CHOCOLATE COVERED STRAWBERRY CUPCAKES
Chocolate Covered Strawberry Cupcakes blend rich cocoa, fluffy strawberry frosting, and a chocolate-dipped strawberry for the perfect indulgent treat!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ cup hot water or coffee
- 12 fresh strawberries
For Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup strawberry puree
- 1 teaspoon vanilla extract
For Chocolate Coating:
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the Cupcakes:Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- Mix Ingredients:In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Make Batter: In another bowl, mix sugar, melted butter, eggs, milk, and vanilla. Gradually add dry ingredients. Stir in hot water.
- Bake: Divide batter into cupcake liners. Bake for 18-20 minutes. Cool completely.
- Make Frosting: Beat butter until creamy. Add powdered sugar, strawberry puree, and vanilla. Mix until smooth.
- Dip Strawberries: Melt chocolate chips with coconut oil. Dip strawberries and let them set.
- Assemble: Frost cooled cupcakes, then top each with a chocolate-covered strawberry.
- Serve & Enjoy!
Notes
- Make Ahead: Cupcakes can be baked a day ahead. Store them in an airtight container. Frost before serving.
- Customizing the Flavor: Use dark chocolate for a richer taste. Add a splash of almond extract for extra depth.
- Serving Suggestions: Serve chilled for a firm chocolate shell. Pair with a glass of milk or hot coffee.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.