If you’re looking for a delightful treat that perfectly balances rich chocolate and fresh fruit, this Chocolate-Covered Strawberry Cupcakes Recipe is your new best friend in the kitchen. These cupcakes marry moist chocolate cake with juicy strawberries baked right in, topped with fluffy whipped cream and a sprinkle of powdered sugar for a dessert that feels both elegant and wonderfully comforting. Whether you’re celebrating a special occasion or simply craving a sweet bite, these cupcakes are sure to charm everyone around the table.
Ingredients You’ll Need
Gathering the right ingredients is half the fun here, and you’ll find that each simple component plays a vital role in making these cupcakes shine. From the chocolate cake mix that provides that deep cocoa flavor to the fresh strawberries that add a juicy burst of sweetness, every item contributes beautifully to the final result.
- Chocolate cake mix: The foundation of these cupcakes, it brings a rich and moist texture.
- Milk (1/2 cup): Adds moisture to the batter for softness.
- Vegetable oil (1/2 cup): Keeps the cupcakes tender and helps retain freshness.
- Eggs (3): Bind everything together while lending structure and richness.
- Strawberries (1 cup, chopped): Fresh and juicy, they provide bursts of fruity flavor inside each cupcake.
- Whipped cream (1 cup): Light and airy, it’s the perfect topping for an indulgent finish.
- Powdered sugar (1 tablespoon): Adds a subtle sweetness and a pretty dusting on top.
- Vanilla extract (1/2 teaspoon): Enhances all the flavors with a warm, aromatic note.
How to Make Chocolate-Covered Strawberry Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Tin
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners—this helps the cupcakes bake evenly and makes cleanup a breeze.
Step 2: Mix the Batter
In a large bowl, stir together the chocolate cake mix, milk, vegetable oil, and eggs until the mixture is smooth and well combined. This is where the magic begins as these ingredients create a rich, moist base for your cupcakes.
Step 3: Fold in the Strawberries
Gently fold the chopped strawberries into the batter. Be careful not to overmix; you want the strawberries evenly distributed so every bite delivers that fresh, fruity surprise.
Step 4: Bake the Cupcakes
Spoon the batter evenly into each paper liner, filling them about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. This ensures your cupcakes are perfectly cooked but still incredibly moist.
Step 5: Add the Finishing Touches
Once cooled, top each cupcake with a generous dollop of whipped cream. Sprinkle with powdered sugar and garnish with additional fresh strawberries to create that iconic chocolate-covered strawberry vibe on top.
How to Serve Chocolate-Covered Strawberry Cupcakes Recipe
Garnishes
To elevate the presentation, consider adding a drizzle of melted chocolate or a sprinkle of cocoa powder. Fresh mint leaves can offer a lovely pop of green and a hint of freshness. These subtle garnishes amplify the romance of the cupcakes and impress any guest.
Side Dishes
These cupcakes pair beautifully with light, refreshing sides such as a simple green salad or a bowl of fresh berries. For an indulgent touch, serve alongside vanilla ice cream or a glass of chilled sparkling wine to complement the sweet, fruity flavors.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board with scattered strawberry slices and a few chocolate curls for an inviting look. Alternatively, use cupcake stands for a tiered display at your next party to make these Chocolate-Covered Strawberry Cupcakes Recipe the star attraction.
Make Ahead and Storage
Storing Leftovers
If you have cupcakes left after the party, store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, though they’re so delicious you might not have leftovers to begin with!
Freezing
You can freeze the baked cupcakes without the whipped cream topping for up to two months. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge before frosting.
Reheating
For best results, reheat thawed cupcakes gently in the microwave for about 10 seconds. Be careful not to overheat as you want to keep that moist texture intact rather than drying them out.
FAQs
Can I use homemade chocolate cake batter instead of box mix?
Absolutely! Using a homemade chocolate cake batter will work wonderfully if you prefer from-scratch baking. Just be sure to keep the strawberry fold-in step gentle to maintain the fruit’s texture.
What kind of strawberries work best for this recipe?
Fresh, ripe strawberries are best for bursting with flavor and juiciness. If strawberries are out of season, frozen can be a substitute, but thaw and drain them well to avoid excess moisture in the batter.
Can these cupcakes be made vegan or gluten-free?
Yes, with some tweaks! Use a vegan chocolate cake mix, plant-based milk, flax eggs, and gluten-free flour blend to accommodate dietary needs without losing the delicious essence of this cupcake.
Is it possible to prepare these cupcakes ahead of time?
You can bake the cupcakes a day in advance, store them properly, and add the whipped cream topping just before serving to keep it fresh and fluffy.
How do I prevent strawberries from sinking to the bottom?
Lightly dust the chopped strawberries with a bit of flour before folding them into the batter. This helps suspend them so they don’t sink while baking.
Final Thoughts
Now that you know how to whip up these charming and irresistible Chocolate-Covered Strawberry Cupcakes Recipe, I hope you dive into your kitchen with excitement! They’re simple, fun to make, and absolutely delicious — perfect for sharing with family or surprising friends. Once you taste that perfect mix of rich chocolate and fresh strawberry, these cupcakes might just become your go-to dessert anytime you want something truly special.
Print
Chocolate-Covered Strawberry Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chocolate-Covered Strawberry Cupcakes, combining moist chocolate cake with fresh strawberries for a burst of flavor. Topped with whipped cream, a dusting of powdered sugar, and extra strawberries, they make the perfect sweet treat for any occasion.
Ingredients
Cake Batter
- 1 box chocolate cake mix
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup strawberries, chopped
Topping
- 1 cup whipped cream
- 1 tablespoon powdered sugar
- Additional strawberries for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix Batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Stir until the mixture is smooth and well combined.
- Add Strawberries: Gently fold the chopped strawberries into the batter, ensuring even distribution without breaking down the fruit.
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Decorate: Allow the cupcakes to cool completely. Once cooled, top each cupcake with whipped cream, sprinkle with powdered sugar, and garnish with additional fresh strawberries.
Notes
- For best results, use fresh, ripe strawberries to enhance flavor and texture.
- Ensure cupcakes are completely cooled before adding whipped cream to prevent melting.
- You can substitute vegetable oil with melted butter for a richer taste.
- Store cupcakes in the refrigerator if not serving immediately due to the whipped cream topping.
