If you’re looking for a Valentine’s Day treat, look no further! Strawberry cupcakes are the perfect solution—whether you make fresh strawberry cupcakes or these chocolate strawberry cupcakes! devilishly delicious
Nothing better than Strawberries and Chocolate
Melanie here from Garnish & Glaze shared these delectable Chocolate Covered Strawberry Cupcakes. If you wanted to show someone a little love this Valentine’s Day, these chocolate covered strawberry cupcakes are the way to go! Is there any better way to eat strawberries than covered in chocolate? I think not! It’s embarrassing to admit but 90% of the strawberries I eat are with chocolate, whipped cream, or both! These chocolate covered strawberry cupcakes are yet another way for me to eat more strawberries… and chocolate. These cupcakes are divine! I used my go-to chocolate cupcake recipe for the base. It’s moist, chocolaty, and super easy. No mixer required!
Making the Cupcakes
PREP. Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners. DRY INGREDIENTS. Mix flour, sugars, baking soda, and salt together and set aside. WET INGREDIENTS. Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla. Whisk the liquid ingredients into the dry until smooth. BAKE. Pour ¼ cup batter into each paper liner. Bake for 15-18 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Tips: Make your own buttermilk by using our DIY recipe here! As a shortcut use a store bought chocolate cake mix! I like using Dutch-process cocoa powder for a really deep chocolate-y flavor.
The Strawberry Frosting Secret
BERRIES. Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn’t get blended. FROSTING. Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.
The Perfect Chocolate Covered Strawberry
GANACHE. Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries. ASSEMBLE & SERVE. Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake. Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.
Making ahead + storing
The cupcakes and frosting can both be made up to 2 days ahead of time. The strawberries can be made up to a day ahead of time. All ingredients should be stored separately in airtight containers in the fridge. When you’re ready to assemble them let the frosting come to room temperature, pipe it onto the cupcake, and top it with the chocolate covered strawberry. To STORE cupcakes, remove the strawberry from the leftover cupcakes and storing them in a separate container in the fridge. The strawberries will last 2-3 days. STORE the frosted cupcakes in a separate airtight container. They will last on the counter for 2-3 days or in the fridge for 4-5 days. When you’re ready to eat one, just replace the strawberry on top of the cupcake and enjoy! I do not recommend freezing the chocolate covered strawberries because when they thaw the strawberries will be mushy. However, you can FREEZE the cupcakes and frosting in separate containers in the freezer for up to 3 months.
For more Pink + RED treats, check out:
Strawberry Sheet Cake White Chocolate Raspberry Truffles Valentine’s Dirt Cake Parfaits Red Velvet Poke Cake Chocolate Covered Strawberries Cherry Sheet Cake
