Chocolate-Covered Strawberry Cupcakes

Name: Chocolate-Covered Strawberry Cupcakes
Prep time: 30 min
Total time: 55 min
Yield: 24 serving(s)
Ingredients: 1 c. packed dark brown sugar; 1 c. granulated sugar; 2 1/4 c. all-purpose flour, spooned and leveled; 3/4 c. unsweetened cocoa powder; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. kosher salt; 2 large eggs; 1 c. whole milk; 3/4 c. canola oil; 1 tsp. pure vanilla extract; 3/4 c. strongly brewed coffee, cooled; 1 (16-oz) pkg fresh strawberries, stemmed; 1 (12-oz) pkg semi-sweet chocolate chips, melted according to package directions; 1/2 (12-oz) pkg white chocolate chips, melted according to package directions; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 2 tbsp. heavy cream; 1 tbsp. vanilla bean paste (or pure vanilla extract); 4 c. confectioners’ sugar, divided

These sweet Valentine's treats are like two desserts in one!

By Beth BranchPublished: Jan 30, 2024

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a group of chocolate covered strawberry cupcakes with pink frosting

Becky Luigart-Stayner

Yields:

24 serving(s)

Prep Time:

30 mins

Total Time:

55 mins

Bake up a Valentine's treat that's totally over-the-top this year: Put some cupcakes under your chocolate covered strawberries!

These homemade treats are easier to make than you might think, and you two distinct advantages: 1) You can be picky about the strawberries you use, so your Valentine gets only the best. 2) You get to say "I made them for you myself!" which is worth everything.

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Ingredients

For the Chocolate Cupcakes:

1 cup packed dark brown sugar
1 cup granulated sugar
2 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1 cup whole milk
3/4 cup canola oil
1 tsp. pure vanilla extract
3/4 cup strongly brewed coffee, cooled

For the Chocolate Covered Strawberries:

1 (16-oz) pkg fresh strawberries, stemmed
1 (12-oz) pkg semi-sweet chocolate chips, melted according to package directions
1/2 (12-oz) pkg white chocolate chips, melted according to package directions

For the Vanilla Bean Frosting:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 Tbsp. heavy cream
1 Tbsp. vanilla bean paste (or pure vanilla extract)
4 cups confectioners’ sugar, divided

Directions

1. Step 1Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners.
2. Step 2Whisk together sugars, flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In second bowl, whisk together eggs, milk, oil, vanilla, and coffee. Add wet ingredients to dry ingredients and beat with an electric mixer on medium speed until combined, 1 to 2 minutes. Spoon batter into prepared pans, dividing evenly. Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Step 3Make the chocolate covered strawberries: Line a baking sheet with wax paper. Dip strawberries in chocolate, letting the excess chocolate drip off; place on a parchment paper-lined baking sheet. Set aside and allow chocolate to set for 15 to 20 minutes. Transfer white chocolate to a piping bag or zip-top plastic bag with a small corner cut off. Drizzle white chocolate over the strawberries. Allow white chocolate to set, 15 to 20 minutes.
4. Step 4Make the frosting: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Add cream and vanilla bean paste and beat, scraping down sides as necessary, until combined. Add 2 cups confectioners’ sugar and beat just until combined. Add remaining 2 cups confectioners’ sugar. Beat until combined, about 1 minute.
5. Step 5Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on cupcakes. Top with a chocolate covered strawberry, pressing it into the frosting slightly.