Description
Chocolate Covered Strawberry Cupcakes are delightful treats featuring rich chocolate cupcakes topped with luscious strawberry frosting and crowned with chocolate covered strawberries.
Ingredients
Scale
- 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