Description
Chocolate Covered Strawberry Cupcakes made with moist chocolate cupcake, strawberry frosting, and chocolate covered strawberries! A Valentine’s Day recipe win!
Ingredients
- 8 oz dark chocolate melting wafers
- 16 strawberries, washed and dried
- 4 oz white chocolate melting wafers
- Pink/red gel icing color, optional
- 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
- 1/2 cup (120ml) hot water
- 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/red gel icing color, optional
Instructions
1. To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
2. Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
3. Place the white chocolate melting wafers into a small bowl and melt according to package instructions.
4. Add some pink or red gel icing color and stir to combine. Add a small amount at a time until you have your desired shade of pink.
5. Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
6. To make the cupcakes, preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
7. Add the dry ingredients to a large bowl and whisk together. Set aside.
8. Combine the egg, milk, vegetable oil and vanilla in another medium sized bowl.
9. Add the wet ingredients to the dry ingredients and mix until well combined.
10. Add the water to the batter and mix until well combined. Batter will be thin.
11. Fill the cupcake liners about half way and bake for 18–23 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
13. To make the frosting, add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
14. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
15. Add about half of the powdered sugar and mix until well combined and smooth.
16. Add 2 tablespoons of strawberry puree and mix until well combined.
17. Add the remaining powdered sugar and mix until smooth.
18. Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
19. Add pink or red gel icing color until you have your desired shade of pink frosting.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21. Top each cupcake with a chocolate covered strawberry.
Notes
I used Ghirardelli chocolate wafers, but Wilton candy melts, Candiquick, or other brands will work as well.
Make sure strawberries are completely dry before dipping to help chocolate adhere.
Cupcakes can be made a day in advance and stored in the fridge.