Chocolate Covered Strawberry Cupcakes for Valentines Day

These Chocolate Covered Strawberry Cupcakes combine a rich, moist chocolate cupcake recipe with fresh, fruity strawberry frosting and luscious chocolate covered strawberries on top. They’re as beautiful as they are delicious!

Chocolate Covered Strawberry Cupcakes Recipe

Can you believe Valentine’s Day is just around the corner already? It feels like we just wrapped up the holidays, right? But I wanted to share this fun and tasty treat early to help you get ready.

These cupcakes are really two treats in one! With chocolate covered strawberries on top of moist chocolate cupcakes, I honestly didn’t know which part I loved most. Strawberries are one of my favorites, so of course the chocolate covered ones barely made it on top before my husband and I devoured most of them. I had to make extras just to be safe!

When you put those luscious chocolate covered strawberries on top of these cupcakes, it really takes the treat to the next level. I don’t usually make chocolate covered strawberries at home, but after this, I definitely should. They’re simple and quick to make, and way more budget-friendly than buying them already done.

For a little extra fun, I drizzled some pink chocolate on top, but colorful sprinkles would be a cute touch, too!

The cupcakes start with my go-to chocolate cupcake recipe. The batter looks thin—that’s totally normal! They bake at a slightly lower temperature than usual, which makes them super moist and loaded with chocolate flavor. Trust me, it works.

For the frosting, I use fresh strawberries. I like to puree them in a food processor, then strain out the seeds and pulp to keep the frosting smooth and pretty. You can skip straining if you don’t mind a bit of texture, but I prefer the silky look it gives.

One thing to keep in mind: the frosting’s strawberry flavor really depends on the strawberries you use. The better the strawberries taste, the better your frosting will be. If it tastes a bit mild, just add a touch more puree, but be careful not to make frosting too runny. You can also add a tiny bit of strawberry extract to boost flavor without thinning things out.

The end result is a moist, rich cupcake bursting with strawberry and chocolate goodness. It’s the perfect way to impress your loved ones this Valentine’s Day—or anytime you want a special treat! 🙂

Description

Chocolate Covered Strawberry Cupcakes bring together moist chocolate cupcakes, fresh strawberry buttercream frosting, and homemade chocolate covered strawberries—making this Valentine’s Day recipe a real winner!

Ingredients

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CHOCOLATE COVERED STRAWBERRIES

• 8 oz dark chocolate melting wafers*
• 16 fresh strawberries, washed and fully dried
• 4 oz white chocolate melting wafers*
• Pink or red gel icing color, optional for drizzling

CHOCOLATE CUPCAKES

• 1 cup (130g) all-purpose flour
• 1 cup (207g) granulated sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp pure vanilla extract
• 1/2 cup (120ml) hot water

STRAWBERRY FROSTING

• 3/4 cup (149g) chopped fresh strawberries
• 1/2 cup (112g) salted butter, softened
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• Pink or red gel icing color, optional

Instructions

1. For the chocolate covered strawberries, start by melting the dark chocolate wafers in a small bowl according to the package directions.
2. Dip each strawberry into the melted chocolate, letting the excess drip off, then place them on parchment paper to set.
3. Next, melt the white chocolate wafers in another small bowl following package instructions.
4. Stir in a small amount of pink or red gel icing color to the white chocolate, adding more little by little until you have the perfect shade of pink.
5. Drizzle the pink chocolate over the dark chocolate strawberries and let them dry. Keep refrigerated until you’re ready to use.
6. To make the cupcakes, preheat your oven to 300°F (148°C) and line a cupcake pan with paper liners.
7. Whisk together all the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt—in a large bowl.
8. In a medium bowl, combine the egg, milk, vegetable oil, and vanilla extract.
9. Add the wet mixture into the dry ingredients and mix until combined.
10. Stir in the hot water—batter will be thin and that’s exactly how it should be.
11. Fill each cupcake liner about halfway and bake for 18 to 23 minutes, or until a toothpick inserted comes out with a few moist crumbs.
12. Let cupcakes cool in the pan for 2 minutes, then transfer to a wire rack to finish cooling.
13. For the frosting, puree the chopped strawberries in a food processor until smooth. Strain through a fine mesh sieve to remove seeds and pulp, then set aside.
14. Beat the softened butter and shortening in a large bowl until smooth and creamy.
15. Add half of the powdered sugar and mix well until fluffy.
16. Mix in 2 tablespoons of the strawberry puree until just combined.
17. Add the remaining powdered sugar and beat again until smooth.
18. Add more strawberry puree gradually to reach your preferred frosting consistency and flavor.
19. If you like, mix in some pink or red gel icing color until the frosting is the shade you want.
20. Pipe the frosting onto cooled cupcakes. I used Ateco tip 844 for a lovely swirl.
21. Finish each cupcake by topping it with one of the beautiful chocolate covered strawberries.

