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
Scale
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.
