Chocolate Covered Strawberry Cupcakes

I am not what you would call a hopeless romantic; I don’t swoon over getting flowers or eating dinner by candlelight, although I wouldn’t complain if you threw in some chocolate covered strawberries! However, I am hopelessly devoted to food.

I am always trying to celebrate the holidays by finding new and creative ways to love and cherish the foods that coincide with that time of year. Since February is the month of love and chocolate, I knew I had to come up with a sensual dessert that was both beautiful and incredibly delicious. With a free morning on my hands, I decided to create my idea of the perfect dessert. Chocolate cupcakes with strawberry infused buttercream finishes with a luscious chocolate covered strawberry. Are you drooling yet?

When conceptualizing these cupcakes, I knew that I wanted to highlight chocolate covered strawberries because they are the quintessential Valentine’s Day treat. As I headed into the kitchen to begin baking, I realized I was out of cocoa powder and due to the fact that it was 8am, I was rocking sweats, and had not a stitch of makeup on, I decided to make do with what I had on hand.

After checking out my baking stash, I realized I had all the ingredients to my favorite doctored up cake mix recipe, so I rolled with it! I then whipped together my go to buttercream recipe and infused it with fresh strawberry puree, the results were amazing and tasted like strawberry ice cream!

It gets better… I then topped these already incredible delicious cupcakes with decadent chocolate covered strawberries to add a little creativity and a touch of elegance. If you have no idea what to make your sweetie for Valentine’s Day, I’m thinking these Chocolate Covered Strawberry Cupcakes just may be the winning recipe! Have a delicious Valentine’s Day!

Chocolate Covered Strawberry Cupcakes

Yield: 24 cupcakes


For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

For the Buttercream Frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream


For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream Frosting

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.

2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy

3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.


- Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
- Find a simple recipe for chocolate covered strawberries here.
- Cupcakes will store in a sealed container within the refrigerator for two days.

58 Responses to “Chocolate Covered Strawberry Cupcakes”

  1. Yes this is definitely a perfect dessert for Valentine’s day! Love the chocolate and strawberry combo!


    • shanna-kay anderson — November 22, 2011 at 1:47 pm

      it does make a great combo im going to make this for my hubby this coming up year

  2. Lynn J — February 13, 2011 at 10:27 pm

    These look so yummy!


  3. Tracy — February 13, 2011 at 10:28 pm

    These sound perfect! Strawberries and chocolate are always a winning combination!


  4. Miss @ Miss in the Kitchen — February 13, 2011 at 10:30 pm

    Lovely cupcakes and Chocolate covered strawberries are the best!


  5. Brenda @ a farmgirl's dabbles — February 13, 2011 at 10:38 pm

    Yes, as a matter of fact, I AM drooling. These look spectacular. I love chocolate dipped strawberries – and I want a bowl of that frosting!!


  6. Robyn | Add a Pinch — February 13, 2011 at 11:38 pm

    This is the perfect dessert for Valentine’s Day, but I could eat that frosting by the spoons full! Happy Valentine’s Day, my friend!


  7. Heather — February 14, 2011 at 12:43 am

    As always, your cupcakes look beautiful. Absolutely drool-worthy. I love the addition of a chocolate covered strawberry – it just takes it to a whole new level.


  8. jas @ the gluten free scallywag — February 14, 2011 at 12:54 am

    yum – these look so pretty! Love the pale pink buttercream! I made double chocolate hearts for valentine’s day – something makes Valentine’s day a chocolate overload so I’m nibbling on dried apricots to make up for it!


  9. Katrina — February 14, 2011 at 7:23 am

    I love this idea! These cupcakes look perfect for today!


  10. Amanda — February 14, 2011 at 7:57 am

    Love your improvisation! Looks fantastic and I bet tastes amazing!


  11. CaSaundra — February 14, 2011 at 8:04 am

    Yum!! I’d much rather have a box of these than the same ol’ box of assorted chocolates! ;-)


  12. The Blue-Eyed Bakers — February 14, 2011 at 8:05 am

    These are completely gorgeous! Almost too pretty to eat…almost.


  13. Amber | Bluebonnets & Brownies — February 14, 2011 at 8:25 am

    I am loving the idea of strawberry puree infused buttercream! Really outstanding idea, Jamie.


  14. Aimee @ Simple Bites — February 14, 2011 at 9:23 am

    Wow! That frosting looks so soft and light, I kinda want to curl up an have a nap right next to a chocolate covered strawberry. Oops there I go, daydreaming about food again.

    Happy Valentines!


  15. Cookbook Queen — February 14, 2011 at 9:30 am

    I bet that frosting is AMAZING–I did a cherry buttercream not too long ago and fell in love.

