Introduction to Chocolate Covered Strawberry Cupcakes
Hey there, fellow food lovers! If you’re looking for a delightful pick-me-up that feels a bit fancy yet remains super easy to whip up, then these Chocolate Covered Strawberry Cupcakes are your go-to. As someone who juggles a busy life, I know how precious time is. But trust me, these cupcakes are not only beautiful but also taste divine, making them perfect for impressing family or friends. Just imagine sinking your teeth into a rich chocolate cupcake topped with luscious strawberry frosting and, oh yes, a chocolate covered strawberry on top! Isn’t that a treat worth sharing?
Why You’ll Love This Chocolate Covered Strawberry Cupcakes
These Chocolate Covered Strawberry Cupcakes are not just a feast for the eyes; they’re a shortcut to happiness! They’re easy to make, so even on your busiest days, you can whip up a batch in no time. The rich chocolate flavor paired with fresh strawberry frosting creates a delightful symphony in your mouth. Whether it’s a birthday, an afternoon treat, or a simple indulgence, these cupcakes hit the spot every single time!
Ingredients for Chocolate Covered Strawberry Cupcakes
Get ready to gather your ingredients for these delightful Chocolate Covered Strawberry Cupcakes! Each component plays a crucial role in building that explosion of flavors. Here’s what you’ll need:
- Chocolate Covered Strawberries: You’ll need dark chocolate melting wafers for a rich coating on fresh strawberries. Choose berries that are firm and juicy for the best taste.
- Whole Strawberries: Make sure they’re thoroughly washed and dried. Use fresh strawberries to enhance the overall flavor of the cupcake.
- White Chocolate Melting Wafers: These are for adding a cute decorative drizzle on the chocolate-covered strawberries, giving a beautiful touch to your cupcakes.
- Gel Icing Color (optional): Pink or red hues can add a fun pop of color to your frosting. Feel free to skip it if you prefer a more natural look.
- Chocolate Cupcakes: The foundation of the dessert! All-purpose flour gives structure, while granulated sugar adds sweetness. Don’t forget the Hershey’s Special Dark Cocoa powder for that deep chocolatey flavor.
- Baking Soda: This is your leavening agent, helping your cupcakes rise beautifully.
- Salt: A pinch of salt enhances the flavors beautifully, creating a well-rounded taste.
- Large Egg: It binds the ingredients together, providing moisture and richness.
- Milk: Use this for moisture; it keeps your cupcakes tender and light.
- Vegetable Oil: This adds richness and moisture to the batter. You can substitute with melted butter if you’d like.
- Vanilla Extract: A must-have for that lovely aroma and flavor. It elevates your cupcakes to the next level.
- Hot Water: Believe it or not, adding hot water enhances the cocoa flavor and helps create a smooth batter.
- Strawberry Frosting: Fresh strawberries blended into frosting give a bright, fruity layer that complements the chocolate perfectly. Butter and vegetable shortening create a smooth, creamy consistency.
- Powdered Sugar: This is your sweetener for the frosting, ensuring it stays thick and spreadable.
Remember, exact quantities can be found at the bottom of the article for your convenience. Happy baking!
How to Make Chocolate Covered Strawberry Cupcakes
Now that you have all your ingredients ready, let’s dive into making these scrumptious Chocolate Covered Strawberry Cupcakes. I promise this process is as fun as the final creation is delicious! Follow along step by step, and let your kitchen become a sweet haven!
Prepare the Chocolate Covered Strawberries
First up, let’s get those beautiful strawberries coated in chocolate. Melt the dark chocolate melting wafers according to the package directions. I like to use a microwave in 30-second bursts. Stir after each interval until smooth.
Once the chocolate is melted, grab your fresh strawberries. Carefully dip each berry in the melted chocolate, allowing the excess to drip off. Place them on a sheet of parchment paper to set. Pro tip: Make sure your strawberries are completely dry before dipping. It helps the chocolate stick better!
Next, melt the white chocolate wafers separately. If you’d like to add a splash of color, mix in a bit of pink or red gel icing color once melted. Drizzle this colored chocolate over your dipped strawberries. Set them aside; they will become the crown jewels of your cupcakes!
Bake the Chocolate Cupcakes
Next, let’s move on to the cupcakes! Preheat your oven to 300°F and line a cupcake pan with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. The aroma is already divine!
Now, in a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until combined. Don’t be alarmed if it looks a bit lumpy; just avoid overmixing.
For the final touch, carefully stir in the hot water. Yes, it will be quite thin, but that’s what brings the magic! Fill each cupcake liner halfway with the batter and pop them in the oven. Bake for 18 to 23 minutes until a toothpick comes out with a few moist crumbs. Set your timer, and while those bake, revel in that delicious chocolate scent wafting through the air!
Make the Strawberry Frosting
Oh, now it’s time to create that luscious strawberry frosting! Start by pureeing your fresh strawberries in a food processor until smooth. Strain the puree to remove any seeds, if desired.
In a large mixing bowl, beat the room temperature butter and shortening until they are fluffy and light. Gradually mix in half of the powdered sugar until smooth. Then add about two tablespoons of your delicious strawberry puree. Blend until incorporated, and enjoy the fruity aroma!
Now, mix in the remaining powdered sugar, adjusting the frosting consistency as needed with more puree. For an optional dash of color, fold in a bit of pink gel icing color. Trust me, your frosting will shine!
Assemble the Chocolate Covered Strawberry Cupcakes
Finally, it’s time to bring everything together. Start by piping the strawberry frosting onto each cooled cupcake using a piping tip for a gorgeous design. I love using an Ateco 844 for that bakery-fresh look.
To finish, add a chocolate-covered strawberry on top of each frosted cupcake. They’ll look stunning and be hard to resist!
There you have it: your very own Chocolate Covered Strawberry Cupcakes, ready to impress!
Tips for Success
- Make sure your strawberries are dry before dipping to ensure the chocolate sticks well.
- Use room temperature ingredients for a smoother batter and frosting.
- Don’t skip the hot water; it enhances the chocolate flavor and improves cake texture.
- Adjust the frosting sweetness by adding more or less powdered sugar to suit your taste.
- Chill the chocolate-covered strawberries briefly to help them set faster.
Equipment Needed
- Oven: Essential for baking those delicious cupcakes. A toaster oven works too!
- Cupcake Pan: Standard or silicone—both work well. Silicone makes for easy removal!
- Mixing Bowls: Use large and medium-sized bowls for mixing ingredients.
- Microwave or Double Boiler: For melting chocolate, but a microwave is quick and straightforward.
- Piping Bag and Tip: For beautiful frosting, or use a ziplock bag with a corner snipped off.
Variations on Chocolate Covered Strawberry Cupcakes
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-friendly treat.
- Fruity Twist: Replace strawberries with raspberries or blueberries for different flavor profiles; it can be a fun surprise!
- Dark Chocolate Lovers: Use all dark chocolate ingredients; swap out the milk chocolate frosting for a dark chocolate version for an even richer taste.
- Lower Sugar: For a healthier option, use a sugar alternative like erythritol in the cupcakes and frosting.
- Dairy-Free Adaptation: Use dairy-free chocolate and plant-based milk to cater to dairy-free diets while still enjoying the same great flavor.
Serving Suggestions
- Pair these Chocolate Covered Strawberry Cupcakes with a glass of chilled milk or a rich cup of coffee for a delightful contrast.
- Garnish your serving plate with extra chopped strawberries or a drizzle of chocolate sauce for an elegant touch.
- Serve at room temperature for optimal flavor, and enjoy with friends during a cozy gathering!
FAQs about Chocolate Covered Strawberry Cupcakes
Can I make the cupcakes ahead of time?
Absolutely! These Chocolate Covered Strawberry Cupcakes can be made a day in advance. Just wait to add the strawberry frosting and chocolate-covered strawberries until you’re ready to serve for the freshest taste.
How should I store the cupcakes?
