Chocolate Covered Strawberry Cupcakes Recipe

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Chocolate Covered Strawberry Cupcakes Recipe

I love chocolate covered strawberries! Especially when strawberries are in season and they are ripe and juicy. I was in the mood for chocolate covered strawberries the other day but couldn’t find any good strawberries. So combining some recipes I made a stunning chocolate covered strawberry cupcake that was the bomb! If you want to make a good impression, make this cupcake. I thought about using a devils food cupcake but then thought the yellow would give it more of a shortcake type feel.

I piped the yummy frosting inside so the cupcake would look like this when someone bit into it or cut it:


Chocolate Covered Strawberry Cupcakes Recipe

Chocolate Covered Strawberry Cupcakes Recipe


    Cupcake Recipe:
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • Icing Ingredients
  • 1 Stick of Unsalted Butter, room temperature
  • 1cup Strawberry Preserves
  • 1 tsp Vanilla Extract
  • 2 Cups of Powdered Sugar
  • Pinch of salt
  • Chocolate Coating
  • 1 4 oz Ghirardelli Chocolate Bar


    Cupcake Instructions:
  1. Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  3. Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
  4. Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting
  5. Icing Instructions:
  6. Combine together all the frosting ingredients and beat until smooth. Make sure it is a medium stiff consistency for piping. If it is too stiff then you can add a little water or milk to thin it out.
  7. Assembly Instructions:
  8. Prepare a decorators bag for piping and use a round tip. Take a cupcake and insert the tip and squeeze to fill the cupcake with the strawberry icing. Take care you do not fill it up too much because the cupcake will break. Change the tip on the bag to a star tip and add more icing if needed. Swirl your icing around the cupcake until you have a little dome of icing on the cupcake. Do this for all the cupcakes.
  9. Melt your chocolate bar in the microwave for about 30 seconds. Stir. Put it back in for 10 second intervals if needed. Do not BURN your chocolate, yuck! Let it cool for a few minutes and then dip your cupcake in it, coating the icing but leaving just an edge not covered. ( see my pic for reference.) Do this for all of your cupcakes.
  10. Leave your cupcakes out for a bit so the melted chocolate has time to cool and harden. Place in an air tight container and refrigerate.


Yellow Cupcake recipe courtesy of Martha Stewart, Icing recipe is from an old Kitchen Aid mini book that come with a mixer and coating is courtesy of a chocolate bar. All I did was crave a chocolate covered strawberry and combined that craving into a cupcake..because I am awesome like that..haha.

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