Description
Chocolate-Covered Strawberry Cupcakes are a delicious dessert that combines the rich flavor of chocolate with the sweetness of strawberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, chopped
- 8 oz semi-sweet chocolate, melted
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually add the buttermilk and mix until the batter is smooth.
- Fold in the chopped strawberries gently into the batter.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Frost the cooled cupcakes with whipped cream and drizzle melted chocolate on top.
Notes
- For a richer chocolate flavor, use dark chocolate for the frosting.
- Make sure the cupcakes are completely cooled before frosting to prevent melting.
- These cupcakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg