Chocolate Dipped Strawberry Cupcakes
Delightful chocolate cupcakes topped with luscious strawberry buttercream and dipped in rich chocolate, perfect for any festive occasion.
Ingredients
For the cupcakes
- 1.5 cups All-purpose flour Use fresh flour for the best results.
- 1 cup Granulated sugar
- 0.5 cups Unsweetened cocoa powder You can use dark cocoa for a richer flavor.
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt Enhances flavors.
- 2 large Eggs For egg-free version, use applesauce.
- 1 cup Milk Use whole milk for moisture.
- 0.5 cups Vegetable oil For moist cake.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1 cup Pureed strawberries Fresh strawberries for the best flavor.
For the strawberry buttercream frosting
- 1 cup Softened butter Softens to room temperature.
- 4 cups Powdered sugar Adjust based on sweetness preference.
- 2 tablespoons Heavy cream For a fluffier texture.
For dipping
- 1 cup Melted chocolate
- optional Additional strawberries For garnishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, milk, oil, vanilla extract, and strawberries until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill cupcake liners about 2/3 full.
Baking
- Bake for 18-20 minutes until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
Frosting
- Beat softened butter until creamy.
- Gradually add powdered sugar and mix until smooth.
- Add heavy cream and beat until fluffy.
- Frost the cooled cupcakes generously.
Dipping and Serving
- Dip the tops of frosted cupcakes in melted chocolate.
- Garnish with fresh strawberries on top.
- Serve and enjoy.
Notes
Store cupcakes at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 3 months.