Before you begin, wash and pat dry your strawberries.
While the fruit is drying, prep the chocolate wafers.
To melt the wafers, you can either melt them using the microwave or the stove top method listed on the back of the bag. I prefer doing the double boiler method as I think that is easier to control the temperature and the chocolate melts slower.
The key thing to remember is that if you are melting the chocolate using the double boiler method is that you do not want the water to start boiling.
Holding the stem, slowly dip each strawberry into the melted chocolate. Carefully shake off the excess and lay them on wax paper or a silicone baking mat.
Repeat the process for each strawberry. You will need a strawberry for each cupcake.
Depending on the size of the strawberry, you may have extra chocolate left. If so, just grab some pretzels, popcorn, chips or rice krispies and dip them into the remainder.
Let the chocolate dipped strawberries dry for approximately 10 minutes. Then once they are fully dried, drizzle on the pink candy melts. Then set them aside and let them dry.
Next, prepare the cake mix for the cupcakes. For our recipe, I used a store-bought box, however, you can also use your favorite chocolate fudge homemade cake recipe.
Following the instructions on the box, bake the cupcakes as directed.
While the cupcakes are baking, make the frosting.