Chocolate covered strawberry cupcakes bring together two classics in one bite: rich chocolate cake and juicy strawberries dressed in glossy chocolate. They look impressive, but they’re actually simple to make at home. The flavor is balanced soft chocolate crumb, fresh fruit, and a smooth chocolate shell on top.
These cupcakes work for birthdays, date nights, or any occasion where you want something special without fuss. If you love chocolate-covered strawberries, this is the cupcake for you.
Why This Recipe Works
This recipe uses a moist chocolate cupcake base that stays tender even after chilling, which is important when pairing with fresh fruit. A small pocket of strawberry preserves inside adds brightness and keeps the flavor consistent in every bite.
Topping each cupcake with a chocolate-dipped strawberry gives you that iconic look and satisfying crunch from the set chocolate. The batter comes together with basic pantry ingredients, and the method is straightforward for reliable results. You get a bakery-style treat with home-baked warmth.
What You’ll Need
- All-purpose flour: The backbone of the cupcake structure.
- Granulated sugar: Sweetens and helps keep the crumb tender.
- Unsweetened cocoa powder: Use a good-quality cocoa for deeper chocolate flavor.
- Baking powder and baking soda: Ensures a light rise.
- Fine sea salt: Balances sweetness and enhances flavor.
- Eggs: Bind the batter and add richness.
- Buttermilk: Adds moisture and tenderness; can sub milk + vinegar.
- Neutral oil (like canola or vegetable): Keeps cupcakes moist.
- Vanilla extract: Rounds out the chocolate flavor.
- Hot coffee or hot water: Blooms the cocoa for deeper taste (coffee won’t make it taste like coffee).
- Strawberry preserves or jam: For a sweet, fruity center.
- Fresh strawberries: Choose medium-sized, ripe but firm berries with leaves attached.
- Semisweet or dark chocolate chips or chopped chocolate: For dipping the strawberries.
- Heavy cream (optional): To make a softer chocolate ganache if you prefer over a hard shell.
- Butter (optional): A small amount can add shine to the chocolate coating.
Step-by-Step Instructions
- Prep your tools: Preheat the oven to 350°F (175°C).Line a 12-cup muffin pan with paper liners. Set a small piping bag or zip-top bag aside for the jam.
- Mix dry ingredients: In a large bowl, whisk 1 cup flour, 1 cup sugar, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- Combine wet ingredients: In another bowl, whisk 1 large egg, 1/2 cup buttermilk, 1/3 cup oil, and 1 teaspoon vanilla until smooth.
- Bring the batter together: Pour wet into dry and whisk until just combined. Stir in 1/2 cup hot coffee (or hot water).The batter will be thin—that’s normal.
- Fill and bake: Divide the batter evenly among the liners, filling each about two-thirds full. Bake 18–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully. Warm cupcakes will melt your filling and topping.
- Prep the strawberries: Rinse, pat dry very well, and keep the leaves on.Cupcakes need dry strawberries for the chocolate to adhere.
- Core and fill: Use a small knife or cupcake corer to remove a small plug from the center of each cupcake. Pipe or spoon about 1–2 teaspoons strawberry preserves into each cavity. Replace a thin slice of the plug if needed to cover the jam.
- Melt the chocolate: Microwave 1 cup chocolate chips with 1 teaspoon butter in 20–30 second bursts, stirring until smooth.Or make a soft ganache by heating 1/3 cup cream to steaming, pouring it over the chocolate, waiting 1 minute, then stirring smooth.
- Dip the strawberries: Hold each strawberry by the leaves and dip into the melted chocolate. Let excess drip off. Place on parchment to set.For faster setting, chill briefly in the fridge.
- Top the cupcakes: Spoon or spread a thin layer of the remaining chocolate on top of each cupcake. While it’s still soft, gently press a chocolate-covered strawberry onto the center.
- Set and serve: Let the chocolate set at room temperature, or refrigerate for 10–15 minutes. Serve at room temperature for the best texture.
Storage Instructions
Short-term: Store cupcakes in an airtight container in the fridge for up to 2 days because of the fresh strawberries.
Bring to room temperature for 20–30 minutes before serving.
Make-ahead: Bake cupcakes and fill with jam up to 1 day ahead. Dip strawberries the day you plan to serve for the best look and crunch. Add the strawberries to the cupcakes a few hours before serving.
Freezing: Freeze unfrosted, unfilled cupcakes for up to 2 months, well wrapped.
Thaw at room temperature and then fill and top. Do not freeze the fresh strawberries.
Benefits of This Recipe
- Simple but stunning: The dipped strawberry on top delivers a wow factor with minimal effort.
- Balanced flavor: The jam center boosts strawberry flavor without making the cupcakes soggy.
- Flexible topping: Use a crisp chocolate shell or a softer ganache, depending on your preference.
- Approachable ingredients: Everything is easy to find, and the technique is beginner-friendly.
- Scales well: Double the batch for parties or bake as minis for bite-size treats.
