The indulgent world of Chocolate-Covered Strawberry Cupcakes, where rich chocolate cake meets luscious strawberry frosting and delightful chocolate ganache! Imagine sinking your teeth into a soft, moist cupcake topped with creamy strawberry goodness, finished with a drizzle of chocolate. These cupcakes are not just a dessert; they’re a celebration of flavors that will satisfy your sweet tooth.
This recipe is perfect for birthdays, special occasions, or anytime you want to impress with a deliciously sweet treat. Let’s dive into this scrumptious recipe and discover how to create these delightful Chocolate-Covered Strawberry Cupcakes that will have everyone asking for the recipe!
Resume of the Recipe
These Chocolate-Covered Strawberry Cupcakes feature a rich chocolate cake base, topped with fluffy strawberry frosting and a glossy chocolate ganache. Each bite is a perfect balance of chocolate and strawberry, making these cupcakes a crowd-pleaser.
Quick to prepare and beautifully presented, these cupcakes are sure to be a hit at any gathering. Get ready to indulge in this delightful dessert!
Exciting Story:
Let me share how Chocolate-Covered Strawberry Cupcakes became a favorite in our family. One sunny afternoon, I was inspired by the classic combination of chocolate-covered strawberries and decided to transform them into cupcakes. I envisioned a rich chocolate base topped with a fresh strawberry frosting, and the idea just took off from there!
As I baked the chocolate cakes and whipped up the strawberry frosting, the aroma filled the kitchen, making my family eager to taste what was coming. When I topped the cupcakes with chocolate ganache and added fresh strawberries, they looked irresistible. The first bite was pure bliss—the combination of flavors and textures was heavenly! Since that day, these cupcakes have become a go-to for celebrations, a sweet reminder of how wonderful it is to combine favorite flavors.
Why These Chocolate-Covered Strawberry Cupcakes are a Must-Try
- Irresistible Flavor Combination: The mix of chocolate and strawberry creates a decadent taste experience.
- Beautiful Presentation: These cupcakes are as gorgeous as they are delicious, perfect for any occasion.
- Fun to Make: This recipe is enjoyable for both novice and experienced bakers.
How to Make Chocolate-Covered Strawberry Cupcakes
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Carefully stir in the boiling water (the batter will be thin).
Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, prepare the strawberry frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and strawberry puree, mixing until smooth. Stir in the vanilla extract.
For the chocolate ganache, heat the heavy cream in a small saucepan until it simmers. Pour it over the chopped chocolate in a bowl and let it sit for a few minutes before stirring until smooth and glossy.
Once the cupcakes are completely cool, frost them generously with the strawberry frosting. Drizzle the chocolate ganache over the frosting and top each cupcake with a fresh strawberry.
Tips:
- Make sure the cupcakes are completely cool before frosting to prevent melting.
- Use fresh strawberries for the best flavor and presentation.
Substitutions and Variations:
- Use dark chocolate or white chocolate for a different flavor profile in the ganache.
- Substitute the strawberry puree with raspberry or another berry for a different taste.
- Add sprinkles or chocolate shavings for extra decoration.
Make a Healthier Version:
- Use whole wheat flour and reduce the sugar in the frosting to suit your taste.
- Substitute the butter in the frosting with Greek yogurt for a lighter option.
Closing
And there you have it! These Chocolate-Covered Strawberry Cupcakes are sure to become a favorite in your dessert collection. Don’t forget to let us know how your cupcakes turn out, and consider checking out some of our other recipes for more delicious inspirations!
Frequently Asked Questions:
- Can I use store-bought frosting?
Yes! Store-bought frosting can save time if you’re in a hurry. - How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. - Can I make this cupcake recipe in advance?
Yes! The cupcakes can be baked a day ahead and frosted just before serving. - What can I serve with these cupcakes?
They pair beautifully with coffee or a refreshing iced tea. - How do I know when the cupcakes are done?
A toothpick inserted in the center should come out clean. - Can I add chocolate chips to the batter?
Absolutely! Chocolate chips can add extra chocolatey goodness. - How do I make the frosting more colorful?
Add a few drops of red food coloring to the frosting for a vibrant look. - Can I freeze these cupcakes?
Yes! Freeze the unfrosted cupcakes for up to 2 months; thaw before frosting. - What’s the best way to reheat leftovers?
Microwave for a few seconds or enjoy at room temperature. - Can I use a different type of fruit for the frosting?
Yes! Any berry puree can work beautifully in the frosting.
Chocolate-Covered Strawberry Cupcakes
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
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Ingredients
For the Chocolate Cupcakes:
1 1 ¾ cups all-purpose flour
1 1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 1 ½ teaspoons baking powder
1 1 ½ teaspoons baking soda
1 teaspoon 1 salt
2 large 2 eggs
1 cup 1 whole milk
½ cup vegetable oil
2 teaspoons 2 vanilla extract
1 cup 1 boiling water
For the Strawberry Frosting:
1 cup 1 unsalted butter, softened
4 cups 4 powdered sugar
½ cup strawberry puree (fresh or frozen)
1 teaspoon 1 vanilla extract
For the Chocolate Ganache:
8 ounces 8 semisweet chocolate, chopped
½ cup heavy cream
For Garnish:
Fresh strawberries (for topping)
Directions
- Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Carefully stir in the boiling water (the batter will be thin).
- Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes are cooling, prepare the strawberry frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and strawberry puree, mixing until smooth. Stir in the vanilla extract.
- For the chocolate ganache, heat the heavy cream in a small saucepan until it simmers. Pour it over the chopped chocolate in a bowl and let it sit for a few minutes before stirring until smooth and glossy.
- Once the cupcakes are completely cool, frost them generously with the strawberry frosting. Drizzle the chocolate ganache over the frosting and top each cupcake with a fresh strawberry.
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