There’s something magical about the perfect pairing of chocolate and strawberries. It takes me back to my childhood – picnics in the park with bright red berries nestled beside a rich chocolate cake, or those dreamy chocolate-covered strawberries at every special event. The scent of fresh strawberries in the air always evokes nostalgia, making it the perfect focal point for a cozy baking day. Today, I want to share a delightful twist on these two iconic flavors with my Chocolate Covered Strawberry Cupcakes. These little treats not only pack a punch of sweetness but also create a beautiful presentation for any occasion.
Recipe Timing
- Prep Duration: 20 minutes
- Active Cooking: 20 minutes
- Total Duration: 40 minutes
- Portion Size: 12 cupcakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 250 kcal
- Protein: 3g per serving
- Carbs: 30g per serving
- Fats: 14g per serving
- Fiber: 1g per serving
- Sugars: 15g per serving
- Sodium: 140 mg per serving
Why You’ll Love This Chocolate Covered Strawberry Cupcakes
These cupcakes are perfect for sharing, whether at a birthday party, holiday gathering, or simply as a sweet pick-me-up for yourself. The rich chocolate base is complemented by fresh strawberries that lend subtle tartness. What’s more, a luscious chocolate ganache coats the top, bringing each bite together in a symphony of flavors. It’s like eating a decadent cupcake while enjoying the freshness of summer – who could resist?
The Complete Cooking Journey
Creating these Chocolate Covered Strawberry Cupcakes is an inviting experience, starting with the comforting aroma of cocoa filling your kitchen. From whisking together dry ingredients to folding in the strawberries, each step builds anticipation. Once baked, you’ll dip the tops in the silken ganache, allowing you to see perfectly dipped cupcakes line up in a tempting display. Don’t forget the final touch – a sprinkle of diced strawberries for that extra touch of love.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Method:
Step 1: Preheat the Oven and Prepare the Cupcake Liners
Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners. This will ensure your cupcakes come out easily and are ready to decorate once baked.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This combines them evenly, ensuring your cupcakes are deliciously chocolatey!
Step 3: Blend in the Wet Ingredients
Next, add the softened butter, eggs, milk, and vanilla extract to the flour mixture. Mix until smooth, creating a rich chocolate batter that shines with anticipation.
Step 4: Fold in the Strawberries
Gently fold in the diced strawberries into the batter. This will infuse each cupcake with the fresh fruit flavor, making every bite special.
Step 5: Fill the Cupcake Liners
Fill each cupcake liner about 2/3 full with the batter to allow space for them to rise beautifully as they bake.
Step 6: Bake to Perfection
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly at this point!
Step 7: Cool the Cupcakes
Allow the cupcakes to cool completely on a wire rack. This is crucial, as it prevents the ganache from melting right off when you dip them.
Step 8: Prepare the Chocolate Ganache
For the chocolate ganache, heat the heavy cream in a small pan until just simmering.
Step 9: Create the Ganache
Pour the hot cream over the chocolate chips in a bowl and let it sit for 5 minutes. Then stir until smooth, resulting in a rich, glossy ganache that will cover our cupcakes.
Step 10: Dip the Cupcakes
Dip the tops of the cooled cupcakes into the ganache and let set. Each dip will create a beautiful, chocolatey crown atop your cupcakes.
Step 11: Garnish and Enjoy!
Garnish with more strawberries if desired. Serve and enjoy your creation, sharing with loved ones or savoring every bite yourself!
Serving Suggestions & Pairings
These Chocolate Covered Strawberry Cupcakes are delightful on their own but can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of sweetness. For a drink, serve with iced tea or a glass of milk to enhance the rich chocolate taste.
Storage & Leftovers Guide
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If experiencing especially warm weather, you may want to refrigerate them to keep the ganache from melting.
Kitchen Wisdom & Success Tips
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep your cupcakes light and fluffy.
- Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and juiciness.
- Perfect Ganache: Allow the ganache to cool a bit before dipping the cupcakes, making it easier to manage.
Flavor Variations & Adaptations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to make these cupcakes suitable for those with gluten sensitivities.
- Dairy-Free: Replace the butter with coconut oil and the heavy cream with coconut cream for a dairy-free version.
Reader Questions & Solutions
- Can I use frozen strawberries instead of fresh? Yes! Just make sure to thaw and drain excess moisture before folding them into the batter.
- What can I do if my cupcakes are too dry? Ensure you don’t overbake them and check your oven temperature, as ovens can vary.
- How can I make this recipe ahead of time? You can bake the cupcakes a day in advance and decorate them right before serving.
- What if I don’t have chocolate chips? You can chop up any bar chocolate you have on hand as a substitute.
- Can I omit the ganache? Absolutely! They will still be delicious without it; consider a simple dusting of powdered sugar for a lighter touch.
Wrapping Up
As we wrap up this delectable journey through Chocolate Covered Strawberry Cupcakes, I hope you feel inspired to bring a bit of joy and sweetness into your kitchen. These delightful treats are not just desserts but moments waiting to be shared. Whether enjoyed solo or with friends, decorating these cupcakes is not just about icing but about making memories. So put on your favorite apron, gather your ingredients, and let the sweet aromas fill your space. Happy baking!
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Chocolate Covered Strawberry Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delightful cupcakes infused with fresh strawberries and topped with rich chocolate ganache, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, milk, and vanilla extract to the flour mixture, mixing until smooth.
- Gently fold in the diced strawberries into the batter.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the chocolate ganache, heat the heavy cream in a small pan until just simmering.
- Pour the hot cream over the chocolate chips and let sit for 5 minutes, then stir until smooth.
- Dip the tops of the cooled cupcakes into the ganache and let set.
- Garnish with more strawberries if desired and serve.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate if in warm weather.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
