If you adore the luscious combination of chocolate and fresh strawberries, you’re in for a real treat with this Chocolate-Covered Strawberry Cupcakes Recipe. These cupcakes marry the rich, moist texture of chocolate cake with the bright, juicy sweetness of strawberries, all crowned with a fluffy whipped cream topping that’s lightly dusted with powdered sugar. Each bite feels like a little celebration, perfect for afternoon tea, festive gatherings, or any time you crave something truly special and delightful. The magic lies in the fresh fruit folded into the batter, which adds a vibrant flavor and tender crumb unlike any other cupcake you’ve tried.
Ingredients You’ll Need
This recipe is delightfully straightforward, relying on simple ingredients you likely have on hand. Each component plays an essential role in creating the perfect balance of taste, texture, and visual appeal that makes these cupcakes irresistible.
- Chocolate cake mix: The base for a rich, moist chocolate flavor with ease and consistency every time.
- Milk: Adds moisture and helps bring all the ingredients together smoothly.
- Vegetable oil: Keeps the cupcakes tender and soft with a subtle richness.
- Eggs: Provide structure and hold the batter together for perfect cupcakes.
- Strawberries, chopped: Burst of fresh, natural sweetness that brightens the chocolate notes wonderfully.
- Whipped cream: A light, creamy topping that adds a delicate contrast to the denser cake.
- Powdered sugar: Adds a touch of sweetness and a beautiful finishing dusting.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
How to Make Chocolate-Covered Strawberry Cupcakes Recipe
Step 1: Prep Your Baking Equipment
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. This ensures the cupcakes bake evenly and release easily without sticking to the pan, saving you time and mess.
Step 2: Make the Chocolate Batter
In a large mixing bowl, combine the chocolate cake mix with milk, vegetable oil, and eggs. Stir everything until smooth and thoroughly blended—the batter should be thick but pourable, giving you a dense, chocolatey base ready to hold juicy strawberries.
Step 3: Fold in Fresh Strawberries
Gently fold the chopped strawberries into the batter. This step is key; it distributes fresh bursts of fruit throughout the cupcakes without breaking them down or turning the batter too watery. The strawberries add moisture and a pop of fruity flavor that elevates every bite.
Step 4: Bake Your Cupcakes
Fill each cupcake liner evenly with the batter and place them in the oven. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. You’ll know the cupcakes are perfectly cooked by their springy top and rich, cakey aroma filling your kitchen.
Step 5: Finish With Whipped Cream and Strawberries
After the cupcakes have cooled completely, top them generously with whipped cream sweetened lightly with powdered sugar and a splash of vanilla extract. Garnish with extra fresh strawberries to echo the fruit inside and add that irresistible, fresh appearance.
How to Serve Chocolate-Covered Strawberry Cupcakes Recipe
Garnishes
Decorating these cupcakes is where you can get creative! Fresh strawberries are an obvious and delightful garnish, but consider drizzling melted chocolate or adding chocolate shavings on top of the whipped cream to enhance the luscious chocolate-covered strawberry theme.
Side Dishes
Pair these cupcakes with a simple glass of cold milk or a cup of aromatic coffee or tea to balance the sweetness. For a brunch or party, serving alongside fresh fruit salad or light sorbets can provide a refreshing counterpoint.
Creative Ways to Present
Try serving the cupcakes on a pretty tiered cake stand for a charming display at your next gathering. Wrapping each cupcake with a festive ribbon or placing a small chocolate-covered strawberry on top can transform them into stunning, edible gifts or party favors.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the whipped cream topping fresh. They will stay delicious for up to 3 days, making it easy to enjoy your treat without worrying about spoilage.
Freezing
If you want to make these cupcakes ahead of time, you can freeze the baked and cooled cupcakes without the whipped cream. Wrap each one in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator the night before serving and add fresh toppings right before eating.
Reheating
Since these cupcakes are best enjoyed cold because of the whipped cream topping, reheating isn’t usually necessary. However, if you prefer a warm cupcake, remove the whipped cream, warm the cupcake in the microwave for 10 to 15 seconds, then reapply fresh whipped cream or a dusting of powdered sugar.
FAQs
Can I use fresh or frozen strawberries in this recipe?
Fresh strawberries are ideal because they hold their texture and provide a bright flavor. Frozen strawberries can be used if thawed thoroughly and drained to avoid excess moisture that could affect the cupcake texture.
Is it necessary to use a boxed cake mix?
Not at all. You can use your favorite homemade chocolate cake recipe if you prefer. The boxed mix adds convenience, but homemade batter would make these cupcakes just as delicious.
Can I substitute the whipped cream topping with frosting?
Absolutely! Cream cheese frosting or chocolate ganache are fantastic alternatives that pair wonderfully with the strawberry and chocolate flavors.
How do I prevent whipped cream from melting on the cupcakes?
Make sure your cupcakes are completely cooled before adding the whipped cream. Keep them refrigerated until serving to maintain the whipped cream’s fluffy texture.
Can I add more strawberries on top for decoration?
Yes, layering extra fresh strawberries or even chocolate-covered strawberries on top adds visual appeal and an extra burst of flavor, perfect for special occasions.
Final Thoughts
This Chocolate-Covered Strawberry Cupcakes Recipe is a delightful little indulgence that’s easy to make yet impressive enough to wow family and friends. With its perfect blend of rich chocolate and fresh strawberries, topped with airy whipped cream, it’s a dessert that shines at any celebration—or simply whenever you want to make life a bit sweeter. I can’t wait for you to try it and experience that joyful first bite for yourself!
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
- Diet: Vegetarian
Description
Delight in these moist and flavorful Chocolate-Covered Strawberry Cupcakes, featuring a rich chocolate cake base studded with fresh strawberries, topped with light whipped cream and a dusting of powdered sugar. Perfect for any celebration or a sweet treat at home.
Ingredients
Cupcake 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
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
- Mix Batter: In a large mixing bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Whisk thoroughly until the batter is smooth and all ingredients are well incorporated.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter to distribute them evenly without crushing.
- Bake Cupcakes: Evenly divide the batter into the lined cupcake tin, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool completely in the tin for a few minutes, then transfer them to a wire rack to cool fully before decorating.
- Prepare Topping: In a small bowl, combine whipped cream, powdered sugar, and vanilla extract. Whisk lightly until creamy and fluffy.
- Decorate: Once the cupcakes are fully cooled, top each with a generous dollop of the whipped cream mixture and garnish with additional fresh strawberries for a beautiful finish.
Notes
- Ensure the cupcakes are completely cooled before adding the whipped cream topping to prevent melting.
- You can substitute fresh strawberries with frozen if fresh are unavailable, just thaw and drain excess liquid.
- For a richer flavor, use crème fraîche or mascarpone instead of whipped cream.
- To enhance the chocolate flavor, consider adding a tablespoon of cocoa powder to the batter.
- Store cupcakes in the refrigerator and consume within 2-3 days for freshness.
