By Bring Chocolate Covered Strawberry Cupcakes to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chocolate Covered Strawberry Cupcakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Covered Strawberry Cupcakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
½ cup cocoa
1 cup very hot water
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ cups flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
¼ cup finely chopped strawberries
8 ounces cream cheese, softened
½ cup butter
3-4 cups powdered sugar
Chocolate covered strawberries for garnish (optional)
PREPARATION STEPS
Cupcake Directions:
Preheat the oven to 350°F. In a mixing bowl, combine the hot water and cocoa, beating until smooth. Allow to cool.
Beat together the softened butter and sugar until creamy. Add the eggs and beat until very fluffy.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
Add the cooled cocoa mixture to the fluffy butter mixture and beat until smooth. Gradually add the flour mixture, beating for 30 seconds.
Pour the batter into lined cupcake tins, filling them 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Frosting Directions:
In a mixing bowl, combine the softened cream cheese and butter, beating until smooth. Add the chopped strawberries.
Slowly add the powdered sugar, beating continuously, until the frosting reaches the desired consistency.
Generously frost the cooled cupcakes with the strawberry cream cheese frosting. Optionally, garnish each cupcake with a chocolate covered strawberry.
Prep Time: 30 min
Cooking Time: 18 min
Total Time: 48 min
Servings: 18
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
