I created Dark Chocolate Strawberry Cupcakes with a moist chocolate base, fresh strawberry frosting, and chocolate covered strawberry toppers to make a showstopping Valentine’s Day treat.
I can never resist a dessert that looks like it belongs on a tiny pedestal, and these Chocolate Covered Strawberry Cupcakes are exactly that. I wanted something with theatrical pop, so I piled on strawberry frosting made from fresh strawberries and finished each with a dipped berry.
The cake gets that deep chocolate kick from unsweetened cocoa powder, yet the bright berries steal the show, it’s kind of addictive. I call them my Chocolate Cupcake Strawberry Frosting moment and they’re just perfect for Valentine Day Cupcakes, even when they dont come out perfect.
Ingredients
- All purpose flour: mostly carbs and some protein gives structure but not very nutrient dense
- Unsweetened cocoa powder: high in antioxidants bitter chocolate flavor low sugar boosts depth
- Fresh strawberries: vitamin C fiber natural fruity sweetness bright tart notes fresh mouthfeel
- Granulated sugar: pure simple carbs makes things sweet adds texture but no nutrients
- Unsalted butter: creamy fat adds richness and mouthfeel its mostly saturated fat keeps frosting stable
- Semisweet chocolate: concentrated cocoa some antioxidants melts glossy with oil deep chocolate punch
Ingredient Quantities
- 1 cup (125 g) all purpose flour (for cupcakes)
- 1/2 cup (40 g) unsweetened cocoa powder (for cupcakes)
- 1 tsp baking powder (for cupcakes)
- 1/2 tsp baking soda (for cupcakes)
- 1/4 tsp salt (for cupcakes)
- 3/4 cup (150 g) granulated sugar (for cupcakes)
- 1/4 cup (50 g) packed light brown sugar (for cupcakes)
- 2 large eggs, room temp (for cupcakes)
- 1/2 cup (120 ml) buttermilk, room temp (for cupcakes)
- 1/2 cup (120 ml) vegetable oil or neutral oil (for cupcakes)
- 1 tsp vanilla extract (for cupcakes)
- 1/2 cup (120 ml) hot brewed coffee or hot water (for cupcakes, optional to boost chocolate flavor)
- 1/2 cup (115 g, 1 stick) unsalted butter, softened (for frosting)
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted (for frosting)
- 1/3 cup to 1/2 cup (80 to 120 g) fresh strawberries, pureed and lightly strained (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 1 to 2 tbsp heavy cream or milk, if needed to adjust frosting texture (for frosting)
- 6 oz (170 g) semisweet or dark chocolate, chopped or chips (for dipping strawberries)
- 1 tsp vegetable oil or coconut oil, optional for glossy chocolate (for dipping)
- 12 medium fresh strawberries, hulled, washed and fully dried (for chocolate covered strawberry toppers)
How to Make this
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 cup (125 g) all purpose flour, 1/2 cup (40 g) unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt in a bowl and set aside.
2. In a large bowl beat 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar and 2 large room temp eggs until combined and a little lighter in color, then stir in 1/2 cup (120 ml) buttermilk, 1/2 cup (120 ml) vegetable oil and 1 tsp vanilla extract.
3. Pour the wet into the dry and stir gently until just combined — dont overmix or your cupcakes will be tough; finally stir in 1/2 cup (120 ml) hot brewed coffee or hot water (optional but it really wakes up the chocolate) to make a smooth batter.
4. Divide batter among liners about 2/3 full, bake 16 to 20 minutes until a toothpick comes out with a few moist crumbs, cool in the pan 5 minutes then transfer to a rack to cool completely before frosting.
5. While cupcakes bake, make fresh strawberry buttercream: beat 1/2 cup (115 g, 1 stick) unsalted butter until creamy, then add 3 cups (360 g) sifted powdered sugar a cup at a time; once thick, add 1/3 to 1/2 cup (80 to 120 g) fresh strawberries pureed and lightly strained (strain seeds for smooth frosting), 1/2 tsp vanilla extract and a pinch of salt.
6. Adjust the frosting texture with 1 to 2 tbsp heavy cream or milk if needed and add more powdered sugar up to 4 cups (480 g) if the puree makes it too soft; beat until light and fluffy. Tip: if frosting gets too soft chill it 10 minutes and re-whip.
7. Prepare the chocolate dipped strawberry toppers: pat 12 medium strawberries completely dry, melt 6 oz (170 g) semisweet or dark chocolate with 1 tsp vegetable oil or coconut oil in 20 to 30 second microwave bursts stirring between each, or melt gently over simmering water, then dip strawberries and place on parchment until set. A little oil makes the chocolate glossy.
