Chocolate Covered Strawberry Cupcakes for Your Valentine!

Valentine's Day Cupcake Recipe

Such a fun idea for Valentine’s Day! These yummy Chocolate Covered Strawberry Cupcakes are even fancier than they look! 

Not only will I share with you how to make chocolate covered strawberries, but I’m also sharing a recipe for homemade chocolate cupcakes and my favorite homemade strawberry frosting recipes!

Bring all of these things together to make this delicious cupcake dessert that will be a hit for your Valentine dinner or party!

Strawberry Cupcake Ingredients

Ingredients for Homemade Chocolate Cupcakes

1 cup All-Purpose Flour

½ cup Cocoa Powder

½  teaspoon Baking Soda

½ teaspoon Baking Powder

1 cup Granulated Sugar

2 large Eggs

½ cup Vegetable Oil

½ cup Buttermilk

1 teaspoon Pure Vanilla Extract

How to Make Homemade Chocolate Cupcakes

For the Cupcake

Preheat the oven to 350F. Line 12 cupcake tins with paper liners.

In a large mixing bowl, combine the flour, cocoa powder, baking, soda, and baking powder.

In a small mixing bowl, combine the sugar and eggs. Whisk until they have become light in color– about 30 seconds. Next, add in the vegetable oil, buttermilk, and vanilla extract. Whisk until fully combined.

Mixing Cupcake Batter for Homemade Chocolate Cupcakes

Mixing Cupcakes Batter

Mixing Cupcakes Batter for Homemade Chocolate Cupcakes

 

Add the wet ingredients to the dry ingredients and whisk until combined. Make sure not to overmix– it’s okay if there are a few small lumps.

Fill each cup of the tin with the batter until it is ⅔ full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. 

Homemade Chocolate Cupcake Batter

Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Transfer the cupcakes to a wire rack and cool completely before icing.

Homemade Chocolate Cupcakes Recipe

How to Make Homemade Strawberry Cream Cheese Frosting

Ingredients for Strawberry Cupcake Frosting

Ingredients for Strawberry Cream Cheese Frosting

1 (8 ounce) package of cream cheese, softened

⅓ cup butter, softened

2 teaspoons vanilla extract

¼ cup seedless strawberry jam

2 1/2 cups powdered sugar

For the Chocolate Covered Strawberry

12 fresh strawberries

4 ounces chocolate, chopped

1 tablespoon coconut oil

Homemade Strawberry Frosting Recipe

Combine the cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until smooth and creamy.

Add the strawberry jam and mix just until combined. Make sure to scrape down the sides of the bowl so it all gets incorporated.

With the mixer on low speed, slowly add the powdered sugar– if you add it all at once, you’ll end up with a cloud of powdered sugar.

When all the sugar has been incorporated, turn the mixer to high speed and allow the icing to whip until it becomes light and fluffy– about 2 minutes. Transfer the mixture to a piping bag and pipe the icing on the cooled cupcakes.

Strawberry Chocolate Cupcakes

How to Make Chocolate Covered Strawberries

How to Make Chocolate Covered Strawberries

Line a baking sheet with parchment paper.

Wash the strawberries and make sure they are completely dry.

Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and cook for an additional 30 seconds.

How to Make Chocolate Covered Strawberries

Dip the strawberries in the chocolate and then place them on the lined baking sheet.

How to Make Chocolate Covered Strawberries

Transfer the strawberries to the refrigerator for 15 minutes or until chocolate has hardened.

Then place each coated strawberry on top of the cupcakes and enjoy.

How to Make Chocolate Covered Strawberries

Chocolate Covered Strawberries Cupcakes

Homemade Valentine Cupcakes

Aren’t these fun? And what I love about this yummy recipe is that it’s quite easy too! This wonderful Valentine’s Day dessert idea looks and tastes like it came from a fancy bakery but it something that all skill levels can make! 

Additional Recipe Notes for Making Chocolate Covered Strawberry Cupcakes

Prep Time: 30 minutes.

Cook Time: 15-20 minutes.

Servings: 12 servings.

