Name: Juicy Chocolate Covered Strawberry Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box of chocolate cake mix; 3 eggs (as called for on the box); 1/2 cup vegetable oil (as called for on the box); 1 cup water (as called for on the box); 1 cup chopped strawberries; 1 tbsp sugar; 1 tsp lemon juice; 1 can of chocolate frosting; 12 fresh strawberries; 1 cup semi-sweet chocolate chips; 1 tbsp coconut oil

Why You’ll Love Juicy Chocolate Covered Strawberry Cupcakes Recipe

Classic chocolate and strawberry flavor combination
Beautiful presentation with a chocolate-dipped strawberry topping
Moist, rich chocolate cupcakes made from scratch
Smooth, fruity strawberry buttercream made with real freeze-dried strawberries
Easy to make but impressive enough for celebrations
Kid-friendly and crowd-pleasing
Customizable with flavor and decoration variations
Freezer-friendly for make-ahead desserts
Great balance of textures: soft cake, creamy frosting, crisp chocolate shell
Makes any dessert table look elegant and inviting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcakes:
flour
sugar
unsweetened cocoa powder
baking powder
baking soda
salt
egg
buttermilk
vegetable oil
vanilla extract
espresso powder (optional)
hot water

For the strawberry buttercream:
unsalted butter
powdered sugar
freeze-dried strawberries (ground into powder)
heavy cream or milk
vanilla extract

For the topping:
fresh strawberries
chocolate melting wafers or chopped chocolate

Directions

Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the egg, buttermilk, oil, vanilla extract, and espresso powder.
Add the wet ingredients to the dry ingredients and mix just until combined.
Slowly stir in the hot water until the batter is smooth.
Divide the batter evenly into cupcake liners, filling each about 2/3 full.
Bake for 18–21 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely on a wire rack before frosting.

To make the frosting:

Beat the butter until smooth and creamy.
Add powdered sugar gradually and continue beating.
Mix in the freeze-dried strawberry powder, vanilla extract, and cream. Beat until fluffy and smooth.

To prepare the chocolate-dipped strawberries:

Wash and thoroughly dry the strawberries.
Melt the chocolate in the microwave or over a double boiler.
Dip each strawberry into the melted chocolate, then place on parchment paper to set.
Once set, place one chocolate-covered strawberry on top of each frosted cupcake.

Servings and timing

Servings: 16 cupcakes
Prep time: 30–40 minutes
Bake time: 18–21 minutes
Total time: About 1 hour

Variations

White chocolate topping: Dip strawberries in white chocolate for a lighter look.
Jam-enhanced frosting: Add a spoonful of strawberry jam for extra sweetness.
Mini cupcakes: Make bite-sized versions and top with halved strawberries.
Chocolate frosting: Swap the strawberry buttercream for chocolate ganache.
Stuffed cupcakes: Fill the center of each cupcake with strawberry compote.

Storage/Reheating

Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigeration: Store frosted cupcakes in the fridge for up to 3–4 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight and frost before serving.
Chocolate-dipped strawberries: Best added fresh; they may become soft if stored too long.

FAQs

Can I use fresh strawberries in the frosting?

Fresh strawberries contain too much moisture. Freeze-dried strawberries provide intense flavor without making the frosting runny.

What’s the best way to grind freeze-dried strawberries?

Use a blender or food processor to turn freeze-dried strawberries into a fine powder.

Can I make these cupcakes ahead of time?

Yes. Bake the cupcakes in advance and store them in the fridge or freezer. Frost and top with strawberries just before serving.

Is espresso powder necessary?

No, but it enhances the chocolate flavor without making the cupcakes taste like coffee.

How can I make these cupcakes gluten-free?

Use a 1:1 gluten-free all-purpose flour blend. Check that your baking powder and other ingredients are gluten-free.

Can I substitute oil with butter?

Oil keeps the cupcakes moist, but you can use melted butter for a richer flavor. Note that the texture may be slightly different.

How do I make the frosting a brighter pink?

Add a few drops of red or pink food coloring to the frosting to enhance the color if desired.

Can I use store-bought frosting?

Yes, but homemade strawberry buttercream adds the best flavor and texture.

How do I keep the chocolate-dipped strawberries firm?

Make sure the strawberries are completely dry before dipping, and allow them to cool fully on parchment paper.

Can I make this recipe as a cake instead of cupcakes?

Yes, bake the batter in a cake pan (8 or 9-inch round) and adjust baking time accordingly.

Conclusion

Juicy Chocolate Covered Strawberry Cupcakes are a beautiful and delicious way to enjoy the timeless pairing of chocolate and strawberries. With their soft, chocolatey base, fruity strawberry frosting, and elegant chocolate-dipped strawberry topping, these cupcakes are sure to impress. Whether you’re baking for a holiday, party, or a personal treat, this recipe delivers an unforgettable dessert that’s as delightful to look at as it is to eat.