Well, folks, today is my thirty-second birthday! To celebrate, I’ve baked you some delicious chocolate-covered strawberry cupcakes. These are some of my favorite cupcakes that I have ever baked, so it seems fitting to share them on my birthday. I started with a dark, not overly sweet, moist chocolate cupcake, and topped it with the deliciously light and sweet strawberry marshmallow buttercream I shared last week. The finishing touch is a homemade chocolate strawberry, making these both beautiful and decadent.
I love making my own chocolate covered strawberries because they look so impressive but come together in a snap. I shared a tutorial for them on I Heart Naptime earlier this month, so please go check them out if you haven’t yet! I made these ones a little more fancy by using pink candy melts on top instead of my go-to white chocolate chips. I love how pretty they are!
These cupcakes are totally to die for!
Chocolate-Covered Strawberry Cupcakes
for the cupcakes:
1 1/2 cups sugar
1 cup flour
1/2 cup cake flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (1 cup) cold butter, cut into pieces
1 cup greek yogurt or sour cream
2 teaspoons vanilla
for the frosting:
4 ounces butter, room temperature
7 ounce container marshmallow cream
3 – 3 1/2 cups powdered sugar
2 tablespoons strawberry puree (from 3-4 berries)
1 teaspoon vanilla
chocolate covered strawberries
Preheat the oven to 350. Line 24 wells of a muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cake flour, cocoa powder, baking powder, baking soda, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing well after each addition. Add the greek yogurt and vanilla, and mix well. Scoop the batter into the prepared muffin tin, filling wells 1/2 – 2/3 full. Bake 15 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Remove and let cool completely.
To make the frosting, beat together the butter and marshmallow cream until light and fluffy. Add the powdered sugar, strawberry puree, and vanilla, and beat until light and fluffy. Add additional powdered sugar as needed to make a smooth, pipeable frosting. Frost cupcakes as desired and top with strawberries. Store in the refrigerator.
cupcakes adapted from Baking a Moment