Chocolate Covered Strawberry Cupcakes

Devilishly rich chocolate covered strawberry cupcakes topped with a ganache smothered strawberry are the perfect way to say “I Love You!”

If you’re looking for a Valentine’s Day treat, look no further! Strawberry cupcakes are the perfect solution—whether you make fresh strawberry cupcakes, strawberry lemonade cupcakes, or these chocolate strawberry cupcakes! devilishly delicious

three chocolate strawberry cupcakes on a white plate

Nothing better than Strawberries and Chocolate

Melanie here from Garnish & Glaze shared these delectable Chocolate Covered Strawberry Cupcakes. If you wanted to show someone a little love this Valentine’s Day, these chocolate covered strawberry cupcakes are the way to go!

Is there any better way to eat strawberries than covered in chocolate? I think not! It’s embarrassing to admit but 90% of the strawberries I eat are with chocolate, whipped cream, or both! These chocolate covered strawberry cupcakes are yet another way for me to eat more strawberries… and chocolate.

These cupcakes are divine! I used my go-to chocolate cupcake recipe for the base. It’s moist, chocolaty, and super easy. No mixer required!

Chocolate Covered Strawberry Cupcakes with a bowl of strawberries and a frosting bag

Making the Cupcakes

PREP. Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.

DRY INGREDIENTS. Mix flour, sugars, baking soda, and salt together and set aside.

WET INGREDIENTS. Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla. Whisk the liquid ingredients into the dry until smooth.

BAKE. Pour ¼ cup batter into each paper liner. Bake for 15-18 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.

 

Tips: 

Make your own buttermilk by using our DIY recipe here!

As a shortcut use a store bought chocolate cake mix! 

I like using Dutch-process cocoa powder for a really deep chocolate-y flavor.

 

close up of a Cupcake with a Chocolate Covered Strawberry on top

The Strawberry Frosting Secret

BERRIES. Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn’t get blended.

FROSTING. Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.

 

Note: The key ingredient is freeze dried strawberries. You can find them at Trader Joe’s or Amazon, typically stored in pouches located in the produce section. You can sometimes find them near the raisins or the dried fruit. The freeze dried strawberries allow you to add lots of flavor without thinning it, as well as naturally creating a deeper color.

strawberry frosting for chocolate strawberry cupcakes

The Perfect Chocolate Covered Strawberry

GANACHE. Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries.

ASSEMBLE & SERVE. Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake. Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.

 

Note: I really like using ganache on cupcakes, cake, cheesecake. It adds beauty and who doesn’t love more chocolate?! The great thing about ganache is that it holds its shape but doesn’t get hard. This is perfect for covering strawberries. Follow our chocolate covered strawberry tutorial here! You don’t have to wait for chocolate to harden and it still has that shiny melted chocolate look.

Strawberry being dipped in chocolate in bowl

Making ahead + storing

The cupcakes and frosting can both be made up to 2 days ahead of time. The strawberries can be made up to a day ahead of time. All ingredients should be stored separately in airtight containers in the fridge. When you’re ready to assemble them let the frosting come to room temperature, pipe it onto the cupcake, and top it with the chocolate covered strawberry.

To STORE cupcakes, remove the strawberry from the leftover cupcakes and storing them in a separate container in the fridge. The strawberries will last 2-3 days.

STORE the frosted cupcakes in a separate airtight container. They will last on the counter for 2-3 days or in the fridge for 4-5 days. When you’re ready to eat one, just replace the strawberry on top of the cupcake and enjoy!

I do not recommend freezing the chocolate covered strawberries because when they thaw the strawberries will be mushy. However, you can FREEZE the cupcakes and frosting in separate containers in the freezer for up to 3 months.

Chocolate Covered Strawberry on top of cupcake

For more valentines day treats, check out:

And for more cupcake recipes, try:

Chocolate Covered Strawberry Cupcakes Recipe

chocolate covered strawberry cupcake on white plate
5 from 2 votes
Devilishly rich chocolate covered strawberry cupcakes topped with a ganache smothered strawberry are the perfect way to say "I Love You!"
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cupcakes
Calories 419 kcal
Author Lil' Luna

Ingredients

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp butter
  • 2 oz semisweet baking chocolate chopped
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract

Frosting

  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 1.2 oz freeze dried strawberries
  • 2 1/2-3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-3 tsp heavy whipping cream or milk

Ganache

  • 4 oz semisweet chocolate
  • 1/2 cup heavy whipping cream

Garnish

  • 15 strawberries

Instructions
 

Cupcakes

  • Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
  • Mix flour, sugars, baking soda, and salt together and set aside.
  • Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla.
  • Whisk the liquid ingredients into the dry until smooth.
  • Pour ¼ cup batter into each paper liner. Bake for 15-18 minutes or until toothpick comes out clean.
  • Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.

Frosting

  • Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn't get blended.
  • Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.

Ganache

  • Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries.

Assembly

  • Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake.
  • Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.

________________________

These look SO yummy! I’m dying to try the chocolate ganache on the strawberries! Thanks for sharing this recipe with us Melanie!! For more amazing creations by her, visit her over at Garnish & Glaze.

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About Melanie

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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Comments:

    1. I hope so, too!! You’ll have to print the recipe out and give it as a little hint 🙂 Thanks so much for stopping by!