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Chocolate-Covered Strawberry Cupcakes

These Chocolate-Covered Strawberry Cupcakes are absolutely to-die for! With a moist chocolate cake base, a real strawberry buttercream and a fresh chocolate-covered strawberry on top!
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Cakes/Cupcakes
Servings: 20
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CUPCAKES:
  • One box chocolate fudge or Devil's food cake mix
  • cups milk or water
  • 1/2 cup vegetable or canola oil
  • 3 large eggs
  • One small box instant chocolate pudding mix just the dry powder; do not make the pudding
  • FOR THE FROSTING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • One (8-ounce tub) strawberry flavored cream cheese
  • One (1-ounce) package freeze-dried strawberries pulverized into a fine powder
  • 1 teaspoon vanilla extract
  • 4-5 cups confectioners' sugar
  • FOR THE CHOCOLATE-COVERED STRAWBERRIES:
  • One pound fresh strawberries rinsed and patted completely dry
  • 1/2 package chocolate candy coating melted and smooth

Instructions

  • Preheat the oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside.
  • Add the cake mix, milk, oil, eggs, and pudding mix to a large bowl and whisk together until smooth and combined, about 1 minute. Portion the batter evenly among the muffin cups, filling about 3/4ths of the way full. Bake for about 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  • Next, make the chocolate-covered strawberries. Dip the clean and dry strawberries into the melted candy coating about 3/4ths of the way, leaving the top of the strawberry and the stem. Return to a parchment-lined baking sheet and let the chocolate shell harden. If you have additional melted chocolate after all the strawberries have been dipped, feel free to drizzle it onto the set berries for a little texture.
  • For the frosting: In the bowl of a stand mixer, cream together the butter and cream cheese with the paddle attachment until fluffy and smooth, about 1 minute. Add in the freeze-dried strawberry powder and vanilla, followed by the confectioners' sugar, one cup at a time, mixing well after each addition until smooth, soft and fluffy.
  • Pipe or spread the frosting onto the cooled cupcakes and garnish with a chocolate-covered strawberry. Serve immediately or within 1 day.