I whipped up Dark Chocolate Strawberry Cupcakes with a moist chocolate base, fresh strawberry frosting and chocolate covered strawberry toppers that hide a little surprise you won’t expect.

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I love messing around with desserts, and these Chocolate Covered Strawberry Cupcakes caught me by surprise. I started with unsweetened cocoa powder and then let fresh strawberries do the talking in the frosting because sometimes the simplest twist is the best.

The idea of a glossy chocolate covered strawberry perched on a soft chocolate cupcake with strawberry frosting made me smile, it somehow feels fancy and like you could pull it off last minute. I had to stop myself from sneaking one in the kitchen.

If you like Chocolate Cupcake Strawberry Frosting youll be curious to see how it all comes together.

Ingredients

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All purpose flour gives structure and chew, low in fiber, it’s neutral tasting keeps crumbs
Unsweetened cocoa powder adds chocolate flavor, bitter and rich, brings antioxidants and deep color
Granulated sugar sweetens and browns, adds moisture unpredictably, mostly empty carbs simple energy
Unsalted butter adds fat and richness, makes crumb soft, has some vitamin A
Fresh strawberries bring bright tart sweet flavor, fresh juice, vitamin C, natural color
Chocolate for melting gives glossy coating, bittersweet snap, provides cocoa solids and smooth texture
Buttermilk adds tang and tender crumb, reacts with leaveners, subtle acidity
Hot coffee or water deepens chocolate flavor without changing sweetness, enhances overall robustness

Ingredient Quantities

1 1/4 cups all purpose flour (160 g)

1/2 cup unsweetened cocoa powder (45 g)

1 cup granulated sugar (200 g)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

1 large egg

1/2 cup vegetable oil (120 ml)

1/2 cup buttermilk (120 ml)

1/2 cup hot brewed coffee or hot water (120 ml)

1 tsp vanilla extract

1 cup unsalted butter (227 g) softened

4 cups powdered sugar (480 g)

3/4 cup fresh strawberries, pureed (about 180 g)

1 to 2 tbsp heavy cream or milk (to adjust frosting texture)

Pinch of salt

12 large fresh strawberries (for topping)

8 oz semisweet or dark chocolate, chopped (225 g)

1 tsp neutral oil like vegetable or coconut oil (optional, for smoothing chocolate)

Few drops red or pink gel food coloring (optional)

How to Make this

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1. Preheat oven to 350F (175C) and line a 12-cup muffin tin with paper liners. Whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a bowl so it’s evenly mixed.

2. In another bowl beat 1 large egg, then whisk in 1/2 cup vegetable oil, 1/2 cup buttermilk, 1/2 cup hot brewed coffee or hot water and 1 tsp vanilla extract. Pour the wet into the dry and stir just until combined; don’t overmix or the cupcakes get dense. The hot coffee blooms the cocoa so you get a more chocolatey cupcake.

3. Divide batter into liners about 2/3 full and bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs. Let cupcakes cool in the pan 5 to 10 minutes, then move to a wire rack and cool completely before frosting.

4. While cupcakes bake, dry 12 large fresh strawberries very well with paper towels (any water makes chocolate seize). Melt 8 oz chopped semisweet or dark chocolate with 1 tsp neutral oil in a heatproof bowl over simmering water or in the microwave in 15 to 20 second bursts, stirring between each burst. Dip strawberries, tap off excess, place on parchment and chill until set, about 15 to 30 minutes. If chocolate seizes, stir in a teaspoon of warm cream to rescue it.

5. Make the strawberry buttercream: beat 1 cup softened unsalted butter until creamy, then add 4 cups powdered sugar a cup at a time on low speed. Add a pinch of salt, 3/4 cup fresh strawberry puree, and 1 tsp vanilla (if you want deeper pink use a few drops of red or pink gel). Add 1 to 2 tbsp heavy cream or milk to reach a pipeable consistency. Taste and adjust sugar or puree as needed. If frosting seems grainy, keep beating, it’ll smooth out.

6. If frosting is too soft chill for 10 to 15 minutes; if too stiff add a little cream. Transfer frosting to a piping bag fitted with a large tip or use a zip-top bag and snip a corner. Pipe swirls onto completely cooled cupcakes.

7. Top each cupcake with one chocolate covered strawberry. You can leave the strawberry whole for drama or halve it so people can eat without making a mess. Press the berry gently into the frosting so it sits secure.

8. Quick hacks and tips: always cool cupcakes fully before frosting or the buttercream will melt; wipe strawberries thoroughly so the chocolate stays smooth; add a little oil to chocolate for extra shine; sift powdered sugar if it’s lumpy; you can freeze unfrosted cupcakes up to 2 months, thaw and then frost.