8. If you want neater tops trim the strawberry stems slightly so each sits nicely on a cupcake, or slice a tiny flat on the bottom so they dont roll.
9. Pipe or spread the strawberry buttercream onto cooled cupcakes, use a piping bag fitted with your favorite tip for a pretty swirl, or just spoon it on if you dont care about perfection.
10. Top each frosted cupcake with a chocolate covered strawberry, store in the fridge because of the fresh fruit and buttercream and bring to room temp 20 to 30 minutes before serving for best flavor. Quick tips: measure flour by spooning into the cup and leveling, room temp eggs and buttermilk make a smoother batter, and dont skip drying the strawberries or the chocolate wont stick.
Equipment Needed
1. 12-cup muffin tin
2. Paper cupcake liners
3. Large and medium mixing bowls
4. Electric hand mixer or a sturdy whisk
5. Measuring cups and spoons (dry and liquid)
6. Rubber spatula and wooden spoon
7. Fine mesh sieve/strainer (for powdered sugar and strawberry seeds)
8. Piping bag and decorating tip (or offset spatula)
9. Microwave-safe bowl or small saucepan (for melting chocolate)
10. Cooling rack and parchment-lined baking sheet (for chocolate strawberries)
FAQ
Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe Substitutions and Variations
- All purpose flour
- Cake flour — use the same amount for a lighter, softer cupcake. Sift it first, it makes a big difference.
- Whole wheat pastry flour — swap 1 to 1 for a nuttier, denser crumb. Start with 75 percent of the amount if you want less density, then add more if needed.
- Gluten free 1 to 1 blend — use same amount, but you might need a little extra liquid and check for xanthan gum in the blend so cupcakes hold together.
- Buttermilk
- Milk plus acid — stir 1 tablespoon vinegar or lemon juice into 1 cup milk, let sit 5 minutes. Tastes and reacts like buttermilk.
- Plain yogurt thinned with milk or water — mix 3 parts yogurt to 1 part water to match buttermilk thickness, use same volume.
- Sour cream thinned the same way — good sub for richness, thin to pourable consistency then use equal amount.
- Eggs
- Unsweetened applesauce — 1/4 cup applesauce equals 1 egg, gives moisture but can make crumb a tad denser.
- Mashed banana — 1/4 cup per egg, adds moisture and mild banana flavor so use only if that works with chocolate.
- Commercial egg replacer (like Ener G) — follow package directions, good for texture and neutral flavor.
- Semisweet or dark chocolate (for dipping)
- Milk chocolate — sweeter and melts easier, use if you want a milder topping; temper or add 1 teaspoon oil for shine.
- White chocolate — very sweet, use for contrast or to drizzle colored lines; it needs gentle melting and can seize so watch heat.
- Confectionery coating or candy melts — melts smooth and sets firm at room temp, easiest for neat dipping but flavor is less chocolatey.
Pro Tips
– Weigh the flour, not scoop it from the cup. If you must use a cup, spoon the flour in and level it off. Too much flour makes cupcakes dense and dry, so weigh for consistent results.
– Let eggs and buttermilk come to room temp, or pop the eggs in warm water for 5 to 10 minutes. Cold ingredients = lumpy batter and flat cupcakes, warm ones mix up silky and rise better.
– Don’t overmix once the wet and dry meet. Stir until you still see a few streaks, then stop. Overworked batter gives gummy cupcakes, and a splash of hot coffee added last will wake up the chocolate without messing the texture.
– For a punchier, more stable strawberry buttercream, either simmer the puree briefly to reduce excess water and concentrate flavor, or fold in a tablespoon or two of freeze dried strawberry powder. If the frosting gets too soft chill it 10 minutes and re-whip.
– Make the chocolate-dipped strawberries totally dry and chill them a bit before dipping, and add a teaspoon of oil to the melted chocolate for shine. Place them on parchment and refrigerate, then put them on cupcakes right before serving so they dont sweat and make the frosting soggy.
Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe
I created Dark Chocolate Strawberry Cupcakes with a moist chocolate base, fresh strawberry frosting, and chocolate covered strawberry toppers to make a showstopping Valentine's Day treat.
