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Close up photo of chocolate covered strawberry cupcakes on a white plate.
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5 from 1 vote

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are homemade chocolatey, moist cupcakes covered in a rich strawberry cream cheese frosting and topped with juicy chocolate covered strawberries!
Prep Time30 mins
Cook Time20 mins
Cooling Time20 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 499kcal



Strawberry Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • ¼ cup seedless strawberry jam
  • cups powdered sugar

Chocolate Covered Strawberries

  • 12 fresh strawberries
  • 4 ounces chocolate chopped
  • 1 tablespoon coconut oil



  • Preheat the oven to 350°F and line a 12-count cupcake pan with paper liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking, soda, and baking powder.
  • In a medium 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 and 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 liner ⅔ with the batter. I use a ¼ cup cookie scoop to ensure that they’re all the same size.
  • Bake for 15 to 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.


  • Add the cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and creamy.
  • Add the strawberry jam and mix just until combined, scraping down the sides of the bowl as needed.
  • Slowly add the powdered sugar with the mixer on low speed.
  • When all of the sugar has been incorporated, turn the mixer to high speed and allow the frosting to whip until it becomes light and fluffy - about 2 minutes. Transfer the mixture to a piping bag and pipe the icing onto the cooled cupcakes.


  • Line a baking sheet with parchment paper and set aside.
  • Wash the strawberries and make sure they are completely dry.
  • Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and microwave for an additional 30 seconds. You can do additional 15-second intervals until the chocolate has melted.
  • 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 a strawberry on top of each of the cupcakes.


  • If the cream cheese and butter become too warm, the icing will start to thin. Transfer it to the fridge for 15 to 20 minutes and it will thicken slightly.
  • Store the cupcakes in an airtight container in the refrigerator for up to 4 days.


Calories: 499kcal | Carbohydrates: 65g | Protein: 5g | Fat: 27g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 134mg | Potassium: 187mg | Fiber: 2g | Sugar: 51g | Vitamin A: 487IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg