Introduction

For a dessert that’s as beautiful as it is delicious, these Chocolate-Covered Strawberry Cupcakes are the perfect indulgence. Each cupcake features a moist chocolate base topped with a luscious chocolate ganache and crowned with a whole chocolate-dipped strawberry. Whether you’re looking for a special treat for Valentine’s Day, birthdays, or any celebration, these cupcakes make a stunning and decadent statement. The combination of rich chocolate and fresh strawberries is timeless, and the presentation will wow anyone lucky enough to enjoy one.

Ingredients:

For the Chocolate Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• 1 cup whole milk
• 1 tsp vanilla extract
• ½ cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
• 1 tsp vanilla extract

For the Chocolate-Covered Strawberries:

• 12 fresh strawberries, washed and dried
• ½ cup semi-sweet or dark chocolate, melted
• 1 tbsp coconut oil (optional, for a smoother finish)

Optional Garnish:

• Sprinkles or chocolate shavings for decoration

Preparation:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners and set aside.

Step 2: Prepare the Chocolate Cupcakes

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl, beat the eggs, oil, milk, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter will be thick at this stage.
4. Carefully stir in the boiling water. The batter will thin out, but this step is essential for creating moist, fluffy cupcakes.
5. Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Chocolate Ganache

1. While the cupcakes are cooling, prepare the chocolate ganache.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
3. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes to allow the chocolate to soften.
4. Stir the mixture gently until smooth and glossy. Add the vanilla extract and stir to combine.
5. Let the ganache cool slightly at room temperature for about 10-15 minutes. It should thicken but remain pourable.

Step 4: Make the Chocolate-Covered Strawberries

1. While the ganache cools, melt ½ cup of chocolate with 1 tbsp of coconut oil (if using) in the microwave or using a double boiler. Stir until smooth.
2. Holding each strawberry by the stem, dip it into the melted chocolate, coating about two-thirds of the strawberry. Let any excess chocolate drip off.
3. Place the dipped strawberries on a parchment-lined baking sheet and allow them to set in the refrigerator for 10-15 minutes.

Step 5: Assemble the Cupcakes

1. Once the cupcakes have completely cooled, spoon the thickened chocolate ganache over the top of each one, letting it drizzle down the sides for an elegant look.
2. Carefully place a chocolate-covered strawberry on top of each cupcake, pressing gently to secure it in the ganache.
3. If desired, decorate with sprinkles or chocolate shavings for extra flair.

Step 6: Let the Cupcakes Set

1. Allow the cupcakes to sit at room temperature for 15-20 minutes so the ganache can set slightly before serving.

Cooking Notes:

• Room Temperature Ingredients: Ensure the eggs and milk are at room temperature before starting. This ensures the cupcake batter mixes evenly and results in a better texture.
• Boiling Water: Adding boiling water to the batter is the secret to keeping the cupcakes light and moist. Don’t skip this step!
• Ganache Consistency: If the ganache is too thin to spread, let it cool for a few more minutes. If it thickens too much, gently reheat it until it’s pourable again.

Serving Suggestions:

• These Chocolate-Covered Strawberry Cupcakes are perfect for special occasions like Valentine’s Day, anniversaries, birthdays, or as a sweet treat for someone special.
• Serve the cupcakes with a glass of cold milk or a cup of coffee for a perfectly indulgent pairing.

Tips:

1. Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring them to room temperature before serving.
2. Make-Ahead Option: You can prepare the cupcakes a day in advance. Store them unfrosted, and top with the ganache and chocolate-covered strawberries just before serving for the freshest presentation.
3. Strawberry Tips: Make sure your strawberries are completely dry before dipping them in chocolate. Any moisture will cause the chocolate to seize.
4. Variations: For an extra surprise, hollow out the center of the cupcakes and fill them with strawberry jam before frosting them with ganache.

Prep Time:

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Assembly Time: 20 minutes
• Total Time: 1 hour

Nutritional Information (Per Serving):

• Calories: 380
• Protein: 5g
• Carbohydrates: 45g
• Fat: 20g
• Sodium: 150mg
• Fiber: 3g

Conclusion

These Chocolate-Covered Strawberry Cupcakes are a luxurious combination of two classic desserts: chocolate cupcakes and chocolate-covered strawberries. With a rich, moist chocolate base, smooth chocolate ganache, and a fresh strawberry dipped in chocolate as the crowning jewel, these cupcakes are a showstopper for any occasion. Whether you’re treating yourself or sharing with loved ones, these cupcakes are sure to impress with both their presentation and their indulgent flavor. Perfect for special celebrations or as an elegant gift, these cupcakes take the classic chocolate-strawberry pairing to new heights.

Chocolate-Covered Strawberry Cupcakes

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• Author: Imili Johnson
• Total Time: 1 hour

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Ingredients

Scale 1x2x3x

For the Chocolate Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• 1 cup whole milk
• 1 tsp vanilla extract
• ½ cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
• 1 tsp vanilla extract

For the Chocolate-Covered Strawberries:

• 12 fresh strawberries, washed and dried
• ½ cup semi-sweet or dark chocolate, melted
• 1 tbsp coconut oil (optional, for a smoother finish)

Optional Garnish:

• Sprinkles or chocolate shavings for decoration

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners and set aside.

Step 2: Prepare the Chocolate Cupcakes

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl, beat the eggs, oil, milk, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter will be thick at this stage.
4. Carefully stir in the boiling water. The batter will thin out, but this step is essential for creating moist, fluffy cupcakes.
5. Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Chocolate Ganache

1. While the cupcakes are cooling, prepare the chocolate ganache.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
3. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes to allow the chocolate to soften.
4. Stir the mixture gently until smooth and glossy. Add the vanilla extract and stir to combine.
5. Let the ganache cool slightly at room temperature for about 10-15 minutes. It should thicken but remain pourable.

Step 4: Make the Chocolate-Covered Strawberries

1. While the ganache cools, melt ½ cup of chocolate with 1 tbsp of coconut oil (if using) in the microwave or using a double boiler. Stir until smooth.
2. Holding each strawberry by the stem, dip it into the melted chocolate, coating about two-thirds of the strawberry. Let any excess chocolate drip off.
3. Place the dipped strawberries on a parchment-lined baking sheet and allow them to set in the refrigerator for 10-15 minutes.

Step 5: Assemble the Cupcakes

1. Once the cupcakes have completely cooled, spoon the thickened chocolate ganache over the top of each one, letting it drizzle down the sides for an elegant look.
2. Carefully place a chocolate-covered strawberry on top of each cupcake, pressing gently to secure it in the ganache.
3. If desired, decorate with sprinkles or chocolate shavings for extra flair.

Step 6: Let the Cupcakes Set

1. Allow the cupcakes to sit at room temperature for 15-20 minutes so the ganache can set slightly before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 380
• Sodium: 150mg
• Carbohydrates: 45g
• Protein: 5g