why make this recipe
Chocolate Covered Strawberry Cupcakes are a delightful treat that combines the rich flavors of chocolate and fresh strawberries. They are perfect for any occasion, whether it’s a birthday party, a romantic dinner, or just a regular day when you want something sweet. The moist cupcake base topped with smooth chocolate and fresh strawberries makes these cupcakes a crowd-pleaser that everyone will love!
how to make Chocolate Covered Strawberry Cupcakes
To make these cupcakes, you will start by preparing the strawberry puree and the cupcake batter. The combination of fresh strawberries and chocolate creates a delicious cupcake that is soft and flavorful. Then, you will bake them to perfection, cool them down, and finish with chocolate and strawberry toppings. Follow these steps to create a batch of Chocolate Covered Strawberry Cupcakes that will impress your family and friends.
Ingredients :
- 1 cup freeze dried strawberries
- 1 cup fresh strawberry puree
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1/2 cup sour cream
- 3/4 cup unsalted butter, nearly at room temperature
- 2 oz unsweetened chocolate, chopped
- 1 cup all purpose flour, spooned into measuring cup and leveled
- 1/4 cup unsweetened cocoa powder, spooned into measuring cup and leveled
- 1 1/2 tsp vanilla extract
- 3 1/4 cups powdered sugar
- 4 oz semi-sweet chocolate
- 1 tsp fresh lemon juice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup boiling water
- Few drops red food coloring, optional
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake tin with baking liners.
- In a bowl, mix the freeze dried strawberries and fresh strawberry puree. Set aside.
- In a large mixing bowl, cream together 1/4 cup of softened butter and granulated sugar. Beat in the egg and egg yolk until smooth.
- Add the sour cream, nearly room temperature butter, and vanilla extract to the mixture. Stir until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients. Stir until just combined.
- Pour in the boiling water and fold in the strawberry mixture, adding a few drops of red food coloring if desired.
- Divide the batter evenly among the cupcake liners.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, melt the unsweetened chocolate and semi-sweet chocolate together in a microwave or double boiler. Let it cool slightly.
- In a mixing bowl, whip the softened butter and powdered sugar. Add the cooled melted chocolate and lemon juice. Beat until fluffy.
- Frost the cooled cupcakes with the chocolate frosting and top with additional strawberries if desired.
how to serve Chocolate Covered Strawberry Cupcakes
Serve your Chocolate Covered Strawberry Cupcakes fresh as a delightful dessert. They can be enjoyed on their own or with whipped cream or additional fresh strawberries on top. These cupcakes are great for parties or as a sweet treat after dinner.
how to store Chocolate Covered Strawberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze the unfrosted cupcakes and enjoy them later.
tips to make Chocolate Covered Strawberry Cupcakes
- Make sure your butter is softened to room temperature for easy mixing.
- Use fresh strawberries for the best flavor and presentation.
- Don’t overmix your batter; mix until just combined to keep the cupcakes light and fluffy.
- If you want extra chocolate flavor, add some chocolate chips into the batter.
variation
For a different twist, try adding a splash of almond extract in place of vanilla for a nutty flavor. You can also substitute different fruits like raspberries or blueberries for a variety of delicious cupcakes!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them first and drain any excess liquid.
Can I make these cupcakes gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend.
How can I make the frosting sweeter?
Add more powdered sugar to the frosting until it reaches your desired sweetness.
Chocolate Covered Strawberry Cupcakes
Ingredients
For the Cupcakes
- 1 cup freeze dried strawberries
- 1 cup fresh strawberry puree
- 1/4 cup unsalted butter, softened Room temperature for easy mixing
- 1 large egg
- 1 large egg yolk
- 1/2 cup sour cream
- 3/4 cup unsalted butter, nearly at room temperature
- 2 oz unsweetened chocolate, chopped
- 1 cup all purpose flour Spoon into measuring cup and leveled
- 1/4 cup unsweetened cocoa powder Spoon into measuring cup and leveled
- 1 1/2 tsp vanilla extract
- 3 1/4 cups powdered sugar
- 4 oz semi-sweet chocolate
- 1 tsp fresh lemon juice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup boiling water
- Few drops red food coloring, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with baking liners.
- In a bowl, mix the freeze dried strawberries and fresh strawberry puree. Set aside.
- In a large mixing bowl, cream together 1/4 cup of softened butter and granulated sugar. Beat in the egg and egg yolk until smooth.
- Add the sour cream, nearly room temperature butter, and vanilla extract to the mixture. Stir until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients. Stir until just combined.
- Pour in the boiling water and fold in the strawberry mixture, adding a few drops of red food coloring if desired.
- Divide the batter evenly among the cupcake liners.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting
- Melt the unsweetened chocolate and semi-sweet chocolate together in a microwave or double boiler. Let it cool slightly.
- In a mixing bowl, whip the softened butter and powdered sugar. Add the cooled melted chocolate and lemon juice. Beat until fluffy.
- Frost the cooled cupcakes with the chocolate frosting and top with additional strawberries if desired.