9. Store finished cupcakes in the refrigerator up to 2 days because of the fresh strawberry puree in the frosting, and bring to room temperature 20 to 30 minutes before serving for best flavor and texture.

Equipment Needed

1. 12-cup muffin tin
2. Paper cupcake liners
3. Mixing bowls (at least 2)
4. Measuring cups and spoons, plus a toothpick for testing doneness
5. Whisk
6. Rubber spatula or wooden spoon
7. Electric mixer (hand or stand)
8. Heatproof bowl plus small saucepan for a double boiler, or a microwave-safe bowl
9. Wire rack and a baking sheet lined with parchment paper
10. Piping bag with a large tip or a zip-top bag and scissors

FAQ

Can I use frozen strawberries for the frosting or the toppings?

Yes, for the frosting thaw them, drain and gently squeeze out extra juice, then either strain or simmer the puree on low till it thickens a bit so it wont make the buttercream runny. For topping, thaw completely then pat very dry and chill before dipping in chocolate, or theyll make the chocolate seize or weep.

My frosting is too soft, what went wrong and how do I fix it?

Most likely too much liquid from the strawberry puree or warm butter. Chill the bowl for 15 minutes and whip again, or add more powdered sugar a little at a time till it firms. If its super stiff add 1 to 2 tbsp cream to loosen. Also dont overmix once you add the puree or it can get too soft.

How do I get a shiny, smooth chocolate coat on the strawberries?

Use good chopped chocolate and either temper it or melt gently in the microwave in short bursts stirring between each. Stir in a teaspoon of neutral oil if you want extra shine. Make sure berries are completely dry and cold, dip, then set on parchment and chill briefly so the coating snaps.

Can I swap the hot coffee in the cake for hot water or vice versa?

Yes, hot water works fine but brewed coffee gives a deeper chocolate flavor. If you dont want coffee use hot water, same amount, just keep it hot when you add it to the batter to help the cocoa bloom.

How do I stop the strawberries from making the cupcakes soggy or the frosting pink with juice?

Pat berries dry and chill them first. For best results dip the berries in chocolate so they are sealed then place on the frosted cupcakes right before serving. Or keep berries separate until serving if you need to transport them.

Can I make these ahead and freeze them?

Yes, bake and cool the cupcakes then freeze unfrosted in a single layer in a freezer safe container. Thaw in the fridge overnight, frost and top with dipped strawberries the day you serve. You can freeze frosted cupcakes but skip the fresh berry topping until after thawing.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe Substitutions and Variations

All purpose flour
- Use cake flour for a lighter crumb: swap cup for cup, or make your own by removing 2 tbsp flour per cup and adding 2 tbsp cornstarch, then sift.
- Whole wheat pastry flour works 1:1 but expect a slightly denser, nuttier cake; add 1–2 tbsp extra liquid if batter seems thick.
- Gluten free 1:1 baking blend can replace AP flour cup for cup; if the blend has no xanthan add 1/4 tsp for structure.
Buttermilk (1/2 cup)
- Make a quick buttermilk: stir 1/2 cup milk with 1/2 tbsp lemon juice or white vinegar, let sit 5 minutes.
- Plain yogurt thinned with 1–2 tbsp milk or water (use 1/2 cup yogurt total) gives the same tang and acidity.
- Sour cream thinned to 1/2 cup with a little milk also works, but may make batter slightly richer.
Unsalted butter for frosting (1 cup / 227 g)
- Use vegetable shortening 1:1 for a stiffer, more heat-stable frosting, it wont taste as buttery though.
- If you only have salted butter, use it but skip the pinch of salt in the recipe.
- For a tangy twist swap half the butter for 4 oz cream cheese, reduce powdered sugar slightly to taste.
Semisweet or dark chocolate (8 oz / 225 g)
- Chocolate chips or baking bars can be used equal weight, just chop chips if needed so they melt evenly.
- For dairy free use a vegan dark chocolate of equal weight; add 1 tsp neutral oil if you want a silkier dip.
- Milk or white chocolate can be used but theyre sweeter and softer, so chill dipped strawberries briefly to set.

Pro Tips

1. Use hot coffee instead of plain water to make the chocolate flavor pop, but let it cool a tiny bit so it wont shock the egg mixture. If you need no caffeine, decaf or very hot water works too.

2. Thoroughly dry and chill strawberries before dipping so the chocolate stays smooth. If the chocolate suddenly seizes, stir in a teaspoon of warm cream or a little butter, a bit at a time, until it loosens.

