Chocolate Covered Strawberry Cupcakes

This post may contain affiliate sales links. Please read my disclosure policy.

These Chocolate Covered Strawberry Cupcakes are made with a moist chocolate cupcake recipe, fresh strawberry frosting and delicious chocolate covered strawberries.

Chocolate Covered Strawberry Cupcakes - easy to make and perfect for Valentine's Day!

Chocolate Covered Strawberry Cupcakes Recipe

Chocolate Covered Strawberry Cupcakes on stand close up

I can’t believe that I’m already talking about Valentine’s Day. It feels like I’ve barely moved on from Christmas and New Year’s. But alas, it’s just around the corner and I’m here to help with a fun and tasty treat.

These cupcakes are like having two delicious treats in one! Between the chocolate covered strawberries and the cupcakes themselves, I’m not sure which I’m most excited about. I’ve always been a big fan of strawberries, so it comes as no surprise to me that the chocolate covered strawberries barely made it onto the tops of the cupcakes. I intentionally made extras but between the hubs and I, we could’ve eaten them all.

And when you add them to the top of these cupcakes, they really are the perfect treat. I don’t make chocolate covered strawberries at home often, but after making these, I definitely need to. Not hard at all to make and quite quick. Not to mention that they are much less expensive than buying them already made.

I decorated them with some drizzled pink chocolate, but sprinkles would also be a fun addition.

Chocolate Covered Strawberry Cupcakes with bite takenChocolate Covered Strawberry Cupcakes - four cupcakes

The cupcakes themselves start with my favorite chocolate cupcakes. The batter is the easiest to put together and the cupcake is super moist and so chocolatey. Don’t be alarmed by the thin batter – that’s how it’s supposed to be. They bake at a lower temperature than normal and turn out amazing.

The strawberry frosting is made with fresh strawberries. Toss the strawberries into a food processor to create the puree, then strain it through a fine mess sieve to remove the seeds and pulp. You don’t have to strain it, but it gives a more uniform look to the frosting if you do.

One thing to keep in mind about the frosting is that in order to get a good strawberry flavor, you need strawberries with good flavor. Not all strawberries are created equal. The better their flavor, the better the frosting. If you find the flavor isn’t quite as strong as you like, you can always add a little more puree, you just don’t want to thin out the frosting too much. You could also add a little strawberry extract to beef up the flavor without thinning it out too much, if needed.

The final cupcake is super moist, full of flavor and two treats in one! It’s the perfect way to spoil your love on Valentine’s Day. 🙂

Chocolate Covered Strawberry Cupcakes close upChocolate Covered Strawberry Cupcakes displayed on silver stand

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
close up image of Chocolate Covered Strawberry Cupcake

Chocolate Covered Strawberry Cupcakes

  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: 14-16 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Chocolate Covered Strawberry Cupcakes made with moist chocolate cupcake, strawberry frosting & chocolate covered strawberries! A Valentines Day recipe win!




  • 1 cup (130g) all purpose flour
  • 1 cups (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water


  • 3/4 cup (149g) chopped strawberries
  • 1/2 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 4 cups (460g) powdered sugar
  • Pink/red gel icing color, optional


1. To make the chocolate covered strawberries, place the dark chocolate melting wafers into a small bowl and melt according to package instructions.
2. Dip each strawberry into the chocolate, shaking off the excess chocolate, then place on parchment paper to dry.
3. Place the white chocolate melting wafers into a small bowl and melt according to package instructions. 4. Add some pink or red gel icing color and stir to combine. Add a small amount at a time until you have your desired shade of pink.
5. Drizzle the pink chocolate over the chocolate covered strawberries and allow to dry. Refrigerate strawberries until ready to use.
6. To make the cupcakes, preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
7. Add the dry ingredients to a large bowl and whisk together. Set aside.
8. Combine the egg, milk, vegetable oil and vanilla in another medium sized bowl.
9. Add the wet ingredients to the dry ingredients and mix until well combined.
10. Add the water to the batter and mix until well combined. Batter will be thin.
11. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
13. To make the frosting, add the chopped strawberries to a food processor and puree until smooth. Strain the strawberry puree through a fine mesh sieve. Set puree aside.
14. Beat the butter and shortening together in a large mixer bowl until well combined and smooth.
15. Add about half of the powdered sugar and mix until well combined and smooth.
16. Add 2 tablespoons of strawberry puree and mix until well combined
17. Add the remaining powdered sugar and mix until smooth.
18. Add the remaining strawberry puree as needed to get the right consistency of frosting and flavor.
19. Add pink or red gel icing color until you have your desired shade of pink frosting.
20. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21. Top each cupcake with a chocolate covered strawberry

* I used Ghirardelli chocolate wafers, but you can also use Wilton candy melts, Candiquick or whatever your preference.


