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+ servings
Cupcake with chocolate covered strawberries

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



  • 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



  • 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.