate and coconut oil in the microwave until fully melted. Stirring between each interval.
3. Dip the strawberries in the melted chocolate and then place them on the lined baking sheet. Place the chocolate-covered strawberries in the refrigerator until the chocolate has hardened.
4. Top each cupcake with a chocolate-covered strawberry. Enjoy!

How To Store Chocolate Cupcakes

You can store these cupcakes in an airtight container in the refrigerator for up to 4 days!

Why is the frosting becoming thin?

If the cream cheese and butter become too warm it will begin to thin. To thicken it just place the frosting in the refrigerator for 15 to 20 minutes.

Can I add sprinkles to the chocolate covered strawberries?

Absolutely! Once you’ve dipped the strawberries just cover them in sprinkles before the chocolate hardens.

Treat yourself to another strawberry-filled recipe!

• Fresh Strawberry Pie – Just 10 minutes of prep time for this delicious pie!
• Easy Strawberry Short Cake – Fresh strawberries, homemade whipped cream, and sugar biscuits!
• Delicious Strawberry Rhubarb Crisp – An old fashioned, simple treat with a crispy, crumble topping!
• Strawberry Cake – Filled with fresh, juicy strawberries and topped with whipped cream or vanilla ice cream!