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