Chocolate Covered Strawberry Cupcakes are a delightful treat that bring together the rich, smooth taste of chocolate with the fresh, juicy sweetness of strawberries. These cupcakes capture the feeling of biting into a classic chocolate-covered strawberry but in a fun, fluffy cake form. The combination of moist chocolate cake, strawberry-flavored frosting, and a little drizzle of chocolate on top makes every bite feel like a special moment.
I love making these cupcakes whenever I want to surprise someone or just enjoy a little extra sweetness myself. The strawberry frosting adds just the right touch of fruitiness without being too heavy, and the chocolate drizzle makes them look as good as they taste. One trick I use is to freeze the strawberries a little before topping the cupcakes, which keeps them fresh and gives a nice cool contrast when you bite in.
These cupcakes are perfect for celebrations or just an afternoon treat with a cup of tea or milk. I usually serve them on a pretty plate with a few fresh strawberries on the side to highlight the flavors. Every time I bring these to a gathering, they disappear quickly, and I always get asked for the recipe. It’s such a joyful dessert that’s sure to bring a smile to anyone’s face!
Key Ingredients & Substitutions
Chocolate Cupcakes: Unsweetened cocoa powder gives a deep chocolate flavor. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp vinegar and let sit 5 mins. Vegetable oil keeps cakes moist, but melted butter works too.
Strawberry Cream Filling: Heavy cream whipped with strawberry jam creates a light, fruity center. If fresh strawberries are scarce, pureed frozen berries or strawberry syrup can replace jam.
Strawberry Frosting: Butter and powdered sugar make a classic frosting base. Adding strawberry puree adds natural flavor. For a dairy-free option, use vegan butter or coconut cream.
Fresh Strawberries: Choose ripe strawberries with green tops for decoration and freshness. If fresh are not in season, thawed frozen strawberries work but may be softer.
Chocolate Drizzle: Semi-sweet chocolate melts easily and balances the sweet frosting. Dark or milk chocolate chips can be substituted depending on your preference.
How Do You Get a Perfect Strawberry Cream Filling That Holds Its Shape?
Whipping the cream to the right consistency is key. Follow these steps:
- Use cold heavy whipping cream – chill your bowl and whisk for best results.
- Beat on medium speed until soft peaks form before adding sugar and flavorings.
- Add powdered sugar and jam slowly, then whip until stiff peaks form. Don’t overbeat or it will turn grainy.
- Keep the filling chilled until you’re ready to fill the cupcakes; this helps it stay firm inside.
Patience here will make sure the filling is fluffy, flavorful, and holds its shape when you cut into the cupcake.
Equipment You’ll Need
- Cupcake pan and liners – I prefer classic paper liners for easy cleanup and even baking.
- Mixing bowls – useful for preparing the cake batter and frosting separately.
- Electric hand or stand mixer – makes whipping the cream and beating the frosting much easier.
- Ice cream scoop or spoon – helps evenly divide the batter into cupcake liners.
- Small spoon or apple corer – handy for hollowing out the cupcake centers for the filling.
- Microwave-safe bowl – for melting chocolate to drizzle on top.
- Piping bag with a star tip – optional but great for neat, decorative frosting.
Flavor Variations & Add-Ins
- Use milk or dark chocolate instead of semi-sweet for a different richness in the drizzle.
- Add chopped nuts or crushed graham crackers to the frosting for texture.
- Top with extra fresh berries such as blueberries or raspberries for added color and flavor.
- Mix in a splash of liqueur like Grand Marnier or Chambord into the frosting for a boozy twist.
Chocolate Covered Strawberry Cupcakes
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Cream Filling:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/4 cup strawberry jam or puree (strained for smoothness)
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup strawberry puree or strawberry syrup
- 1 teaspoon vanilla extract
- Pinch of salt
For Decoration:
- Fresh whole strawberries, washed and hulled (green tops left on)
- 1/2 cup semi-sweet chocolate chips (for drizzling)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and mixing, 18-22 minutes for baking, plus 15 minutes for cooling and assembling. Additional chilling time may be needed for the strawberry cream and frosting, so plan for about 1.5 to 2 hours total including chilling.
Step-by-Step Instructions:
1. Prepare the Chocolate Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until smooth. Slowly mix the wet ingredients into the dry ingredients until fully combined. Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
2. Make the Strawberry Cream Filling:
In a chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, strawberry jam or puree, and vanilla extract. Continue whipping until stiff peaks form. Chill the filling until you are ready to fill the cupcakes.
3. Fill the Cupcakes:
When the cupcakes are cooled, use a small knife or cupcake corer to carefully hollow out the center of each cupcake about an inch deep. Fill each hollow with the prepared strawberry cream filling, smoothing the top to level it.
4. Prepare the Strawberry Frosting:
Beat the softened butter with a mixer until creamy. Gradually add powdered sugar and beat on low until incorporated. Slowly add strawberry puree, vanilla extract, and a pinch of salt. Continue beating on medium-high speed until the frosting is fluffy and smooth.
5. Frost the Cupcakes:
Frost each cupcake generously using a piping bag or spatula. Place a fresh whole strawberry on top of each frosted cupcake.
6. Add Chocolate Drizzle:
Gently melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring well in between until the chocolate is smooth. Drizzle the melted chocolate over the frosted cupcakes and strawberries for an elegant finish.
7. Serving:
Refrigerate the cupcakes until you’re ready to serve so the strawberry cream filling stays firm. These beautiful cupcakes taste just like chocolate-covered strawberries – moist, creamy, fruity, and chocolatey delights!
Can I Use Frozen Strawberries for the Filling and Decoration?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid to avoid soggy cupcakes. For decoration, pat them dry gently before placing on the frosting.
How Should I Store Leftover Cupcakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Prepare the cupcakes and filling a day in advance. Fill and frost the cupcakes on the day you plan to serve them for optimal freshness.
Is There a Dairy-Free Option?
Yes! Substitute dairy ingredients with plant-based alternatives like coconut cream for the filling and vegan butter for the frosting. Just make sure to whip the coconut cream well to get that fluffy texture.