I made Dark Chocolate Strawberry Cupcakes with moist chocolate cake, vibrant strawberry frosting, and chocolate-covered strawberries for a playful Valentine’s Day centerpiece.

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I love making Chocolate Covered Strawberry Cupcakes for Valentine’s Day, they feel a little dangerously fancy. These pair deep chocolate with fresh strawberry puree and buttermilk for a tender crumb, so every bite flips between rich and bright.

I ended up topping mine with a glossy dipped berry which turns the whole thing into a showstopper, kinda my cheeky take on Chocolate Cupcake Strawberry Frosting. They’re small, bold and perfect for sharing or not, honestly the kind of Valentine Day Cupcakes you hide then pretend you only had one.

You’ll want to try one just to see.

Ingredients

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All purpose flour: Gives structure and carbs, low in fiber, not very nutrient dense.
Granulated sugar: Pure sweet, adds calories and quick carbs, no real vitamins.
Unsweetened cocoa: Rich chocolate flavor, some fiber and antioxidants, slightly bitter.
Buttermilk: Tangy, adds moisture and acidity, gives lift and a slight sour note.
Unsalted butter: Makes cupcakes rich, adds fat and flavor, provides tenderness.
Strawberries: Fruity sweetness, vitamins C and fiber, bright strawberry flavor, not overly sweet.
Semisweet chocolate: Melts to glossy coating, adds bittersweet chocolate flavor and richness.
Hot coffee: Deepens chocolate flavor, adds subtle bitterness, no caffeine effect when baked.

Ingredient Quantities

1 1/2 cups all purpose flour (190 g)

1 1/4 cups granulated sugar (250 g)

3/4 cup unsweetened cocoa powder (75 g)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs room temp

1 cup buttermilk room temp (240 ml)

1/2 cup vegetable oil (120 ml)

2 teaspoons pure vanilla extract

1/2 cup hot strong brewed coffee or hot water (120 ml)

1 cup unsalted butter softened (227 g)

3 to 4 cups powdered sugar sifted (360 to 480 g)

1/2 cup fresh strawberry puree strained (about 100 g strawberries pureed then strained)

1 teaspoon pure vanilla extract

Pinch of fine salt

1 to 2 tablespoons heavy cream or milk as needed

8 to 12 ounces semisweet or dark chocolate chopped or chips (225 to 340 g)

1 teaspoon neutral oil or coconut oil for shine

12 medium fresh strawberries washed and dried

Optional 2 tablespoons Valentine sprinkles or nonpareils

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and whisk together 1 1/2 cups flour, 1 1/4 cups granulated sugar, 3/4 cup unsweetened cocoa, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt in a bowl, sift the cocoa if it’s lumpy.

2. In another bowl beat 2 large room temp eggs with 1 cup room temp buttermilk, 1/2 cup vegetable oil and 2 tsp vanilla until combined. Pour the wet into the dry and stir gently until almost combined, don’t overmix or cupcakes get tough.

3. Stir in 1/2 cup hot strong brewed coffee (or hot water) just until batter is smooth, it will be thin and that’s okay. Divide batter among liners about 2/3 full.

4. Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cupcakes cool in the pan 5 minutes then transfer to a rack to cool completely before frosting.

5. While cupcakes cool make the frosting: beat 1 cup softened unsalted butter until creamy, then add 3 to 4 cups sifted powdered sugar a cup at a time, scraping bowl as needed. Add 1/2 cup fresh strawberry puree that’s been strained (remove seeds), 1 tsp vanilla and a pinch of salt, then add 1 to 2 tbsp heavy cream or milk to reach a pipeable consistency. Taste and adjust sugar or puree if needed.

6. Melt 8 to 12 ounces semisweet or dark chocolate with 1 tsp neutral or coconut oil for shine: use a double boiler or microwave in 20 to 30 second bursts stirring between each burst until smooth. Let it cool slightly but not set.

7. Dip 12 medium washed and fully dried strawberries into the melted chocolate, letting excess drip off, place on parchment and if you want them extra shiny chill briefly to set. Sprinkle with optional Valentine sprinkles or nonpareils while the chocolate is still tacky.

