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Chocolate-Covered Strawberry Cupcakes

Chocolate-Covered Strawberry Cupcakes

A simple chocolate cupcake recipe with naturally-colored and -flavored strawberry buttercream, and of course, topped with a chocolate-covered strawberry!
5 from 1 vote
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Course: Dessert
Servings: 11 cupcakes
Author: Jamieanne | Amanda's Cookin' | Martha Stewart


  • For the cupcakes:
  • cups all-purpose flour
  • 1 cup white sugar*
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup dark cocoa powder
  • 6 tablespoons grapeseed oil or other flavorless oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold water
  • For the buttercream:
  • 1.5 sticks 170g unsalted butter, softened
  • 8 oz 230g powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract
  • 3 tablespoons freeze-dried strawberry powder
  • pink food coloring optional
  • For the strawberries:
  • 100 g dark chocolate coarsely chopped
  • 11 fresh strawberries washed and completely dried


  • For the cupcakes: Preheat oven to 350F. Line a 12-hole cupcake pan with paper liners (this recipe makes 11 cupcakes, so you can leave a hole empty!). Set aside.
  • In a medium bowl, sift in flour, sugar, salt, baking soda and cocoa powder. Whisk to combine.
  • Using a spoon, make 3 wells in the dry ingredients, one large well and two smaller wells. Pour the grapeseed oil into the largest well, the vinegar into one of the smaller wells, and the vanilla extract into the last well. Pour the cold water over everything and whisk the ingredients together until the mixture is smooth. The batter will be quite runny.
  • Fill cupcake liners ¾ full with batter. Bake for 15-20 minutes. They are done when the tops spring back when lightly pressed in the center (or you can do the toothpick test).
  • Remove from the oven and cool in cupcake pan for a few minutes, then transfer to a wire rack to cool completely.
  • For the buttercream: In a stand mixer, beat butter with the paddle attachment on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, ¼ cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, strawberry powder and a few drops of food coloring, if using, and beat until buttercream is smooth. Taste before finishing; beat in more strawberry powder and/or food coloring, if desired.
  • Pipe onto the completely cooled cupcakes.
  • For the strawberries: Place the chocolate in a heatproof bowl over a pan of barely-simmering water, ensuring no water gets into the chocolate. Stir occasionally until completely melted. Let cool to room temperature, but don't let it firm up; you don't want the chocolate to be too hot, or it will melt the buttercream, but it still needs to be liquidy so it'll be easy to dip the strawberries into.
  • Dip the strawberries (be sure they are completely dry, as any water will cause the chocolate to seize) into the chocolate, one at a time, scrape off the excess chocolate and carefully place on top of the frosted cupcakes. Set the finished cupcakes aside to let the chocolate set; alternatively, place them in the refrigerator briefly to help the chocolate set quicker.
  • Will keep in an airtight container for up to 3 days in the refrigerator.


* I always use a scant cup of sugar, which means just a bit under a cup.
Use a high-quality Dutch-processed cocoa powder in the chocolate cupcake recipe for a more intense chocolaty flavor; I use Van Houten.
Note that this cupcake recipe produces a cupcake with a high dome. If you prefer, feel free to cut the dome off, with a sharp, serrated knife (using a sawing motion) once the cupcakes are completely cooled.