These Chocolate Covered Strawberry Cupcakes start with moist dark chocolate cake, filled with strawberry chocolate ganache and topped with strawberry frosting and a beautifully dipped strawberry.
Welcome to National Cupcake Lovers Day!
That’s right, June 13, 2020 is National Cupcake Lovers Day and if you love cupcakes, let’s celebrate!
Today, a group of my food blogger friends and I, are bringing you a nice array of delicious cupcakes.
You will find that list of cupcake recipes below.
I brought these delicious, adorable Chocolate Covered Cupcakes for you today.
They are fairly simple to make and use easy to find ingredients.
The History of the Cupcake
Did you know that the first mention of a cupcake recipe goes as far back as 1796.
A woman named Amelia Simmons wrote a recipe in her cookbook, “American Cookery” which referenced, “a cake to be baked in small cups”.
“American Cookery” was believed to be the first cookbook authored by an American published in the United States. Fun fact!
However, in 1828 in a cookbook titled “Seventy-five Recipes for Pastry, Cakes and Sweetmeats”, authored by Eliza Leslie, is the first mention of the word ‘cupcake’.
Tips for Baking the Best Cupcakes
- Always use the best ingredients possible. Now isn’t the time to use imitation vanilla, over real vanilla extract – go for the best ingredients you can get.
- Always bring your ingredients to room temperature. The reason for this is to help the ingredients combine better. Cold ingredients have a harder time combining with the other elements and often result in clumps or areas where things aren’t combined properly.
- Never over mix your batter. There is a whole science behind why this is a bad idea which involves the crushing of air bubbles that you need for your cupcakes to get light, fluffy and stay moist. You can read about it here if you’d like.
- Fill all cupcake liners evenly. Using a cupcake batter scoop or ice cream scoop to fill cupcake liners evenly is important. This allows for all cupcakes to bake evenly so you don’t wind up with some that are overcooked and some that still have raw spots. These are my favorite batter scoops to ensure even filling every time.
- Do not allow cupcakes to cool in your pan. Allow them to rest a minute or two and then immediately remove them to a cooling rack (this one is my favorite). Leaving them in the pan can cause them to overcook which will cause them to dry out. You don’t want a dry cupcake.
Be sure and check out these other delicious cupcake recipes
Cupcakes for Cupcake Lovers Day!
Hosted by Valentina | The Baking Fairy
- Vegan German Chocolate Cupcakes by The Baking Fairy
- Bailey’s Red Velvet Cupcakes by Our Crafty Mom
- Buttermilk Cupcakes with Strawberry Whipped Cream by One Sweet Appetite
- Chocolate Covered Strawberry Cupcakes by Daily Dish Recipes
- Coffee Cupcakes with Coffee Buttercream Frosting by Hezzi-D’s Books and Cooks
- Easy Vegan Chocolate Cupcakes by The Urben Life
- Fiori Di Sicilia + Elderflower Cupcakes by Culinary Adventures with Camilla
- Gingerbread Cupcakes by Karen’s Kitchen Stories
- Maple Vanilla Cupcakes with Chocolate Date Icing by UpBeet Kitchen
- Mickey Mouse Sprinkles Cupcakes by For The Love of Food
- Mint Chocolate Chip Cupcakes by Join Us, Pull Up A Chair
- Poblano Cornbread Muffins with Goat Cheese Frosting by The Spiffy Cookie
- Sourdough Strawberry Cupcakes by Our Good Life
- Vanilla Bean Buttercream Cupcakes by Red Cottage Chronicles
Pin for Later
Are you ready to make these Chocolate Covered Strawberry Cupcakes?
Chocolate Covered Strawberry Cupcakes
Yield:
2 dozen
Prep Time:
30 minutes
Cook Time:
18 minutes
Total Time:
48 minutes
These Chocolate Covered Strawberry Cupcakes start with moist dark chocolate cake, filled with strawberry chocolate ganache and topped with strawberry frosting and a beautifully dipped strawberry.
