I paired Strawberry Cupcakes With Chocolate Frosting and chocolate-covered strawberries for a Valentine’s Day bake that hides a surprising twist.
I can’t stop thinking about these Chocolate Covered Strawberry Cupcakes for Valentine’s Day. I wrote this after messing with a few batches and finding the sweet spot between deep cocoa and bright berry.
The cupcakes get a little lift from unsweetened cocoa powder while the frosting uses fresh strawberries for that real, tangy pop. It reads like a Chocolate Cupcake Strawberry Frosting fantasy, but the real show stopper is the little berries on top.
If you love a tiny drama on a plate these Valentine Day Cupcakes are for you. They vanish fast, trust me, I hid some.
Ingredients
- Cocoa powder: rich in antioxidants, gives deep chocolate flavor, low sugar, adds bitter notes.
- Fresh strawberries: bright, vitamin C and fiber, sweet tartness, add fresh fruity moisture.
- Butter: provides rich fat and mouthfeel, helps structure frosting, makes things tastes decadent.
- Sugars: granulated and brown sweeten, add moisture and caramel notes, mostly simple carbs.
- All purpose flour: gives crumb and gluten structure, adds some protein and carbs.
- Eggs: bind, add protein and moisture, help cupcakes rise and stay tender.
- Semisweet chocolate: used for dipping, brings concentrated cocoa flavor, adds glossy finish when melted.
Ingredient Quantities
- 1 1/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temp
- 1/2 cup buttermilk (or plain yogurt)
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup hot coffee or hot water
- 1 cup (2 sticks) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 cup fresh strawberries, pureed and if possible reduced to concentrate flavor
- 1 teaspoon vanilla extract (for frosting)
- 1 to 2 tablespoons heavy cream or milk, as needed
- 12 large strawberries, washed and fully dried
- 8 ounces semisweet or dark chocolate, chopped or chips
- 1 tablespoon coconut oil or neutral oil, optional for shine
- 4 ounces white chocolate, optional for drizzling
- sprinkles or Valentine candy confetti, optional
How to Make this
1. Preheat oven to 350 F and line a 12 cup muffin tin with liners. In a bowl sift together 1 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Tip: spoon flour into the cup and level it off so cupcakes dont get dense.
2. In another bowl whisk 2 large eggs (room temp), 1/2 cup buttermilk or plain yogurt, 1/3 cup vegetable oil and 2 teaspoons vanilla extract. Pour the wet into the dry and stir until just combined.
3. Stir in 1/2 cup hot coffee or hot water until batter is smooth. The hot liquid blooms the cocoa and makes the cake super moist and chocolatey. Divide batter among liners about two thirds full.
4. Bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs. Let cool in the pan 5 minutes then transfer to a rack to cool completely. Dont overbake or theyll dry out.
5. Meanwhile make concentrated strawberry puree: pulse 1 cup fresh strawberries in a blender, strain if you hate seeds, then simmer the puree in a small saucepan over low heat until reduced to about 1/3 to 1/2 cup and thickened. Cool fully. Reducing really intensifies the strawberry flavor and prevents watery frosting.
6. Make the frosting: beat 1 cup (2 sticks) unsalted butter softened until pale and fluffy. Gradually add 3 to 4 cups sifted powdered sugar on low, then add the cooled reduced strawberry puree (about 1 cup or the reduced amount), 1 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream or milk as needed to reach a thick, pipeable consistency. Taste and adjust sugar or cream. If it gets too soft chill a few minutes.
7. Pipe or spread the strawberry buttercream onto completely cooled cupcakes. Use a large star tip for a pretty swirl or a spoon if youre lazy.
8. Make chocolate covered strawberries: wash and dry 12 large strawberries completely. Melt 8 ounces semisweet or dark chocolate with 1 tablespoon coconut oil or neutral oil in 20 second microwave bursts stirring between or use a double boiler until smooth. Dip strawberries and place on parchment to set. Melt 4 ounces white chocolate if you want to drizzle for contrast.
9. Place one dipped strawberry on each frosted cupcake, drizzle with extra dark or white chocolate if you like, and finish with sprinkles or Valentine candy confetti. Store cupcakes in the fridge if your frosting is soft or if you used fresh puree; bring to room temp for 20 to 30 minutes before serving for best flavor.
Equipment Needed
1. 12 cup muffin tin plus paper liners
2. Two mixing bowls, one for dry and one for wet
3. Measuring cups and spoons and a kitchen scale if youll use one
4. Sifter or fine mesh sieve for the flour and powdered sugar, dont skip it
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer or stand mixer for the buttercream
7. Blender or food processor to puree the strawberries
8. Small saucepan and wooden spoon to reduce the puree
9. Microwave safe bowl or double boiler, parchment paper and a cooling rack for melting and setting the dipped strawberries
FAQ
Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe Substitutions and Variations
- All purpose flour – Swap for cake flour for a lighter, more tender crumb. Use the same volume (1 1/4 cups) but sift it well, the cupcakes will be softer. If you need gluten free use a 1:1 GF baking blend and add 1/4 tsp xanthan gum if the blend doesn’t have it.
- Buttermilk (or plain yogurt) – If you don’t have either, stir 1/2 tablespoon lemon juice or white vinegar into 1/2 cup milk and let sit 5 minutes, then use as the buttermilk. For non-dairy use unsweetened soy or almond milk the same way with acid added.
- Unsalted butter (for frosting) – For dairy free, use a high quality vegan butter 1:1. Want extra stability for piping or hot weather? Use vegetable shortening (you’ll lose some buttery flavor) or a 50/50 mix of shortening and butter/vegan butter.
