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Chocolate Covered Strawberry Cupcakes

Indulge your senses with these rich chocolate cake cupcakes topped with luscious strawberry frosting and chocolate-dipped strawberries. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings: 16 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup cocoa powder (sifted to remove lumps) Use high-quality cocoa powder for best flavor.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg (room temperature)
  • 1/2 cup buttermilk (room temperature)
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp espresso powder (optional) Elevates chocolate flavor.
  • 1/2 cup hot water The batter will be thin; this ensures moist cupcakes.
For the Strawberry Frosting
  • 1 1/4 cups unsalted butter (softened to room temperature)
  • 3 1/2 cups powdered sugar
  • 1 oz freeze-dried strawberries (pulverized into a fine powder) Look for freeze-dried strawberries in organic section.
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
To Top the Cupcakes
  • 16 fresh strawberries (washed and patted completely dry)
  • 10 oz chocolate wafers (for dipping) Use high-quality chocolate wafers for best results.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the room temperature egg, buttermilk, vegetable oil, vanilla extract, and espresso powder until well incorporated.
  4. Gradually combine the wet ingredients with the dry mixture. Stir until just combined. Finally, add the hot water slowly and mix until the batter is smooth and glossy.
  5. Pour the batter into the lined cups, filling each halfway. Bake in the preheated oven for 18-21 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely in the pan on a wire rack.
Frosting
  1. In a mixing bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and freeze-dried strawberry powder, then beat until fluffy and combined.
  2. Add the heavy cream and vanilla extract, mixing until the frosting reaches a spreadable consistency.
Assembly
  1. Once the cupcakes are completely cooled, generously frost each one with your strawberry frosting.
  2. In a microwave-safe bowl, melt the chocolate wafers in 30-second intervals, stirring after each until smooth. Dip each fresh strawberry into the melted chocolate, tapping off excess before placing them on parchment paper to firm up.
  3. Once the chocolate has hardened, place a chocolate-covered strawberry directly on top of each frosted cupcake.

Notes

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. These cupcakes can also be frozen (without toppings) for up to 3 months. Best served on a tiered cake stand garnished with fresh fruits and mint.