Store the cupcakes in an airtight container in the refrigerator for up to 1 week.

If the cream cheese and butter become too warm, the icing will start to thin. Transfer it to the fridge for 15-20 minutes and it will thicken slightly.

Valentine's Cupcakes Recipe

More Valentine’s Day Recipe Ideas

Looking for more Valentine’s Day ideas? Here are a few of my personal favorites: 

DIY Quilled Hearts Frame Gift Idea

Easy Brownie Pops Recipe

Frugal Valentine’s Day Gift Ideas

Follow She Saved on Pinterest for even more fun crafts and recipe ideas!

Print the Recipe for Chocolate Covered Strawberry Cupcakes for Valentine’s Day Dessert!

Yield: 12

Chocolate Covered Strawberry Cupcakes for Valentine's Day!

Valentine's Day Cupcake Recipe

The perfect addition to your Valentine's Day romantic dinner for two, this yummy Chocolate Covered Strawberry Cupcakes recipe will also be perfect for a Valentine party or classroom gathering! Learn how to make chocolate covered strawberries (so easy!) and at the same time, learn how to make these fun cupcakes that when topped with chocolate covered strawberries are a unique Valentine's Day dessert idea that will be a hit with your sweetheart!

Ingredients

Ingredients for the Cupcakes

  • 1 cup All-Purpose Flour
  • ½ cup Cocoa Powder
  • ½  teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • ½ cup Vegetable Oil
  • ½ cup Buttermilk
  • 1 teaspoon Pure Vanilla Extract

Ingredients for the Strawberry Cream Cheese Icing

  • 1 (8 ounce) package of cream cheese, softened
  • ⅓ cup butter, softened
  • 2 teaspoons vanilla extract
  • ¼ cup seedless strawberry jam
  • 2 1/2 cups powdered sugar

For the Chocolate Covered Strawberry

  • 12 fresh strawberries
  • 4 ounces chocolate, chopped
  • 1 tablespoon coconut oil

Instructions

    How to Make Cupcakes

    Preheat the oven to 350F. Line 12 cupcake tins with paper liners.

    In a large mixing bowl, combine the flour, cocoa powder, baking, soda, and baking powder.

    In a small mixing bowl, combine the sugar and eggs. Whisk until they have become light in color-- about 30 seconds. Next, add in the vegetable oil, buttermilk, and vanilla extract. Whisk until fully combined.

    Add the wet ingredients to the dry ingredients and whisk until combined. Make sure not to overmix-- it’s okay if there are a few small lumps.

    Fill each cup of the tin with the batter until it is ⅔ full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. 

    Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

    Transfer the cupcakes to a wire rack and cool completely before icing.

    How to Make Strawberry Frosting

    Combine the cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until smooth and creamy.

    Add the strawberry jam and mix just until combined. Make sure to scrape down the sides of the bowl so it all gets incorporated.

    With the mixer on low speed, slowly add the powdered sugar-- if you add it all at once, you’ll end up with a cloud of powdered sugar.

    When all the sugar has been incorporated, turn the mixer to high speed and allow the icing to whip until it becomes light and fluffy-- about 2 minutes. Transfer the mixture to a piping bag and pipe the icing on the cooled cupcakes.

    How to Make Chocolate Covered Strawberries

    Line a baking sheet with parchment paper.

    Wash the strawberries and make sure they are completely dry.

    Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and cook for an additional 30 seconds.

    Dip the strawberries in the chocolate and then place them on the lined baking sheet.

    Transfer the strawberries to the refrigerator for 15 minutes or until chocolate has hardened. Then place each coated strawberry on top of the cupcakes and enjoy.

Notes

Store the cupcakes in an airtight container in the refrigerator for up to 1 week.

If the cream cheese and butter become too warm, the icing will start to thin. Transfer it to the fridge for 15-20 minutes and it will thicken slightly.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 443Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 162mgCarbohydrates: 62gFiber: 2gSugar: 49gProtein: 4g

*This is just an estimate

© She Saved
Category: Recipe
Source: shesaved

Chocolate Covered Strawberry Cupcakes for Your Valentine!