* I used Ghirardelli chocolate wafers here, but feel free to grab Wilton candy melts, Candiquick, or your favorite melting chocolate instead.

Nutrition

• Serving Size: 1 cupcake
• Calories: 399
• Sugar: 42 g
• Sodium: 211 mg
• Fat: 22.2 g
• Carbohydrates: 50.3 g
• Protein: 3 g
• Cholesterol: 29.2 mg

Enjoy these delightful Chocolate Covered Strawberry Cupcakes and don’t forget to share—they’re almost too good to keep to yourself!

Storage Tips

These cupcakes keep best stored in an airtight container in the fridge because of the fresh strawberry frosting and chocolate covered strawberries. They’ll stay fresh for about 3 days. If you want to keep the strawberries from sweating too much, pop them in the fridge uncovered for 15 minutes before serving.

For longer storage, you can freeze the cupcakes without the strawberries on top. Wrap each cupcake tightly in plastic wrap and place them in a freezer bag. They freeze well for up to 2 months. Thaw overnight in the fridge and add fresh chocolate covered strawberries just before serving.

Make-Ahead Tips

• Make the chocolate covered strawberries up to 3 days in advance and store them in the fridge on parchment paper.
• Bake the cupcakes a day ahead and keep them covered at room temperature.
• Prepare the strawberry frosting and store it in the fridge overnight. Bring to room temperature and re-whip lightly before frosting the cupcakes.
• Assemble the cupcakes with frosting and strawberries right before serving for the freshest look and taste.

Variations

• Frosting: Swap the strawberry frosting for a rich chocolate buttercream to keep with the chocolate berry theme.
• Fruit: Try raspberries or blueberries instead of strawberries for a different berry twist.
• Chocolate: Use milk chocolate or white chocolate for dipping the strawberries if you prefer a sweeter flavor.
• Decorations: Add festive sprinkles, edible glitter, or chopped nuts to the frosting or chocolate drizzle for extra texture and flair.

Serving Suggestions

These cupcakes are perfect for Valentine’s Day parties, birthdays, or anytime you want to treat your family and friends to something special. Serve them with a cold glass of milk or a warm cup of coffee or tea.

For an extra special presentation, arrange the cupcakes on a pretty cake stand surrounded by fresh strawberries and a few chocolate curls or shavings. They also make a wonderful gift when placed in decorative cupcake boxes!

Recipe FAQs

• Can I use frozen strawberries for the frosting? Fresh strawberries give the best flavor, but if frozen ones are all you have, thaw and drain them well before pureeing.
• Why is my cupcake batter so thin? This recipe is designed to have a thinner batter than usual—it’s part of what makes these cupcakes so moist and tender.
• Do I have to strain the strawberry puree? No, but straining gives the frosting a smooth, silky finish and removes seeds. For a more rustic look, you can skip that step.
• How do I keep the chocolate covered strawberries from melting or sweating? Use room temperature strawberries and make sure they’re completely dry before dipping. Refrigerate them and add to cupcakes shortly before serving.
• What piping tip did you use for the frosting? I used Ateco tip 844 which creates a classic, pretty swirl, but any large round or star tip will work lovely.