Description
Chocolate Covered Strawberry Buttercream Cupcakes are the sweetest treat you’ll ever create!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
- 1 cup chocolate chips
- 2 cups butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, cocoa powder, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the chopped strawberries and chocolate chips.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the buttercream, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream, mixing until smooth. Stir in the vanilla extract.
- Frost the cooled cupcakes with the buttercream and top with a chocolate-covered strawberry.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- For a richer chocolate flavor, use dark cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg