How to Make Decadent Chocolate Covered Strawberry Cupcakes

Our Chocolate Covered Strawberry Cupcakes are moist, decadent, full of strawberry and chocolate flavor and topped with a chocolate dipped strawberry!

Course Desserts and Sweet Baked Goods

Cuisine American

Keyword Chocolate Covered Strawberries, Chocolate Covered Strawberry Cupcakes, Chocolate Dipped Strawberries, Chocolate Strawberry Cupcakes, Cupcakes

Prep Time 10

Cook Time 30

Additional Time 30

Total Time 1 10

Servings

Calories 1094kcal

Author Rhonda

Homemade Chocolate Cupcake recipe OR Store-bought cupcakes OR Chocolate Fudge Cake Mix in a box
2 lbs strawberries
Strawberry Frosting
16 - 24 strawberries
1 cup unsalted butter - softened to room temperature
3 cups powdered sugar
1 cup shortening
Pink Rose Colored Food Gel
Strawberry Super-Strength Flavoring
Pink CHOCODRIZZLER Candy Wafer Pouch
Ghirardelli Dark Chocolate wafers - 8 oz

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.

To make the Strawberry frosting, using a food processor, puree the strawberries until the mixture is smooth.
Next, in a large mixing bowl, cream together the shortening and the butter until smooth. Slowly incorporate the powdered sugar ½ cup at a time.
After the ingredients are mixed together thoroughly, stir in the strawberry puree and the Strawberry flavoring.
*If you haven’t ever tried bakery flavorings into your desserts, you don’t know what you are missing! The flavorings really add that extra punch of flavor.
Then when the frosting is at the desired consistency, fit the tip into the pastry bag and measure how much of the tip of the pastry bag you need to cut off so that the tip will come through the end. Spoon in the frosting and twist the bag at the top so you can get out the excess air.
Once the cupcakes are cool, pipe on your frosting and add the dipped strawberries.
You will definitely have extra cupcake batter left. You can use it make additional cupcakes or little Bundt cakes or you can dispose of it.