I turned my favorite chocolate cupcake into Dark Chocolate Strawberry Cupcakes with a classic chocolate base, fresh strawberry frosting, and chocolate-covered strawberries on top; keep reading to learn the simple trick that gives them a bakery finish.

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I made these Chocolate Covered Strawberry Cupcakes for Valentine’s Day because sometimes chocolate and berries just get it right. The cupcakes have a deep cocoa note from unsweetened cocoa powder and I slipped fresh strawberries into the frosting for a surprising pop.

The finished treats look like little Dark Chocolate Strawberry Cupcakes, each crowned with glossy chocolate covered strawberries and a swirl of Strawberry Frosting that tastes like summer in a bite. I wanted them to feel playful not precious, so expect bits of personality and a few imperfect swirls.

And yes they beg to be shared.

Ingredients

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Flour: Mostly carbs, some protein, gives structure and body to cupcakes.
Cocoa powder: Bitter chocolate flavor, has fiber and antioxidants, not sweet without sugar.
Granulated sugar: Pure carbs, makes it sweet and tender, but adds empty calories.
Eggs: Protein rich, help bind and lift, add moisture and richness.
Unsalted butter: Adds creaminess to frosting, mostly fat, tasty but high calorie.
Strawberries: Fresh fruit, vitamin C and fiber, bright acidic sweetness that pops.
Semi sweet chocolate: Rich coating, sugar and fat, gives glossy shell and chocolate punch.
Vegetable oil: Neutral fat, keeps cupcakes moist, adds little flavor, very calorie dense.
Buttermilk: Adds tang, tender crumb, some protein, reacts with baking soda to rise.

Ingredient Quantities

cupcakes: 1 cup (125g) all purpose flour

1 cup (200g) granulated sugar

1/2 cup (50g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (120ml) vegetable oil

2 large eggs room temp

1/2 cup (120ml) buttermilk room temp

1 teaspoon vanilla extract

1/2 cup (120ml) hot strong coffee or hot water

strawberry frosting: 1/2 cup (115g) unsalted butter softened

2 to 2 1/2 cups (240-300g) powdered sugar sifted

1/2 cup (about 115g) fresh strawberries pureed and strained

1/2 teaspoon vanilla extract

pinch of salt

chocolate covered strawberries: 12 fresh strawberries washed and thoroughly dried

6 ounces (170g) semi sweet chocolate or chocolate chips

1 teaspoon neutral oil or coconut oil optional to loosen chocolate

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; wash the 12 strawberries for dipping now and dry them thoroughly on paper towels so theyre bone dry before you melt chocolate.

2. Whisk together dry cupcake ingredients in a bowl: 1 cup flour, 1 cup sugar, 1/2 cup unsweetened cocoa, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt so there are no lumps.

3. In another bowl mix the wet: 1/2 cup vegetable oil, 2 room temp eggs, 1/2 cup buttermilk and 1 tsp vanilla until combined; pour into the dry mix and stir gently until just combined, dont overmix.

4. Stir in 1/2 cup hot strong coffee or hot water until the batter is smooth; the hot liquid blooms the cocoa and makes the cupcakes super moist.

5. Divide batter among liners about 2/3 full, tap the pan once to remove big air bubbles and bake 17 to 20 minutes or until a toothpick comes out with just a few moist crumbs. Let cool in the tin 5 minutes then transfer to a wire rack to cool completely.

6. Make the strawberry frosting: beat 1/2 cup softened unsalted butter until creamy, then gradually add 2 to 2 1/2 cups sifted powdered sugar until you reach desired sweetness and stiffness. Fold in 1/2 cup fresh strawberries that youve pureed and strained (to remove seeds), 1/2 tsp vanilla and a pinch of salt; beat until smooth. If frosting is too soft chill 10 minutes or add a bit more powdered sugar.

7. Melt 6 ounces semi sweet chocolate: chop if needed and microwave in 20 to 30 second bursts, stirring between each burst, or melt over a simmering pot of water. Stir in 1 tsp neutral or coconut oil if the chocolate needs loosening. Dip each dried strawberry into the chocolate, place on parchment and chill until set.

