Chocolate Covered Strawberry Cupcakes

Who doesn’t love chocolate and strawberries together?

These Chocolate Covered Strawberry Cupcakes are pure magic – rich chocolatey cupcakes topped with creamy strawberry frosting and finished with a decadent chocolate-dipped strawberry on top.

They’re fancy enough for special occasions but easy enough to make on a lazy afternoon with the kids.

Trust me, these will be the highlight of any gathering – or just a fun treat for the family!

Let’s dive right in and make these irresistible cupcakes.

What You’ll Need

For the Cupcakes:

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil
2 large eggs
¾ cup buttermilk
1 tsp vanilla extract

For the Strawberry Frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar
3 tbsp freeze-dried strawberries, ground into a fine powder
1–2 tbsp milk (as needed)
½ tsp vanilla extract

For the Chocolate-Covered Strawberries:

12 fresh strawberries (washed and dried)
½ cup semi-sweet chocolate chips
1 tsp coconut oil

Pro Tips

Dry Your Strawberries Completely: Wet strawberries won’t hold the chocolate properly, so make sure they’re completely dry before dipping!
Room Temperature Ingredients: Bring your eggs, buttermilk, and butter to room temp – it makes for smoother batter and frosting.
Don’t Overmix the Batter: Mix until just combined to keep the cupcakes soft and fluffy.
Grind the Freeze-Dried Strawberries Well: Use a blender or food processor to get the powder fine enough to mix smoothly into the frosting.
Chill the Strawberries After Dipping: Let the chocolate-covered strawberries set on parchment paper in the fridge so they’re ready to go when decorating.

Tools You’ll Need

Mixing bowls
Whisk and spatula
Hand or stand mixer
Measuring cups and spoons
Cupcake tin and liners
Piping bag with a star tip
Small saucepan or microwave-safe bowl
Parchment paper

Substitutions and Variations

No Buttermilk? Use regular milk with a splash of vinegar or lemon juice as a substitute.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-Free: Use dairy-free milk and vegan butter for the frosting.
Extra Chocolatey: Add chocolate chips to the cupcake batter for a fun surprise inside!

Make Ahead Tips

Bake the cupcakes and store them (unfrosted) in an airtight container at room temperature for up to 2 days.
Make the frosting up to 1 day in advance and store it in the fridge. Let it come to room temp and re-whip before using.
Chocolate-dipped strawberries are best made the same day for freshness, but you can prep them a few hours ahead and keep them chilled.

Instructions

Step 1: Make the Cupcakes

Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, mix the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Fill the cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.

Step 2: Make the Strawberry Frosting

In a large bowl, beat the butter until creamy.
Gradually add powdered sugar, 1 cup at a time.
Mix in the freeze-dried strawberry powder and vanilla.
Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.

Step 3: Make the Chocolate-Covered Strawberries

Melt the chocolate chips and coconut oil in a small saucepan over low heat or in the microwave in 20-second intervals.
Dip each strawberry into the melted chocolate, twisting to coat evenly.
Place them on parchment paper to set in the fridge for about 10-15 minutes.

Step 4: Assemble the Cupcakes

Pipe the strawberry frosting onto the cooled cupcakes using a piping bag with a star tip.
Gently place a chocolate-covered strawberry on top of each cupcake.
Optional: Drizzle with extra melted chocolate for decoration.

Tips for Leftovers and Storage

Store cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
If you have extra chocolate-covered strawberries, enjoy them as a snack or dessert!