Chocolate Covered Strawberry Cupcakes with Chocolate Buttercream Frosting

Chocolate Covered Strawberry Cupcakes are a perfect fusion of rich cocoa and sweet, tangy strawberries in the form of a delectable dessert. These cupcakes incorporate a luscious chocolate buttercream frosting that pairs perfectly with the fruity strawberry flavor, providing a mouthwatering experience with every bite.

Chocolate covered cupcakes and mini bundt cakes on cupcake stands

This recipe combines familiar ingredients to create a treat that is visually appealing and satisfying to the palate. The fluffy frosting adds a luxurious texture that complements the moist base, making these cupcakes a crowd-pleaser for any occasion but especially perfect for Valentine's Day!

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Chocolate and Strawberry Confections

Overhead view of chocolate covered strawberry cupcakes with a rich and creamy chocolate buttercream frosting

Cupcakes inspired by the classic duo of chocolate and strawberries offer a delightful treat that evokes the sensation of enjoying chocolate-dipped strawberries. These baked treats are not overwhelmingly indulgent yet provide a rich flavor experience reminiscent of the beloved fruit and chocolate pairing.

Ideal for romantic celebrations such as Valentine's Day, these cupcakes are simple to create. Adorning them with playful toppers, like mustaches, lips, and heart candies, can add a charming touch to these sweet confections.

fresh strawberries dipped in chocolate placed on top of homemade chocolate strawberry cupcakes

Key Highlights:

  • Flavor: Chocolate-strawberry fusion
  • Occasion: Suitable for Valentine's Day
  • Decoration: Can be embellished with themed candies
  • Complexity: Straightforward and user-friendly recipe

🍫 Ingredients

For the Cupcakes:

overhead view of chocolate strawberry flavored cupcake with rich and creamy chocolate buttercream frosting

For the Frosting:

  • softened unsalted butter
  • unsweetened cocoa powder
  • heavy cream
  • salt
  • powdered sugar

See recipe card for quantities.

📋Instructions

Fresh Strawberries in a colander
  • Preheat oven to 350º. Combine cocoa and boiling water in a large heatproof bowl stirring until completely blended; allow to fully cool before proceeding to next step.
  • In the bowl of an electric stand mixer beat butter until creamy. Gradually add the sugar beating until well blended.
  • Add eggs, one at a time, beating until fully blended after adding each egg.
  • In a separate bowl combine the flour, baking soda, baking powder and salt and slowly add to butter mixture alternating with the cocoa mixture beginning and ending with the flour mixture.
  • Beat at low speed until just blended (do not over mix). Stir in strawberry extract.
  • Place paper baking cups in muffin pans and spray with cooking spray. Fill baking cups ⅔ full.
  • Bake for 12 to 15 minutes. Cool in pans on wire racks for 10 minutes; remove from muffin pan and allow to completely cool on the wire racks.
Chocolate frosting in a piping bag
  • Beat butter, cocoa, whipping cream and salt at medium speed until creamy.
  • Gradually add the powdered sugar ½ cup at a time. You may need to add a little more whipping cream 1 tablespoon at a time if the frosting is too stiff.
  • Use a piping bag with a decorative tip to frost the cupcakes.
Overhead view of a freshly baked chocolate cupcake

Equipment

KitchenAid 5 Ultra Power Speed Hand Mixer - KHM512, Empire Red
$59.99 $49.99 ($49.99 / Count)
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Fancy Sprinkles Limited Edition Valentine's Serendipity Sprinkles
$13.00 ($13.00 / Count)
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Cupcake Liners with Dome Lids 100 Pack
$22.99 $15.99
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McCormick Strawberry Extract with Other Natural Flavors, 2 fl oz
$4.42 ($2.21 / Fl Oz)
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Storage

Cupcake Carrier, Carries 24 Standard-Size Cupcakes
$29.99
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To keep your cupcakes tasting fresh and delicious, proper storage is key. After they've cooled down, place them in an airtight container. This helps maintain their moisture and prevent them from drying out. If you're not adding frosting right away, you can store them at room temperature for up to two days. However, if they're frosted, especially with cream cheese or buttercream frosting, it's best to refrigerate them. Just remember to bring them to room temperature before serving for the best flavor.

For longer storage, you can freeze the cupcakes for up to three months. Just wrap them individually in plastic wrap and thaw them overnight in the fridge when you're ready to enjoy.

Mini bundt cake chocolate covered strawberries

I also baked some in mini bundt cake pans for some variation!

Looking for other recipes like this? Try these:

📖 Recipe

Chocolate Covered Strawberry Cupcakes with Chocolate Buttercream Frosting

Print Recipe Save Recipe

Ingredients

Chocolate Covered Strawberry Cupcakes

  • 1 cup Dutch process cocoa
  • 2 cups boiling water
  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs
  • 2 ¾ cups good quality flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. strawberry extract
  • Decorative paper baking cups

Chocolate Buttercream Frosting

  • ½ cup butter softened
  • ½ cup unsweetened cocoa
  • cup whipping cream ~ may need to add more as detailed below
  • tsp. salt
  • 3 cups of powdered sugar can add more to taste up to 4 cups

Instructions

Cupcake Directions

  • Preheat oven to 350º. Combine cocoa and boiling water in a large heatproof bowl stirring until completely blended; allow to fully cool before proceeding to next step.
  • In the bowl of an electric stand mixer beat butter until creamy. Gradually add the sugar beating until well blended.
  • Add eggs, one at a time, beating until fully blended after adding each egg.
  • In a separate bowl combine the flour, baking soda, baking powder and salt and slowly add to butter mixture alternating with the cocoa mixture beginning and ending with the flour mixture.
  • Beat at low speed until just blended (do not over mix). Stir in strawberry extract.
  • Place paper baking cups in muffin pans and spray with cooking spray. Fill baking cups ⅔ full.
  • Bake for 12 to 15 minutes. Cool in pans on wire racks for 10 minutes; remove from muffin pan and allow to completely cool on the wire racks.

Frosting Directions

  • Beat butter, cocoa, whipping cream and salt at medium speed until creamy.
  • Gradually add the powdered sugar ½ cup at a time. You may need to add a little more whipping cream 1 tablespoon at a time if the frosting is too stiff.
  • Use a piping bag with a decorative tip to frost the cupcakes.

Notes

Sprinkle with chocolate jimmies and add fresh strawberries if desired.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Servings: 24 cupcakes
Calories:
Author: Mary Beth

I would love to hear what your favorite cupcake flavor is?

Signature Block - with photo of Mary Beth, your homemaking coach, and a pink stand mixer

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3 Comments

  1. These look amazing and your photography is beautiful!!!

    1. Mary Beth says:

      Thank you so much, Diane! xoxo

  2. Where do you find the best deal for dutch process cocoa?