8. Pipe or spread the strawberry frosting onto completely cooled cupcakes. If frosting seems too soft pipe after chilling briefly so it holds shape.

9. Top each frosted cupcake with a chocolate covered strawberry just before serving. Store cupcakes refrigerated up to 3 days, bring to room temp before eating; keep extra chocolate strawberries separate until serving so they dont make the frosting soggy.

Equipment Needed

1. Oven (350°F) and a 12-cup muffin tin with paper liners
2. Two mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and measuring spoons
4. Whisk and a rubber spatula for folding and scraping
5. Electric hand mixer (or a sturdy whisk if you prefer to do it by hand)
6. Fine mesh sieve (for sifted powdered sugar and to strain the strawberry puree)
7. Microwave-safe bowl or heatproof bowl plus a small saucepan for a double boiler option
8. Wire cooling rack and a baking sheet lined with parchment for the chocolate dipped strawberries

FAQ

Can I use frozen strawberries for the frosting or for the chocolate covered strawberries?

For the frosting you can use thawed strawberries but squeeze and strain them well so the frosting isnt too runny. For dipping, dont use frozen berries — they release water and the chocolate will seize or slide off. Use fresh, room temp and totally dry strawberries.

My cupcakes turned out dense or sank in the middle. What went wrong?

Most likely overmixing or too much liquid. Mix just until ingredients are combined, measure flour by spooning and leveling, and dont open the oven in the first 15 minutes. Also make sure baking soda/powder are fresh.

How far ahead can I make each part and how do I store them?

Cupcakes: cool completely, store airtight at room temp 1 to 2 days or freeze wrapped up to 3 months. Frosting: refrigerate up to 5 days, bring to room temp and re-whip before using. Chocolate covered strawberries: best same day, up to 12 hours in fridge. Assemble close to serving for best texture.

What's the safest way to melt the chocolate without burning it and get a shiny finish?

Use a double boiler or microwave in 15 to 20 second bursts, stirring between each burst. Add 1 tsp neutral oil if needed to loosen. Keep water out of the chocolate and dont overheat, that will dull the shine.

Can I swap buttermilk or vegetable oil for something else?

Yes. For buttermilk mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit 5 minutes, or use thinned yogurt. Vegetable oil can be swapped for melted butter 1:1 but cupcakes will be a bit firmer and have a butterier flavor.

My strawberry frosting is pale or too thin. How do I fix it?

Fresh strawberry color varies, so you may get a pale pink. If frosting is thin, add more sifted powdered sugar 2 tablespoons at a time until it firms up. If too thick add a teaspoon of milk or reserved strawberry puree. Straining the puree helps remove seeds and reduce extra water.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter crumb. Use 1 cup cake flour per 1 cup AP, or make your own by removing 2 tbsp AP and adding 2 tbsp cornstarch, then sift. Or use a 1-to-1 gluten free blend instead, add 1/4 tsp xanthan gum if the blend has none.
Granulated sugar: replace with light brown sugar 1:1 for a moister, caramel note. For unrefined options use coconut sugar 1:1 (slightly less sweet). If you want to use honey or maple syrup, use about 3/4 cup syrup for each cup sugar, reduce other liquids by ~3 tbsp and lower oven temp 25 degrees F.
Buttermilk: make a quick sub with regular milk plus acid: stir 1/2 tbsp lemon juice or white vinegar into 1/2 cup milk and let sit 5 minutes. Plain yogurt thinned with a little milk also works 1:1, it still reacts with the baking soda.
Semi sweet chocolate: swap with dark chocolate (60 to 70 percent) 1:1 for deeper flavor, or milk chocolate 1:1 if you want sweeter, softer shells. If using a chocolate bar, chop fine so it melts evenly; add 1 tsp neutral oil if it feels too thick when melting.

Pro Tips

1) Make sure the strawberries are bone dry before you dip them, really dry. Pat them, air dry on paper towels for a while, and dip with the stem or a toothpick so you dont touch the melting chocolate. Chill on parchment to set, and keep them separate from the cupcakes until serving so they dont make the frosting soggy.

