If you’re ready to wow your friends and family with a dessert that feels like a celebration in every bite, this Chocolate-Covered Strawberry Cupcakes Recipe is exactly what you need. Imagine the moist richness of chocolate cake infused with the fresh, sweet burst of strawberries, topped with fluffy whipped cream and a dusting of powdered sugar. It’s the perfect treat for any occasion, offering a beautiful balance of flavors and textures that’ll have everyone asking for seconds.

Chocolate-Covered Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Chocolate-Covered Strawberry Cupcakes Recipe lies in simple, carefully chosen ingredients. Each component plays a special role — from the rich chocolate cake mix that forms the base, to the fresh strawberries that add juicy sweetness and a pop of color.

Chocolate cake mix: Acts as the rich, chocolaty foundation of the cupcakes for moist and flavorful bites.
Milk (1/2 cup): Keeps the batter smooth and tender while contributing to the perfect cupcake texture.
Vegetable oil (1/2 cup): Adds moisture and ensures the cupcakes stay soft and fresh.
Eggs (3): Bind all ingredients and give structure, making these cupcakes fluffy yet sturdy.
Strawberries (1 cup, chopped): Bring in a fresh fruity sweetness and delightful texture surprises throughout the cupcakes.
Whipped cream (1 cup): Light and airy, it’s the perfect topping to complement the chocolate and strawberries.
Powdered sugar (1 tablespoon): Adds a touch of sweetness and a pretty finish when dusted on top.
Vanilla extract (1/2 teaspoon): Enhances the overall flavor and gives it a warm, inviting aroma.

How to Make Chocolate-Covered Strawberry Cupcakes Recipe

Step 1: Prepare Your Oven and Cupcake Tin

Start by heating your oven to 350°F (175°C) and lining a cupcake tin with paper liners. This ensures your cupcakes bake evenly and slide out effortlessly once they’re done.

Step 2: Mix the Batter

In a large bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Whisk until everything is well incorporated and your batter is smooth, with no lumps. This step sets the base for your cupcakes’ rich, tender crumb.

Step 3: Fold in the Strawberries

Carefully fold the chopped strawberries into the batter. This gentle mixing helps distribute the fruit evenly without breaking it down too much, so you get juicy strawberry bits in every bite.

Step 4: Bake to Perfection

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Place them in the oven and bake for 18-22 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few crumbs.

Step 5: Add the Finishing Touches

Once cooled, top each cupcake with fluffy whipped cream, a sprinkle of powdered sugar, and a few extra strawberry slices for that classic chocolate-covered strawberry look and taste. These final touches transform the cupcakes into an irresistible treat.

How to Serve Chocolate-Covered Strawberry Cupcakes Recipe

Garnishes

Enhance the presentation and taste by adding fresh strawberry slices or a drizzle of melted chocolate on top of the whipped cream. A small mint leaf can add a refreshing hint and make them look like little desserts from a fancy patisserie.

Side Dishes

For a lovely balance, serve these cupcakes alongside a cup of rich coffee or a glass of chilled milk. If you want to turn it into a dessert spread, consider adding fresh berries or a light fruit salad to keep the fruity theme alive.

Creative Ways to Present

Try serving these cupcakes in decorative cupcake wrappers or place them on tiered stands to create an eye-catching dessert table. You can also package them in clear treat boxes with ribbons for a delightful gift that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container in the refrigerator to preserve freshness, especially because of the whipped cream topping. They should stay delicious for up to 2 days.

Freezing

If you want to prepare them in advance, bake and cool the cupcakes fully but skip the whipped cream topping. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before adding the fresh whipped cream and strawberry garnish.

Reheating

Warm the cupcakes at room temperature to bring back that freshly baked softness. Avoid microwaving with the whipped cream on top to prevent it from melting; instead, add the topping fresh after reheating.

FAQs

Can I use fresh whipped cream or should I use store-bought?

Fresh whipped cream is highly recommended for this Chocolate-Covered Strawberry Cupcakes Recipe because it offers a lighter texture and fresher flavor that complements the strawberries and chocolate beautifully.

What is the best way to chop strawberries for this recipe?

Chop your strawberries into bite-sized pieces, not too small, so they maintain some texture and don’t turn to mush during baking. You want pieces that give a noticeable juicy burst when you bite in.

Can this recipe be made gluten-free?

Absolutely! Use a gluten-free chocolate cake mix, and double-check other ingredients to be gluten-free. The rest of the recipe remains the same, delivering all the lovely flavors without compromise.

Is there a way to make these cupcakes less sweet?

You can reduce the powdered sugar in the whipped cream or use unsweetened whipped cream if you prefer a less sugary dessert. The natural sweetness from the strawberries also helps balance the chocolate.

How do I prevent the strawberries from sinking to the bottom?

To avoid sinking, lightly toss the chopped strawberries in a bit of flour before folding them into the batter. This helps suspend the fruit throughout the cupcake rather than letting it settle at the bottom.

Final Thoughts

If you’re searching for a cupcake recipe that’s as impressive as it is delicious, give this Chocolate-Covered Strawberry Cupcakes Recipe a try. It’s a dependable crowd-pleaser that brings joy with every bite, perfectly blending chocolatey decadence with fresh berry charm. Once you make these, they’re sure to become a treasured favorite in your baking repertoire.

Chocolate-Covered Strawberry Cupcakes Recipe

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4.4 from 32 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 servings 1x

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Description

Delight in these moist and flavorful Chocolate-Covered Strawberry Cupcakes, combining the rich taste of chocolate cake with fresh strawberries and a light whipped cream topping. Perfect for any occasion, these cupcakes offer a sweet blend of fruity freshness and creamy indulgence in every bite.

Ingredients

Scale

Cake Batter

1 box chocolate cake mix
1/2 cup milk
1/2 cup vegetable oil
3 eggs
1 cup strawberries, chopped

Topping

1 cup whipped cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Additional strawberries for garnish

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure easy removal and cleanup.
Mix Cake Batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Stir the mixture until all ingredients are fully incorporated and smooth in consistency.
Fold in Strawberries: Gently fold the chopped strawberries into the batter to evenly distribute them without breaking them down too much.
Fill and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before adding the toppings.
Prepare Topping: In a bowl, whip the cream with powdered sugar and vanilla extract until soft peaks form, creating a fluffy and sweet topping.
Top Cupcakes: Generously spread or pipe the whipped cream on top of each cooled cupcake and garnish with additional fresh strawberries for a vibrant finish.

Notes

If fresh strawberries are not available, frozen strawberries can be used but be sure to thaw and drain them well before folding into the batter.
For an extra indulgent touch, drizzle melted chocolate or use chocolate chips in the batter.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days due to the fresh fruit and whipped cream topping.
Make sure cupcakes are completely cooled before topping to prevent the whipped cream from melting.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American