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Chocolate-Covered Strawberry Cupcakes

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.
Course: Dessert, Holiday, Snack
Cuisine: American, valentines day
Keyword: black cocoa, black cocoa cake, cake, cherry chocolate cheesecake, chocolate cake, filled cupcakes, strawberries, strawberry buttercream, strawberry jam, valentines day baking
Servings: 8

Ingredients

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 Teaspoon (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 Teaspoon (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)

Instructions

  • Step 1: Prepare the Chocolate-Covered Strawberries
    Wash and dry the strawberries thoroughly. Ensure they are completely dry, as moisture will prevent the chocolate from adhering.
    Melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring frequently. Alternatively, melt it in the microwave in 30-second intervals, stirring after each interval.
    Dip each strawberry into the melted chocolate, twisting slightly to ensure even coverage. Place them on a parchment-lined baking sheet to set. Refrigerate until the chocolate hardens.
  • Step 2: Make the Strawberry Jam Filling
    Add the strawberries, granulated sugar, cornstarch, and lemon juice to a medium saucepan. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens (about 10 minutes).
    Remove from heat and allow the jam to cool completely before using. You can transfer it to the refrigerator to speed up the cooling process.
  • Step 3: Bake the Black Cocoa Cupcakes
    Preheat your oven to 350°F (175°C). Line two standard cupcake pans with 24 cupcake liners.
    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg, mixing until combined.
    Mix in the sour cream and vanilla extract.In a separate bowl, whisk together the flour, black cocoa powder, salt, and baking powder.
    Gradually add the dry ingredients to the wet mixture. Mix to combine. Add the milk, and mix until incorporated. Do not over mix.
    Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    Allow the cupcakes to cool completely on a wire rack.
  • Step 4: Make the Strawberry Buttercream
    In a large bowl, beat the softened butter on medium speed until smooth and creamy (about 2–3 minutes).
    Gradually add the sifted powdered sugar and mix until well incorporated.
    Add the vanilla extract and freeze-dried strawberry powder. Beat until the buttercream is fluffy and smooth.
    Add a splash of heavy cream and beat on high speed for an additional 2–3 minutes, until light and airy. Adjust the consistency with more cream if needed.
  • Step 5: Assemble the Cupcakes
    Once the cupcakes have cooled, use a cupcake corer, paring knife, or piping tip to remove the center of each cupcake, creating a cavity for the filling.
    Spoon or pipe the cooled strawberry jam into the center of each cupcake. Replace the top portion of the cored cupcake if desired (optional).Pipe the strawberry buttercream onto each cupcake in your desired style.
    Top each cupcake with a chocolate-covered strawberry.
  • Step 6: Serve and Enjoy
    Serve these cupcakes at room temperature for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days, bringing them to room temperature before serving.

Notes

See blog for:
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.