Chocolate-Covered Strawberry Cupcakes

Name: Chocolate-Covered Strawberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 2 large eggs; 1 cup milk; ½ cup vegetable oil; 1 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup cocoa powder; ¼ cup milk; 1 tsp vanilla extract; 12 fresh strawberries; 1 cup chocolate chips

Highlighted under: Quick Dessert Ideas

I absolutely love making these Chocolate-Covered Strawberry Cupcakes! Each bite combines the rich chocolate flavor with the juicy sweetness of strawberries, creating a delightful dessert that's perfect for any occasion. The moist cupcakes are topped with a creamy frosting and finished off with luscious chocolate-covered strawberries. Whenever I serve these, they're the highlight of the table! Whether it's a special celebration or just a treat for myself, these cupcakes never fail to impress both in flavor and presentation.

Created by

Emily

Last updated on 2026-02-07T23:10:28.058Z

As I embarked on the journey of creating these Chocolate-Covered Strawberry Cupcakes, I wanted to balance the sweetness of the strawberries with the richness of chocolate. After several trials, I discovered that using a high-quality cocoa powder really makes a difference in the overall flavor. The combination of the chocolate cupcake and the strawberry topping creates an irresistible treat that’s perfect for sharing.

What truly makes these cupcakes special is the fresh strawberries dipped in chocolate. I found that chilling the strawberries beforehand helps the chocolate set perfectly, giving each cupcake a gourmet finish that guests love. It’s a joyful experience to see everyone’s faces light up when they take that first bite!

Why You Will Love These Cupcakes
Rich chocolate flavor paired with fresh strawberries
Moist cupcakes topped with creamy frosting
Visually stunning with fresh chocolate-covered strawberries

Understanding the Role of Ingredients

The key to achieving rich chocolate flavor in these cupcakes lies in the unsweetened cocoa powder. It contributes depth without adding extra sweetness, allowing the natural sweetness of fresh strawberries to shine. For an even more intense chocolate experience, consider using Dutch-processed cocoa powder, which has been treated to neutralize acidity, giving a smoother, darker taste.

Another important ingredient is the vegetable oil. Unlike butter, oil keeps cupcakes moist and tender even after a day or two. This is particularly beneficial for events where the cupcakes may sit for a while. If you're looking for a healthier option, you can substitute half of the vegetable oil with unsweetened applesauce without compromising texture.

Tips for Frosting Success

When making the frosting, it's essential to use softened butter for a creamy, spreadable consistency. If you're in a hurry, cut the butter into smaller cubes and let it sit at room temperature for about 15 minutes. Alternatively, you can microwave it in 5-second bursts until just softened, but be cautious not to melt it.

For the best flavor and texture, beat the frosting for at least 3-5 minutes after adding the milk and vanilla. This process introduces air into the mixture, resulting in a light and fluffy frosting that holds its shape beautifully when piped. If your frosting becomes too soft, put it in the refrigerator for 10-15 minutes to firm up before frosting the cupcakes.

Ingredients

Gather all your ingredients for a smooth baking experience:

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
1 tsp vanilla extract

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup cocoa powder
¼ cup milk
1 tsp vanilla extract

For the Topping

12 fresh strawberries
1 cup chocolate chips

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these simple steps to make your cupcakes:

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until well combined.

Bake the Cupcakes

Line a cupcake tin with paper liners and fill each cup about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.

Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Finally, add the milk and vanilla, beating until the frosting is fluffy and spreadable.

Frost the Cupcakes

Once the cupcakes are completely cooled, generously frost each with the chocolate frosting using a spatula or piping bag.

Prepare the Chocolate-Covered Strawberries

Melt the chocolate chips in a microwave-safe bowl, stirring in 30-second intervals until smooth. Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a parchment-lined baking sheet to set.

Assemble the Cupcakes

Once the chocolate on the strawberries has set, place one on top of each frosted cupcake. Enjoy your delicious creations!

Make sure to let the strawberries cool completely before placing them on the cupcakes!

Pro Tips

For extra flavor, try adding a teaspoon of espresso powder to your cupcake batter. It enhances the chocolate taste without adding coffee flavor.

Storage and Make-Ahead Tips

These chocolate-covered strawberry cupcakes can be made in advance, making them perfect for parties. Store the frosted cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them, which can keep them fresh for up to a week. Just be sure to allow them to come to room temperature before serving for the best flavor and texture.

If you know you're going to have leftovers, consider freezing the unfrosted cupcakes. Place them in a freezer-safe container after cooling completely, and they can last up to three months. When you're ready to enjoy them, simply thaw at room temperature and frost with fresh frosting for a delightful treat.

Customization and Variations

Feel free to customize these cupcakes to suit your taste preferences! For a richer flavor, add chocolate chips to the batter before baking. You can also experiment with different types of berries, like raspberries or blueberries, instead of strawberries for a unique twist on the classic flavor combination.

If you're aiming for a lighter frosting option, consider making a whipped cream cheese topping instead. Just beat together cream cheese, whipped cream, and a bit of powdered sugar until fluffy, then spread it over the cooled cupcakes. This not only adds a tangy flavor but also pairs beautifully with the sweetness of the chocolate and strawberries.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended for this recipe, but thawed frozen strawberries can work in a pinch, just be sure to drain any excess liquid.

→ How do I store leftover cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

→ Can I make the cupcakes in advance?

Yes, you can bake the cupcakes a day ahead, let them cool, and store them unfrosted. Frost just before serving.

→ What's the best way to melt chocolate for dipping?

The best method is to use a microwave in 30-second increments, stirring in between, or a double boiler on low heat.