Ingredients
CUPCAKES
- ¾ cup butter, room temperature
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ¾ cup dark cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cup milk
FILLING
- 8 whole strawberries
- 1 tablespoon granulated sugar
- ½ cup dark chocolate chips
- ½ cup heavy whipping cream
FROSTING
- ¾ cup chopped strawberries
- ½ cup butter, room temperature
- 3 ½ - 4 cups powdered sugar
- water/milk
- Pink gel icing color, optional
Instructions
FOR CUPCAKES
- Preheat oven to 350 degrees F. Add paper liners to a muffin tin. Set aside.
- In a bowl, mix the butter and sugar until fluffy, about 2 minutes. Add eggs, one at a time, just until eggs are combined. Mix in vanilla and beat until blended.
- Add the flour, dark cocoa powder, baking powder and salt.
- Add the milk to the flour mixture a little at a time, beating just until everything is combined.
- Spoon batter into cupcake tins lined with paper liners or lightly greased, to ⅔ full.
- Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it comes out clean with no batter or crumbs, the cupcakes are ready.
- Let cupcakes rest in pan for 2-3 minutes before removing to racks to cool completely. Once cool, frost as desired.
TO FILL (Strawberry Chocolate Ganache)
- Chop the strawberries into pretty small pieces.
- In a small sauce pan over medium low heat, add the strawberries, granulated sugar and 1 tablespoon water. Stir constantly until the sugar is dissolved and mixture begins to boil. Remove from heat.
- In a large bowl, combine the strawberry mixture and the chocolate chips, stirring gently.
- Pour the heavy whipping cream in a microwave safe bowl and heat for 1 minute.
- Pour the heated whipping cream over the strawberry & chocolate mixture and cover. Allow to sit about 5 minutes.
- Remove the cover and whisk the mixture until the chocolate is completely melted. Allow to sit for at least 5-10 minutes before piping into the cupcakes.
- When the strawberry chocolate ganache is ready, it's time to fill the cupcakes.
- Using a melon baller, or tiny scoop, coming in from the top of the cupcake, remove a bit of the cake down through the center. Reserve the little cake ball.
- Fill the center of each cupcake with the strawberry chocolate ganache and place the remaining cake back on top pushing down gently to fill the hole.
- Repeat with all cupcakes.
FOR FROSTING
- When ready to frost the cupcakes, add the chopped strawberries to a food processor and puree until smooth. Set puree aside.
- Beat the butter until smooth. Add about half of the powdered sugar and mix until well combined and smooth. Add 2-3 tablespoons of strawberry puree and mix until well combined.
- Repeat with the remaining ingredients.
- IF FROSTING IS TOO THIN, ADD A LITTLE POWDERED SUGAR A TABLESPOON AT A TIME. IF FROSTING IS TOO THICK, ADD MILK OR WATER BY THE TABLESPOON UNTIL DESIRED CONSISTENCY.
- Add pink gel icing color until you have your desired shade of pink frosting, mixing well between additions.
- Fill piping bag and pipe the frosting on top of each cupcake.
- Top with chocolate shavings and strawberry pieces or a chocolate covered strawberry.
More Cupcake Recipes?
Cotton Candy Cupcakes
Almond Joy Cupcakes
Peanut Butter & Jelly Cupcakes
Key Lime Margarita Cupcakes
Pistachio Cupcakes with Pistachio Frosting
Blueberry Lemon Cupcakes
Chocolate Covered Strawberry Cupcakes
Strawberry Margarita Cupcakes
Valentina | The Baking Fairy
Saturday 13th of June 2020
These cupcake are just gorgeous! You can't go wrong with the strawberry+chocolate combination, in my opinion. What delicious treats! Thank you for sharing your recipe with us!
Karen @ Karen's Kitchen Stories
Saturday 13th of June 2020
These are so beautiful and elegant!!! Perfect for a special occasion!