These Dark Chocolate Covered Strawberry Cupcakes feature a moist dark chocolate cupcake, fresh strawberry buttercream, and are topped with a chocolate-covered strawberry. This is the ultimate Valentine's Day dessert!
Here is another cupcake from my Cupcake Baking Series that I want to intorduce you to today: Dark Chocolate Covered Strawberry.
With Valentine's Day just around the corner now (crazy, right?!) I thought these chocolate covered strawberry cupcakes would be perfect. Plus, who doesn't love two desserts in one?
Dark Chocolate Covered Strawberry Cupcakes
Cupcake baking series, recipe number 3: Chocolate Covered Strawberry Cupcakes.
Chocolate and fruit go so well together, especially if we're talking about dark chocolate and strawberry. Those flavors are definitely one of my all-time favorite combinations.
The cupcake uses two different types of dark chocolate to get that rich and deep flavor, while the frosting has real strawberries in it. Yes, fresh strawberries!
As if these cupcakes couldn't get any better, there is a dark chocolate dipped strawberry on top of each one. If you want to impress your Valentine this year, try making these cupcakes. I promise they won't disappoint!
Why These Cupcakes Are SO Good:
- Melted bittersweet chocolate is mixed straight into the batter.
- They're light, moist, and so chocolatey.
- The fresh strawberry frosting is so smooth.
- It's like having two desserts in one with the chocolate covered strawberries!
The Ultimate Valentine's Day Dessert
The reason why I call this the ultimate Valentine's Day dessert is that you essentially have two desserts that have been turned into one: chocolate cupcakes and chocolate-covered strawberries.
As if those two desserts aren't already great on their own, I decided to combine them and add fresh strawberry buttercream just because I can. You're welcome.
Just to make sure we're all on the same page, we have:
- dark chocolate cupcakes
- strawberry frosting
- chocolate covered strawberries
That, to me, screams Valentine's Day. You have chocolate and strawberries!
Baking Tips Before Starting:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them 1/2 way full (about 2 tbsp, and I use my cookie scoop). If you fill them any more than that the cupcakes will have large muffin tops and risk sinking once cooled.
- Fresh Strawberry Buttercream: Make sure the strawberry reduction is completely cooled before adding it to the frosting. In total, the reduction makes about 3 tbsp. For the frosting, I use 2 1/2 tbsp, but you can always add that extra 1/2 tbsp.
- Make Ahead Instructions: You can prepare both the cupcakes and the chocolate-covered strawberries one day in advance. Wrap each cupcake individually with plastic wrap and place them into an airtight container or large zip-up bag on the counter. Keep the chocolate-covered strawberries in an airtight container in the refrigerator. Frost the next day and serve.
- Leftovers: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
Ingredients In Dark Chocolate Covered Strawberry Cupcakes:
This recipe uses quite a few ingredients, but you should be able to find them all easily in your pantry or grocery store.
- All-Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under “Baking Tips”).
- Sugar: Adds sweetness.
- Dark Cocoa Powder: I recommend Hershey’s special dark natural cocoa powder. Make sure to sift the cocoa powder first.
- Baking Soda & Powder: Helps the cupcakes to rise when baking.
- Salt: Enhances all of the other flavors.
- Egg: One large egg helps to bind everything together.
- Milk: I used 2 %. This helps to create a moist interior.
- Vegetable Oil: You can also use canola oil. This helps keep the cupcakes moist.
- Warm Water: Thins out the batter a little bit.
- Bittersweet Chocolate: I used Ghirardelli's 60% chocolate bar.
- Vanilla Extract: Adds extra flavor to both the cupcakes and frosting.
- Strawberries: You'll need about 20 small to medium-sized strawberries (about 1-pound).
- Unsalted Butter: Make sure this is at room temperature.
- Powdered Sugar: Used to sweeten and thicken the frosting.
How To Make Chocolate Covered Strawberry Cupcakes:
This cupcake recipe has quite a few steps, so I'm going to break down each section and talk you through it. Have no fear, though, because these cupcakes are easy to make!
Dark Chocolate Cupcakes
With just one bowl and 10 minutes of prep, these cupcakes come together so quickly!
