Chocolate-Covered Strawberry Cupcakes

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Black cocoa cake is filled with a luscious strawberry jam and topped with strawberry buttercream and chocolate coveted strawberries in these Chocolate-Covered Strawberry Cupcakes.

Is there any better combination than strawberries and chocolate? These Chocolate-Covered Strawberry Cupcakes are the perfect Valentine’s Day dessert or a thoughtful indulgence for anyone who loves this classic pairing. With rich black cocoa cupcakes filled with homemade strawberry jam, topped with strawberry-infused buttercream, and finished with a decadent chocolate-covered strawberry, these treats are as beautiful as they are delicious. Let's make them.

The Chocolate-Covered Strawberry Cupcakes Recipe

Chocolate-Covered Strawberries

• 8 Ripe Strawberries
• ½ Cup (85 g) Dark or Semisweet Chocolate (bar, chips, or chunks)

Black Cocoa Cupcakes

• ¼ Cup (56 g) Salted Butter, softened
• ¾ Cup (150 g) Granulated Sugar
• 1 Large Egg
• ⅛ Cup (30 g) Sour Cream
• 1 Teaspoons (5 mL) Pure Vanilla Extract
• ¾ Cup (95 g) All-Purpose Flour
• ¼ Cup + 2 Tablespoons (37.5 g) Black Cocoa Powder
• ¼ Teaspoon (1.5 g) Salt
• 1 Teaspoons (4 g) Baking Powder
• ¼ Cup + 2 Tablespoons (105 mL) Whole Milk

Strawberry Jam Filling

• 15 Medium-Sized Strawberries, stems cut off (about 2 heaping cups / 300 g)
• ¼ Cup (50 g) Granulated Sugar
• 1 Tablespoon (7.5 g) Cornstarch
• 1 Tablespoon (15 mL) Fresh-Squeezed Lemon Juice

Strawberry Buttercream

• 1 Cup (226 g) Salted Butter, softened to room temperature
• 1 Cup (126 g) Powdered Sugar, sifted
• ½ Teaspoon (2.5 mL) Pure Vanilla Extract
• ¼ Cup (7.5 g) Freeze-Dried Strawberries, blended to a fine powder
• Splash of Heavy Cream (approximately 15–30 mL)

How to Make Chocolate-Covered Strawberry Cupcakes

This recipe yields a small batch of 8 perfect black cocoa cupcakes filled with strawberry jam, topped with strawberry buttercream, and finished with a chocolate-covered strawberry.

Step 1: Prepare the Chocolate-Covered Strawberries

1. Wash and dry the strawberries thoroughly. Make sure they are completely dry—any moisture will prevent the chocolate from sticking.
2. Melt the chocolate in a heatproof bowl over a pot of simmering water, stirring frequently, or microwave in 30-second intervals, stirring after each one.
3. Dip each strawberry into the melted chocolate, twisting to ensure even coverage.
4. Place the dipped strawberries on a parchment-lined baking sheet and refrigerate until the chocolate hardens.

Step 2: Make the Strawberry Jam Filling

1. Combine the strawberries, granulated sugar, cornstarch, and lemon juice in a medium saucepan.
2. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens (about 10 minutes).
3. Remove from heat and let the jam cool completely. You can refrigerate it to speed up the cooling process.

Step 3: Bake the Black Cocoa Cupcakes

1. Preheat your oven to 350°F (175°C) and line two standard cupcake pans with 24 liners.
2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add the egg, mixing until fully combined. Mix in the sour cream and vanilla extract.
4. In a separate bowl, whisk together the flour, black cocoa powder, salt, and baking powder.
5. Add the dry ingredients to the wet ingredients in three additions, alternating with the chocolate milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool completely on a wire rack.

Step 4: Make the Strawberry Buttercream

1. Beat the softened butter on medium speed in a large bowl until smooth and creamy (about 2–3 minutes).
2. Gradually add the sifted powdered sugar, mixing until fully incorporated.
3. Add the vanilla extract and freeze-dried strawberry powder, beating until the buttercream is light and fluffy.
4. Add a splash of heavy cream and beat on high speed for 2–3 more minutes. Adjust the consistency with more cream if needed.

Step 5: Assemble the Cupcakes

1. Once the cupcakes are fully cooled, use a cupcake corer, paring knife, or piping tip to cut a small hole in the center of each cupcake.
2. Fill each cavity with the cooled strawberry jam. Replace the top portion of the cored cupcake if desired (optional).
3. Pipe the strawberry buttercream onto each cupcake using your preferred piping tip.
4. Top each cupcake with a chocolate-covered strawberry.

Best Practices for Perfect Cupcakes

1. Use Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This results in a smoother batter and fluffier frosting.
2. Don’t Overmix the Batter: Overmixing can make your cupcakes dense and chewy. Mix just until the ingredients are combined.
3. Cool Completely Before Filling and Frosting: Warm cupcakes will melt the buttercream and jam, so be patient and let them cool fully on a wire rack.
4. Keep the Chocolate Smooth: When melting chocolate for the strawberries, avoid getting water in the bowl—it will cause the chocolate to seize. Stir gently and heat in small intervals if needed.

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?
   Absolutely! Bake the cupcakes and make the jam up to a day in advance. Store the cupcakes in an airtight container at room temperature and the jam in the refrigerator. Assemble and frost on the day of serving for the freshest flavor.
2. Can I use regular cocoa powder instead of black cocoa?
   Yes, but the cupcakes will be lighter in both flavor and color. Black cocoa adds a deep, bittersweet chocolate flavor that pairs beautifully with the strawberry components.
3. How do I core the cupcakes for the filling?
   Use a cupcake corer, the back of a piping tip, or a small paring knife to create a small hole in the center of each cupcake. Save the removed pieces to replace on top of the filling if you prefer.
4. What can I do with leftover frosting or jam?
   Extra strawberry jam can be used on toast, pancakes, or waffles, while leftover buttercream can be stored in the fridge for up to a week to frost other treats.

Gluten-Free and Dairy-Free Substitutes

For Gluten-Free Cupcakes:
Replace the all-purpose flour with a high-quality 1:1 gluten-free baking blend, such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour.

For Dairy-Free Cupcakes:

• Substitute the butter with a dairy-free alternative, like plant-based butter or margarine.
• Use almond or oat milk in place of chocolate milk in the batter. Just make sure the milk alternative is unsweetened.
• Replace heavy cream in the buttercream with plant based heavy cream (Silk and Trader Joes both have options).
• Use dairy-free dark chocolate for the chocolate-covered strawberries.

Why You’ll Love These Cupcakes

These Chocolate-Covered Strawberry Cupcakes are a fabulous flavor-packed dessert, combining moist black cocoa cupcakes, a fruity strawberry jam filling, and luscious buttercream with the crowning touch of a chocolate-covered strawberry. Whether for Valentine’s Day, anniversaries, or any celebration, they make an elegant and delicious statement.

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XO,

Heather

PS: Try my Strawberry Cream Cheese Morning Rolls or my 6-inch Classic Strawberry Cheesecake for more strawberry dessert ideas!