A decadent, moist chocolate cupcake frosted with a luscious fresh strawberry buttercream and topped with a succulent chocolate covered strawberry! Perfect for Valentine's Day!
It only seemed appropriate to kick off February with these chocolate covered strawberry cupcakes! I am so excited for all things Valentine's Day! Give me all the pink, chocolate and sappy rom-coms! Is there anything more quintessentially Valentine's Day than chocolate covered strawberries? I knew that I wanted to take this Valentine's Day classic and turn it into a cupcake. The fresh strawberry buttercream is seriously delicious! The strawberry puree not only adds flavour to the buttercream but also turns it a beautiful soft pink colour. I went with my Classic Chocolate Cupcake recipe for the base - why mess with a good thing? And topped the cupcakes with their very own chocolate covered strawberry - can you tell I am huge fan of two desserts in one?Whether its your BFF, sweetheart or child, your valentine is sure to love these cupcakes!
Tips for Achieving the Perfect Chocolate Covered Strawberries
When melting your chocolate for your berries, I would recommend melting it in the microwave on medium heat for 20-30 second increments. Between each increment, remove the chocolate from the microwave and stir, repeat this until the chocolate is completely melted.
It is important to make sure that your strawberries are completely dry and free of any water or excess moisture. If there are any water droplets on the berries it will cause the chocolate to seize up.
Place your chocolate in a deep bowl or small cup to use when dipping your chocolate. Hold your berry by the stem and dip one side of the strawberry, followed by the other.
Place your freshly dipped strawberry on wax paper to set up.
Chocolate Covered Strawberry Cupcakes
with a fresh strawberry buttercream
Makes: 1 dozen cupcakes
Ingredients
For the cupcakes
1/4 c hot water
1/4 c cocoa powder
1/2 tsp instant coffee
1 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter, cut into cubes
1 c sugar
2 eggs, at room temperature
2 tsp vanilla
1/2 c sour cream
For the Frosting
1 c butter, at room temperature
3 c icing sugar
1/2 c strawberry puree*
For the Chocolate Covered Strawberries
12 -15 Strawberries
1 c semi sweet chocolate chips, melted
Directions
For the Cupcakes
Preheat oven to 350F. Line a cupcake pan with liners. In a small bowl, whisk together hot water, cocoa powder and instant coffee. In another medium bowl, sift together flour, baking soda, baking powder and salt.
In a small sauce pan, over medium heat combine the butter and sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken and pales in colour (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in vanilla and cocoa mixture. Mix until incorporated. With the mixer on low speed, add half the flour, followed by the sour cream, ending with the rest of the flour mixture. Mix until just incorporated.
Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely.
For the Frosting
In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat the butter until light and fluffy. Beat in icing sugar until light and fluffy. Finally, beat in strawberry puree until just combined.
*To make the strawberry puree, blend fresh strawberries using either an immersion blender or regular blender until smooth.
For the Chocolate Covered Strawberries
Dip strawberries in melted chocolate and let set on parchment paper
Assemble the cupcakes
Frost cupcakes as desired. Top with chocolate covered strawberry before serving. Assembled cupcakes keep for up to 3 days in the fridge but are best served fresh.
