These Chocolate Covered Strawberry Cupcakes Are as Gorgeous as They Are Delicious
There’s something magical about the combination of chocolate and strawberries that brings back fond memories of summer picnics and family gatherings. I remember the first time I made these cupcakes for a friend’s birthday party. The joy on her face when she took a bite was priceless, and it sparked a tradition of baking these delightful treats for every special occasion. They are not just cupcakes; they are a celebration of love, friendship, and the sweet moments we share.
What Makes It Special
- Visual Appeal: The vibrant red strawberries atop a rich chocolate frosting create a stunning presentation that is sure to impress.
- Flavor Harmony: The combination of moist vanilla cupcake, creamy chocolate frosting, and fresh strawberries creates a symphony of flavors.
- Versatile Treat: Perfect for birthdays, anniversaries, or just a cozy night in, these cupcakes fit any occasion.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 12
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips (for frosting)
- 12 fresh strawberries
Let’s Get Cooking
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes cool, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Once the cupcakes are completely cool, dip the tops into the melted chocolate and place a fresh strawberry on top.
My Pro Tips
For an extra touch, consider drizzling some white chocolate over the chocolate-covered strawberries for a beautiful contrast. You can also experiment with different types of chocolate—dark, milk, or even white chocolate for a unique twist!
Perfect Pairings
- A glass of chilled sparkling wine
- Fresh fruit salad
- Vanilla ice cream
FAQs
Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes a day in advance and frost them just before serving for the best taste and presentation.
Why I Love This Recipe
These Chocolate Covered Strawberry Cupcakes are more than just a dessert; they are a way to connect with loved ones and create lasting memories. Each bite is a reminder of the joy that comes from sharing something sweet with those we care about. I hope you find as much happiness in making and sharing these cupcakes as I have!
Your Turn
Now it’s your turn! I invite you to try this recipe, make it your own, and share your experiences. Whether you tweak the flavors or add your personal touch, I’d love to hear how it turns out!
Chocolate Covered Strawberry Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup fresh strawberries, chopped
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- Fresh strawberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients and mix until smooth.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely.
- In a saucepan, heat the heavy cream until just simmering, then remove from heat and add the chocolate chips. Stir until melted and smooth.
- Dip the tops of the cooled cupcakes into the chocolate ganache and let it set.
- Top each cupcake with a fresh strawberry.
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