These chocolate dipped strawberry cupcakes are a delightful Valentine’s Day Treat. Devil’s food cupcake is frosted with a thick, luscious swirl of cream cheese frosting and topped with a chocolate dipped strawberry.
Chocolate Dipped Strawberry Cupcakes for Valentine’s Day
There are many sweet treats that we can attribute to Valentine’s Day. Some are evergreen classics like this eggless red velvet cake whilst some are more quirky, inspired by these classics – like the eggless strawberry milkshake cupcakes. Today’s recipe is an inspired one. In Dublin, as February rolls in, the gift shops, supermarkets and a lot of bespoke outlets begin stocking chocolate dipped strawberries! It’s an ideal gift to give your girlfriend or boyfriend to show how much you love them. Chocolate and strawberries are an unmatched classic – the bittersweet notes of the cocoa pairing effortlessly with tart, sweet strawberries. Taking inspiration from this, I decided to make these chocolate dipped strawberry cupcakes.
How to make chocolate dipped strawberry cupcakes
Making these delicious Valentine’s Day friendly cupcakes couldn’t be easier. You first bake a simple Devil’s food cake cupcake. Then you follow the steps to make the best cream cheese frosting. All you have to do is pipe a generous swirl on the cooled chocolate. As a finishing touch, you dip a big, juicy strawberry into melted chocolate and place it on top of the cupcake. You can add some sprinkles of drizzle some melted white chocolate over the cupcakes. But I like to add a bit of glitz and glam to these beauties by spraying it with some golden lustre dust.
How to customise the chocolate dipped strawberry cupcakes
You can change up a lot of things in this cupcake to suit your taste and preferences. For instance, I’ve dipped the strawberries in dark chocolate. You can do so in white chocolate or even milk chocolate. Alternately, instead of using cream cheese frosting, you can use my signature boiled milk buttercream frosting instead. You could flavour the frosting with some strawberry essence or add pureed strawberries when making the boiled milk pudding for both variants of buttercream frostings!
- 25 grams cocoa powder
- 1 teaspoon instant coffee powder
- 100 mls boiling water
- 1 egg
- 1/2 teaspoons vanilla
- 100 grams all purpose flour
- 100 grams caster sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 80 grams butter
- 1 batch of the best cream cheese frosting
- 100 grams dark / semisweet chocolate, melted
- 12 strawberries
- Preheat oven to 160 C / 320 F
- In a bowl, add the the cocoa powder and instant coffee powder.
- Pour hot boiling water over it and whisk well to combine. Keep aside until it cools down to room temperature.
- In another bowl, sift all dry ingredients - all purpose flour, baking soda, baking powder and caster sugar
- Add softened butter and using electric beaters on low speed, mix until it starts to resemble breadcrumbs.
- Add the egg and vanilla extract and first mix on low speed to combine. Then increase speed to medium and beat for about 2 minutes.
- Scrape the sides and bottom of the bowl, pour the cooled down (to room temperature) cocoa mix into the batter.
- On low speed mix until just combined and then increase speed to medium and beat for about 1 minute.
- Again scrape the sides and bottom of the bowl and beat for another minute on medium speed.
- Line a muffin tray with cupcake liners.
- Use an ice cream scoop to fill the liners 3/4th way through with the cupcake batter.
- Bake in the oven for 22 – 24 minutes or until a skewer inserted in the center of the cupcake emerges clean.
- Once baked, take the tray out and let the cupcakes cool down to room temperature.
- Prepare the best cream cheese frosting recipe.
- Use a Wilton 6B tip to frost the cupcake in swirls.
- To make the chocolate dipped strawberries, melt the chocolate in a microwave or over a water bath.
- Dip the strawberries in the chocolate so that they're coated well.
- Place over the frosting and press gently to help it sit comfortably on the swirl.
- Use sprinkles or golden lustre dust mixed with some rose water to sprinkle on the chocolate coated berries.