Chocolate Covered Strawberry Cupcakes
Recipe type: Dessert
Yields: 12
  • ¾ cup dutch process cocoa powder (I used Hershey’s Special Dark Chocolate)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (1-1/2 sticks) unsalted butter, softened
  • ¾ cup to 1 cup sugar (Depends on how sweet you want your cupcakes)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
Strawberry Buttercream Frosting
  • ¾ cup (1-1/2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 cup freeze dried strawberries, pureed into a fine powder
  • 1-2 tbsp cream or milk (optional)
Chocolate Covered Strawberries
  • 7 oz high quality chocolate, chopped
  • 1-1/2 tsp light corn syrup
  • 12 strawberries
To make your cupcakes:
  1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing well after each.
  4. Add the vanilla and mix well.
  5. Add sour cream and mix well.
  6. Stir in dry ingredients.
  7. Divide batter evenly between each cup of your muffin tin. (About ¼ cup each, I’d say)
  8. Bake cupcakes for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and cool completely.
To make your frosting:
  1. While your cupcakes are cooling, make your frosting. In a medium bowl, beat your softened butter until smooth and creamy.
  2. Add strawberry powder, and mix until well-combined.
  3. Slowly add confectioners’ sugar, 1 cup at a time. Mix until smooth. (Taste your frosting after each cup, to make sure it tastes OK to you. If 3 cups is too sweet, use less. If it’s not sweet enough, use more.)
  4. Add cream/milk, and continue to mix until smooth (this thins out your frosting a little so that it is more spreadable - feel free to skip this step if you like the consistency/thickness of your frosting after all the powdered sugar has been mixed in).
To make your chocolate for dipping:
  1. Place chocolate pieces and corn syrup into a tall, microwave safe mug.
  2. Microwave on high for 45 seconds, then stir. Continue to microwave in 20 second intervals as needed, stirring after each time until chocolate is smooth and melted.
To assemble:
  1. Pipe frosting in thick swirls over each cupcake.
  2. Spoon about 1 tsp melted chocolate on top of each cupcake.
  3. Dip each strawberry into the chocolate, gently shake off excess, then gently press dipped strawberry on top of each cupcake.
  4. Allow cupcakes to chill in the fridge for about 15 minutes, to allow chocolate to firm up.
  5. Enjoy!
Recipe by Just Putzing Around the Kitchen at