- Dry Ingredients: Whisk together the flour, sugar, dark cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Wet Ingredients: Add the egg, milk, vegetable oil, warm water, melted chocolate, and vanilla extract. Whisk until combined.
- Bake: Divide the batter amongst the cupcake liners, filling them only 1/2 way, and bake for 14-16 minutes. Cool completely before frosting.
Chocolate Covered Strawberries
- As the cupcakes bake, prepare the chocolate covered strawberries. Line a small baking sheet with parchment paper and set it aside. Wash the strawberries and dry them off really well.
- Melt the chocolate in a microwave-safe bowl. Dip each strawberry into the chocolate one at a time and place them on the prepared baking sheet. Put the baking sheet into the refrigerator so the chocolate can harden.
Fresh Strawberry Buttercream
- Puree: Add the chopped strawberries to a food processor and puree until you have small bits.
- Strawberry Reduction: In a small saucepan over medium heat, cook the strawberries until they have reduced to a thick, jam-like consistency. Once reduced, transfer the strawberry reduction to the refrigerator to let cool.
- Strawberry Buttercream: Beat the butter on high speed until light and creamy. Scrape down the sides of the bowl. Add the powdered sugar and vanilla extract and mix at low speed for about 30 seconds. Add 2 1/2 tbsp of the strawberry puree and beat on med-high speed until creamy (1-2 minutes).
- Assemble: Frost the cooled cupcakes and place a chocolate-covered strawberry directly on top.
Recommended Baking Tools:
I hope you enjoy these cupcakes as much as I do. 🙂
Now you have three of the five cupcakes from the cupcake baking series. Yay!
More Cupcake Recipes:
Dark Chocolate Covered Strawberry Cupcakes
- Two 12-Count Muffin Pans
- Cupcake Liners
- Mixing Bowl
- Electric or Handheld Mixer
Dark Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 cup dark cocoa powder, sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/2 cup vegetable oil (or canola)
- 1/2 cup warm water
- 2 ounces bittersweet chocolate, chopped and melted
- 1 tsp vanilla extract
Chocolate Covered Strawberries
- 4 ounces bittersweet chocolate, chopped and melted
- 14 small-medium strawberries, washed and dried
- 3/4 cup strawberries (chopped, pureed, and reduced) *see note below
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- Dark Chocolate Cupcakes: In a large bowl, whisk together the flour, sugar, sifted dark cocoa powder, baking soda, baking powder, and salt. Then add the egg, milk, vegetable oil, warm water, melted (and slightly cooled) bittersweet chocolate, and vanilla extract. Whisk everything together until combined (the batter will be thin).
- Fill the cupcake liners 1/2 way full (see note below) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
- Chocolate Covered Strawberries: As the cupcakes bake, prepare the chocolate covered strawberries. Line a small baking sheet with parchment paper and set it aside. Wash the strawberries and dry them off really well. The chocolate won't stick to the strawberries if they're wet.
- In a microwave-safe bowl melt the chopped chocolate in 20-second intervals, stirring well after every 20 seconds until melted and smooth. Dip each strawberry into the chocolate one at a time and place them on the prepared baking sheet. Put the baking sheet into the refrigerator so the chocolate can harden.
- Strawberry Frosting: Add the chopped strawberries to a food processor and puree for about 5-10 seconds, or until you have small bits of strawberries. In a small saucepan over medium heat, cook the strawberries until they have reduced to a thick, jam-like consistency (stirring occasionally). This should take about 10 minutes.
- Once reduced, transfer the strawberry reduction to a small heat-safe bowl and place it into the refrigerator. Cool completely before using it in the frosting.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy. Scrape down the sides of the bowl several times to ensure all of the butter is evenly whipped. Add the powdered sugar and vanilla extract and mix at low speed for about 30 seconds. Add 2 1/2 tbsp of the strawberry puree and beat on med-high speed until creamy (1-2 minutes). Scrape down the sides of the bowl as needed.
- Assemble: Frost the cooled cupcakes. I placed the strawberry frosting in a piping bag and used the Wilton 6B piping tip. Place the chocolate covered strawberry directly on top of the frosted cupcake. Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.