Chocolate Covered Strawberry Cupcakes


Sometimes, pictures say more than a million words would. This is one of those times. These cupcakes were beautiful as well as delicious. The strawberry frosting uses strawberry extract and it is beyond delicious. Like, seriously.  They were actually somewhat easy, although they certainly don’t look like it! Here is the recipe if you want to make them (and we both know you want to):

For the cupcakes (makes 24):

  • 2 3/4 cake flour
  • 3 t baking powder
  • 1/2 t salt
  • 1 1/2 c granulated sugar
  • 4 T (1/4 cup) strawberry gelatin powder
  • 1 stick butter, softened
  • 2/3 cup oil
  • 4 eggs
  • 4 T (1/4 cup) fresh strawberry puree
  • 1 cup whole milk
  • 2 tsp. vanilla extract

Preheat your oven to 350°F. In a measuring cup, mix milk and vanilla extract and set aside. In a medium bowl, combine the cake flour, baking powder and salt and set aside. To puree your strawberries, place a few (around 8-10) hulled berries in a mini-food processor and pulse until it looks smooth. Beat the butter, oil, sugar, and gelatin and mix for about 1 1/2 minutes until it is light pink in color. Add the eggs one at a time and blend well, scraping the sides of the bowl as necessary. Then add the strawberry puree and mix to combine. Add the 1/3 of the dry ingredients and mix for a few seconds. Then add 1/2 the milk and vanilla mixture and mix for a few more seconds. Repeat this process ending with the final third of the dry ingredients. Take care to not over-mix this batter. Bake for 20 minutes.


For the ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semisweet chocolate chips

Boil heavy cream and pour over chocolate chips in a heatproof bowl. Cover and let sit for 5 minutes. Whisk ganache until chocolate is melted and the consistency is even. Refrigerate ganache until the consistency is spreadable and spread a little on each cupcake with a knife.


For the frosting:

  • 1 (7-8 oz.) container marshmallow creme 
  • 2 sticks butter
  • 1 cup powdered sugar
  • 1 tsp. strawberry extract
  • approx. 1/4 cup heavy whipping cream

Beat the marshmallow creme and butter until light and fluffy. Add in powdered sugar and strawberry extract. Add heavy whipping cream until you reach your desired frosting consistency. Tint frosting pink, if desired. Frost cupcakes and top with a chocolate covered strawberry. Enjoy 🙂