Chocolate Covered Strawberry Cupcakes

Introduction

Chocolate Covered Strawberry Cupcakes are a delightful fusion of two beloved treats – rich, decadent chocolate and sweet, juicy strawberries. These cupcakes bring together the best of both worlds in one delicious bite, perfect for birthdays, Valentine’s Day, or any celebration where you want to impress your guests with something unique and flavorful. Whether you’re a baking novice or a seasoned pro, this recipe is designed to be easy to follow while delivering bakery-quality results.

The History

While the exact origins of chocolate-covered strawberries are uncertain, they became popular in the United States during the 1980s as gourmet treats. Cupcakes, on the other hand, have been around since the early 19th century, known originally as “number cakes” because of their simple ratio-based recipes. Combining the two into a single treat is a modern twist that reflects our love for indulgent, handheld desserts that are as beautiful as they are tasty.

Ingredients Breakdown

The beauty of Chocolate Covered Strawberry Cupcakes lies in how each ingredient contributes to flavor, texture, and moisture:

All-Purpose Flour: Provides structure to the cupcakes.
Cocoa Powder: Adds deep chocolate flavor without making the batter too heavy.
Baking Powder & Baking Soda: Leavening agents that help the cupcakes rise and stay light and fluffy.
Salt: Enhances all the flavors in the cupcake.
Unsalted Butter: Adds richness and tenderness.
Granulated Sugar: Sweetens the cupcakes and helps create a tender crumb.
Eggs: Bind the ingredients and add moisture and structure.
Milk: Keeps the batter smooth and adds moisture.
Vanilla Extract: Enhances the overall flavor profile.
Buttermilk: Makes the cupcakes extra moist and tender.
Strawberries: The fresh, fruity center of the cupcake and a key component of the topping.
Dark Chocolate: Used for dipping and drizzling over the finished cupcakes.
Heavy Cream: For making a silky chocolate ganache glaze.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in dry ingredients alternately with milk and buttermilk, beginning and ending with the dry mixture. Do not overmix.
Fold in finely chopped strawberries gently to maintain their texture.
Divide batter evenly among the prepared cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes completely before frosting or decorating.
Prepare chocolate ganache by heating heavy cream and pouring it over chopped dark chocolate. Stir until smooth.
Dip the tops of the cupcakes into the ganache or spread with a knife.
Garnish with a whole strawberry and a drizzle of melted white chocolate for visual appeal.

Tips

Use room temperature ingredients for smoother mixing and better texture.
Don’t overfill the cupcake liners – leaving space allows for proper rising without overflowing.
For extra flavor, add a few drops of almond extract along with the vanilla.
If strawberries are very juicy, pat them dry before adding to the batter to avoid making the cupcakes soggy.
Let the ganache cool slightly before dipping so it sets nicely without dripping off the cupcakes.
Store cupcakes in an airtight container in the refrigerator if the strawberries are fresh; bring to room temperature before serving.

Variations and Customizations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend.
Vegan Version: Use plant-based butter, non-dairy milk, flax eggs, and vegan chocolate.
Coconut Lovers: Add shredded coconut to the batter or sprinkle on top before the ganache sets.
Nutty Twist: Fold in chopped almonds or walnuts for added crunch.
Liqueur Infusion: Add a splash of strawberry liqueur or Kirsch to the batter for an adult-friendly kick.
Layered Center: Fill the center of each cupcake with a dollop of strawberry jam or a mini chocolate truffle before baking.

Health Considerations and Nutritional Value

While these cupcakes are undeniably indulgent, they can still be enjoyed in moderation as part of a balanced diet. Each cupcake contains approximately 250–320 calories depending on size and toppings. Here’s a quick nutritional breakdown:

Calories: ~280
Total Fat: ~12g
Saturated Fat: ~6g
Carbohydrates: ~40g
Sugar: ~25g
Protein: ~3g
Fiber: ~1.5g

To make a healthier version, consider using applesauce instead of some of the butter, reducing the sugar by 25%, or opting for a sugar substitute. You can also use oat or almond flour for a more nutrient-dense alternative.

Ingredients

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup milk
¼ cup buttermilk
1 tsp vanilla extract
½ cup finely chopped strawberries
1 cup dark chocolate chips
¼ cup heavy whipping cream
Fresh strawberries for garnish
Optional: white chocolate for drizzling

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually mix in half the dry ingredients, followed by the milk and then the remaining dry ingredients. Add buttermilk and mix until just combined.
Fold in chopped strawberries gently.
Divide batter evenly among the cupcake liners.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely on a wire rack.
Make the ganache by heating heavy cream until just simmering. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth.
Dip or spread the tops of the cupcakes with ganache.
Garnish each cupcake with a fresh strawberry and optional white chocolate drizzle.