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Chocolate Covered Strawberry Cupcakes.

  • Recipe Submitted by on

Category: Eggs, Holiday, Cakes, Fruit, Chocolate

 Ingredients List

  • {for cupcakes}
  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 4 large eggs, room temperature
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • {for chocolate ganache}
  • 5 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 Tablespoons butter
  • {for buttercream}
  • 5 large egg whites
  • 1 cup granulated sugar
  • pinch of salt
  • 4 sticks of unsalted butter, room temperature, cut into cubes
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh strawberry puree
  • 2 Tablespoons sugar


Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners.

In a small bowl, combine the flours and set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

Mix the milk and vanilla together in a small bowl.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla mixture. With each addition, beat until the ingredients are incorporated but do not overbeat.

Carefully spoon the batter into the cupcake liners. With my small cookie scoop, I used two scoops-worth into each baking cup to fill about 2/3”²s of the way full. Bake in the middle of the oven until tops turn golden brown and toothpick or cake-tester comes out clean, about 18-20 minutes.

Cool the cupcakes in tins for about 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

While the cupcakes are cooling, place all the ganache ingredients in a glass bowl that you can place over a boiling saucepan of water, acting as a double boiler. Stir constantly until all ingredients and melted and incorporated. Dip tops of cupcakes into ganache and set aside to set while preparing buttercream.

In a food processor, puree fresh strawberries until smooth. Add 2 Tablespoons of sugar, mix together, and set aside.

Over a pot of simmering water, create a double boiler with the bowl of your stand mixer (or the bowl you will be mixing your buttercream in). Whisk egg whites and sugar into the bowl over simmering water. Continue mixing for about 5 minutes, or until all sugar is dissolved.

With whisk attachment of your stand mixer on high, whisk until egg whites form stiff peaks and the bowl is completely cooled. This will take quite awhile ”“ about 15 minutes.

One square at a time, add butter while the mixer is continually mixing. Continue to do this until all butter is mixed in. Add vanilla. It will look loose at first, but don”™t worry, it will all come together. To help it come together, you can rub an ice pack or bag of ice along the bottom of the bowl while mixing.

Once all together, add the strawberry puree. Mix until fully incorporated. Fill a pastry bag and pipe with a large round tip.

I also thought it would be fun to top with some of these words that describe much of what Happy Food Healthy Life is about.

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