Chocolate Covered Strawberry Cupcakes

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: cupcakes

Calories: 499kcal

Author: Rebecca Hubbell

Ingredients

Cupcakes

1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
½ cup buttermilk room temperature
1 teaspoon vanilla extract

Strawberry Cream Cheese Frosting

8 ounces cream cheese softened
⅓ cup unsalted butter softened
2 teaspoons vanilla extract
¼ cup seedless strawberry jam
2½ cups powdered sugar

Chocolate Covered Strawberries

12 fresh strawberries
4 ounces chocolate chopped
1 tablespoon coconut oil

Instructions

Cupcakes

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.

Frosting

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.

Strawberries

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.

Notes

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.

Nutrition