8. Fill a piping bag fitted with your favorite tip or just use a spatula to frost the cooled cupcakes with the strawberry buttercream. If frosting seems too soft chill it a few minutes then pipe for cleaner swirls.

9. Top each cupcake with a chocolate covered strawberry, press gently so it sits secure. Store on the counter a few hours or refrigerate for longer keeping in a single layer so the decorations don’t get squashed.

Equipment Needed

1. 12-cup muffin tin
2. Paper cupcake liners
3. Large and medium mixing bowls
4. Measuring cups and spoons (dry and liquid)
5. Whisk and rubber spatula
6. Electric hand mixer or stand mixer (or a strong arm and a whisk)
7. Fine mesh sieve or flour sifter (for cocoa and powdered sugar)
8. Microwave-safe bowl or double boiler setup for melting chocolate
9. Parchment paper and a baking sheet (for chocolate strawberries)
10. Piping bag with tip or an offset spatula, plus a cooling rack

FAQ

Can I swap the buttermilk for regular milk? Yes. Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice, let it sit 5 minutes until it thickens a bit. You can also use plain yogurt or kefir thinned with a little milk. It wont change the texture much, but buttermilk gives a slightly tangy tender crumb.

Do I have to use coffee in the batter? No. Hot strong brewed coffee brings out the chocolate flavor, but plain hot water works fine too. Use the same 1/2 cup hot liquid. If you use coffee, the cupcakes wont taste like coffee, promise.

My strawberry buttercream is too thin, how do I thicken it? First make sure the puree is well strained, water ruins buttercream. Chill the buttercream for 10 to 15 minutes then beat it again. Add more sifted powdered sugar a little at a time up to 4 cups until it holds shape. You can also add less puree next time. If it gets too stiff, loosen with 1 teaspoon of cream at a time.

How do I get a shiny, smooth chocolate coating on the strawberries? Pat strawberries completely dry, that is key. Melt chocolate gently and stir in 1 teaspoon neutral oil or coconut oil for shine. Let the chocolate cool slightly so it is thick but still pourable before dipping. Hold berries by the stem or use a toothpick, tap off excess and place on parchment, then chill to set.

Can I make these ahead and how should I store them? Cupcakes frosted with buttercream keep well in an airtight container in the fridge for up to 3 days. Bring to room temp 20 to 30 minutes before serving. Chocolate dipped strawberries are best the same day, they can get soggy if stored too long. If you must store them, keep them in a single layer in the fridge and eat within 24 hours.

Why did my cupcakes sink in the middle or come out dense? Common causes are overmixing after adding flour, batter that was too cold, or opening the oven too early. Make sure eggs, buttermilk and oil are room temp, measure flour by spooning and leveling, and mix only until just combined. Also check your baking powder and soda arent expired.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe Substitutions and Variations

Buttermilk: If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Or use plain yogurt or sour cream – thin to 1 cup with a little milk (about 3/4 cup yogurt + 1/4 cup milk) for same tang and thickness
Vegetable oil: Swap with an equal amount of melted butter for richer flavor, or use unsweetened applesauce 1:1 to cut fat and keep cupcakes moist (they’ll be a bit denser)
Eggs: For a vegan or egg-free option, replace each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let thicken 5 minutes. Works best for structure but can make crumb a bit chewier
Semisweet/dark chocolate (for coating): Use milk or white chocolate in equal weight if you prefer sweeter, just melt gently and lower temp so it doesn’t scorch. For a quicker glossy glaze, stir 1 tsp neutral oil or a tiny bit corn syrup into melted chocolate

Pro Tips

1) Measure dry ingredients the right way. Spoon flour into the cup or better yet weigh it. Too much flour or compressed cocoa will make the cupcakes dense, so level instead of scooping.

2) Temperature and timing matter. Have eggs and buttermilk at room temp and mix until just combined. Overmixing develops gluten and makes them tough, and letting batter rest a few minutes can help bubbles settle so they bake more evenly.

3) Fix thin, watery buttercream without killing the flavor. If fresh strawberry puree thins the frosting, either simmer the puree briefly to concentrate it first or use a tablespoon or two of freeze dried strawberry powder instead of more liquid. If the frosting still seems soft, chill it briefly then whip again before piping.

