Chocolate Covered Strawberry Cupcakes with rich chocolate cake, fresh strawberry frosting, and chocolate-dipped strawberries on top.

Scale

8 oz dark chocolate melting wafers

16 strawberries, washed and dried

4 oz white chocolate melting wafers

1 cup all-purpose flour

1 cup sugar

6 tbsp cocoa powder

1 tsp baking soda

1/2 tsp salt

1 large egg

1/2 cup milk

1/2 cup vegetable oil

3/4 tsp vanilla extract

1/2 cup hot water

3/4 cup chopped strawberries

1/2 cup butter

1/2 cup shortening

4 cups powdered sugar

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1. Melt the dark chocolate wafers according to package instructions.

2. Dip each strawberry into the melted chocolate, shake off the excess, and place on parchment paper to set.

3. Melt the white chocolate wafers, tint pink if desired, and drizzle over the dipped strawberries.

4. Preheat the oven to 300°F and line a cupcake pan with liners.

5. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.

6. In another bowl, combine the egg, milk, vegetable oil, and vanilla.

7. Add the wet ingredients to the dry ingredients and mix until combined.

8. Stir in the hot water until the batter is smooth.

9. Fill the cupcake liners halfway and bake for 18 to 23 minutes.

10. Cool the cupcakes completely on a wire rack.

11. Puree and strain the strawberries for the frosting.

12. Beat the butter and shortening until smooth, then mix in powdered sugar and strawberry puree until fluffy.

13. Pipe the frosting onto the cooled cupcakes and top each one with a chocolate-covered strawberry.

Use fresh, dry strawberries for the best chocolate coating.

Do not overmix the cupcake batter.

Add the chocolate-covered strawberries just before serving for the best appearance.