Chocolate Covered Strawberry Cupcakes
Servings 12 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!
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
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
Find it online: www.sugarandsoul.co/chocolate-covered-strawberry-cupcakes/