For the best freshness, store these cupcakes in the refrigerator. Due to the strawberries and frosting, they’ll stay delicious for up to 3 days. Just let them come to room temperature before serving for the best flavor!
Can I use frozen strawberries for the frosting?
While fresh strawberries are ideal, you can use frozen ones if they’re thawed and drained well. Just keep in mind that the flavor might be slightly less vibrant compared to fresh.
What can I substitute for vegetable oil?
You can use melted butter or even applesauce as a substitute for vegetable oil. Each will lend a slightly different texture and flavor, but both will work wonderfully with the cupcakes!
Are these cupcakes suitable for special diets?
Yes, by making a few swaps, like using gluten-free flour or dairy-free chocolate, anyone can enjoy these delightful Chocolate Covered Strawberry Cupcakes—tailored just for them!
Final Thoughts
Creating these Chocolate Covered Strawberry Cupcakes transforms an ordinary day into a sweet celebration. The joy of pulling them from the oven, piping on the frosting, and adding that show-stopping chocolate-covered strawberry is simply unmatched. Whether it’s a weekend treat or a last-minute dessert for a gathering, these cupcakes radiate love and care. Each bite is not just delicious but also a reminder that sweet moments can be savored, no matter how busy life gets. So, go on—share these delightful treats, and watch faces light up with happiness!
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Chocolate Covered Strawberry Cupcakes
- Total Time: 1 hour 8 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Chocolate Covered Strawberry Cupcakes are delightful treats featuring rich chocolate cupcakes topped with luscious strawberry frosting and crowned with chocolate covered strawberries.
Ingredients
- Chocolate Covered Strawberries
226 g dark chocolate melting wafers - 16 whole strawberries, washed and dried
- 113 g white chocolate melting wafers
- Pink or red gel icing color, optional
- Chocolate Cupcakes
130 g all-purpose flour - 207 g granulated sugar
- 43 g Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 large egg
- 120 ml milk
- 120 ml vegetable oil
- 0.75 tsp vanilla extract
- 120 ml hot water
- Strawberry Frosting
149 g fresh strawberries, chopped - 112 g salted butter, room temperature
- 95 g vegetable shortening
- 460 g powdered sugar
- Pink or red gel icing color, optional
Instructions
- Melt the dark chocolate melting wafers in a small bowl following manufacturer instructions.
- Submerge each strawberry into the melted dark chocolate, allow excess chocolate to drip off, and place onto parchment paper to set.
- Melt the white chocolate melting wafers in a separate bowl as per package directions.
- Add a small amount of pink or red gel icing color to the melted white chocolate, stirring until desired shade is achieved. Drizzle over the chocolate-covered strawberries and let set completely. Refrigerate until ready to use.
- Preheat oven to 148°C and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together egg, milk, vegetable oil, and vanilla extract.
- Incorporate the wet ingredients into the bowl of dry ingredients, mixing until fully combined.
- Pour the hot water into the batter and mix until smooth. The mixture will be thin.
- Fill each cupcake liner halfway and bake for 18–23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove cupcakes from the oven, let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Puree the chopped strawberries in a food processor until smooth. Strain the puree through a fine mesh sieve and set aside.
- Beat the room temperature butter and shortening in a large mixing bowl until smooth and combined.
- Mix in half of the powdered sugar until smooth.
- Add 2 tablespoons of strawberry puree and blend until incorporated.
- Add the remaining powdered sugar and mix until smooth. Gradually add more strawberry puree as needed for desired consistency and taste.
- Mix in pink or red gel icing color to achieve your preferred pink hue.
- Pipe the strawberry frosting onto the cooled cupcakes using a piping tip such as Ateco 844.
- Crown each cupcake with a prepared chocolate covered strawberry.
Notes
- Ensure strawberries are completely dry before dipping in chocolate to avoid seizing.
- Adjust the sweetness of the frosting with more or less powdered sugar according to your taste preference.
- Store cupcakes in the refrigerator for optimum freshness due to the strawberries and frosting.
- Prep Time: 45 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