  • Serving Size: 1 Slice
  • Calories: 399
  • Sugar: 42 g
  • Sodium: 211 mg
  • Fat: 22.2 g
  • Carbohydrates: 50.3 g
  • Protein: 3 g
  • Cholesterol: 29.2 mg

Filed Under:


This post contains affiliate links.

Chocolate Covered Strawberry Cupcakes - easy to make and perfect for Valentine's Day!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Tina

    How long does the strawberry frosting last? I made it and have quite a bit left over I just didn’t know how long it would stay good for.

  2. Kim

    I love chocolate covered strawberries but I have found when I add them to a cake, or even whole strawberries they bleed on to the cake. How do I prevent this?

    1. Lindsay

      Yeah that can happen because of the moisture from the strawberries. Not sure that I have an a brilliant suggestion other than to add them shortly before serving the cake or cupcakes.

  3. Jenna

    Hi, looking forward to making these for my daughters birthday! Can the frosting be made a week ahead and frozen? If yes, what’s the appropriate defrost time? Thanks!

  4. Sandi

    Will the frosting hold it’s shape if it’s made a day or two in advance? I’m excited to have them for my hubby’s 65 birthday later this week. Thank you!

  5. Chris Tucker

    These are probably some of the best cupcakes I’ve had. I didn’t put the chocolate strawberries on top, and I’m glad I didn’t, because that let the strawberry frosting and moist chocolate cake shine. What I *did* do, is swirl some extra puree in with the frosting on top of the cupcakes, and garnished each with a fresh strawberry slice. Hubby and son ate 3 each LOL. The best!

  6. anna

    I would love to make these, I have been making the nutella cupcakes many times and my whole family looooves them. What is the difference between the chocolate nutella once and these? Do they taste similar? I am so happy with the nutella cupcakes once that I am scared of going for another one (since they work so well do you think I can use the same recipe? just alter the topping or should I stick with the ‘new’ above chocolate recipe?)

    1. Lindsay

      The texture of the cupcakes is fairly different. Which one is better is really going to depend on what you like. I personally think that this cupcake is even better and more moist. The other one has a tighter crumb and it’s just…different. These are pretty easy to put together, so I would probably at least try them and see.

  7. Jessica Pelletier

    These look wonderful! I wouldn’t usually try to make anything with strawberries in November but I asked my daughter (who will be 2) what kind of cupcakes she wants for her second birthday party and she is said quite clearly she wants chocolate with strawberries. I’ll use fresh strawberries for on top, but for the frosting, could I use frozen and defrosted strawberries (to get better flavor)? Do you think the consistency would be right? Thanks!

  8. Deb Garrett

    Lindsay, thank you so much for a perfect recipe! Made these for my spouse who loves dark chocolate. Wow they were delicious, but the strawberry frosting was the perfect compliment, per my husband. Thank you so much for sharing, and God Bless you and your family.

    1. Kaya

      Hi, I was planning to make these tomorrow for my hubby’s Valentine’s Day treat;  but I was wondering if I could omit the chopped up strawberries from the frosting and use strawberry extract instead? And if yes how much Strawberry Extract would you recommend? Thank you! 

  9. Teresa

    Hi Lindsay,

    I love your recipes and I’ve tried some. One word: deliciousness. I’d like to make this in mini cupcakes. Same temp? for 13-15 mins? 

    1. Lindsay

      I’m so glad you’ve enjoyed everything! Do you mean as mini cheesecakes in a cupcake pan, or in a mini cupcake pan? I haven’t ever done a mini cupcake pan. For a regular cupcake pan, it’s usually like 15-18 minutes plus cooling. I’d suggest looking at some of my other mini cheesecakes for reference.

  10. Sarah

    I love these cupcakes! I’ve already made them twice 🙂 I was wondering if I could substitute the strawberry puree for a different kind of fruit, like pineapple?

    1. Lindsay

      So glad to hear that! Yes, another puree should be fine. You just might need to adjust amounts, since some purees produce a stronger flavor than others.

