Moist chocolate cupcakes topped with a strawberry buttercream frosting and chocolate covered strawberries! These Chocolate Covered Strawberry Cupcakes are the ultimate Valentine’s Day dessert.
Are you a big fan of Valentine’s Day? Honestly, I’ve never really been to into it. Josh and I will usually do something small for each other and that’s totally okay with me. But one thing I do love about Valentine’s Day is all of the chocolate (helloooo 50% off of candy the day after!) and baking cute desserts for it too.
Once I got the idea for these Chocolate Covered Strawberry Cupcakes, I couldn’t get it out of my head. I mean, it’s like a dessert on top of a dessert.
So I did what any normal person would do and spent a few late nights working on a chocolate cupcake recipe. After several tweaks and changes, I finally landed on the winning batch.
These cupcakes are soft and light, but still hold up to a nice pile of frosting. You know, because I like a little cupcake with my frosting. They’re also super chocolatey, moist, and they’re a perfect base for almost any type of frosting you want to use on top too!
For the strawberry frosting, I chose to use strawberry jam because it’s easier and sometimes fresh fruit can cause curdling. I also like to add a few drops of red food coloring to make the color of the frosting a little more pink, but you can certainly leave it out.
And the chocolate covered strawberries? Please don’t leave them off. They’re so easy to make and they make the cutest little toppers for these cupcakes. I mean, just look at them!
A few things when making these cupcakes, make sure to spoon and level your flour. You absolutely do not want to pack it into the measuring cup, otherwise you’ll end up with more flour than you want and dense cupcakes. Simply stir the flour around, spoon it into the measuring cup, and level it off with the back of a knife.
Also, make sure to only fill the cupcake liners just a little over halfway full. You don’t want to fill the liners too full, otherwise it will overflow and you won’t have perfect cupcakes. I usually get about 16-18 cupcakes with this recipe.
The frosting also makes quite a bit, enough for a nice amount on each cupcake. If you prefer less, simply cut the frosting recipe in half.
*UPDATED* Since posting this recipe I’ve created a softer and lighter chocolate cupcake recipe here! If you’re looking for a frosting recipe that doesn’t use strawberry jam, you can also find a strawberry buttercream recipe at the bottom of this post made with freeze dried strawberries.
Chocolate Covered Strawberry Cupcakes
- 1 cup all-purpose flour (spooned & leveled)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup sour cream
- 1 cup unsalted butter, softened
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1/2 cup strawberry jam
- 1 teaspoon vanilla extract
- Optional: A few drops of red food coloring
Chocolate Covered Strawberries:
- 16 medium sized strawberries
- 4 ounces semisweet chocolate chopped
To make the chocolate cupcakes:
- Preheat oven to 350°F. Line two 12-count muffins pans with 16 cupcake liners and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the eggs and vanilla extract one at a time, making sure to mix well after each addition.
- Add in the milk and sour cream and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop the batter into the prepared cupcake liners only filling them a little over halfway full. You should end up with about 16-18 cupcakes.
- Bake at 350°F for 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and allow to cool in the pan for a couple minutes. Remove from the pan to a wire rack to finish cooling.
To make the strawberry frosting:
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter until smooth. Add in the powdered sugar and heavy cream and mix until well combined.
- Add the strawberry jam, vanilla, and red food coloring (if using) and mix until fully combined.
- Transfer to the refrigerator until you're ready to frost the cupcakes. If the frosting is a little too soft, you can refrigerate it a little longer so that it's easier to pipe.
To make the chocolate covered strawberries:
- Line a large baking sheet with parchment paper and set aside.
- Add the chocolate to a microwave safe bowl and microwave in 20 second increments, stirring well after each increment, until melted and smooth.
- Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet.
- Transfer to the refrigerator until the chocolate has hardened.
- Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.
Cupcakes may be stored in an airtight container in the refrigerator for up to 3 days.
Be sure to try my Vanilla Cupcakes next!
Even more cupcake recipes from friends!
Lemon Angel Food Cupcakes with Raspberry Buttercream from Sweet Peas & Saffron
Nutella S’mores Cupcakes from The Recipe Rebel
Strawberries and Cream Cupcakes from A Latte Food