Hi everyone, Emily here! If there is one dessert that perfectly captures the “swicy” sweetness of a 2026 romance, it is the chocolate-covered strawberry. But why stop at just the berry? These Chocolate Covered Strawberry Cupcakes take that iconic duo and turn it into a decadent, triple-threat masterpiece. We are talking about a dark chocolate sponge so moist it practically melts, topped with a cloud of fresh strawberry buttercream, and finished with a hand-dipped chocolate strawberry. It’s elegant, it’s impressive, and it’s the ultimate way to say “I love you” (or “I love me”) this season.
Why You’ll Love This Recipe
Triple Layer Flavor: You get deep cocoa, bright fresh strawberry puree, and rich melting chocolate in every single bite.
The “Bakery” Crumb: Using hot water in the chocolate batter creates a thin, silky batter that bakes into an incredibly light and moist cupcake.
Stable Buttercream: By using a mix of butter and shortening, your frosting stays perfectly piped and won’t melt under the weight of the strawberry garnish.
Customizable Aesthetics: You can play with pink and red gel colors to make these as soft or as vibrant as your heart desires.
Ingredients
The Star Garnish
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Dark Chocolate Melting Wafers: 8 oz; I recommend Ghirardelli for that professional snap.
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Fresh Strawberries: 16 berries; washed and dried completely (crucial for chocolate sticking!).
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White Chocolate Melting Wafers: 4 oz; for that beautiful pink drizzle.
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Gel Icing Color: Pink or red (optional).
The Dark Chocolate Cupcakes
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All-Purpose Flour: 1 cup (130g).
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Sugar: 1 cup (207g).
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Hershey’s Special Dark Cocoa: 6 tbsp (43g); for that deep, sophisticated color.
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Baking Soda & Salt: 1 tsp and 1/2 tsp respectively.
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Wet Ingredients: 1 large egg, 1/2 cup milk, 1/2 cup vegetable oil, and 3/4 tsp vanilla.
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Hot Water: 1/2 cup (120ml); the secret to blooming the cocoa.
The Fresh Strawberry Frosting
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Chopped Strawberries: 3/4 cup (149g); pureed and strained.
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The Fat Base: 1/2 cup salted butter (room temp) and 1/2 cup shortening.
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Powdered Sugar: 4 cups (460g).
Instructions
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Prep the Berries: Melt the dark chocolate wafers. Dip each dried strawberry, shake off the excess, and let dry on parchment. Melt the white chocolate, tint it pink if desired, and drizzle over the berries. Chill until set.
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Whisk the Dry: Preheat your oven to 300°F (148°C). In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
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Mix the Wet: In a separate bowl, combine the egg, milk, oil, and vanilla.
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Combine and Bloom: Add the wet ingredients to the dry. Once combined, pour in the hot water. The batter will be thin—this is exactly what you want!
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Bake: Fill liners halfway. Bake for 18–23 minutes. Let cool for 2 minutes in the pan before moving to a wire rack.
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Create the Puree: Process the strawberries until smooth and strain them through a fine mesh sieve. This ensures your frosting tip doesn’t get clogged.
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Whip the Frosting: Beat the butter and shortening until smooth. Add half the sugar, then 2 tbsp of puree. Add the rest of the sugar and more puree as needed until it’s fluffy and tastes like summer.
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Decorate: Pipe the frosting (I love using Ateco tip 844) and top with your gorgeous chocolate-covered strawberry.
You Must Know
Technique Alert: When dipping strawberries, they must be bone-dry. Even a tiny drop of water will cause your chocolate to “seize” and become a clumpy mess. Temperature Note: Baking at 300°F is lower than usual, but it’s the secret to getting a flat, even top on your cupcakes, which makes them much easier to frost!
Kitchen Essentials
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Cupcake Pan & Liners: For 16 perfect portions.
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Food Processor & Fine Mesh Sieve: For that perfectly smooth strawberry puree.
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Piping Bag & Large Star Tip: I recommend the Ateco 844 for that classic bakery swirl.
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Wire Cooling Rack: Essential for preventing “soggy bottom” cupcakes.
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Small Microwave-Safe Bowls: For melting your chocolate wafers in stages.
Storage Tips
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Fridge: Because of the fresh strawberry puree and the whole fruit garnish, these are best kept in the fridge. They stay fresh for 2–3 days.
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Serving: Take them out 15 minutes before serving to let the buttercream soften slightly.
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Freezing: You can freeze the unfrosted cupcakes for a month, but do not freeze the decorated version or the strawberries!
Ingredient Substitutions
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The Cocoa: If you don’t have Special Dark, regular unsweetened cocoa works, but the color will be lighter.
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Shortening: You can use all butter if you prefer, but the frosting will be softer and less stable at room temperature.
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Gluten-Free: A 1:1 gluten-free flour blend works beautifully in this high-moisture batter.
Serving Suggestions
To make these the highlight of your event:
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Serve on a silver platter for an elegant Valentine’s or anniversary vibe.
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Pair with a glass of chilled Prosecco or a strawberry-infused black tea.
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Sprinkle a little edible gold dust over the chocolate strawberries for a luxury 2026 finish.
Perfect Occasions
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Valentine’s Day: The quintessential romantic dessert.
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Bridal Showers: The pink and chocolate aesthetic is a crowd-plely favorite.
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Milestone Birthdays: When you want something that looks as good as it tastes.
Pro Tips
The Puree Trick: Don’t throw away the leftover strawberry seeds/pulp! Stir them into your morning yogurt or oatmeal.
The Melt Secret: Use high-quality melting wafers rather than chocolate chips for the dipping; wafers contain more cocoa butter, giving you that shiny, professional finish.
No-Dome Baking: If your cupcakes are still doming too much, try filling the empty spots in your cupcake pan with a tablespoon of water to help the heat distribute evenly.
Sift for Success: Sift your powdered sugar before adding it to the butter to ensure there are zero lumps in your piping bag.
Chocolate Covered Strawberry Cupcakes
Ingredients
Equipment
Method
- Berries: Melt dark chocolate, dip strawberries, and let dry. Melt white chocolate, tint pink, and drizzle over berries. Chill.
- Batter: Whisk dry ingredients. Mix in egg, milk, oil, and vanilla. Stir in hot water.
- Bake: Fill liners halfway and bake at 300°F for 18–23 minutes. Cool completely.
- Frosting: Puree and strain strawberries. Beat butter and shortening. Add half the sugar, 2 tbsp puree, and then remaining sugar. Adjust consistency with extra puree.
- Assemble: Pipe frosting onto cupcakes and top each with a chocolate strawberry.
Video
Notes
- Puree Management: Depending on how juicy your strawberries are, you may not need all the puree. Add it one tablespoon at a time so the frosting doesn't get too runny.
- The "Dip" Hack: Use a toothpick inserted into the green top of the strawberry to help dip them without getting chocolate all over your fingers.
- Wait for the Cool: Never frost a cupcake that is even slightly warm. The high butter/shortening content will turn into a puddle instantly!
