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Chocolate Dipped Strawberry Cupcakes

Delightful cupcakes topped with melted chocolate and fresh strawberry chunks, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 3/4 cups all-purpose flour
  • 1 cups granulated sugar
  • 1/2 cups unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cups milk
  • 1/2 cups vegetable oil
  • 2 tsp vanilla extract
  • 1 cups fresh strawberries, chopped For folding into the batter
Toppings
  • 8 oz chocolate, melted For dipping the cupcakes
  • Sprinkles (optional) For decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, blend the eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. Avoid overmixing.
  5. Fold the chopped strawberries into the batter.
  6. Fill each cupcake liner about two-thirds full of batter.
Baking
  1. Place the cupcake pan in the oven and bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the cupcakes cool completely.
Dipping & Serving
  1. Melt the chocolate in a microwave-safe bowl, stirring until smooth.
  2. Dip the tops of the cooled cupcakes into the melted chocolate and allow excess to drip off.
  3. If desired, add sprinkles before the chocolate sets.
  4. Share with family and friends and enjoy!

Notes

Store cupcakes in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.