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Chocolate-covered strawberries are the epitome of Valentine’s Day. So, I figured: why not make them in cupcake form? These Chocolate-Covered Strawberry Cupcakes are double the flavor and double the fun.
The cupcake itself is chocolate and has a fresh strawberry inside. Then, it’s frosted with homemade buttercream and boasts a large chocolate-covered strawberry right on top.
I wasn’t lying when I said it’s full of deliciousness!
How do you celebrate Valentine’s Day? I love making a table full of desserts and surprising my family on Valentine’s Day morning.
This year, I plan on doing a date night with my husband. I definitely plan on making more of these Chocolate-Covered Strawberry Cupcakes and giving them to him as a part of his gift. Great idea, right?!
What is better than a chocolate cupcake? A chocolate cupcake topped with a strawberry buttercream frosting and a chocolate-covered strawberry!
These are perfect for any Valentine’s Day celebration or for just for fun.
Why You’ll Love These Chocolate Covered Strawberry Cupcakes
- With these Chocolate Covered Strawberry Cupcakes, you can impress your loved one with a delightful dessert! The ingredients are straightforward and easy to obtain.
- These clear instructions and simple ingredients make this a fun dessert to make with young ones or yourself.
- The perfect combination of chocolate, strawberry, and vanilla! Better than a cake and more filling than just a piece of fruit.
- These Chocolate Covered Strawberry Cupcakes are the perfect gift to send to any loved one. Fresh strawberry cake topped with strawberry swirl buttercream and a chocolate-covered strawberry! And they look almost as good as they taste!
Cupcakes are close to almost everyone’s heart. So, creating this recipe was the perfect excuse to make cupcakes and eat some too!
Chocolate Covered Strawberry Cupcakes have always been a classic Valentine’s Day dessert favorite, topped with a strawberry buttercream frosting and gorgeous chocolate-covered strawberries, these cupcakes are surely Valentine’s treat.
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
Equipment Needed to Make Chocolate Cupcakes
Ingredients For Your Chocolate Covered Strawberry Cupcakes
- Chocolate Cake Mix
- Strawberries
- Milk Chocolate Chips
- Red Candy Melts
- Unsalted Butter, Softened
- Confectioners’ Sugar
- Milk
- Pink Gel Food Coloring
How To Make A Chocolate-Covered Strawberry Cupcakes
Step 1: Prep the Cupcakes
Prepare cupcakes according to the cake mix’s directions and allow for the cupcakes to cool before decorating.
Step 2: Cover Strawberries with Chocolate
Line a pan with wax paper. Microwave chocolate chips in 30-second intervals until completely melted, then dip 12 of the strawberries and place gently on a lined pan.
Microwave red candy melts in 30-second intervals until completely melted – stir between each interval.
Scoop melted candy in a piping bag and drizzle each chocolate-covered strawberry. Allow setting.
Step 3: Carve Out
Carve out a cavity in each cupcake. Use a paring knife to carve out a circle in the center of each cupcake, about one inch in diameter and one inch deep.
Cut off the top of the remaining strawberries and insert one in each cupcake.
Step 4: Prep the Buttercream
In a large bowl, use an electric mixer to beat together butter, confectioners’ sugar, and milk at low speed. Once the ingredients are well-combined, add a drop of pink gel food coloring.
Mix until buttercream is completely tinted.
Step 5: Decorate, Serve and Enjoy
Scoop buttercream in a piping bag, cut off the tip and frost each cupcake. Place one chocolate-covered strawberry on each cupcake. Serve and enjoy!
Most cake mixes yield 24 cupcakes – to prepare this recipe, divide all measurements in half to yield 12 cupcakes.
What to Serve/Pair with Your Chocolate Cupcakes
Milk
Such a simple combination, but so satisfying. The airy and cake flavor of cupcakes goes well with either a hot or cold cup of milk.
Drinks
If you don’t like milk, you can substitute a cup of tea or coffee. The sweetness of the cupcake pairs well with the aroma of a cup of tea or coffee.
Popular Substitutions & Additions
While the mixture is being made, you can add chocolate chips. For added texture, consider adding or topping some of the following:
- Chocolate Chips
- Chocolate Wafers
- Oatmeal
- Pretzels
- Cereal
- Dried Fruits
- Mixed Nuts
- Shredded Coconut
- Crushed Toffee Bars
- Coffee
- Marshmallows
How To Store Chocolate-Covered Strawberry Cupcakes
Best Way To Store Chocolate Cupcakes Leftover
Always keep them in an airtight container to prevent contamination and drying out from the air.
They can be stored at room temperature and out of direct sunlight for a day.
How Long Will Chocolate Cupcakes Last In the Fridge?
Freshly baked cupcakes will keep in the fridge for about a week if properly stored; cover with foil or plastic wrap when refrigerating to prevent cupcakes from drying out.
Can I Freeze Chocolate Cupcakes
Place the individually wrapped cupcakes in an airtight container and freeze for up to three months.