  11. Cheis

    These were amazing! Our daughter made these for Valentines Day and I thought they were one of the best cupcakes I have ever had. 

    She wants to make a birthday cake (for my dad) using a batter similar to this one. Can you suggest what changes to make to adapt to a layer cake?


  12. Patricia Pérez Rodríguez

    Hi,I love in Spain and I don’t think we can get shortening over here
    What can I use instead to make the frosting?

  13. Mrs.Ghazanfar


    hope you’re doing well. Can you please tell me the ratio of frosting ingrediants for two tiered cake 9inches base and top will be 4 inches.


  14. Martha Reynoso

    Lindsay!  Hiii!  I love your blog!  I’m a amatuer baker, though I’ve baked all my life now it’s official- trying to become a master like you!  Love the vanilla cupcake variations you have!  I’m doing exactly that, seeking my perfect recipe for vanilla & chocolate!

    With that said, is the 300 degree temp on this recipe right?  Usually it’s a standard 350.  Thanks in advance for answering my question.  

    1. Lindsay

      I’m so glad you enjoy the site and recipes! And yes, 300 degrees is correct. It’s a little different than normal, but these cupcakes are worth it!

  15. Luciana trovato

    I would like to bake this next weekend or my friend birthday  but I don’t know what shorting is.i am in the uk.what can I use instead of shorting please? More butter or margarine or soft cheese?thank you

  16. Charity

    Ok, these are completely A-mazing! The cupcake just melts in my mouth and the frosting has such a gorgeous fresh strawberry flavor! I made these with my kids for Valentine’s Day and used sprinkles instead of the choc covered strawberry. Delish!!!! 

    1. Lindsay

      Probably, depending on the size of the cake. I might even triple it, but I tend to use a lot of frosting. 🙂

  17. Parisa

    Thanks so much dear friend. These look so delicious. I eagerly looking forward seeing you’re cute babies. I pray you and babies be healthy.

  18. Pamela

    I’m curious why the lower baking temperature for this type of cake. I’ve baked at lower temperatures for cakes which require a LONG baking time such as some fruitcakes, dense cakes along the line of this or applesauce cakes, but not for an “American style cake” as the British call it. I”m just curious the reason for this.

  19. Lynn M.

    OMGosh…you never fail to make me drool! Love beautiful! A must try for me for Valentine’s day treat. Family will enjoy this one for sure!

  20. Dinene

    Hi, can an extra half cup of butter be used in place of the shortening. Or is it important to use the shortening to get better results? Thanks so much. I love your blog and always look forward to the next recipe or story.

    1. Lindsay

      Yes, you can definitely use all butter. If you’re curious about why I use the shortening, you can read about it here. 🙂 So glad to hear you enjoy the site – thank you!

    1. Lindsay

      I’m sorry, it’s been fixed. I’ve actually used both regular milk and buttermilk in this recipe, so either would be fine.

    2. Lauralyn

      Oh my, I made these as an end-of-year treat for my preschool students, and they turned out fabulous! The cupcake was soooo moist, and the strawberry frosting is the perfect pairing. Delicious!

  21. Kathleen Sacoman

    Oh my goodness these look delicious!  I stumbled across your blog looking for cupcake recipes on Pinterest and am so glad I did! I’ve always been hesitant to use shortening in frosting but did after I read your post about it and now I’m hooked.  And I know what you mean about the chocolate covered strawberries.  I don’t think many would have made it on the cupcakes for me, either.  Beautiful job!

      1. Amanda

        These were delicious! My two boys loved the cupcakes, even without the strawberry buttercream! If I wanted to use this recipe to make a cake, what suggestions would you make as far as oven temp and baking time?

  22. Jan A Bissonette

    Hi Lyndsay,
    How are you and the babes doing? Have you been regulated to bed rest? I haven’t heard or read any updates. Hope all is well.
    I just put your cupcakes in the oven a nd now I am going to make the frosting. I know these will be great. The batter was thin like you said but I’ve made cake with thin batter and it turned out okay.
    Thanks for a really great recipe.
    Jan Bissonette

    1. Lindsay

      Hi Jan, the last full update was on Christmas. 🙂 Since then, things have been fine. The babies are still doing well and progressing. We start with two doctors appointments a week this week to keep a close eye on them as we near the end. Scheduled delivery is February 8, assuming things continue looking good and I don’t go into early labor.
      In the home stretch!

      I hope you enjoy the cupcakes! 🙂

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29