- 8 ounces semisweet or dark chocolate (for dipping) – Swap with milk chocolate for a sweeter coating or with couverture/chocolate melting wafers for easier melting and smoother dip. If using white chocolate, add 1 teaspoon coconut oil to thin and give a glossy finish.
Pro Tips
1) Measure flour right and dont overmix. Spoon the flour into your cup and level it off so you dont pack extra in, then sift with the cocoa so there are no lumps. When you combine wet and dry stir until just mixed, a few streaks are fine. Overmix and youll end up with tough, dense cupcakes.
2) Use hot coffee to really wake up the chocolate, but dont pour boiling water straight in. Very hot coffee or a shot of espresso gives depth without tasting like coffee. Stir it in slowly so the batter heats evenly, and if you want even more chocolate kick add a teaspoon of instant espresso powder.
3) Make the strawberry puree thick, and cool it completely before adding to butter. Reduce the puree down low so it is concentrated, strain if you hate seeds. If you still get a floppy frosting swap some of the puree for a little powdered freeze dried strawberry, or add extra sifted powdered sugar a bit at a time. If the buttercream gets too soft pop it in the fridge 10 to 20 minutes then rewhip a little, it firms up fast.
4) Dry your berries fully and chill both dipped strawberries and cupcakes before assembly. Any water ruins the sheen and makes chocolate seize. Add a teaspoon of coconut oil to the melted chocolate for extra shine. Place the dipped strawberry on each cupcake right before serving or after frosting has been chilled enough to hold the weight, otherwise the fruit will slide or make the frosting run.
Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe
I paired Strawberry Cupcakes With Chocolate Frosting and chocolate-covered strawberries for a Valentine's Day bake that hides a surprising twist.
12
servings
702
kcal
Equipment: 1. 12 cup muffin tin plus paper liners
2. Two mixing bowls, one for dry and one for wet
3. Measuring cups and spoons and a kitchen scale if youll use one
4. Sifter or fine mesh sieve for the flour and powdered sugar, dont skip it
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer or stand mixer for the buttercream
7. Blender or food processor to puree the strawberries
8. Small saucepan and wooden spoon to reduce the puree
9. Microwave safe bowl or double boiler, parchment paper and a cooling rack for melting and setting the dipped strawberries
Ingredients
1 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temp
1/2 cup buttermilk (or plain yogurt)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup hot coffee or hot water
1 cup (2 sticks) unsalted butter, softened
3 to 4 cups powdered sugar, sifted
1 cup fresh strawberries, pureed and if possible reduced to concentrate flavor
1 teaspoon vanilla extract (for frosting)
1 to 2 tablespoons heavy cream or milk, as needed
12 large strawberries, washed and fully dried
8 ounces semisweet or dark chocolate, chopped or chips
1 tablespoon coconut oil or neutral oil, optional for shine
4 ounces white chocolate, optional for drizzling
sprinkles or Valentine candy confetti, optional
Directions
- Preheat oven to 350 F and line a 12 cup muffin tin with liners. In a bowl sift together 1 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Tip: spoon flour into the cup and level it off so cupcakes dont get dense.
- In another bowl whisk 2 large eggs (room temp), 1/2 cup buttermilk or plain yogurt, 1/3 cup vegetable oil and 2 teaspoons vanilla extract. Pour the wet into the dry and stir until just combined.
- Stir in 1/2 cup hot coffee or hot water until batter is smooth. The hot liquid blooms the cocoa and makes the cake super moist and chocolatey. Divide batter among liners about two thirds full.
- Bake 18 to 22 minutes until a toothpick comes out with a few moist crumbs. Let cool in the pan 5 minutes then transfer to a rack to cool completely. Dont overbake or theyll dry out.
- Meanwhile make concentrated strawberry puree: pulse 1 cup fresh strawberries in a blender, strain if you hate seeds, then simmer the puree in a small saucepan over low heat until reduced to about 1/3 to 1/2 cup and thickened. Cool fully. Reducing really intensifies the strawberry flavor and prevents watery frosting.
- Make the frosting: beat 1 cup (2 sticks) unsalted butter softened until pale and fluffy. Gradually add 3 to 4 cups sifted powdered sugar on low, then add the cooled reduced strawberry puree (about 1 cup or the reduced amount), 1 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream or milk as needed to reach a thick, pipeable consistency. Taste and adjust sugar or cream. If it gets too soft chill a few minutes.
- Pipe or spread the strawberry buttercream onto completely cooled cupcakes. Use a large star tip for a pretty swirl or a spoon if youre lazy.
- Make chocolate covered strawberries: wash and dry 12 large strawberries completely. Melt 8 ounces semisweet or dark chocolate with 1 tablespoon coconut oil or neutral oil in 20 second microwave bursts stirring between or use a double boiler until smooth. Dip strawberries and place on parchment to set. Melt 4 ounces white chocolate if you want to drizzle for contrast.
- Place one dipped strawberry on each frosted cupcake, drizzle with extra dark or white chocolate if you like, and finish with sprinkles or Valentine candy confetti. Store cupcakes in the fridge if your frosting is soft or if you used fresh puree; bring to room temp for 20 to 30 minutes before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 167g
- Total number of serves: 12
- Calories: 702kcal
- Fat: 43.4g
- Saturated Fat: 22.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 12.5g
- Cholesterol: 72mg
- Sodium: 125mg
- Potassium: 125mg
- Carbohydrates: 88.5g
- Fiber: 4.5g
- Sugar: 67g
- Protein: 5.8g
- Vitamin A: 1000IU
- Vitamin C: 7mg
- Calcium: 67mg
- Iron: 1mg
