Why You’ll Love This Recipe
I love this recipe because it’s both elegant and fun. The chocolate cupcakes are moist and rich, with bursts of real strawberry pieces inside. The frosting is smooth, pretty in pink, and naturally flavored with fresh strawberries. It’s a crowd-pleaser that always earns compliments.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup boiling water
1 cup fresh strawberries, finely chopped
Frosting:
1/2 cup unsalted butter, softened
1/2 cup fresh strawberries, pureed
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
directions
I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt, then set it aside.
In a large bowl, I cream the softened butter and granulated sugar together until it’s light and fluffy. I beat in the eggs one at a time, mixing well after each. Then I stir in the vanilla extract.
I gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth. Then I gently fold in the chopped strawberries.
I carefully stir in the boiling water last—the batter will be thin, but that’s how it should be.
I divide the batter evenly among the cupcake liners, filling each about two-thirds full.
The cupcakes bake for 18 to 22 minutes, until a toothpick inserted comes out clean. I let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the frosting, I beat the butter and strawberry puree until smooth. Then I gradually add the powdered sugar until I get the consistency I like. I mix in the vanilla extract and a pinch of salt.
Once the cupcakes are completely cool, I frost them and top each with a strawberry slice or a drizzle of melted chocolate if I’m feeling fancy.
Servings and timing
This recipe makes 12 cupcakes. It takes about 20 minutes to prep and 20 minutes to bake, with a total time of around 40 minutes. Each cupcake has approximately 310 kcal.
Variations
Sometimes I fill the center of the cupcakes with a bit of strawberry jam for a sweet surprise. I also like using dark chocolate cocoa powder for a richer flavor or swapping the frosting for chocolate ganache when I want something even more decadent.
storage/reheating
I store the cupcakes in an airtight container in the refrigerator for up to 3 days. I let them come to room temperature before serving for the best texture. These cupcakes are not ideal for freezing due to the fresh strawberries in the frosting.
FAQs
Can I use frozen strawberries?
Yes, I can use frozen strawberries, but I make sure to thaw and drain them well before using to avoid excess moisture.
Can I use a different fruit in the frosting?
Absolutely. I’ve tried raspberries and they work great too—just adjust the sugar to balance the tartness.
How can I make the cupcakes more chocolatey?
I add a handful of chocolate chips to the batter or use a richer cocoa powder.
Can I make these cupcakes gluten-free?
Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour.
Do I have to use boiling water in the batter?
Yes, it helps bloom the cocoa and gives the cupcakes their moist, rich texture.
Conclusion
Chocolate Covered Strawberry Cupcakes are my go-to treat when I want something sweet, rich, and fruity. The combination of moist chocolate cake, real strawberries, and luscious pink frosting makes them an irresistible delight that’s just as pretty as it is delicious.
Print
Chocolate Covered Strawberry Cupcakes
- Total Time: ~40 minutes
- Yield: 12 cupcakes
Description
Moist chocolate cupcakes studded with fresh strawberries and topped with strawberry buttercream—your favorite dessert combo in cupcake form.
Ingredients
Cupcakes:
1½ cups all-purpose flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
½ cup boiling water
1 cup fresh strawberries, finely chopped
Frosting:
½ cup unsalted butter, softened
½ cup fresh strawberries, pureed
3–4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Whisk flour, cocoa, baking soda, and salt in a bowl.
In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternately add dry ingredients and milk to the wet mixture, mixing until smooth. Fold in chopped strawberries.
Stir in boiling water (batter will be thin).
Fill liners two-thirds full. Bake 18–22 minutes until a toothpick comes out clean. Cool 5 minutes in the tin, then on a rack.
For frosting, beat butter and strawberry puree until smooth. Gradually add powdered sugar until desired consistency, then blend in vanilla and salt.
Frost cooled cupcakes and top with a strawberry slice or drizzle of melted chocolate, if desired.
Notes
Add a spoonful of strawberry jam in the center for a surprise filling.
Use dark cocoa powder or chocolate chips for extra chocolate flavor.
Swap powdered sugar with a gluten-free blend to make it GF.
Freeze-dried strawberries work in the frosting too—pulse before mixing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: ~310 kcal per cupcake
- Method: Dessert
- Cuisine: Baking
