If you’re in the mood for a dessert that looks stunning, delivers a wow-factor at every bite, and tastes as dreamy as a classic candy box, Chocolate-Covered Strawberry Cupcakes will absolutely steal the show. Imagine all the sweet romance of chocolate-dipped strawberries wrapped in a rich, moist chocolate cupcake, crowned with a swirl of fluffy frosting and an elegant chocolate-dipped berry—every element works in harmony for a treat that feels special enough for a celebration but simple enough to make any day delightful.

Chocolate-Covered Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

What I love about these Chocolate-Covered Strawberry Cupcakes is how approachable the ingredient list is—each component plays a crucial role, from creating a deeply chocolatey, tender crumb to infusing bursts of fresh strawberry flavor. Nothing complicated, just pure, delicious essentials coming together perfectly.

All-purpose flour: Provides that classic cupcake structure for a light, tender crumb.
Granulated sugar: Sweetens the cupcakes just right, balancing the bittersweet cocoa and tart strawberries.
Unsweetened cocoa powder: Gives the cupcakes their rich, chocolatey backbone and intense color.
Baking soda: Helps the cupcakes rise beautifully, so they’re never dense.
Baking powder: Adds extra lift for an irresistibly fluffy texture.
Salt: Just a little brings out all the flavors and keeps things from tasting flat.
Vegetable oil: Ensures the cupcakes stay moist and soft, even days later.
Buttermilk: Adds tang and tenderness, keeping the crumb delicate and flavorful.
Eggs: Bind everything together for stability and extra richness.
Pure vanilla extract: Rounds out the flavors with a warm, aromatic note.
Finely diced fresh strawberries: Lend juicy, refreshing bursts and beautiful pops of color in every bite.
Semisweet chocolate chips: Melt into a luscious ganache that perfectly coats the strawberries.
Heavy cream: Combines with chocolate to create a smooth, decadent ganache for dipping.
Whole strawberries with stems: The star garnish for your showstopping cupcake toppers.
Strawberry or vanilla buttercream: Swirls on top for a creamy, dreamy finish that ties it all together.

How to Make Chocolate-Covered Strawberry Cupcakes

Step 1: Prepare Your Cupcake Liners and Oven

Begin by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with cupcake liners. This simple setup guarantees easy cleanup and helps each cupcake rise evenly with a perfectly domed top—plus, the liners add a fun pop of color or pattern to your final presentation.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This step ensures that the baking agents and cocoa are evenly dispersed, so you won’t end up with clumps or unevenly risen cupcakes. Using a good whisk really does make a difference—think of this as the foundation for your Chocolate-Covered Strawberry Cupcakes.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla until smooth and fully combined. This mixture will become the magic that gives your cupcakes their moist and tender texture. Don’t rush this stage—ensuring your wet ingredients are well mixed will make everything come together like a dream.

Step 4: Bring Together and Fold in Strawberries

Pour the wet mixture into your dry ingredients and gently mix them together just until the batter forms. Resist the urge to over-mix, as this could make your cupcakes tough. Last but not least, gently fold in those beautiful diced fresh strawberries—these little ruby gems will infuse moisture and fruity bursts into every bite.

Step 5: Divide and Bake

Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for that perfect rise. Slide your pan into the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a chocolate-strawberry wonderland! Let the cupcakes cool completely on a wire rack before moving on to the next step.

Step 6: Make the Chocolate Ganache and Dip Strawberries

Place the chocolate chips in a heatproof bowl. Heat the heavy cream until it’s steaming hot but not boiling, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. This ganache transforms the fresh strawberries into a decadent treat—dip each berry in the ganache and set it aside on parchment paper to firm up. This step will make your Chocolate-Covered Strawberry Cupcakes truly unforgettable!

Step 7: Frost and Garnish

Once your cupcakes are cool, frost them generously with either strawberry or vanilla buttercream (homemade or store-bought, whichever you have time for). Top each with a chocolate-covered strawberry for a final flourish. If you want to go the extra mile, add a drizzle of leftover ganache or a sprinkle of freeze-dried strawberries for a little extra flair.

How to Serve Chocolate-Covered Strawberry Cupcakes

Garnishes

For that bakery-style finish, a little garnish goes a long way. A swirl of strawberry or vanilla buttercream sets the stage perfectly for the chocolate-dipped berry topper, and an extra scatter of mini chocolate chips or a drizzle of ganache can make the cupcakes look absolutely irresistible. If you want a hint of elegance, try a dusting of powdered sugar or a sprinkle of finely chopped freeze-dried strawberries right before serving.

