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Delicious Chocolate Covered Strawberry Cupcakes featuring moist chocolate cupcakes topped with fresh strawberry buttercream frosting and homemade chocolate covered strawberries. Perfect for Valentine’s Day or special occasions.

  • Total Time: 48 minutes
  • Yield: 16 cupcakes 1x

Ingredients

Scale
  • 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)
  • 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
  • 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. Melt the dark chocolate wafers according to package directions in a small bowl.
  2. Dip each strawberry into the melted dark chocolate, letting excess drip off, then place on parchment paper to set.
  3. Melt the white chocolate wafers in another small bowl according to package directions.
  4. Add pink or red gel icing color to the melted white chocolate gradually until desired pink shade is achieved.
  5. Drizzle the pink chocolate over the dark chocolate strawberries and let dry. Refrigerate until ready to use.
  6. Preheat oven to 300°F (148°C) and line a cupcake pan with paper liners.
  7. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  8. In a medium bowl, combine egg, milk, vegetable oil, and vanilla extract.
  9. Add wet mixture to dry ingredients and mix until combined.
  10. Stir in hot water; batter will be thin.
  11. Fill cupcake liners halfway with batter and bake 18 to 23 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  12. Let cupcakes cool in pan for 2 minutes, then transfer to wire rack to cool completely.
  13. Puree chopped strawberries in a food processor until smooth; strain through a fine mesh sieve to remove seeds and pulp.
  14. Beat softened butter and shortening in a large bowl until smooth and creamy.
  15. Gradually add half of powdered sugar and beat until fluffy.
  16. Mix in 2 tablespoons of strawberry puree until just combined.
  17. Add remaining powdered sugar and beat until smooth.
  18. Add more strawberry puree gradually to reach desired consistency and flavor.
  19. Add gel icing color if desired until frosting reaches preferred shade.
  20. Pipe frosting onto cooled cupcakes (Ateco tip 844 recommended for swirl).
  21. Top each cupcake with one chocolate covered strawberry.

Notes

I used Ghirardelli chocolate wafers but any good quality candy melts or melting chocolate will work., Strain strawberry puree for smooth frosting, or skip for more texture., Use room temperature, fully dried strawberries for best chocolate coverage and to prevent sweating., You can drizzle pink chocolate or add sprinkles for decoration.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 399 per serving
  • Fat: 22.2 g per serving
  • Carbohydrates: 50.3 g per serving
  • Protein: 3 g per serving