Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry CupcakesI would like to introduce you to Dani Katarina from The Healthy Hippie.  She  considers herself 90% vegetarian, 5% Vegan and 5% pescatarian with a bit of gluten free thrown in here and there for good measure. Originally from Chile, she grew up with a passion for food in a family of great cooks.  She creates lovely food on her site like Italian Style Stuffed Peppers, BBQ Veggie Sandwiches, and my personal favorite, Raw Coconut Chocolate.   Chocolate Coverd Strawberry Cupcakes

This is probably my best baking recipe to date! I’ve never been huge on baking, I mainly stick to cooking entrees and such but this was an excellent experience. With Valentine’s Day right around the corner, I wanted to create a lovely treat that will have everybody in love. Made with fresh strawberries and organic ingredients, these cupcakes are sure to become a favorite. Fresh Strawberry Cupcakes

5.0 from 1 reviews
Chocolate Covered Strawberry Cupcakes
  • 1.5 cups unbleached flour
  • 1 cup pure cane sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 2 tsp organic vanilla extract
  • 1 ¾ tsp baking powder
  • ½ cup milk
  • 4 juiced strawberries (optional)
  1. Bake oven at 350 degrees
  2. In a medium sized mixing bowl combine sugar, eggs, butter and vanilla extract.
  3. Mix well
  4. Then add flour, baking powder and milk. Mix well together.
  5. Optional:
  6. I made half of the batter “strawberry flavored” by taking four large strawberries and juicing them in my juicer.
  7. Then I pour the fresh juice into half of the batter I set aside and mix it very well.
  8. Chop 5 strawberries and set aside.
  9. Fill cupcake holders one by one. I made half white cake batter and half strawberry batter. Add some of the chopped strawberries pieces into the cupcakes and mix it in gently (it’s ok if they poke out).
  10. Bake for 12-15 minutes. Set aside when done for cooling.

 Fresh Strawberry Cupcakes


5.0 from 1 reviews
Chocolate Frosting
  • 5oz white chocolate chips
  • 5oz dark chocolate chips
  • 1 ¾ powdered sugar
  • ¼ cup milk
  • ½ tsp vanilla extract
  • ¾ stick butter melted
  • Small heart chocolate mold
  • 1 bag candy melts (pink color)
  • Pack of pink and red cupcake holders
  • Pink/Red/White sprinkles
  • 2 pastry bags with frosting tip
  1. Prepare a double broiler to melt the chocolate:
  2. Start with the white chocolate first.
  3. Add white chocolate chips and a tbsp of canola oil to the double broiler pot
  4. Melt down completely
  5. In a bowl combine all frosting ingredients and finally add the melted chocolate.
  6. Clean pot and repeat method for dark chocolate frosting.
  7. Place in fridge for frosting to thicken up, but not harden! (15-20 minutes)
  8. While you have the double broiler out.
  9. Clean it and then add the pink candy melts chocolate and melt it.
  10. Then pour into little heart molds and place in fridge to harden.
  11. When your cupcakes have cooled off, and your frosting is ready to go…it’s time to build your cupcakes!
  12. Using your pastry bag frost half of your cupcakes with the white chocolate frosting.
  13. With your second pastry bag, decorate the second half of the cupcakes with dark chocolate frosting.
  14. Sprinkle the cupcakes and top them off with a pink heart!

Chocolate Covered Strawberry Cupcakes

Thank you Dani for bringing such beautiful cupcakes and helping me celebrate this month of Chocolate!!

Month of Solid Chocolate




3 thoughts on “Chocolate Covered Strawberry Cupcakes

  1. What great pictures! Beaufiful strawberries! I have to try these. I love cupcakes. Thanks for sharing.
    We’re having a party on Monday – What’d You Do This Weekend? (goes live at midnight Sunday).
    These would be a hit with everyone.

    Have a great weekend, Linda

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