CHOCOLATE CUPCAKES W/ STRAWBERRY FROSTING

I love chocolate-covered strawberries and probably eat them more often than I should.

Sometimes I don't even have the patience to wait for the chocolate to harden. I'll melt a bowl of chocolate, grab some fresh strawberries, and start dipping. Why wait when chocolate and strawberries taste that good together?

That favorite combination inspired these Chocolate-Covered Strawberry Cupcakes—rich chocolate cupcakes topped with strawberry frosting made with real freeze-dried strawberries and finished with a chocolate-covered strawberry.


INGREDIENTS


For the Cupcakes

  • 1 box chocolate cake mix 
  • Ingredients listed on cake box (eggs, oil, water, etc.)
  • 1 (3.9-ounce) box instant chocolate pudding mix
  • 1/2 cup hot fudge topping


INSTRUCTIONS


 Make the Cupcakes

  1. Preheat oven and prepare cupcake liners according to cake mix directions.
  2. Prepare the chocolate cake batter according to package instructions.
  3. Once mixed, stir in the dry chocolate pudding mix and hot fudge topping until fully combined.
  4. Divide batter evenly into cupcake liners and bake according to package directions, or until a toothpick inserted in the center comes out clean.
  5. Allow cupcakes to cool completely before frosting.


Strawberry Frosting

Ingredients

  • 1½ ounces freeze-dried strawberries
  • 1 cup (2 sticks) butter, softened, or 1 cup shortening
  • Or use ½ cup butter and ½ cup shortening
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or heavy cream, as needed

Directions

  1. Place the freeze-dried strawberries in a food processor and process until they become a fine powder. If you don't have a food processor, place them in a zip-top bag and crush them very finely with a rolling pin.
  2. Beat the softened butter, shortening, or combination of the two with an electric mixer until smooth and creamy.
  3. Add about 2 cups of the powdered sugar and beat until combined.
  4. Add the powdered freeze-dried strawberries and vanilla extract. Beat until evenly incorporated.
  5. Gradually add the remaining powdered sugar, mixing well after each addition.
  6. Add the milk or heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.
  7. Beat for another 1–2 minutes until the frosting is light and fluffy.
  8. Pipe or spread onto completely cooled chocolate cupcakes.
Note: Freeze-dried strawberries are very concentrated, so you can use a little more or less depending on how strong you want the strawberry flavor.

CHOCOLATE COVERED STRAWBERRIES

Ingredients

  • 24 fresh strawberries, or one for each cupcake
  • Chocolate melting wafers, candy melts, or chocolate of your choice, as needed
Wash the strawberries and place them on a clean towel to dry completely. Pat them dry if necessary. Any water left on the strawberries can cause problems with the melted chocolate, so make sure they're completely dry before dipping.

Melt the chocolate according to the package directions. Holding each strawberry by the stem, dip it into the melted chocolate and allow the excess chocolate to drip off.

Place the dipped strawberries on parchment or wax paper and allow the chocolate to set.

Top each frosted cupcake with a chocolate-covered strawberry shortly before serving.

 Print Recipe
CHOCOLATE CUPCAKES W/ STRAWBERRY FROSTING
YIELD: 24 Cupcakes




CHOCOLATE CUPCAKES


INGREDIENTS

  • 1 box chocolate cake mix 
  • Ingredients listed on cake box (eggs, oil, water, etc.)
  • 1 (3.9-ounce) box instant chocolate pudding mix
  • 1/2 cup hot fudge topping

INSTRUCTIONS

  1. Preheat oven and prepare cupcake liners according to cake mix directions.
  2. Prepare the chocolate cake batter according to package instructions.
  3. Once mixed, stir in the dry chocolate pudding mix and hot fudge topping until fully combined.
  4. Divide batter evenly into cupcake liners and bake according to package directions, or until a toothpick inserted in the center comes out clean.
  5. Allow cupcakes to cool completely before frosting.

STRAWBERRY FROSTING

Ingredients

  • 1½ ounces freeze-dried strawberries
  • 1 cup (2 sticks) butter, softened, or 1 cup shortening
  • Or use ½ cup butter and ½ cup shortening
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or heavy cream, as needed

Directions

  1. Place the freeze-dried strawberries in a food processor and process until they become a fine powder. If you don't have a food processor, place them in a zip-top bag and crush them very finely with a rolling pin.
  2. Beat the softened butter, shortening, or combination of the two with an electric mixer until smooth and creamy.
  3. Add about 2 cups of the powdered sugar and beat until combined.
  4. Add the powdered freeze-dried strawberries and vanilla extract. Beat until evenly incorporated.
  5. Gradually add the remaining powdered sugar, mixing well after each addition.
  6. Add the milk or heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.
  7. Beat for another 1–2 minutes until the frosting is light and fluffy.
  8. Pipe or spread onto completely cooled chocolate cupcakes.
Note: Freeze-dried strawberries are very concentrated, so you can use a little more or less depending on how strong you want the strawberry flavor.

CHOCOLATE COVERED STRAWBERRIES

Ingredients

  • 24 fresh strawberries, or one for each cupcake
  • Chocolate melting wafers, candy melts, or chocolate of your choice, as needed
Wash the strawberries and place them on a clean towel to dry completely. Pat them dry if necessary. Any water left on the strawberries can cause problems with the melted chocolate, so make sure they're completely dry before dipping.

Melt the chocolate according to the package directions. Holding each strawberry by the stem, dip it into the melted chocolate and allow the excess chocolate to drip off.

Place the dipped strawberries on parchment or wax paper and allow the chocolate to set.

Top each frosted cupcake with a chocolate-covered strawberry shortly before serving.