2) If you want intense strawberry flavor without watering down the frosting, use freeze dried strawberry powder. Stir in a tablespoon or two to boost flavor and color, then cut back on the fresh puree a bit so the frosting stays thick enough to pipe.

3) For a consistently pipeable frosting, chill the bowl for 5 to 10 minutes if it feels too soft, or add powdered sugar a little at a time until it holds shape. If you need long term stability for warm rooms try 1 teaspoon meringue powder or a tablespoon more powdered sugar instead of making the frosting too sweet.

4) Measure flour by spooning into the cup and leveling it, and mix batter just until the streaks disappear. Overmixing = dense cupcakes. Use an ice cream scoop for even cupcake portions and tap the pan once to pop big air bubbles so they bake evenly.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

455

kcal

Equipment: 1. Oven (350°F) and a 12-cup muffin tin with paper liners
2. Two mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and measuring spoons
4. Whisk and a rubber spatula for folding and scraping
5. Electric hand mixer (or a sturdy whisk if you prefer to do it by hand)
6. Fine mesh sieve (for sifted powdered sugar and to strain the strawberry puree)
7. Microwave-safe bowl or heatproof bowl plus a small saucepan for a double boiler option
8. Wire cooling rack and a baking sheet lined with parchment for the chocolate dipped strawberries

Ingredients

cupcakes: 1 cup (125g) all purpose flour
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil
2 large eggs room temp
1/2 cup (120ml) buttermilk room temp
1 teaspoon vanilla extract
1/2 cup (120ml) hot strong coffee or hot water
strawberry frosting: 1/2 cup (115g) unsalted butter softened
2 to 2 1/2 cups (240-300g) powdered sugar sifted
1/2 cup (about 115g) fresh strawberries pureed and strained
1/2 teaspoon vanilla extract
pinch of salt
chocolate covered strawberries: 12 fresh strawberries washed and thoroughly dried
6 ounces (170g) semi sweet chocolate or chocolate chips
1 teaspoon neutral oil or coconut oil optional to loosen chocolate

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners; wash the 12 strawberries for dipping now and dry them thoroughly on paper towels so theyre bone dry before you melt chocolate.
Whisk together dry cupcake ingredients in a bowl: 1 cup flour, 1 cup sugar, 1/2 cup unsweetened cocoa, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt so there are no lumps.
In another bowl mix the wet: 1/2 cup vegetable oil, 2 room temp eggs, 1/2 cup buttermilk and 1 tsp vanilla until combined; pour into the dry mix and stir gently until just combined, dont overmix.
Stir in 1/2 cup hot strong coffee or hot water until the batter is smooth; the hot liquid blooms the cocoa and makes the cupcakes super moist.
Divide batter among liners about 2/3 full, tap the pan once to remove big air bubbles and bake 17 to 20 minutes or until a toothpick comes out with just a few moist crumbs. Let cool in the tin 5 minutes then transfer to a wire rack to cool completely.
Make the strawberry frosting: beat 1/2 cup softened unsalted butter until creamy, then gradually add 2 to 2 1/2 cups sifted powdered sugar until you reach desired sweetness and stiffness. Fold in 1/2 cup fresh strawberries that youve pureed and strained (to remove seeds), 1/2 tsp vanilla and a pinch of salt; beat until smooth. If frosting is too soft chill 10 minutes or add a bit more powdered sugar.
Melt 6 ounces semi sweet chocolate: chop if needed and microwave in 20 to 30 second bursts, stirring between each burst, or melt over a simmering pot of water. Stir in 1 tsp neutral or coconut oil if the chocolate needs loosening. Dip each dried strawberry into the chocolate, place on parchment and chill until set.
Pipe or spread the strawberry frosting onto completely cooled cupcakes. If frosting seems too soft pipe after chilling briefly so it holds shape.
Top each frosted cupcake with a chocolate covered strawberry just before serving. Store cupcakes refrigerated up to 3 days, bring to room temp before eating; keep extra chocolate strawberries separate until serving so they dont make the frosting soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.