12
servings
506
kcal
Equipment: 1. 12-cup muffin tin
2. Paper cupcake liners
3. Large and medium mixing bowls
4. Electric hand mixer or a sturdy whisk
5. Measuring cups and spoons (dry and liquid)
6. Rubber spatula and wooden spoon
7. Fine mesh sieve/strainer (for powdered sugar and strawberry seeds)
8. Piping bag and decorating tip (or offset spatula)
9. Microwave-safe bowl or small saucepan (for melting chocolate)
10. Cooling rack and parchment-lined baking sheet (for chocolate strawberries)
Ingredients
1 cup (125 g) all purpose flour (for cupcakes)
1/2 cup (40 g) unsweetened cocoa powder (for cupcakes)
1 tsp baking powder (for cupcakes)
1/2 tsp baking soda (for cupcakes)
1/4 tsp salt (for cupcakes)
3/4 cup (150 g) granulated sugar (for cupcakes)
1/4 cup (50 g) packed light brown sugar (for cupcakes)
2 large eggs, room temp (for cupcakes)
1/2 cup (120 ml) buttermilk, room temp (for cupcakes)
1/2 cup (120 ml) vegetable oil or neutral oil (for cupcakes)
1 tsp vanilla extract (for cupcakes)
1/2 cup (120 ml) hot brewed coffee or hot water (for cupcakes, optional to boost chocolate flavor)
1/2 cup (115 g, 1 stick) unsalted butter, softened (for frosting)
3 to 4 cups (360 to 480 g) powdered sugar, sifted (for frosting)
1/3 cup to 1/2 cup (80 to 120 g) fresh strawberries, pureed and lightly strained (for frosting)
1/2 tsp vanilla extract (for frosting)
Pinch of salt (for frosting)
1 to 2 tbsp heavy cream or milk, if needed to adjust frosting texture (for frosting)
6 oz (170 g) semisweet or dark chocolate, chopped or chips (for dipping strawberries)
1 tsp vegetable oil or coconut oil, optional for glossy chocolate (for dipping)
12 medium fresh strawberries, hulled, washed and fully dried (for chocolate covered strawberry toppers)
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 cup (125 g) all purpose flour, 1/2 cup (40 g) unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt in a bowl and set aside.
- In a large bowl beat 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar and 2 large room temp eggs until combined and a little lighter in color, then stir in 1/2 cup (120 ml) buttermilk, 1/2 cup (120 ml) vegetable oil and 1 tsp vanilla extract.
- Pour the wet into the dry and stir gently until just combined — dont overmix or your cupcakes will be tough; finally stir in 1/2 cup (120 ml) hot brewed coffee or hot water (optional but it really wakes up the chocolate) to make a smooth batter.
- Divide batter among liners about 2/3 full, bake 16 to 20 minutes until a toothpick comes out with a few moist crumbs, cool in the pan 5 minutes then transfer to a rack to cool completely before frosting.
- While cupcakes bake, make fresh strawberry buttercream: beat 1/2 cup (115 g, 1 stick) unsalted butter until creamy, then add 3 cups (360 g) sifted powdered sugar a cup at a time; once thick, add 1/3 to 1/2 cup (80 to 120 g) fresh strawberries pureed and lightly strained (strain seeds for smooth frosting), 1/2 tsp vanilla extract and a pinch of salt.
- Adjust the frosting texture with 1 to 2 tbsp heavy cream or milk if needed and add more powdered sugar up to 4 cups (480 g) if the puree makes it too soft; beat until light and fluffy. Tip: if frosting gets too soft chill it 10 minutes and re-whip.
- Prepare the chocolate dipped strawberry toppers: pat 12 medium strawberries completely dry, melt 6 oz (170 g) semisweet or dark chocolate with 1 tsp vegetable oil or coconut oil in 20 to 30 second microwave bursts stirring between each, or melt gently over simmering water, then dip strawberries and place on parchment until set. A little oil makes the chocolate glossy.
- If you want neater tops trim the strawberry stems slightly so each sits nicely on a cupcake, or slice a tiny flat on the bottom so they dont roll.
- Pipe or spread the strawberry buttercream onto cooled cupcakes, use a piping bag fitted with your favorite tip for a pretty swirl, or just spoon it on if you dont care about perfection.
- Top each frosted cupcake with a chocolate covered strawberry, store in the fridge because of the fresh fruit and buttercream and bring to room temp 20 to 30 minutes before serving for best flavor. Quick tips: measure flour by spooning into the cup and leveling, room temp eggs and buttermilk make a smoother batter, and dont skip drying the strawberries or the chocolate wont stick.
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.
Nutrition Facts
- Serving Size: 145g
- Total number of serves: 12
- Calories: 506kcal
- Fat: 22.6g
- Saturated Fat: 8.6g
- Trans Fat: 0.5g
- Polyunsaturated: 3.3g
- Monounsaturated: 10.2g
- Cholesterol: 53mg
- Sodium: 167mg
- Potassium: 183mg
- Carbohydrates: 67.1g
- Fiber: 3g
- Sugar: 55.7g
- Protein: 3.9g
- Vitamin A: 400IU
- Vitamin C: 5mg
- Calcium: 33mg
- Iron: 0.8mg
