These Chocolate-Dipped Strawberry Cupcakes with Sprinkles are a show-stopping treat that brings together the glamour of chocolate-covered strawberries and the beauty of fluffy cupcakes.”
Private chef sweetness Perfect for special occasions, celebrations, or just a day when you want to wow, these cupcakes are moist strawberry-flavored cake that’s topped with a swirl of creamy strawberry frosting.
Each is topped with a juicy, chocolate-covered strawberry and a pop of color, and they are as stunning as they are delicious.
With every taken to try a bite — you’ll get the ideal mix of rich chocolate, sweet strawberries and velvety frosting — will be sure to please anyone lucky enough to get their hands on them!”
Ingredients
(Makes 12 Cupcakes)
For the cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup soft unsalted butter
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
¼ cup strawberry puree (fresh strawberries blended)
For the frosting:
1 cup (8 oz.) unsalted butter, softened
3–4 cups powdered sugar, sifted
2 tablespoons strawberry purée
1 teaspoon vanilla extract
A pinch of salt
For the chocolate-dipped strawberries:
12 whole strawberries with long green tops attached
200 g (7 oz) dark or semi-sweet chocolate, chopped
1 tsp coconut oil (optional, for shine)
Confetti sprinkles for decoration
- Instructions
Step 1: Bake the Cupcakes
Step 2Preheat oven to 180°C (350°F) and line a 12-cup muffin pan with cupcake liners.
In a bowl, beat together flour, baking powder, baking soda, and salt. Set aside.
Working in a large bowl, beat together softened butter and sugar until pale and fluffy (2–3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
With a large rubber spatula or with a mixer on the lowest speed, add the dry ingredients alternating with the buttermilk/strawberry puree mixture, beginning and ending with the dry ingredients.
Stir until just combined (don’t overmix).
Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on wire rack before frosting the cupcakes.
Step 2: Prepare the Strawberry Frosting
In a large bowl, beat the softened butter until smooth and fluffy.
Add the confectioners’ sugar gradually, 1 cup at a time, beating well after each addition.
Stir in the strawberry puree, vanilla extract and a pinch of salt. Beat until light and fluffy.
Adjust the consistency by stirring in more powdered sugar to thicken it, or a teaspoon of milk if the glaze is too thick.
Step 3: Make the Chocolate-Dipped Strawberries
Using the microwave, in a microwave-safe bowl, melt the chocolate in bursts of 20 seconds, stirring between intervals, until smooth. Add coconut oil if you want additional shine.
Drop each strawberry in the melted chocolate, letting the excess drip off.
Right away sprinkle with colorful sprinkles before the chocolate solidifies. Lay the dipped strawberries down on parchment paper and allow them to cool until the chocolate sets.
Step 4: Assemble the Cupcakes
Using a piping bag or a spatula, pipe or spread the strawberry frosting on each cooled cupcake.
Top each cupcake with a chocolate-dipped strawberry.
Slightly more sprinkles for garnish.
Serving Suggestions
Serve right away, or store in an airtight container in the fridge for 2 days.
For optimum flavor, allow cupcakes to reach room temperature before serving.
Tips:
Use good quality chocolate for the dipped strawberries to guarantee a rich taste.
If using large strawberries, slice them in half so that they sit better on the cupcakes.
For a fancy finish, drizzle melted white chocolate on top of the dipped strawberries, and add sprinkles.
Love these gorgeous Chocolate-Dipped Strawberry Cupcakes—what a fantastic sweet treat for a celebration, or just a special occasion!
Conclusion
“This Chocolate-Dipped Strawberry Cupcakes with Sprinkles are the marriage of flavor and sophistication. Whether you’re celebrating a birthday, a romantic occasion or simply treating yourself, these cupcakes are sure to impress with their layer of moist strawberry cake, fluffy frosting and indulgent chocolate-dipped strawberries. Gorgeous, delicious and fun to make — this recipe will be sure to become a go-to for any occasion!”
FAQ
1. Can I use store-bought frosting instead of homemade?
Yes, you can use store-bought vanilla or strawberry frosting as a time-saver. However, the homemade strawberry frosting adds a fresh and vibrant flavor that pairs perfectly with the cupcakes.
2. How do I store these cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature for 15–20 minutes before serving for the best flavor and texture.
3. Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container. Frost and top with the chocolate-dipped strawberries just before serving to keep everything fresh.
4. What if I don’t have buttermilk?
You can make a quick substitute by mixing ½ cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the recipe.
5. Can I use white chocolate for the strawberries instead?
Yes! White chocolate works beautifully and adds a lovely contrast. Drizzle with dark or milk chocolate for an elegant touch.
6. How do I prevent the chocolate from sliding off the strawberries?
Make sure the strawberries are completely dry before dipping them in melted chocolate. Any moisture on the surface can prevent the chocolate from adhering properly.
This conclusion and FAQ tie everything together and address common questions so your readers feel confident and inspired to try these delightful cupcakes! 😊🍓✨
Comments
Post a Comment