4) Make chocolate dipped strawberries look and hold up. Dry berries completely and dip when chocolate is warm but not hot so it sets glossy. To keep each berry secured on the frosted cupcake, put a small dab of frosting where it will sit or press it into a shallow well in the piped swirl so it won’t roll off.

Chocolate Covered Strawberry Cupcakes For Valentines Day Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made Dark Chocolate Strawberry Cupcakes with moist chocolate cake, vibrant strawberry frosting, and chocolate-covered strawberries for a playful Valentine’s Day centerpiece.

Servings

servings

Calories

678

kcal

Equipment: 1. 12-cup muffin tin
2. Paper cupcake liners
3. Large and medium mixing bowls
4. Measuring cups and spoons (dry and liquid)
5. Whisk and rubber spatula
6. Electric hand mixer or stand mixer (or a strong arm and a whisk)
7. Fine mesh sieve or flour sifter (for cocoa and powdered sugar)
8. Microwave-safe bowl or double boiler setup for melting chocolate
9. Parchment paper and a baking sheet (for chocolate strawberries)
10. Piping bag with tip or an offset spatula, plus a cooling rack

Ingredients

1 1/2 cups all purpose flour (190 g)
1 1/4 cups granulated sugar (250 g)
3/4 cup unsweetened cocoa powder (75 g)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs room temp
1 cup buttermilk room temp (240 ml)
1/2 cup vegetable oil (120 ml)
2 teaspoons pure vanilla extract
1/2 cup hot strong brewed coffee or hot water (120 ml)
1 cup unsalted butter softened (227 g)
3 to 4 cups powdered sugar sifted (360 to 480 g)
1/2 cup fresh strawberry puree strained (about 100 g strawberries pureed then strained)
1 teaspoon pure vanilla extract
Pinch of fine salt
1 to 2 tablespoons heavy cream or milk as needed
8 to 12 ounces semisweet or dark chocolate chopped or chips (225 to 340 g)
1 teaspoon neutral oil or coconut oil for shine
12 medium fresh strawberries washed and dried
Optional 2 tablespoons Valentine sprinkles or nonpareils

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and whisk together 1 1/2 cups flour, 1 1/4 cups granulated sugar, 3/4 cup unsweetened cocoa, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt in a bowl, sift the cocoa if it’s lumpy.
In another bowl beat 2 large room temp eggs with 1 cup room temp buttermilk, 1/2 cup vegetable oil and 2 tsp vanilla until combined. Pour the wet into the dry and stir gently until almost combined, don’t overmix or cupcakes get tough.
Stir in 1/2 cup hot strong brewed coffee (or hot water) just until batter is smooth, it will be thin and that’s okay. Divide batter among liners about 2/3 full.
Bake 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Let cupcakes cool in the pan 5 minutes then transfer to a rack to cool completely before frosting.
While cupcakes cool make the frosting: beat 1 cup softened unsalted butter until creamy, then add 3 to 4 cups sifted powdered sugar a cup at a time, scraping bowl as needed. Add 1/2 cup fresh strawberry puree that’s been strained (remove seeds), 1 tsp vanilla and a pinch of salt, then add 1 to 2 tbsp heavy cream or milk to reach a pipeable consistency. Taste and adjust sugar or puree if needed.
Melt 8 to 12 ounces semisweet or dark chocolate with 1 tsp neutral or coconut oil for shine: use a double boiler or microwave in 20 to 30 second bursts stirring between each burst until smooth. Let it cool slightly but not set.
Dip 12 medium washed and fully dried strawberries into the melted chocolate, letting excess drip off, place on parchment and if you want them extra shiny chill briefly to set. Sprinkle with optional Valentine sprinkles or nonpareils while the chocolate is still tacky.
Fill a piping bag fitted with your favorite tip or just use a spatula to frost the cooled cupcakes with the strawberry buttercream. If frosting seems too soft chill it a few minutes then pipe for cleaner swirls.
Top each cupcake with a chocolate covered strawberry, press gently so it sits secure. Store on the counter a few hours or refrigerate for longer keeping in a single layer so the decorations don’t get squashed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.