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This chocolate covered strawberry cupcake recipe transforms a classic flavor pairing into an irresistible dessert. The moist chocolate cupcakes topped with fresh strawberry frosting and homemade chocolate covered strawberries create an impressive treat perfect for Valentine's Day or any special occasion.
I first made these for a Valentine's Day dinner at home when restaurant reservations fell through. What started as a backup plan has become our most requested special occasion dessert, with my kids now helping dip the strawberries each year.
Ingredients
Melting chocolate wafers provide the perfect consistency for dipping strawberries without tempering. Ghirardelli wafers give professional results but candy melts work well too.
Fresh strawberries for both the chocolate dipping and the frosting add natural flavor that artificial strawberry simply cannot match.
Special Dark cocoa powder creates a deep, rich chocolate flavor in the cupcakes. The Hershey's version specifically makes these cupcakes exceptionally moist.
Shortening in the frosting helps stabilize it at room temperature. This ingredient ensures your strawberry frosting holds its shape when piped.
Hot water in the batter might seem unusual but it blooms the cocoa powder and creates an incredibly moist texture.
Step-by-Step Instructions
- Prepare the Chocolate Covered Strawberries
- Melt dark chocolate wafers according to package directions until completely smooth. Select firm, ripe strawberries with stems intact, ensuring they are completely dry after washing. Dip each strawberry into melted chocolate, gently twisting to coat, then place on parchment paper. Once set, melt white chocolate wafers and tint with gel coloring for the decorative drizzle.
- Mix the Cupcake Batter
- Whisk together all dry ingredients until completely combined to ensure even distribution of leavening agents. Combine wet ingredients separately before adding to dry mixture, mixing until just incorporated. Add hot water last and mix gently. The batter will appear quite thin, which is exactly right for creating super moist cupcakes.
- Bake the Cupcakes
- Fill cupcake liners only halfway as these cupcakes rise significantly during baking. Bake at a lower temperature of 300°F rather than the typical 350°F, allowing the cupcakes to rise evenly without doming. The cupcakes are done when a toothpick shows just a few moist crumbs.
- Create the Strawberry Frosting
- Process fresh strawberries into a smooth puree, straining to remove seeds for a silky texture. Beat butter and shortening until light and fluffy before gradually incorporating powdered sugar. Add strawberry puree in stages, allowing you to control both flavor intensity and consistency. Adjust coloring if desired for that perfect pink shade.
- Assemble the Cupcakes
- Pipe generous swirls of strawberry frosting using Ateco tip 844 for professional looking results. Position a chocolate covered strawberry on top, angling slightly for visual appeal. Allow assembled cupcakes to set briefly before serving.
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These cupcakes have become my signature dessert for family celebrations. The first time I made them, my daughter declared them better than bakery cupcakes, which might be the highest compliment a home baker can receive. The strawberry frosting is particularly special, capturing the essence of fresh berries in every bite.
Make-Ahead Tips
The chocolate covered strawberries can be prepared up to two days in advance and stored in the refrigerator. Keep them in a single layer and avoid covering them tightly as this can cause condensation to form on the chocolate.
The cupcakes themselves can be baked a day ahead and stored in an airtight container at room temperature. For longer storage, freeze unfrosted cupcakes for up to a month, tightly wrapped.
The strawberry frosting is best made the day of assembly, as the fresh berry component can begin to weep if prepared too far in advance. If needed, you can refrigerate the frosting for a few hours, but allow it to come to room temperature and rewhip before piping.
Ingredient Substitutions
For a completely dairy free version, use plant based milk in the cupcakes and plant based butter in the frosting. The melting wafers can be replaced with dairy free chocolate chips mixed with a tablespoon of coconut oil.
If fresh strawberries are not available, you can use freeze dried strawberries for the frosting. Grind them into a powder and add directly to the buttercream without needing to strain.
For those who prefer not to use shortening, you can substitute with all butter in the frosting. The texture will be slightly softer and may not hold shape as well in warm conditions.
Serving Suggestions
These cupcakes make a stunning centerpiece for dessert tables at bridal showers, Valentine's Day celebrations, or anniversary parties. Arrange them on a tiered stand for maximum impact.
For an elegant dessert course, place individual cupcakes on small dessert plates with forks and accompany with glasses of champagne or prosecco for adults or sparkling cider for a family celebration.
Consider making mini versions of these cupcakes for a dessert buffet, using small strawberries and piping just a tiny amount of frosting for perfect two bite treats.
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Common Questions
- → Can I make these cupcakes in advance?
Yes! You can bake the cupcakes 1-2 days ahead and store in an airtight container at room temperature. The frosting can be made a day ahead and refrigerated. The chocolate-covered strawberries are best made the same day you plan to serve, but can be made up to 24 hours in advance if refrigerated.
- → What can I substitute for shortening in the frosting?
You can use all butter instead of the butter-shortening combination. Keep in mind this will change the consistency slightly—the frosting may be softer and less stable at room temperature, but the flavor will be rich and delicious.
- → How do I prevent my chocolate from seizing when dipping strawberries?
Make sure your strawberries are completely dry before dipping, as any water will cause the chocolate to seize. Also, avoid overheating the chocolate—melt it slowly according to package directions, stirring frequently. If using a microwave, use 50% power and stir at 30-second intervals.
- → Can I use frozen strawberries for the frosting?
Yes, frozen strawberries can work for the frosting. Thaw them completely first, then puree and strain as directed. You might need to cook the puree briefly to reduce excess moisture if the frosting seems too loose.
- → Why is my cupcake batter so thin?
The thin batter is intentional and results in a moist, tender cupcake. The hot water added at the end activates the baking soda and helps bloom the cocoa powder, enhancing the chocolate flavor. Don't worry—they will bake up perfectly!
- → How should I store leftover cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The chocolate-covered strawberry topping is best removed and stored separately in the refrigerator. Allow cupcakes to come to room temperature for about 20 minutes before serving for the best flavor and texture.