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chocolate strawberry cupcakes

Chocolate Covered Strawberry Cupcakes

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  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 20 Cupcakes 1x


Perfect strawberry cupcakes topped with fluffy vanilla bean American buttercream and a chocolate covered strawberry.



For the Cupcakes

  • 2 1/2 C All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 TBSP Strawberry Jell-O Powder
  • 1/2 C Unsalted Butter, at room temperature
  • 1 3/4 C Granulated Sugar
  • 2 Lg Eggs, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 C Strawberry Puree (about 1/2 pint strawberries, pureed)
  • 1 C Buttermilk

For the Buttercream

  • 1 1/2 C Unsalted Butter, at room temperature (3 sticks)
  • 2 tsp Vanilla Bean Paste
  • 1/2 tsp Salt
  • 6 C Powdered Sugar
  • 46 TBSP Heavy Cream, at room temperature

For the Chocolate Strawberries

  • 20 Strawberries
  • 1 C Chocolate Chips (any kind! I used Semi-Sweet)


For the Cupcakes

  • Preheat the oven to 350 and line 2 cupcake pans with 20 total liners.
  • In a stand mixer with the paddle attachment, cream the butter and sugar for 5 minutes.
  • In another bowl, whisk together the flour, baking powder, Jell-O powder, and salt. Set aside.
  • Puree the strawberries and then add the strawberry puree to the buttermilk. Add the vanilla. Stir to combine and set aside.
  • After 5 minutes, add the eggs to the mixer 1 at a time until combined. Scrape down the bowl to make sure they are fully incorporated.
  • Alternate adding the dry ingredients and milk mixture in 5 total additions, starting and ending with dry ingredients. (add 1/3 of the dry, then 1/2 of the milk, repeat)
  • Portion the cupcake batter into the prepared pan using a large 2 TBSP cookie scoop.
  • Bake at 350 for 18-20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let cool completely

For the Vanilla Bean Buttercream

  • Beat the butter with a paddle attachment in a stand mixer for 10 minutes. Scrape down the bowl a few times as you go.
  • Add the salt and vanilla. Mix to combine.
  • Add the powdered sugar 1/2 at a time, mixing for 3 minutes after each addition. (add 3 C, mix 3 minutes, repeat)
  • Add the heavy cream 2 TBSP at a time until you reach your desired consistency. I usually add 6 TBSP. You want it to be soft and fluffy, but still hold it’s shape when piped.
  • Fit a piping bag with your favorite tip (I used Wilton 8B) and pipe the buttercream onto the cooled cupcakes.

For the Chocolate Strawberries

  • Melt the chocolate in the microwave in 30 second intervals until smooth.
  • Dip the strawberries into the chocolate and then place onto the cupcakes.
  • Let the chocolate set up a bit, then enjoy!


  • I use unsalted butter in my recipes so that I can control the salt factor. Salted butters all have different amounts of salt in them. This way I have total control. If all you have is salted butter, no worries! Just don’t add as much extra salt!
  • Cupcakes will keep 1 day at room temperature or up to a week in the fridge.