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+ servings

Chocolate Covered Strawberry Cupcakes with Chocolate Buttercream Frosting

Servings 24 cupcakes
Author Mary Beth


Chocolate Covered Strawberry Cupcakes

  • 1 cup Dutch process cocoa
  • 2 cups boiling water
  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs
  • 2 3/4 cups good quality flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. strawberry extract
  • Decorative paper baking cups

Chocolate Buttercream Frosting

  • 1/2 cup butter softened
  • 1/2 cup unsweetened cocoa
  • 1/3 cup whipping cream ~ may need to add more as detailed below
  • 1/8 tsp. salt
  • 3 cups of powdered sugar can add more to taste up to 4 cups


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 2/3 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 1/2 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.


Sprinkle with chocolate jimmies and add fresh strawberries if desired.