Strawberry cupcakes topped with rich chocolate buttercream and a chocolate covered strawberry — a decadent twist on the classic Valentine’s Day treat!

Chocolate Covered Strawberry Cupcakes

Chocolate covered strawberries are a classic Valentine’s Day treat. My oldest daughter especially loves them!

But you know what’s even better than chocolate covered strawberries??

Chocolate frosted strawberry cupcakes topped with a chocolate covered strawberry! So many layers of chocolate and strawberry flavors, and they look gorgeous too!

For this recipe we used our Strawberry Soda Cupcakes as the base because they are so easy to make, with just 2 simple ingredients. This is a great beginner cupcake recipe for kids to make!

We made our own chocolate buttercream frosting, because homemade frosting is relatively simple and it holds its shape much better than store bought frosting.

Then we topped each cupcake with a homemade chocolate covered strawberry half (though you could use store-bought for this part if you like!)

The result is just bursting with flavor and a real show-stopping Valentine’s Day dessert!

Ingredients

For this recipe we used our 2-ingredient strawberry cupcake recipe, homemade chocolate buttercream, and homemade chocolate covered strawberries.

Strawberry Cupcake Ingredients:

• 1 box of strawberry cake mix
• 1 can lemon-lime soda

Chocolate Frosting Ingredients:

• 1 cup Butter, softened
• 4-5 cups Powdered Icing Sugar
• 1/2 cup Cocoa Powder
• 3 Tablespoons Milk
• 1 teaspoon Vanilla or Strawberry Extract
• 1/2 teaspoon Salt

Chocolate Dipped Strawberries Ingredients:

• 12 Strawberries
• 1 cup Chocolate Melting Wafers

Scroll down to the printable recipe card for full measurements.

Helpful Kitchen Tools

• Large mixing bowl
• 2 Muffin tins (12-cup size)
• Electric mixer

Cupcake Instructions

To Prep: Preheat oven to 350 degrees Fahrenheit. Line your muffin trays with cupcake liners and set aside.

1. In a large bowl, beat together the dry cake mix, soda, and strawberry extract (if using).
2. Spoon the cupcake batter into the prepared muffin tray, so that each cup is no more than 2/3 full.
3. Bake for 15 -17 minutes at 350°F, or until a toothpick inserted in the center of each cupcake comes out clean.
4. Cool in the muffin pan for 10 minutes. Transfer to a cooling rack for 1-2 hours before frosting.

Frosting Directions

1. Beat together the butter, powdered icing sugar and cocoa for 2-3 minutes until everything is well combined and fluffy.
2. Add the milk, flavor extract (and salt if you are using). Beat until the frosting becomes thick and smooth.
3. Adjust the flavour with any extra powdered icing sugar, cocoa powder or cream as needed.
4. Place the frosting into a piping bag with a large star tip. Pipe the frosting onto a cooled cupcake.
5. Cut each chocolate covered strawberry in half and place a half strawberry on top of each frosted cupcake.

Prep Tips

• Strawberries – For this recipe you can use store-bought chocolate strawberries or you can make your own. Check out our tutorial to make your own chocolate covered strawberries here.
• Frosting – If your frosting is to runny, add more powdered sugar and mix until still peaks form. If the frosting is too thick, add more milk a Tablespoon at a time until you have a consistency that you can pipe in your decorating bag.
• Storage – Generally, cupcakes do not need to be refrigerated. However, chocolate covered strawberries last much longer when you refrigerate them, so for this particular recipe I do recommend that you keep them in an airtight container in the fridge for 2-3 days.

Chocolate Covered Strawberry Cupcake Recipe (Printable Recipe Card)

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Yield: 18-24 cupcakes

Chocolate Covered Strawberry Cupcakes

Print

Strawberry cupcakes topped with rich chocolate buttercream and a chocolate covered strawberry -- a decadent twist on the classic Valentine's Day treat!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

Strawberry Cupcake Ingredients

• 1 box of strawberry cake mix
• 1 can lemon-lime soda

Chocolate Frosting Ingredients:

• 1 cup Butter, softened
• 4-5 cups Powdered Icing Sugar
• 1/2 cup Cocoa Powder
• 3 Tablespoons Milk
• 1 teaspoon Vanilla or Strawberry Extract
• 1/2 teaspoon Salt

Chocolate Dipped Strawberries Ingredients:

• 12 Strawberries
• 1 cup Chocolate Melting Wafers

Instructions

Cupcake Instructions

To Prep: Preheat oven to 350 degrees Fahrenheit. Line your muffin trays with cupcake liners and set aside.

1. In a large bowl, whisk together the dry cake mix and soda.
2. Spoon the cupcake batter into the prepared muffin tray, so that each cup is no more than 2/3 full.
3. Bake for 18 - 20 minutes at 350°F, or until a toothpick inserted in the center of each cupcake comes out clean.
4. Cool in the muffin pan for 10 minutes. Transfer to a cooling rack for 1-2 hours before frosting.

Frosting Directions

1. Beat together the butter, powdered icing sugar and cocoa for 2-3 minutes until everything is well combined and fluffy.
2. Add the milk, flavor extract (and salt if you are using). Beat until the frosting becomes thick and smooth.
3. Adjust the flavour with any extra powdered icing sugar, cocoa powder or cream as needed.
4. Place the frosting into a piping bag with a large star tip. Pipe the frosting onto a cooled cupcake.
5. Cut each chocolate covered strawberry in half and place a half strawberry on top of each frosted cupcake.
   
   

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 509Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 133mgCarbohydrates: 104gFiber: 1gSugar: 99gProtein: 1g

Nutrition information is an estimate.

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