Chocolate Covered Strawberry Cupcakes for Valentine’s or Anytime

Chocolate Covered Strawberry Cupcakes are basically what would happen if your favorite Valentine’s Day date and your go-to cupcake recipe had a baby. Sweet, rich, and a little flirty, these beauties combine moist chocolate cupcakes, fluffy strawberry frosting, and the pièce de résistance—a literal chocolate-covered strawberry on top.

I mean, come on, how could anyone resist that? Whether you’re baking for your sweetheart, your galentines, or just treating yourself because life is hard and you deserve joy, these cupcakes are the edible love letter you didn’t know you needed. Even better? They’re easier to make than you might think, and yes—every bite tastes as decadent as it sounds. Packed with real strawberries, rich chocolate, and just the right touch of whimsy, this Chocolate Covered Strawberry Cupcakes recipe makes a charming dessert for date nights, birthdays, baby showers, or hey, even your next Tuesday night meltdown. Let’s dive into what makes these so darn irresistible.

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What is Chocolate Covered Strawberry Cupcakes?

Chocolate Covered Strawberry Cupcakes are a delightful mashup of two iconic desserts—classic chocolate cupcakes and chocolate-dipped strawberries. Imagine biting into a soft, rich chocolate cupcake topped with a creamy, real-strawberry frosting, and then finishing with a juicy, chocolate-dipped strawberry perched right on top. It’s like a triple threat of sweet goodness in one pretty little package. These cupcakes deliver that beautiful contrast between deep cocoa flavor and the fresh, slightly tart sweetness of strawberries.

What really takes them over the top, though, is the textural contrast. You get soft cake, silky frosting, and that slight crunch of hardened chocolate on the strawberry. Fancy, right? But don’t be fooled—these aren’t just for Valentine’s Day. They’re perfect anytime you want to feel a little extra (which, let’s be honest, should be often). Think of them as the dessert version of getting dressed up just because you can. Bonus: they’re surprisingly easy to pull off.

Reasons to Try Chocolate Covered Strawberry Cupcakes

First of all, they look like a Pinterest board come to life. If you’re someone who appreciates a pretty dessert, these cupcakes deliver that “wow” factor with minimal fuss. Second, Chocolate Covered Strawberry Cupcakes are a crowd-pleaser. Chocolate lovers? Check. Strawberry fans? Check. People who just love desserts that taste as good as they look? Triple check. They’re also a fun baking project you can do with kids or friends—perfect for Valentine’s Day, anniversaries, baby showers, or any time you want to spread a little sugary cheer.

If you’re like most of us and occasionally wrestle with cupcakes that are dry or frosting that tastes like straight-up butter, this recipe will make you feel like a kitchen rockstar. The cupcakes come out moist every time, the frosting is made with real strawberries (none of that fake pink stuff), and the chocolate-covered strawberries on top? Honestly, they’re a dessert all on their own. Oh, and if you’re looking for a dessert that photographs beautifully, these are it. Go ahead, post that close-up.

Ingredients Needed to Make Chocolate Covered Strawberry Cupcakes

For the Chocolate Covered Strawberries:

• 8 oz dark chocolate melting wafers (like Ghirardelli or Wilton)
• 16 strawberries, washed and fully dried
• 4 oz white chocolate melting wafers
• Pink or red gel icing color (optional for that drizzle glam)

For the Chocolate Cupcakes:

• 1 cup (130g) all-purpose flour
• 1 cup (207g) sugar
• 6 tbsp (43g) Hershey’s Special Dark Cocoa Powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup (120ml) hot water

For the Strawberry Frosting:

• 3/4 cup (149g) chopped strawberries
• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• Pink or red gel icing color, optional

Instructions to Make Chocolate Covered Strawberry Cupcakes – Step by Step

Step 1: Prep the Strawberries Like a Pro

First, wash and completely dry those strawberries. And I mean totally dry—any leftover water will mess with your chocolate later. Next, melt your dark chocolate wafers in a microwave-safe bowl. Use short 30-second bursts and stir in between to avoid burning. Once melted and smooth, dip each strawberry in the chocolate, letting the excess drip off, and then lay them gently on parchment paper. Pop them in the fridge to set. Now melt the white chocolate wafers the same way.

If you’re feeling fancy, add a little pink or red gel food coloring to the white chocolate and stir to get your desired shade. Drizzle this colorful chocolate over the already-dipped strawberries using a fork or piping bag, then let them chill again. These little guys will top your cupcakes later, but fair warning—they might “disappear” if left unattended.

Step 2: Make the Chocolate Cupcakes

Now onto the main event. Preheat your oven to 300°F (yes, that low—it keeps the cupcakes moist) and line your cupcake pan with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry and stir until smooth. This is where the magic happens—slowly add the hot water to the batter and stir.

The batter will look super thin, but don’t panic—that’s exactly how it should be. Carefully fill each cupcake liner halfway (don’t go rogue and overfill or you’ll have a chocolate volcano situation). Bake for 18 to 23 minutes or until a toothpick comes out with just a few moist crumbs. Let the cupcakes cool in the pan for about 2 minutes, then transfer them to a cooling rack. Don’t skip this cooling part—frosting a warm cupcake is basically asking for a meltdown.

Step 3: Whip Up That Strawberry Frosting

While the cupcakes cool, it’s frosting time. Toss your chopped strawberries into a food processor and blend until smooth. Push that purée through a fine mesh sieve to remove seeds and extra pulp—this step gives you that silky texture we love. In a large mixing bowl, beat the butter and shortening together until creamy and combined. Add half the powdered sugar and mix until smooth. Then mix in 2 tablespoons of the strawberry purée. Add the rest of the powdered sugar and more purée as needed to reach your ideal consistency and flavor level. Want that pretty pink look? Add a dab of gel icing color until you hit your shade of pink perfection.

Step 4: Frost and Finish

Now for the fun part. Pipe the frosting onto your cooled cupcakes using a piping bag—I used an Ateco 844 tip for those pretty swirls. Feeling freehand? That works too. The final step? Crown each cupcake with one of your chilled chocolate covered strawberries. Voilà. You’ve just made a bakery-worthy dessert at home. And hey, if you loved the strawberry flavor here, you might also want to try our Mini Strawberry Cheesecake or the super nostalgic Strawberry Pretzel Jello Salad.

What to Serve with Chocolate Covered Strawberry Cupcakes

Honestly, these cupcakes are the star of any dessert table, but if you want to round things out for a party or dinner, serve them with something creamy and light like No Bake Mini Berry Swirl Cheesecakes. For a fruity complement, a glass of chilled rosé or even a strawberry lemonade works beautifully. If you’re going full Valentine’s Day mode, pair them with a savory meal like Easy Mediterranean Chicken Zucchini Bake to balance out the sweetness.

Key Tips for Making Chocolate Covered Strawberry Cupcakes

Make sure your strawberries are dry before dipping—water and melted chocolate are mortal enemies. Don’t skip the hot water in the cupcake batter; it makes the cupcakes moist and helps bloom the cocoa powder. For the frosting, straining the purée is the secret to getting that velvety finish without chunks. Want to keep it simple? You can skip coloring the drizzle or use pre-colored candy melts. And finally, always wait until the cupcakes are fully cooled before frosting. If you’re baking ahead, you can make the chocolate strawberries a day early and keep them in the fridge. They actually hold up really well.

Storage and Reheating Tips for Chocolate Covered Strawberry Cupcakes

These cupcakes store well at room temperature for about 24 hours, especially if your kitchen isn’t too warm. If you’re making them ahead for a party, you can store them in an airtight container in the fridge for up to 3 days. Just be sure to let them sit at room temp for 20 minutes before serving so the frosting softens up again. The chocolate strawberries hold their shine best if added right before serving, but you can refrigerate them separately in a sealed container. These cupcakes don’t really need reheating (they’re not lasagna), but if you chill them, letting them return to room temp is key for the best flavor and texture.

FAQs

Can I use frozen strawberries in the frosting?
Fresh is best, but if you only have frozen, thaw them first and make sure to drain the liquid well before puréeing.

Can I use regular cocoa powder instead of dark?
You can! Regular unsweetened cocoa powder will work just fine. The dark cocoa just gives it a richer flavor.

Can I skip the shortening in the frosting?
Sure. You can use all butter if you prefer. The shortening just helps the frosting hold up better at room temp.

Can these be made gluten-free?
Yes, just swap the all-purpose flour for your favorite gluten-free blend (ideally one with xanthan gum already added).

How far in advance can I make these?
The cupcakes can be baked a day or two ahead and stored airtight. Add the frosting and strawberry toppers the day you serve.

Final Thoughts

Chocolate Covered Strawberry Cupcakes are more than just a dessert—they’re a moment. Whether you’re making them for Valentine’s Day, a birthday party, or a Tuesday-night treat-yourself situation, these cupcakes bring that irresistible combo of chocolate and strawberry to life in the most beautiful, delicious way. With a step-by-step process that’s easy to follow and results that taste like you bought them at a fancy bakery, they’re bound to become a go-to favorite.

So next time you’re looking for a show-stopping treat that’s secretly simple to make, you know what to bake. Oh, and if you’re craving more strawberry magic, don’t miss our Easy Strawberry Cheesecake Dump Cake—it’s like dessert comfort food in a dish. Happy baking, and don’t forget to steal one for yourself before they disappear!

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