introduction
I was juggling carpool, homework check-ins, and dinner when my eight-year-old asked for something “fancy but quick” for a school bake sale. I grabbed berries from the fridge and a bag of chocolate chips, thinking of a treat that felt special without hours of fuss. In about an hour we turned warm chocolate cupcakes into little gifts: a strawberry surprise hidden in the center, a pink buttercream kiss, and a glossy chocolate cap that set in minutes. The kids loved helping to fill and dip. It became our go-to when I needed a homemade treat that looks bakery-made but fits into a busy day. These cupcakes bring bright strawberry flavor and a chocolate finish that families always circle back to.
why make this recipe
This cupcake recipe balances easy prep with big flavor. The batter uses simple pantry items and a splash of hot water to keep the crumb moist. A strawberry filling gives each cupcake a fresh pop that kids and adults love. The strawberry buttercream adds color and a real fruit note, and the melted chocolate gives a neat, professional look without piping skills. You can make the cupcakes ahead, assemble later, and involve kids in the finishing steps. For bloggers and Pinterest fans, the contrast of pink frosting and glossy chocolate tops photographs very well, helping pins stand out.
how to make Chocolate Dipped Strawberry Cupcakes
Start by making a moist chocolate cupcake base. While they bake and cool, whip up a creamy strawberry buttercream using softened butter, powdered sugar, and real strawberry puree for natural flavor and color. Core each cooled cupcake and fill the hole with chopped fresh strawberries so you get a juicy bite in the center. Pipe or spread the strawberry buttercream over each cupcake. Finish by melting chocolate and dipping the cupcake tops to create a smooth, glossy coating. Work in batches for best results: cool, fill, frost, then dip. Simple steps and short hands-on time keep this recipe practical for busy cooks.
Ingredients :
1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/3 cup vegetable oil, 1 tsp vanilla extract, 1/2 cup buttermilk, 1 cup hot water, 1 cup chopped strawberries (for filling), 1 cup unsalted butter (softened), 4 cups powdered sugar, 1/4 cup strawberry puree, Chocolate for dipping
Directions :
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners., 2. In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt., 3. In another bowl, mix together the oil, vanilla extract, buttermilk, and hot water. Add wet ingredients to the dry ingredients and mix until combined., 4. Pour batter into cupcake liners, filling them about 2/3 full., 5. Bake for 18-20 minutes or until a toothpick comes out clean., 6. Allow cupcakes to cool completely., 7. For the strawberry buttercream, beat the softened butter until creamy. Gradually add powdered sugar and mix well. Incorporate the strawberry puree until smooth., 8. Cut a small hole in the center of each cupcake and fill it with chopped strawberries., 9. Frost the cupcakes with the strawberry buttercream., 10. Melt chocolate and dip the tops of the cupcakes into it, then let it set.
how to serve Chocolate Dipped Strawberry Cupcakes
Serve these cupcakes at room temperature so the chocolate stays glossy and the buttercream keeps a soft, smooth bite. Arrange them on a platter with a few fresh strawberries for color. For parties, place each cupcake in a paper liner or small cupcake box to keep the chocolate top from sticking. If you want a slice-like presentation for photos, cut one cupcake in half to show the strawberry center and pink buttercream — that view is especially appealing on Pinterest.
how to store Chocolate Dipped Strawberry Cupcakes
Store cupcakes in a single layer in an airtight container. If the weather is cool, keep them at room temperature for up to 1 day. For longer storage, refrigerate up to 3 days; bring to room temperature for 30–45 minutes before serving so the buttercream softens and the flavor opens. If you freeze them, do it before dipping: wrap cooled, filled cupcakes tightly and freeze up to 1 month. Thaw overnight in the fridge, then dip in chocolate the next day for best appearance.
tips to make Chocolate Dipped Strawberry Cupcakes
Use ripe strawberries for the filling and puree — they give the best flavor and natural color without artificial dyes.
Don’t overmix the batter once you combine wet and dry ingredients; stop when just combined to keep cupcakes tender.
Let cupcakes cool completely before cutting or frosting. Warm cupcakes melt buttercream and make dipping messy.
For smooth chocolate tops, use a microwave-safe bowl and heat chocolate in short bursts, stirring between each burst until fully melted.
Work on parchment paper when dipping to catch drips and make cleanup fast.
If your buttercream is too soft, chill it briefly before piping; if too stiff, add a teaspoon of milk to loosen.
variation (if any)
For a lighter finish, skip the chocolate dip and sprinkle chopped fresh strawberries or chocolate shavings on the buttercream. You can also swap the strawberry puree in the buttercream for raspberry puree for a slightly tangier note. To make mini cupcakes, reduce baking time to 10–12 minutes and adjust filling size accordingly. For a boozy adult twist, stir a teaspoon of strawberry liqueur into the buttercream before chilling.
FAQs
Q: Can I use frozen strawberries for the filling and puree?
A: Yes. Thaw and drain excess liquid from frozen strawberries before chopping or pureeing. Too much water can make the filling runny and thin the buttercream.
Q: How do I prevent the chocolate from cracking after it sets?
A: Melt chocolate gently and avoid adding water. After dipping, let cupcakes set at room temperature. Refrigeration can cause chocolate to contract and crack; bring refrigerated cupcakes back to room temperature slowly before serving.
Q: Can I make the buttercream less sweet?
A: You can reduce powdered sugar slightly, but keep texture in mind. If you cut sugar, add a small splash of heavy cream or milk to maintain a spreadable consistency.
Q: How do I get a deeper strawberry color in the frosting?
A: Use concentrated puree from ripe strawberries and reduce it by simmering briefly to intensify color and flavor. Alternatively, a drop of natural red food coloring will boost color without changing taste.
Q: Can I prepare components ahead of time?
A: Yes. Bake cupcakes and freeze or refrigerate cooled tops. Make buttercream and store it chilled in an airtight container. Fill and frost the day you serve for best texture and appearance.
Conclusion
If you want more ideas or a similar recipe to compare techniques and presentation, check this Chocolate Covered Strawberry Cupcakes on Life Love and Sugar for inspiration and plating tips. These cupcakes hit the sweet spot between simple prep and a special finish, making them a reliable choice for family treats and bright, shareable photos.
Chocolate Dipped Strawberry Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix together the oil, vanilla extract, buttermilk, and hot water. Add wet ingredients to the dry ingredients and mix until combined.
- Pour batter into cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely.
- For the strawberry buttercream, beat the softened butter until creamy.
- Gradually add powdered sugar and mix well. Incorporate the strawberry puree until smooth.
- Cut a small hole in the center of each cupcake and fill it with chopped strawberries.
- Frost the cupcakes with the strawberry buttercream.
- Melt chocolate and dip the tops of the cupcakes into it, then let it set.