Go Back
+ servings
Cupcake with chocolate covered strawberries
Print

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!
Course Dessert
Cuisine American
Keyword buttercream, chocolate, cupcakes, frosting, strawberry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes

Ingredients

Cupcakes

  • 1⅔ cups all-purpose flour
  • cups unsweetened cocoa powder not Dutch-processed
  • tsp baking soda
  • 1 tsp salt
  • cups granulated sugar
  • ½ cup unsalted butter - softened (1 stick)
  • 2 large eggs room temperature
  • cups buttermilk
  • 1 tsp vanilla extract

Strawberry Buttercream

  • 1 cup unsalted butter - softened (2 sticks)
  • 6-8 cups confectioner's sugar depending on the desired consistency
  • 10-12 medium strawberries pureed
  • 2-4 tbsp milk depending on the desired consistency (half-and-half or heavy cream will also work)
  • Food Coloring optional

Instructions

Cupcakes

  • Preheat the oven to 350 degrees F.
  • Line a muffin pan with cupcake liners. Set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a large bowl, combine the butter and sugar and beat until light and fluffy.
  • Beat in the eggs.
  • Gradually add flour mixture, alternating with buttermilk and vanilla, scraping down the bowl after each addition, until well combined.
  • Divide the batter into cupcake liners.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before decorating.

Strawberry Frosting

  • Clean and cut the strawberries and add them to a food processor, blend until smooth.
  • Place the butter in a large bowl or mixing bowl for a stand mixer, beat until smooth and creamy.
  • Gradually add confectioner's sugar, alternating with the milk.
  • Fold in pureed strawberries.
  • Add several drops of food coloring if desired. Mix well.
  • Transfer the frosting to a piping bag and pipe onto each cupcake or you can spread it on using an offset spatula.
  • Top each cupcake with a chocolate-covered strawberry if desired.
  • Store in the refrigerator in an airtight container.