Chocolate Dipped Strawberry Cupcakes (With VIDEO)

Chocolate Dipped Strawberry Cupcakes with a glorious brownie cupcake, topped with the most luscious strawberry buttercream and finished with chocolate-dipped strawberries. That is the ultimate Valentine's Day treat!!!

topped with the most luscious strawberry buttercream and finished with chocolate Chocolate Dipped Strawberry Cupcakes (With VIDEO)
Chocolate Dipped Strawberry Cupcakes are perfect for a special occasion. A delicious chocolaty brownie cupcake is topped with the most amazing strawberry buttercream and fresh strawberries that have been dipped in chocolate. These cupcakes are a show stopper! I love the different textures and flavors, and the fresh fruit adds such a nice tanginess to this dessert.

Hi guys, it's Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad's already great collection. With Valentine’s Day just around the corner, I want to introduce you to these Chocolate Dipped Strawberry Cupcakes that are super cute and very tasty. These cupcakes are perfect for any occasion, you can make they year around, especially when strawberry season hits. If you are looking for more fun cupcakes, check my German Chocolate Cupcakes - total chocolate overload in a good way!

HELPFUL TIPS TO MAKE CHOCOLATE DIPPED STRAWBERRY CUPCAKES :

  • Use high-quality cocoa powder and high-quality chocolate. You can use regular unsweetened cocoa or Special Dark Unsweetened Cocoa. You can also use milk or dark chocolate, whichever you like more. I used semi-sweet chocolate in this recipe and it came out great.
  • Don’t skip the salt, it will enhance the chocolate flavor.
  • Ingredients should be at room temperature.
  • The cupcakes are not very airy, they have more of a dense texture, closer to a brownie, as I wanted them to be more indulgent. For a more moist texture add ⅓ cup of oil to the wet ingredients.
  • Make sure you don’t overbake the cupcakes, each oven is different but checking at the 15-minute mark is key to see how much more they need to be kept in the oven, keep in mind that every minute counts so check back in 2 minutes if they are still slightly raw.
  • To make the frosting I am a HUGE fan of using freeze-dried strawberries. Since they are dried, you can process them into a powder and they won’t add extra moisture to the buttercream. Also, they will add the most beautiful, natural pink color. The frosting will taste like it’s made with fresh strawberries.
  • If you don’t have any freeze-dried strawberries on hand, you can use strawberry puree or strawberry jam. I prefer to use the jam, as its easier to work with, I usually use 1/2 cup and a bit of pink gel food color. You will have to add a little more powdered sugar to get the right consistency for the buttercream.

WHAT YOU WILL NEED TO MAKE CHOCOLATE DIPPED STRAWBERRY CUPCAKES :

  • Muffin Tin- this one is regular size and its perfect for muffins and cupcakes.
  • Cocoa Powder  - always use high-quality cocoa powder in chocolate desserts.
  • Freeze-Dried Strawberries - I prefer to make them into powder and use in frostings. 

Enjoy!

With love from our simple kitchen to yours. 

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See how easy this Chocolate Dipped Strawberry Cupcakes  is to make. Watch the video!!! 

Yield: 12-14

Chocolate Dipped Strawberry Cupcakes

Chocolate Dipped Strawberry Cupcakes with a glorious brownie cupcake, topped with the most luscious strawberry buttercream and finished with chocolate dipped strawberries. That is the ultimate Valentine's Day treat!!!
prep time: 1 hourcook time: 20 MINStotal time: 1 hours and 20 mins

Ingredients

  • 1 (4 ounce) stick unsalted butter
  • 3 ounces semi-sweet chocolate melts or chopped chocolate
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, room temperature
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Strawberry Frosting
  • 1 1/2 cups freeze-dried strawberries
  • 1 (4 ounce) stick salted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 4 cups powdered sugar
Chocolate Covered Strawberries
  • 7 ounces chocolate melts or chopped chocolate
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.
  2. Line a regular muffin pan with cupcake liners. Set aside.
  3. Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.
  4. In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  5. In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.
  6. Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.
  7. With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
  8. The batter will be thick and shiny.
  9. Fill the cupcake liners ⅔ of the way full with batter.
  10. Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
  11. Add strawberries to a food processor and pulse until made into powder.
  12. Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
  13. Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.
  14. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  15. If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
  16. Pipe the frosting onto the cupcakes.
  17. For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.
  18. Stir in light corn syrup.
  19. Dip each strawberry into the cooled chocolate and place on each cupcake.
Recipe developed by Catalina Castravet for
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