3. For silky buttercream sift the powdered sugar, use room temperature butter thats soft not melty, and beat long enough to smooth out any graininess. Add cream a teaspoon at a time to reach a pipeable texture, then chill briefly if it gets too soft.

4. Frost only completely cooled cupcakes and press the dipped strawberry in gently so it sits secure. If you want less mess halve the berries, and keep finished cupcakes chilled because of the fresh strawberry puree, then bring them to room temp before serving for best flavor.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I whipped up Dark Chocolate Strawberry Cupcakes with a moist chocolate base, fresh strawberry frosting and chocolate covered strawberry toppers that hide a little surprise you won't expect.

Servings

servings

Calories

628

kcal

Equipment: 1. 12-cup muffin tin
2. Paper cupcake liners
3. Mixing bowls (at least 2)
4. Measuring cups and spoons, plus a toothpick for testing doneness
5. Whisk
6. Rubber spatula or wooden spoon
7. Electric mixer (hand or stand)
8. Heatproof bowl plus small saucepan for a double boiler, or a microwave-safe bowl
9. Wire rack and a baking sheet lined with parchment paper
10. Piping bag with a large tip or a zip-top bag and scissors

Ingredients

1 1/4 cups all purpose flour (160 g)
1/2 cup unsweetened cocoa powder (45 g)
1 cup granulated sugar (200 g)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1 large egg
1/2 cup vegetable oil (120 ml)
1/2 cup buttermilk (120 ml)
1/2 cup hot brewed coffee or hot water (120 ml)
1 tsp vanilla extract
1 cup unsalted butter (227 g) softened
4 cups powdered sugar (480 g)
3/4 cup fresh strawberries, pureed (about 180 g)
1 to 2 tbsp heavy cream or milk (to adjust frosting texture)
Pinch of salt
12 large fresh strawberries (for topping)
8 oz semisweet or dark chocolate, chopped (225 g)
1 tsp neutral oil like vegetable or coconut oil (optional, for smoothing chocolate)
Few drops red or pink gel food coloring (optional)

Directions

Preheat oven to 350F (175C) and line a 12-cup muffin tin with paper liners. Whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt in a bowl so it's evenly mixed.
In another bowl beat 1 large egg, then whisk in 1/2 cup vegetable oil, 1/2 cup buttermilk, 1/2 cup hot brewed coffee or hot water and 1 tsp vanilla extract. Pour the wet into the dry and stir just until combined; don't overmix or the cupcakes get dense. The hot coffee blooms the cocoa so you get a more chocolatey cupcake.
Divide batter into liners about 2/3 full and bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs. Let cupcakes cool in the pan 5 to 10 minutes, then move to a wire rack and cool completely before frosting.
While cupcakes bake, dry 12 large fresh strawberries very well with paper towels (any water makes chocolate seize). Melt 8 oz chopped semisweet or dark chocolate with 1 tsp neutral oil in a heatproof bowl over simmering water or in the microwave in 15 to 20 second bursts, stirring between each burst. Dip strawberries, tap off excess, place on parchment and chill until set, about 15 to 30 minutes. If chocolate seizes, stir in a teaspoon of warm cream to rescue it.
Make the strawberry buttercream: beat 1 cup softened unsalted butter until creamy, then add 4 cups powdered sugar a cup at a time on low speed. Add a pinch of salt, 3/4 cup fresh strawberry puree, and 1 tsp vanilla (if you want deeper pink use a few drops of red or pink gel). Add 1 to 2 tbsp heavy cream or milk to reach a pipeable consistency. Taste and adjust sugar or puree as needed. If frosting seems grainy, keep beating, it'll smooth out.
If frosting is too soft chill for 10 to 15 minutes; if too stiff add a little cream. Transfer frosting to a piping bag fitted with a large tip or use a zip-top bag and snip a corner. Pipe swirls onto completely cooled cupcakes.
Top each cupcake with one chocolate covered strawberry. You can leave the strawberry whole for drama or halve it so people can eat without making a mess. Press the berry gently into the frosting so it sits secure.
Quick hacks and tips: always cool cupcakes fully before frosting or the buttercream will melt; wipe strawberries thoroughly so the chocolate stays smooth; add a little oil to chocolate for extra shine; sift powdered sugar if it’s lumpy; you can freeze unfrosted cupcakes up to 2 months, thaw and then frost.
Store finished cupcakes in the refrigerator up to 2 days because of the fresh strawberry puree in the frosting, and bring to room temperature 20 to 30 minutes before serving for best flavor and texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.