When freezing frosted cupcakes, I personally prefer to use a glass or plastic container (rather than a plastic bag) to protect the frosting and help the icing hold its shape.
Chocolate Cupcakes FAQs
Can I determine if the cupcake is ready?
Yes, you can either remove the cupcakes from the oven or leave them in there. Gently press the cupcake down. They’re done if the cupcake bounces back completely. If your finger left a smudge on the cupcake, they require additional time.
Can I prepare them in advance?
Yes. The chocolate cupcakes can be made 2 days ahead of time and stored at room temperature in an airtight container. The frosting can also be made 2-3 days ahead of time and refrigerated in an airtight container. When you’re ready to frost the cupcakes, place the frosting on the counter to come to room temperature and thoroughly mix it before using it. You can make the chocolate covered strawberries up to a day ahead of time; keep them in the refrigerator until you’re ready to assemble the cupcakes.
Can I freeze cupcakes?
Chocolate cupcakes can be frozen for up to 3 months. Thaw in the refrigerator overnight. Strawberry frosting can also be frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and thoroughly mix before using.
Can I add sprinkles to my cupcake?
Yes, be creative as possible when decorating your chocolate cupcake.
Can I skip adding icing?
Yes. Even simply sprinkling powdered sugar on top of cupcakes makes an excellent topping. Peanut butter, marshmallow fluff, and honey are also tasty options. Sprinkles, chocolate chips, or sliced fruit can be added as a final decorative touch.
Other Chocolate Cupcakes Recipes You’ll Love
Everyone loves chocolate-covered strawberries. These cupcakes are no different.
With a fluffy, chocolate cupcake and sweet strawberry buttercream, these cupcakes are a family favorite!
Introduce a little surprise to your cupcakes!
These Chocolate Covered Strawberry Cupcakes are packed with flavor and topped with a delicious strawberry buttercream frosting and a huge chocolate-dipped strawberry.
They’re sure to be a crowd-pleaser!
You’ll want to dig in before you put the finishing touch on with a chocolate drizzle. These Chocolate Covered Strawberry Cupcakes are a sweet treat for any occasion.
You can try these fun and fascinating recipes in addition to Chocolate-Covered Strawberry Cupcakes:
Chocolate Covered Strawberry Cupcakes Recipe
WHAT’S NEXT?
Please return and share your thoughts and experiences with me on how your Chocolate Covered Strawberry Cupcakes turned out and let me know how you enjoyed it!
If you get a chance to use this recipe, let me know! Leave me a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag me @kelly_reci_ and use the hashtag #kellysthoughtsonthings so I can see how you use it!
Chocolate Covered Strawberry Cupcakes Recipe
Chocolate-covered strawberries are the epitome of Valentine’s Day. So, I figured: why not make them in cupcake form?
These Chocolate-Covered Strawberry Cupcakes are double the flavor and double the fun. The cupcake itself is chocolate and has a fresh strawberry inside. Then, it’s frosted with homemade buttercream and boasts an
large chocolate-covered strawberry right on top. I wasn’t lying when I said
it’s full of deliciousness!
Ingredients
- 24 strawberries
- 1 ½ cups milk chocolate chips
- ½ cup red candy melts
- 1 stick unsalted butter, softened
- 2 cups confectioners’ sugar
- 1-2 tbsp milk
- 1 drop (about half a dime) pink gel food coloring
Instructions
- Prepare cupcakes according to the cake mix’s directions. Allow for the cupcakes to cool before decorating.
- Line a pan with wax paper. Microwave chocolate chips in 30-second intervals until completely melted.
- Dip 12 of the strawberries in the melted chocolate and place gently on the lined pan.
- Microwave red candy melts in 30-second intervals until completely melted - stir between each interval.
- Scoop melted candy in a piping bag and drizzle each chocolate-covered strawberry. Allow setting.
- Carve out a cavity in each cupcake. Use a paring knife to carve out a circle in the center of each cupcake, about one inch in diameter and one inch deep.
- Cut off the top of the remaining strawberries and insert one in each cupcake.
- In a large bowl, use an electric mixer to beat together butter, confectioners’ sugar, and milk at low speed.
- Once the ingredients are well-combined, add a drop of pink gel food coloring.
- Mix until buttercream is completely tinted.
- Scoop buttercream in a piping bag - cut off the tip and frost each cupcake.
- Place one chocolate-covered strawberry on each cupcake.
- Serve and enjoy!
Notes
**Most cake mixes yield 24 cupcakes - to prepare this recipe, divide all measurements in half to yield 12 cupcakes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 301Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 23mgCarbohydrates: 43gFiber: 1gSugar: 37gProtein: 2g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
About Kelly
Hey there, amazing souls! I’m Kelly, the heartbeat behind the cherished blog, “Kelly’s Thoughts On Things.” I started this digital journey in 2012 and quickly became your go-to Brand Ambassador for all things life-enhancing! I’m all about sharing savvy tips and heartfelt insights, especially when it comes to recipes, travel, health, crafts, and autism.