Chocolate-Covered Strawberry Cupcakes are a decadent treat that combines the rich flavor of chocolate with the sweet freshness of strawberries. These cupcakes are light, moist, and topped with a luscious whipped cream, making them the perfect dessert for any celebration or special occasion.

Why You’ll Love This Recipe

These cupcakes are the perfect fusion of two classic flavors: chocolate and strawberries. The moist chocolate cake is enhanced with fresh, chopped strawberries folded into the batter, giving every bite a burst of fruity sweetness. Topped with whipped cream and a dusting of powdered sugar, these cupcakes are both visually stunning and delicious. They’re easy to make, require simple ingredients, and are guaranteed to impress your guests.

Ingredients

1 box chocolate cake mix
1/2 cup milk
1/2 cup vegetable oil
3 eggs
1 cup strawberries, chopped
1 cup whipped cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

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

Directions

Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, mix the cake mix, milk, vegetable oil, and eggs until well combined.
Gently fold in the chopped strawberries.
Divide the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean.
Once the cupcakes have cooled, top them with whipped cream, powdered sugar, and additional strawberries.

Servings and Timing

Servings: 12 servings
Prep Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes

Storage/Reheating

Store these cupcakes in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate them, but the whipped cream topping may soften. It’s best to add the whipped cream fresh if you plan to store them for an extended period.

FAQs

1. Can I use homemade cake batter instead of a box mix?

Yes, you can use homemade chocolate cake batter. Just make sure the batter has a similar consistency and texture to the box mix for best results.

2. Can I use frozen strawberries?

Yes, frozen strawberries can be used. Just thaw them and drain any excess moisture before chopping and folding them into the batter.

3. Can I make these cupcakes without eggs?

You can replace the eggs with flax eggs or an egg substitute like applesauce or yogurt. Just be sure to adjust the texture and moisture accordingly.

4. Can I make these cupcakes ahead of time?

Yes, these cupcakes can be baked a day or two ahead of time. Store them in an airtight container and top with whipped cream and strawberries just before serving.

5. Can I add chocolate chips to the batter?

Absolutely! You can fold in some chocolate chips for extra chocolatey goodness if you want to elevate the flavor.

6. How do I make the whipped cream thicker?

To make the whipped cream thicker, use heavy cream instead of regular whipped cream and beat it with powdered sugar until stiff peaks form.

7. Can I decorate the cupcakes with something else besides whipped cream?

Yes! You can decorate the cupcakes with chocolate ganache, a drizzle of melted chocolate, or even a scoop of vanilla ice cream for an extra indulgent treat.

8. Are these cupcakes gluten-free?

You can make these cupcakes gluten-free by using a gluten-free chocolate cake mix and ensuring that all other ingredients are also gluten-free.

9. Can I freeze the cupcakes?

Yes, you can freeze the cupcakes without the whipped cream topping. Once they’ve cooled, store them in an airtight container or freezer bag. Thaw them at room temperature and add the whipped cream before serving.

10. How do I know when the cupcakes are done?

Insert a toothpick into the center of one of the cupcakes; if it comes out clean or with just a few moist crumbs, the cupcakes are done.

Conclusion

Chocolate-Covered Strawberry Cupcakes are a simple yet delightful dessert that combines the best of both chocolate and strawberries. Perfect for any occasion, from birthdays to casual get-togethers, these cupcakes are sure to be a crowd-pleaser. With their rich chocolate flavor, fresh strawberries, and whipped cream topping, they’re the ultimate treat for anyone with a sweet tooth. Enjoy!

Chocolate-Covered Strawberry Cupcakes

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Print Recipe

Chocolate-Covered Strawberry Cupcakes are a decadent treat that perfectly combines the rich flavor of chocolate with the fresh sweetness of strawberries. These moist cupcakes are topped with whipped cream and a dusting of powdered sugar, making them the ultimate dessert for any celebration or special occasion. Easy to make and sure to impress, these cupcakes are a delicious fusion of two beloved flavors.

Total Time: 32 minutes
Yield: 12 servings

Ingredients

1 box chocolate cake mix

1/2 cup milk

1/2 cup vegetable oil

3 eggs

1 cup strawberries, chopped

1 cup whipped cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, mix the cake mix, milk, vegetable oil, and eggs until well combined.
Gently fold in the chopped strawberries.
Divide the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean.
Once the cupcakes have cooled, top them with whipped cream, powdered sugar, and additional strawberries.

Notes

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but add the whipped cream fresh before serving.
You can make these cupcakes a day or two ahead of time and add the whipped cream topping just before serving.
For a richer topping, substitute regular whipped cream with heavy cream and beat it until stiff peaks form.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dessert, Special Occasion, Party Treat
Method: Baking
Cuisine: American
Diet: Vegetarian