chocolate-covered-strawberry-cupcakes-recipe.jpg|1
chocolate-covered-strawberry-cupcakes-recipe.jpg|1

Chocolate Covered Strawberry Cupcakes

Make chocolate covered strawberries even better by using them to top delicious chocolate cupcakes! These chocolate strawberry cupcakes are great to make for your sweetie and they taste especially delightful when paired with your favorite sweet sparkling rosé! These cupcakes are a chocolate lover's dream come true and a tasty way to cap off your Valentine’s Day dinner!
  • Prep1 hr
  • Total Time4 hr
  • Skill LevelBeginner
    AmountAbout 24 cupcakes
Print Recipe

Ingredients

    • Cupcake Ingredients

    • 2 cups all-purpose flour

    • 2/3 cup cocoa powder

    • 1 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1 cup granulated sugar

    • 1 cup vegetable oil

    • 3 eggs

    • 1 teaspoon vanilla extract

    • 2/3 cup sour cream

    • Frosting Ingredients

    • 1 cup sliced fresh strawberries

    • 1/2 cup solid vegetable shortening

    • 1/2 cup butter

    • 4 cups sifted confectioners' sugar (powdered sugar)

    • Decorating Ingredients

    • 6 oz. Dark Cocoa Candy Melts

    • 24 fresh strawberries (for dipping)

    • White nonpareil sprinkles

    • Gold Sugar Pearl Sprinkles, 4.8 oz.

    • Tools

    • Valentine's Day cupcake liners

    • 2 cupcake pans

    • Medium bowl

    • Large bowl

    • Electric mixer

    • Cooling grid

    • Food processor

    Instructions

    Click to mark complete

    1. For cupcakes:

      Preheat the oven 350°F. Prepare muffin pans with baking cups.

    2. In a medium bowl, combine flour, cocoa powder, baking soda and salt.
    3. In a large bowl, beat sugar and oil with an electric mixer until combined. Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
    4. Add flour mixture alternately with sour cream, mixing until just combined. Divide the batter among the prepared pans, filling each cavity about 1/2 full.
    5. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes in their pans for 5 minutes. Remove to a cooling grid and cool completely.

    6. For frosting:

      For frosting, puree the sliced strawberries in a food processor. Strain puree, discarding seeds (1/2 cup puree should remain). Discard solids.

    7. In a large bowl, beat the shortening and butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well on a medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, frosting will appear dry.
    8. Slowly add the strawberry puree. Beat at medium speed until light and fluffy. Pipe or spread the frosting onto the cupcakes. Top with sprinkles, if desired.

    9. For chocolate-dipped strawberries:

      For garnish, melt Candy Melts according to package directions.

    10. Dip 24 strawberries and place on parchment paper. Drizzle dipped strawberries with the remaining melted candy and chill until the candy sets.
    11. Top cupcakes with dipped strawberries immediately before serving.

    Notes

    How To

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