Chocolate Covered Strawberry Cupcakes
Chocolate cupcakes topped with strawberry buttercream and a chocolate-covered strawberry, made from scratch with cocoa and fresh fruit.
Ingredients
Chocolate Cupcakes
- 1 1/2 cups all-purpose flour 188g
- 1 cup granulated sugar 200g
- 1/2 cup unsweetened cocoa powder 42g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk 240ml
- 1/2 cup vegetable oil 120ml
- 2 tsp vanilla extract
- 1 cup boiling water 240ml
Chocolate-Covered Strawberries
- 12 fresh strawberries
- 1 cup semi-sweet chocolate chips 175g
- 1/2 cup heavy cream 120ml
Buttercream Frosting
- 1/2 cup butter 113g, softened
- 2 cups powdered sugar 240g
- 1 tsp vanilla extract
Assembly
Instructions
Chocolate Cupcakes
Preheat Oven and Line Pan:
Set oven to 350°F (175°C). Insert paper liners into a cupcake pan.Mix Dry Ingredients:
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniform and free of clumps.Whisk Wet Ingredients:
In a separate bowl, combine eggs, milk, oil, and vanilla extract; whisk until smooth and creamy.Combine Wet and Dry:
Gradually add the wet mixture to the dry, stirring slowly until a thick chocolate batter forms.Add Boiling Water:
Gently pour in boiling water and stir until the batter turns smooth, glossy, and slightly fluid (this yields tender cupcakes).Fill Cupcake Liners:
Distribute batter evenly among the liners, filling each roughly two-thirds full.Bake Cupcakes:
Bake for 20 minutes, or until a toothpick inserted into the center emerges clean. Let cool fully on a wire rack.
Chocolate-Covered Strawberries
Prepare Strawberries:
While cupcakes cool, rinse and pat dry the strawberries.Melt Chocolate with Cream:
In a heatproof bowl, melt chocolate chips with heavy cream using a microwave or a double boiler, stirring until smooth and glossy.Dip Strawberries in Chocolate:
Dip each strawberry into the melted chocolate to coat halfway, then transfer to a parchment-lined tray to harden.
Buttercream Frosting
Make Buttercream Frosting:
For frosting: beat butter until creamy, then slowly incorporate powdered sugar and vanilla extract, beating until light and fluffy.
Assembly
Frost Cupcakes:
Apply frosting onto cooled cupcakes using a piping bag or spatula.Top with Chocolate Strawberry:
After the chocolate on strawberries has set, press one chocolate-dipped strawberry gently into the frosting atop each cupcake.Drizzle Remaining Chocolate:
If desired, drizzle any remaining melted chocolate over the cupcakes.Rest Before Serving:
Allow cupcakes to rest for 10 minutes before serving to let the frosting firm up.