Chocolate Covered Strawberry Cupcakes

$- 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk, at room temperature - 1 cup fresh strawberries, pureed - 1/2 cup semi-sweet chocolate chips - Fresh strawberries for garnish - Whipped cream (optional for serving) - Mint leaves for decoration - Extra chocolate for drizzling - Muffin pan - Cupcake liners - Large mixing bowl - Medium mixing bowl - Electric mixer - Spatula - Cookie scoop or measuring cup - Microwave-safe bowl - Wire rack for cooling {{ingredient_image_2}} First, you need to preheat your oven. Set it to 350°F (175°C). While it heats, grab a muffin pan. Line it with cupcake liners. Make sure the liners fit snugly in the pan. This helps each cupcake rise nicely. In a large bowl, combine your dry ingredients. Add 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk them together well. This step ensures even flavor in every bite. In another bowl, take ½ cup of softened butter. Use an electric mixer to cream it until smooth. Then, gradually add 1 cup of granulated sugar. Beat the mixture for 3 to 5 minutes. When it’s light and fluffy, you know it's ready. Now, add 2 large eggs to the butter mix, one by one. Mix well after each addition. Next, stir in 1 teaspoon of vanilla extract and 1 cup of pureed strawberries. Make sure everything is well blended. This adds a nice fruity flavor and moisture to your cupcakes. It's time to combine the wet and dry mixes. Slowly add the dry ingredients to the wet mix. Alternate with 1 cup of buttermilk. Start and end with the dry mix. Mix gently until just combined. This prevents overmixing, which can make your cupcakes dense. Using a cookie scoop, fill each cupcake liner about two-thirds full. Place the muffin pan in your preheated oven. Bake for 18 to 20 minutes. Check with a toothpick to see if they are done. If it comes out clean, they are ready! Let them cool in the pan before moving them to a wire rack. For the chocolate topping, melt more chocolate chips. Use a microwave-safe bowl. Heat in 30-second bursts, stirring in between. Keep heating until it’s smooth and liquid. This will form a delicious coating for your cupcakes. Once your cupcakes are cool, dip the tops into the melted chocolate. Let any extra chocolate drip off. Ensure they are well coated. For a finishing touch, place a fresh strawberry on each cupcake. If you like, add a dollop of whipped cream when serving. Enjoy your tasty creation! To make sure your cupcakes stay moist, use buttermilk. This adds rich flavor and moisture. Always measure flour correctly. Too much flour makes cupcakes dry. Mixing the batter gently helps keep them light. Avoid overmixing when you add the wet and dry ingredients. This keeps the cake fluffy. One common mistake is underbaking the cupcakes. Always check with a toothpick to know when they are done. If it comes out clean, they are ready. Another mistake is filling the liners too much. Fill them only two-thirds full. This gives them space to rise without overflowing. When melting chocolate, use a microwave-safe bowl. Heat it in short bursts of 30 seconds. Stir between each burst to avoid burning. If the chocolate is too thick, add a small amount of vegetable oil. This makes it smooth and easy to dip the cupcakes. Be careful not to overheat, as this can ruin the chocolate. Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature will help create a smoother batter and result in lighter, fluffier cupcakes. Don’t Overmix the Batter: Mix the dry and wet ingredients until just combined to prevent dense cupcakes. A few lumps are perfectly fine! Quality Chocolate Matters: Use high-quality chocolate chips for melting and topping the cupcakes for the best flavor. Dark chocolate can add a nice contrast to the sweetness of the cupcakes. Let Cupcakes Cool Completely: Ensure the cupcakes are completely cool before dipping them in chocolate; this prevents the chocolate from melting and ensures a nice coating. {{image_4}} You can change the flavor of your cupcakes by using different fruit purees. Instead of strawberries, try using raspberries, blueberries, or even mango! Each fruit gives a unique taste and color to your cupcakes. This can surprise your friends and family. Just remember to keep the same amount of puree. If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Many brands offer great mixes that work well in baking. Look for one that includes xanthan gum. It helps to keep the cupcakes soft and airy. Always check the labels to ensure your flour is gluten-free. You can make these cupcakes vegan by replacing a few key ingredients. Use a plant-based butter instead of regular butter. For eggs, try using flaxseed meal or applesauce as a binder. Use almond milk or soy milk instead of buttermilk. These swaps will make delicious vegan cupcakes without losing flavor. Enjoy experimenting with these fun variations! To keep your chocolate covered strawberry cupcakes fresh, store them in an airtight container. This prevents them from drying out. Place a piece of wax paper between layers if you stack them. Keep the container in a cool, dark place. They will stay fresh for about three days at room temperature. You can freeze these cupcakes for longer storage. First, let them cool completely. Wrap each cupcake in plastic wrap, then place them in a freezer-safe bag. These cupcakes can last in the freezer for up to three months. When you're ready to enjoy them, just take them out and let them thaw at room temperature. To reheat, avoid the microwave if you can. Instead, use an oven for the best texture. Preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet and cover them lightly with foil. Warm them for about 10 minutes. This keeps the cupcakes soft and moist, ready to be enjoyed again! Yes, you can make these cupcakes ahead of time. Bake and cool them first. Then, store them in an airtight container. Keep them at room temperature for up to three days. For longer storage, freeze them. Wrap each cupcake in plastic wrap, then place them in a freezer-safe bag. Thaw them before adding the chocolate coating. To make a shiny chocolate coating, use high-quality chocolate. Melt the chocolate carefully to keep it smooth. Stir in a small amount of vegetable oil or coconut oil. This helps give the chocolate a nice sheen. Dip the cupcakes quickly to avoid clumping. If you don’t have buttermilk, use milk with vinegar or lemon juice. Add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for about five minutes. This will mimic the tangy taste of buttermilk. You can also use yogurt or sour cream thinned with a little water. Yes, you can use different types of chocolate for the topping. Dark, milk, or white chocolate all work well. Each type will give a unique taste. For a fun twist, try mixing two types together. This adds more flavor and a beautiful look. You now have all the tools to bake amazing cupcakes. We covered essential ingredients, step-by-step instructions, helpful tips, and fun variations. Don’t forget to store your cupcakes right for lasting freshness. Experimenting can lead to tasty surprises. Remember, practice makes perfect, so keep baking and trying new things. Enjoy every bite of your delicious creations!$

