Browse by
Browse by
Browse by
Browse by
Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Why just dip a strawberry in chocolate when you can dip the entire chocolate cupcake instead?

Prep time
0:25
Bake/Cook time
0:18 to 0:20
Yield
12 servings
Sign in to post a comment
Chocolate Covered Strawberry Cupcakes
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
0:25
Bake/Cook time :
0:18 to 0:20
Yield :
12 servings

INGREDIENTS

Cupcake

Strawberry Cream Cheese Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

Cupcake:

  1. Preheat oven to 350°F. Line 12 cupcake tins with 12 cupcake liners. Set aside.
  2. In large pourable container, pour hot coffee over chocolate chips, let sit for a few minutes to allow chocolate to soften.  Whisk until smooth. Whisk in eggs, buttermilk, oil and vanilla extract. Set aside.
  3. In large bowl, whisk together flour, sugars, salt, baking soda, baking powder and cocoa powder.
  4. Pour liquids into solids. Whisk until smooth.
  5. Fill each cupcake liner about 2/3 full and bake 18-20 minutes, or until center springs back when lightly touched.
  6. Cool completely.

While cupcakes bake, make the frosting.

Frosting:

  1. Place strawberries, granulated sugar and lemon juice in blender. Blend until smooth.
  2. Beat cream cheese until smooth and fluffy.
  3. Add strawberry puree and beat until smooth.
  4. Add powdered sugar and beat until smooth.

Assembly:

  1. Cut cone shaped hole into cooled cupcake, place a strawberry with the top cut off into hole. Pipe frosting on top. Do this with all 12 cupcakes then place in fridge to firm up a bit.
  2. Melt about 12 ounces chocolate candy coating and pour over each cupcake. Top with a fresh strawberry.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Carrie Fields @fieldsofcake.

Shout Out To Our Baking Friends
    ::    Dana C    ::    charlene    ::    tracy    ::    Anne S    ::    katherine    ::    Aileen E    ::    villagecat    ::    sryba    ::    Jeff    ::    Michelle S    ::    Sissy    ::    jennifer m    ::    Katrina H    ::    maryjos3131    ::    james w    ::    Gay Ratheal    ::    knightcar    ::    ROBIN R    ::    beachic177    ::    Liz S
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.