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Delicious chocolate-covered strawberry cupcakes on a dessert table

Chocolate-Covered Strawberry Cupcakes

Delightful chocolate cupcakes topped with creamy frosting and adorned with chocolate-covered strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil Can substitute with unsweetened applesauce.
  • 2 tsp vanilla extract
  • 1 cup boiling water This makes the batter thin.
For the Topping
  • 1 cup semi-sweet chocolate chips Quality chocolate will affect flavor.
  • ½ cup heavy cream
  • ½ cup butter Softened.
  • 4 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until well-blended.
  4. Slowly mix the wet ingredients into the dry ingredients. Stir in the boiling water carefully.
  5. Fill each paper liner two-thirds full with the batter.
Baking
  1. Bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool on a wire rack.
Topping Preparation
  1. While the cupcakes cool, prepare the chocolate-covered strawberries. Melt chocolate chips with heavy cream.
  2. Dip the strawberries in the melted chocolate and place them on parchment to set.
  3. In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and a splash of vanilla extract until fluffy.
  4. Once the cupcakes have cooled, generously frost each one and top with a chocolate-covered strawberry.
  5. Optionally, drizzle some extra melted chocolate over the top for flair.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Unfrosted cupcakes can be frozen for up to three months. Cool cupcakes completely before frosting.