Description
Delight in these decadent Chocolate Covered Strawberry Cupcakes featuring moist chocolate cake infused with espresso and freeze-dried strawberries, topped with a luscious strawberry buttercream and finished with a chocolate-dipped fresh strawberry for an irresistible treat.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 teaspoon instant espresso powder
- 1 ounce freeze dried strawberries
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Decoration
- 1 cup semi sweet chocolate chips
- 16 medium strawberries (washed and dried)
Instructions
- Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly combine and aerate.
- Mix wet ingredients and combine: In a separate bowl, whisk the light brown sugar, granulated sugar, vegetable oil, buttermilk, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Incorporate espresso and boiling water: Dissolve the instant espresso powder in the boiling water. Slowly add this lukewarm espresso water to the batter, mixing gently until smooth. Fold in the freeze-dried strawberries carefully to distribute evenly.
- Bake the cupcakes: Preheat the oven to 350°F (175°C). Line cupcake tins with liners and pour the batter evenly to fill about 2/3 of each cup. Bake for 15 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely.
- Make the strawberry buttercream: Beat the softened unsalted butter on medium-high speed until creamy. Gradually add powdered sugar, alternating with heavy whipping cream, beating until smooth and fluffy. Mix in vanilla extract and salt to balance flavors.
- Frost the cupcakes: Once cupcakes are fully cooled, pipe or spread the strawberry buttercream evenly atop each cupcake using a spatula or piping bag.
- Prepare chocolate-covered strawberries: Melt semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between until smooth. Dip each washed and dried strawberry halfway into the melted chocolate, then place on parchment paper to set.
- Decorate the cupcakes: Top each frosted cupcake with a chocolate-covered strawberry once the chocolate has firmed, adding a visually stunning and flavorful finishing touch.
Notes
- Be sure the cupcakes are completely cooled before frosting to prevent melting the buttercream.
- Freeze-dried strawberries add intense flavor without moisture – do not substitute with fresh in the batter.
- Use high-quality semi-sweet chocolate for dipping for the best shine and snap.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar added.
