Chocolate Covered Strawberry Cupcakes
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💘 Love at First Bite Cupcakes
Sweet, flirty, and just a little indulgent — these cupcakes are Valentine’s magic in every bite. Fresh strawberries bring brightness to the soft cake, while strawberry or vanilla bean buttercream adds a silky, cloud-like finish. The chocolate-covered strawberry on top? That’s the grand romantic gesture. 🍫🍓
Chocolate Drip Strawberry Cupcakes
Yield: about 30-34 cupcakes
2-3/4 cups unbleached all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
8 ounces unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs plus 1 large egg white
1 cup whole milk
1-1/2 teaspoons Tahitian vanilla extract
2 cups finely chopped strawberries
Chocolate-Covered Strawberries (see recipe)
Strawberry or Vanilla Bean Swiss Buttercream (see recipe)
Preheat oven to 350-degrees F. Line 34 standard size muffin tins with paper liners and set aside.
In a medium mixing bowl, whisk together flour, cake flour, baking powder, and salt until thoroughly combined, and set aside. In a large pourable measuring cup, whisk together milk and vanilla. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 to 4 minutes. Add eggs and egg white, one at a time, mixing well and scraping down the sides of the bowl as needed. With mixer running on low speed, add 1/3 flour mixture until just combined, followed by half of the milk mixture. Repeat process, ending with the flour mixture. Mix until just combined. Remove bowl from mixer and fold in chopped strawberries with a silicone spatula. Scrape down sides of bowl as needed.
With a disher or portion scoop, divide batter evenly among muffin cups, filing the cups no more than 2/3 full. Smooth the batter with a small offset spatula. Transfer the pan to a preheated oven and bake until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean, about 18 to 20 minutes. Remove pans from oven and cool cupcakes in pans for 5 minutes. Transfer cupcakes to a wire rack to cool completely.
To serve, pipe or decoratively mound Vanilla Bean Swiss Buttercream onto each cooled cupcake. Follow directions for Chocolate-Covered Strawberries to complete. Enjoy immediately.
Strawberry Buttercream
Yield: about 4 1/2 cups
1 cup (about 25g) freeze-dried strawberries
1½ cup unsalted butter, room temperature
5 ¼ cups confectioners’ sugar
1/3–1/2 cup heavy cream, room temperature
2 teaspoon vanilla bean paste
1/8 teaspooon kosher salt
Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, 1/3 cup heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more tablespoons of heavy cream if needed to desired consistency.
Chef Stacy Tip: Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator overnight and beat the frosting again on medium speed until creamy again.
For Vanilla Bean Frosting, make as above without the freeze-dried strawberries.
Chocolate-Covered Strawberries
1 pound favorite Dark Coating Chocolate (mine is Ghirardelli)
2 pound medium strawberries (about 30-40), washed and dried
Place chocolate in a metal bowl set over a saucepan of simmering water or microwave according to package direction. Stir chocolate occasionally until melted, about 3 to 5 minutes. Remove from heat.
Spoon about 1 teaspoon of melted chocolate on top of each cupcake. Dip each strawberry into the chocolate. Lift and gently shake off any excess chocolate. Working quickly, gently press dipped strawberry on top of each cupcake and into the drizzled chocolate. Repeat with remaining cupcakes. Chill in the refrigerator 15 minutes before serving.
Equipment List:
oven
offset spatula
food processor or blender
saucepan
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