Chocolate Covered Strawberry Cupcakes

Delicious cupcakes infused with strawberry puree and topped with melted chocolate and fresh strawberries.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups all-purpose flour
1 cups granulated sugar
0.5 cups unsweetened cocoa powder
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cups unsalted butter, softened to room temperature
2 large eggs
1 teaspoon vanilla extract
1 cups buttermilk, at room temperature
1 cups fresh strawberries, pureed
0.5 cups semi-sweet chocolate chips
to taste fresh strawberries for garnish
optional whipped cream for serving

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with cupcake liners, ensuring they're securely placed.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure an even distribution of all dry ingredients.
In a medium bowl, use an electric mixer to beat the softened butter until it’s creamy and smooth. Gradually incorporate the granulated sugar, continuing to beat the mixture until it becomes light and fluffy, which should take about 3-5 minutes.
Carefully add the eggs to the butter mixture, one at a time, mixing well after each addition to ensure they are fully incorporated. Next, stir in the vanilla extract and the pureed strawberries until the mixture is well blended.
Slowly add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start with dry ingredients and finish with them, mixing gently until just combined to prevent overmixing.
With a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
Using a cookie scoop or a measuring cup, divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once baked, remove the pan and let the cupcakes cool completely in the pan before transferring them to a wire rack.
In a microwave-safe bowl, melt additional chocolate chips. Heat them in 30-second bursts in the microwave, stirring in between until the mixture is smooth and fully melted.
Once the cupcakes are cooled, carefully dip the tops into the melted chocolate, allowing any excess chocolate to drip back into the bowl.
For the finishing touch, place a fresh strawberry on top of each chocolate-dipped cupcake. If desired, serve with a generous dollop of whipped cream.

Notes

For a decorative presentation, garnish with mint leaves and serve additional strawberries.

Keyword chocolate, cupcakes, dessert, strawberry