Chocolate Strawberry Cupcakes Delight

This chocolate covered strawberry cupcake recipe captures the perfect balance between rich chocolate and fresh strawberry flavors making it a delightful treat for any occasion. The combination of moist chocolate cupcakes filled with chopped strawberries topped with luscious chocolate coatings creates a dessert that feels both indulgent and refreshing. This recipe also leverages accessible ingredients and straightforward steps ensuring that even home bakers can achieve bakery-quality results.

I first tried this during a birthday party and it instantly became a crowd favorite. Now it is one of my go-to recipes whenever I want something special without a fuss.

Gather Your Ingredients

• Dark chocolate melting wafers: provide a smooth rich chocolate coating choose quality brands for clean melting and glossy finish
• White chocolate melting wafers: great for decoration and contrast pick wafers without stabilizers for the best texture
• All purpose flour: the base of the cupcake giving the structure sift it for lightness
• Sugar: for sweetness and moisture regular granulated sugar works perfectly
• Hershey’s Special Dark cocoa powder: adds a deep chocolate flavor natural cocoa powder works best for richness
• Baking soda: helps cupcakes rise evenly
• Salt: enhances overall flavor balance
• Egg: binds ingredients and adds moisture
• Milk: adds tenderness whole or 2% milk is recommended
• Vegetable oil: keeps cupcakes moist
• Vanilla extract: brings depth to flavor
• Hot water: helps bloom cocoa powder intensifying chocolate taste
• Chopped strawberries: infuse freshness inside cupcakes use ripe but firm berries to avoid excess moisture
• Salted butter: for creamy frosting base room temperature makes for easier mixing
• Shortening: adds stability and volume to frosting
• Powdered sugar: creates the sweetness and structure for frosting

How to Make It

Sift the Dry Ingredients:

Combine all purpose flour baking soda salt cocoa powder and sugar in a large bowl. Sifting these ingredients ensures even mixing and a lighter cupcake texture.

Mix Wet Ingredients Separately:

In another bowl whisk the egg milk vegetable oil vanilla and hot water until fully combined. The hot water intensifies the chocolate flavor making the cupcakes richer.

Combine Wet and Dry Mixes:

Slowly add the wet mixture into the dry ingredients stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.

Fold in Chopped Strawberries:

Carefully fold in the chopped strawberries to distribute them evenly throughout the batter without crushing them.

Fill Cupcake Liners:

Line a muffin tin with cupcake liners and fill each about two-thirds full for proper rising. Overfilling can cause spilling and underfilling leads to flat cupcakes.

Bake:

Place cupcakes in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for 22 to 25 minutes. Check doneness by inserting a toothpick which should come out clean.

Cool Completely:

Allow cupcakes to cool fully on a wire rack before frosting to prevent melting the frosting.

Prepare the Frosting:

Beat together salted butter shortening and powdered sugar until light and fluffy. Keep your butter at room temperature so the frosting is smooth and easy to spread.

Melt Chocolate Coatings:

Gently melt the dark and white chocolate wafers separately using a double boiler or microwave stirring frequently to prevent burning.

Frost and Decorate:

Pipe or spread frosting onto cupcakes then dip the tops into melted dark chocolate. Use melted white chocolate for drizzling or decorative touches over the dark coating. Finally place a whole strawberry on top for an elegant finish.

One family memory that stands out is when my niece helped decorate them and insisted each cupcake needed a perfectly placed strawberry on top which made the presentation even more charming.

Flavor Boosters

Store cupcakes in an airtight container in the refrigerator to keep them fresh for up to three days. Bring to room temperature before serving for best flavor and texture. For longer storage wrap cupcakes individually and freeze for up to two months. Thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Serve these cupcakes at room temperature with a cup of fresh coffee or tea for a perfect afternoon treat. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of homemade strawberry sauce if you want to make dessert extra special. Garnish with fresh mint or edible flowers for festive occasions.

Creative Twists

Chocolate and strawberries have long been associated with romance and celebration. These cupcakes capture that tradition while being perfect for spring and summer events where fresh berries are at their peak. They also make a lovely gift for Valentine’s Day or anniversaries bringing sweetness and elegance to moments worth savoring.

Replace fresh strawberries with frozen chopped strawberries in colder months but be sure to thaw and drain them well to avoid soggy batter. During summer try adding a dash of lemon zest to the batter for a bright fruity twist. Alternatively swap cocoa for pumpkin spice powder in fall for a harvest-themed cupcake variation.

These cupcakes combine ease and elegance perfectly making them an ideal choice for both casual and special occasions.

Common Questions About This Recipe

→ Can I substitute the dark chocolate wafers with regular baking chocolate?

Yes, you can use regular baking chocolate instead of wafers, but be sure to chop it finely and melt it slowly to avoid burning.

→ How do the fresh strawberries affect the cupcake texture?

The chopped strawberries add moisture and bursts of fruity flavor, keeping the cupcakes tender and juicy.

→ Is it necessary to use both white and dark chocolate wafers?

Using both provides a balance of flavors and visual contrast, but you can use just one type if preferred.

→ What is the best way to melt the chocolate wafers?

Melting chocolate wafers gently in a double boiler or microwave in short bursts prevents burning and keeps the chocolate smooth.

→ Can these cupcakes be made ahead and stored?

Yes, store them in an airtight container at room temperature for up to two days or refrigerate for longer freshness.