Chocolate Covered Strawberries Cupcakes (Valentine’s Cupcakes)
Description
These chocolate covered strawberry cupcakes combine two classic flavors into one stunning dessert. If you’re looking for a chocolate + strawberry cupcake recipe that’s perfect for Valentine’s Day, this is it. Moist chocolate cupcakes, naturally flavored strawberry buttercream, and a fresh chocolate-covered strawberry on top make these both beautiful and delicious.
Ingredients
Units
Scale
Chocolate Covered Strawberries
- 12 fresh strawberries, washed and dried
- 12 ounces chocolate almond bark
Chocolate Cupcakes
- 1 box chocolate cake mix, plus ingredients listed on the box (water, oil, eggs)
Strawberry Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup freeze-dried strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-3 tablespoons milk
Instructions
- Add the almond bark to a microwave-safe bowl and heat in 30-second increments, stirring well between each round, until completely melted and smooth.
- Line a large plate or sturdy cutting board with parchment paper. Dip each strawberry into the melted chocolate, letting the excess drip back into the bowl, then place on the parchment paper to set.
- In a medium mixing bowl, whisk together the cake mix, water, oil, and eggs until smooth and well combined.
- Line a muffin tin with cupcake liners and fill each liner about two-thirds full with batter.
- Bake for about 19 minutes, or according to the box directions. Remove from the oven and let the cupcakes cool completely.
- While the cupcakes are cooling, add the butter and powdered sugar to a medium mixing bowl and mix until combined. The mixture may look crumbly at first, depending on the temperature of your butter.
- Add the freeze-dried strawberries to a food processor and process until they form a fine powder. If needed, sift out any larger pieces that don’t break down. Add the strawberry powder to the butter mixture.
- Add the salt and vanilla, then mix until fully combined.
- Add the milk, one tablespoon at a time, mixing well after each addition, until the frosting is stiff enough to hold its shape but soft enough to pipe.
- Transfer the frosting to a piping bag fitted with a 1M star tip and frost the cooled cupcakes.
- Top each cupcake with a chocolate-covered strawberry.