Common Mistakes to Avoid
- Wet strawberries: Any moisture will cause the chocolate to seize or slide off. Dry them thoroughly, including around the leaves.
- Overmixing the batter: This can make cupcakes tough.Mix just until combined after adding wet to dry.
- Adding strawberries too early: Don’t place dipped strawberries on warm cupcakes or warm chocolate—they’ll slide and smudge.
- Skipping the hot liquid: Hot coffee or water deepens cocoa flavor and improves texture. Don’t use cold.
- Overfilling the jam: Too much filling can leak. Aim for 1–2 teaspoons per cupcake.
Variations You Can Try
- White chocolate finish: Dip strawberries in melted white chocolate and drizzle with dark chocolate for contrast.
- Strawberry buttercream: Add a swirl of strawberry buttercream under the dipped berry for extra flair.
- Gluten-free version: Use a 1:1 gluten-free baking flour blend.Check your cocoa and chocolate labels.
- Mini cupcakes: Bake in a mini muffin pan for 10–12 minutes. Top with chocolate and half a small strawberry.
- Boozy twist: Brush cooled cupcakes with a little strawberry liqueur or champagne before topping.
- Extra crunch: Sprinkle the chocolate layer with crushed freeze-dried strawberries or cocoa nibs before it sets.
FAQ
Can I use fresh strawberry pieces inside the cupcakes instead of jam?
You can, but fresh berries release water and can make the crumb soggy over time. Jam or preserves give a more consistent texture and stronger strawberry flavor.
If using fresh pieces, keep the cupcakes for same-day serving.
What kind of chocolate is best for dipping?
Semisweet or dark chocolate with around 55–70% cocoa melts smoothly and sets with a nice snap. If you want guaranteed shine and snap at room temp, use tempered chocolate or high-quality melting wafers. For a softer bite, make a ganache.
Do I have to use coffee in the batter?
No.
Hot water works well. Coffee simply enhances the chocolate flavor without making the cupcakes taste like coffee. The key is using it hot to bloom the cocoa.
How do I keep the chocolate strawberries from weeping in the fridge?
Fully dry the strawberries before dipping and avoid washing them too far in advance.
Refrigerate briefly to set the chocolate, but store the finished cupcakes lightly covered to prevent condensation. Serve soon after adding the berries for the cleanest look.
Can I frost these with traditional frosting too?
Yes. A thin layer of chocolate ganache or strawberry buttercream under the dipped strawberry works beautifully.
Keep the layer modest so the strawberry sits securely.
What if I don’t have buttermilk?
Make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes, then use as directed.
How far in advance can I assemble everything?
Bake and fill the cupcakes up to 24 hours ahead and store chilled. Dip strawberries the day of serving and place them on the cupcakes a few hours before you plan to eat.
This keeps the chocolate crisp and the berries fresh.
In Conclusion
Chocolate covered strawberry cupcakes deliver everything you love about the classic treat, with the comfort of a homemade cupcake. They’re simple, pretty, and full of bold chocolate and fresh berry flavor. With a moist base, bright jam center, and glossy strawberry topper, they’re hard to resist.
Keep the steps easy and the ingredients quality, and you’ll have a dessert that feels special every time.
Ingredients
Instructions
- Prep your tools: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Set a small piping bag or zip-top bag aside for the jam.
- Mix dry ingredients: In a large bowl, whisk 1 cup flour, 1 cup sugar, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- Combine wet ingredients: In another bowl, whisk 1 large egg, 1/2 cup buttermilk, 1/3 cup oil, and 1 teaspoon vanilla until smooth.
- Bring the batter together: Pour wet into dry and whisk until just combined. Stir in 1/2 cup hot coffee (or hot water). The batter will be thin—that’s normal.
- Fill and bake: Divide the batter evenly among the liners, filling each about two-thirds full. Bake 18–20 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool fully. Warm cupcakes will melt your filling and topping.
- Prep the strawberries: Rinse, pat dry very well, and keep the leaves on. Cupcakes need dry strawberries for the chocolate to adhere.
- Core and fill: Use a small knife or cupcake corer to remove a small plug from the center of each cupcake. Pipe or spoon about 1–2 teaspoons strawberry preserves into each cavity. Replace a thin slice of the plug if needed to cover the jam.
- Melt the chocolate: Microwave 1 cup chocolate chips with 1 teaspoon butter in 20–30 second bursts, stirring until smooth. Or make a soft ganache by heating 1/3 cup cream to steaming, pouring it over the chocolate, waiting 1 minute, then stirring smooth.
- Dip the strawberries: Hold each strawberry by the leaves and dip into the melted chocolate. Let excess drip off. Place on parchment to set. For faster setting, chill briefly in the fridge.
- Top the cupcakes: Spoon or spread a thin layer of the remaining chocolate on top of each cupcake. While it’s still soft, gently press a chocolate-covered strawberry onto the center.
- Set and serve: Let the chocolate set at room temperature, or refrigerate for 10–15 minutes. Serve at room temperature for the best texture.
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