Holiday, Recipes

Chocolate Covered Strawberry Cupcakes

Hi friends! We’re halfway through the week so I figured the best way to get over the midweek hump is to share a delicious cupcake recipe. These would be perfect for Valentine’s Day next week with the pink frosting πŸ™‚


Who else loves a good chocolate covered strawberry?? I can’t possibly be the only one with their hand in the air and waving it around like I just don’t care. Now if you’re like me somehow the chocolate on the strawberry cracks when I bite into it. Then I’m left with broken chocolate in my hand on the plate.

This is where these cupcakes come in! The cupcakes are incredibly easy to make from scratch. The moist chocolate cupcake’s flavor goes perfectly with the strawberry buttercream. To get the strawberry flavor, I used frozen strawberries to get a really fresh flavor to it even though berries aren’t currently in season. Nothing fake is in these bad boys! These are perfect for Valentine’s Day next week or just anytime because who doesn’t love cupcakes?

Make a btach and bring them to your office to show some love to coworkers. I brought some of these into work and everyone loved them! Or keep them for yourself and hide them from everyone, no shame in that!

Chocolate Cupcakes

Recipe adopted from the peanut butter truffle cupcake recipe in the Taste of Home Baking book.



1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup 2% milk (if you don’t drink 2% then whatever you have should be okay)

1/2 cup strong brewed coffee



Preheat oven to 350 degrees.

Cream the butter and sugar together in a large bowl. Add the eggs one at a time and beat well after each addition before mixing in vanilla.

Combine the flour, cocoa powder, baking soda and salt. Gradually add to the butter mixture. Alternate adding dry ingredients with milk and coffee. Mix well.

Line muffin tin and fill 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean.

Cool for 10 minutes in pan than transfer to cooling rack.


*Note – somehow I got 14 cupcakes out of this recipe so keep that in mind*

Strawberry Buttercream Frosting



1 cup frozen strawberries

6 tablespoons butter

3/4 cup powdered sugar

3 tablespoons half & half (or milk)

1/4 teaspoon vanilla extract



Place the frozen strawberries into a blender. Blend until there are no big chunks 30 seconds to 1 minute. It’ll look a little powdery and that’s okay!


In a saucepan, bring the blended strawberries to a boil. Stir regularly until it has been reduced to half. I did this before I even started the cupcakes. This needs to be completely cool before you can make the frosting.

Take off heat and cool completely.

In a bowl, cream the butter. Trade off adding in 1/4 cup of powdered sugar and 1 tablespoon of half and half. Blend completely after each addition.

Once fully blended, add in vanilla and blend.


Slowly add in the strawberry reduction. I recommend starting with 2 teaspoons and go from there. Blend after each addition. Stop when the strawberry flavor is as strong as you want it to be.

Chocolate Covered Strawberry Cupcakes

Once that is all done frost the cupcakes and enjoy! I stored them wrapped on a plate in the refrigerator for a few days. Sometimes I ate them directly from the fridge and it was equally as delicious as when they were on the counter for a while. Any leftovers can be put in the freezer in a freezer bag to enjoy at a later date.

Question of the day: Are you a fan of chocolate and strawberry together?

31 thoughts on “Chocolate Covered Strawberry Cupcakes”

  1. looks yummy! I love chocolate covered strawberries… I love them so much they were on my wedding cake. Richard and I aren’t huge cake eaters so we sliced the cake and then fed each other chocolate covered strawberries! Yep that’s how I roll


  2. I love chocolate covered strawberries! Actually chocolate covered cherries are my absolute favorite. I wonder how this would work with fresh strawberries in the summer πŸ˜‰


    1. I bet it would work with fresh strawberries! You would definitely need to make sure the reduction wasn’t too watery though. Or I would top it with a chocolate drizzled fresh strawberry πŸ˜‰


  3. YES I AM! Oh my God those look absolutely delicious. When I saw the first picture I thought you had mixed in pink sprinkles into the frosting. And then I was really impressed to know that’s just the strawberries! Amazing!!

    I might bake them to bring them to work on Valentine’s day.


    1. Thank you!! Nope, I used frozen strawberries to get the color. The flavor it brings is SO fantastic. The berry balances nicely with the chocolate in my opinion.

      If you make them, you’ll have to tell me how it goes and what people think Nathaly πŸ™‚

      Liked by 1 person

    1. Thanks! Right, how crazy?! Although I can’t complain too much since February seems to drag on so I’m happy there’s fun day smack dab in the middle of the month. I hope you and Joel have something fun planned to celebrate πŸ™‚


  4. Oh these sound yummy!!! Unfortunately I have to make heart shaped cookies this weekend, but these will definitely get made at some point!


    1. I don’t like coffee but I always add some to chocolate batters. It really brings out the chocolate flavor! Chocolate and oranges is a combo I definitely haven’t tried. How do you eat that?


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