Side Dishes

These Chocolate-Covered Strawberry Cupcakes are perfect with a side of simple, creamy vanilla ice cream, or a scoop of fresh strawberries for a double strawberry hit. For drinks, try serving with a glass of chilled milk, hot coffee, or even a celebratory sparkling rosé. Together, they turn your dessert into a full-on occasion.

Creative Ways to Present

If you’re looking to impress, try displaying your cupcakes on a pretty cake stand or a tiered dessert tray. For special events, you can nestle each cupcake in a decorative wrapper and tie a little ribbon around the base of the chocolate-dipped strawberry stem. These cupcakes also look gorgeous when grouped tightly on a tray with extra strawberries scattered around for color and texture.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (they disappear quickly!), keep your Chocolate-Covered Strawberry Cupcakes in an airtight container in the refrigerator. The cupcakes stay moist for several days, but the strawberries on top are best enjoyed within 24 hours to maintain their fresh bite and vibrant appearance.

Freezing

You can absolutely freeze Chocolate-Covered Strawberry Cupcakes, but for best results, freeze the unfrosted cupcakes and add the buttercream and chocolate-dipped strawberries just before serving. Wrap cooled cupcakes tightly in plastic wrap and seal in a freezer-safe bag or container for up to two months. Thaw overnight in the refrigerator before decorating.

Reheating

Frozen cupcakes don’t need reheating—just allow them to come to room temperature before frosting and serving. If you’d like to restore a little bit of that just-baked warmth, you can microwave an unfrosted cupcake for 10 to 15 seconds. Just be sure not to heat any with frosting or chocolate-covered strawberries on top, as these toppings are best enjoyed cool.

FAQs

How do I keep my strawberries from leaking on the cupcakes?

To prevent strawberries from leaking juice, make sure they are completely dry before dipping. A thin, even layer of chocolate helps seal in any moisture. Placing them on a paper towel after washing and letting them air dry thoroughly does wonders!

Can I use frozen strawberries in the batter?

Fresh strawberries truly shine in Chocolate-Covered Strawberry Cupcakes, but if you only have frozen, be sure to thaw and drain them well before dicing to avoid adding too much moisture to the batter. Gently patting them dry with a paper towel will help get the texture just right.

What’s the best way to fill cupcakes with strawberry jam?

If you want an extra punch of strawberry flavor, use a paring knife or cupcake corer to remove a small portion from the center of each cooled cupcake. Fill the cavity with a spoonful of strawberry jam, then frost as directed. This is such a fun surprise inside!

How do I know when my cupcakes are done baking?

The best way is the classic toothpick test: insert a toothpick into the center of a cupcake, and if it comes out clean or with just a few crumbs, they’re ready. Avoid overbaking, as this can dry them out. Your kitchen will smell amazing right when it’s time to check!

Can I make these cupcakes gluten-free?

Yes! Just swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Make sure all other ingredients are certified gluten-free and follow the recipe as usual—your Chocolate-Covered Strawberry Cupcakes will be just as delightful!

Final Thoughts

If you’re craving a dessert that brings together the romance of chocolate and strawberries with the comfort of homemade baking, Chocolate-Covered Strawberry Cupcakes are the answer. Whether you’re celebrating a special day or just want to dress up an ordinary afternoon, this recipe promises joy in every bite. I hope you’ll give these a try soon—your taste buds (and your loved ones) will thank you!

Chocolate-Covered Strawberry Cupcakes Recipe

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4.9 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the perfect combination of rich chocolate and fresh strawberries with these decadent chocolate-covered strawberry cupcakes. Moist chocolate cupcakes studded with diced strawberries are topped with a luscious chocolate ganache and a whole chocolate-covered strawberry, making them an irresistible treat for any occasion.

Ingredients

Scale

Cupcake Batter:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
2 teaspoons pure vanilla extract
1 cup finely diced fresh strawberries

Chocolate Ganache:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Topping:

12 whole strawberries with stems for garnish
Strawberry or vanilla buttercream for frosting

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk oil, buttermilk, eggs, and vanilla until smooth. Add wet ingredients to dry ingredients and mix until just combined.
Add Strawberries: Gently fold in diced strawberries. Divide batter evenly among liners, filling each about two-thirds full.
Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until steaming, pour over chocolate, and let sit for 2 minutes. Stir until smooth.
Decorate: Dip each whole strawberry into ganache and place on parchment to set. Frost cooled cupcakes with strawberry or vanilla buttercream, then top each with a chocolate-covered strawberry.

Notes

For an extra burst of strawberry flavor, fill the cupcakes with strawberry jam before frosting.
These are best enjoyed the same day they are topped with the chocolate-covered strawberries.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American