    Yes, I just said I fell in love with a frosting. I have issues.

    Love chocolate covered strawberries!!!


  16. Lori @ RecipeGirl — February 14, 2011 at 11:01 am

    So beautiful and perfect for Valentine’s Day!


  17. Chris — February 14, 2011 at 11:53 am

    Love these! These would make anyone smile.


  18. Heather I. — February 14, 2011 at 2:36 pm

    No hopeless romantic here either. But, I’d love to whip up these cupcakes anytime. They look oh so gorgeous!


  19. Shaina — February 14, 2011 at 3:53 pm

    I love this, and that strawberry buttercream looks divine!


  20. maggie — February 14, 2011 at 4:57 pm

    I always dreamed of making cupcakes like yours. Great photo, so tasty!


  21. Laura M. — February 14, 2011 at 5:10 pm

    So pretty. Good idea!


  22. Cookin' Canuck — February 14, 2011 at 5:57 pm

    While these are obviously decadent cupcakes, they are beautiful and elegant too. Perfect for a fun and classy Valentine’s treat.


  23. Happy When Not Hungry — February 14, 2011 at 6:56 pm

    Yum! Love these!


  24. Sylvie @ Gourmande in the Kitchen — February 14, 2011 at 9:40 pm

    I think I could eat that frosting all by itself! I love the idea of infusing buttercream with fruit.


  25. Wenderly — February 15, 2011 at 11:44 am

    Lovely just lovely! I’m all about chocolate & strawberries! *swoon*


  26. Nicole @caf — February 15, 2011 at 12:48 pm

    This frosting looks heavenly! Strawberries are one of my favorite things, so I’ll have to try these cupcakes soon.


  27. lisa — February 15, 2011 at 1:48 pm

    What a perfect way to celebrate Valentines day. So pretty!


  28. Desiree — February 15, 2011 at 2:28 pm

    amazing! these look lovely, I want one right now!!


  29. Kristen — February 17, 2011 at 9:41 am

    Would love to share these with my valentine!


  30. Jenn@eatcakefordinner — February 26, 2011 at 12:05 am

    These are amazing cupcakes. I wish I would have seen them before Valentine’s Day, so I could have made them. Oh well, there is always next year, right? Your frosting looks so pillowy and delicious!


  31. I just made these this morning for a good friend’s birthday – they are beautiful!! Still can’t get my buttercream to be quite as smooth looking, but I’m impressed with myself nonetheless :)

    I’ve never ventured into doctored up cake mix territory – I have to say I was pleasantly surprised. The texture is so light and moist – I think the flavor lacks just a tiny bit, but topped with such a delicious and pillowy frosting and a chocolate covered strawberry – who will even notice?!

    Thanks for another fantastic recipe!


  32. Michelle Machado — March 9, 2011 at 1:35 am

    Made these for my daughters birthday, and they were a huge hit. The frosting was amazing.


  33. Megan — March 21, 2011 at 2:04 pm

    These look delicious! Now that Valentine’s is over, I think this is also a great way to give chocolate cake a spring/summer makeover especially if you don’t dip the fresh strawberries (I can’t believe I just wrote that!) :) I have one question though. Besides making more frosting, would I need to change anything in the recipe in order to make this an actual cake?


  34. Erin A — March 22, 2011 at 9:22 am

    These look divine! I just posted a strawberry cupcake recipe today that also begins with a boxed mix as it’s base. I normally do them with strawberry cream cheese icing made with fresh strawberries, but I opted to make a strawberry buttercream this time.

    Great spring day post for me today! Strawberry Cupcakes (that are actually PINK) with Strawberry Buttercream.

    Of course now I am craving one of yours….LOVE chocolate/strawberry together


  35. Jen — April 13, 2011 at 12:11 am

    Holy moly, these cupcakes look soooo amazing!


  36. chelsea — April 26, 2011 at 2:52 pm

    i made these without covering the strawberries in chocolate but my strawberries kept sliding off and “leaking” on the frosting…

    any advice?


  37. Sarah Wood — May 25, 2011 at 3:11 pm

    I made these cupcakes last night and need some help with the forsting. It tastes ok but it started to separate on me. Also, was I really supposed to add 2 pounds of powdered sugar? By the time I added all the sugar the mixer was having a hard time mixing…any advice? I seem to have trouble with frosting and I’m not sure why. This frosting turned out thin and not light and fluffy…


    • Stephanie — April 29, 2014 at 11:54 pm

      I am making the vanilla & chocolate cupcakes with strawberry buttercream frosting and the icing is not working!
      There are several comments about the icing being too thin, runny, separating, or not smooth, but no responses!
      I am having the same issue and we followed the recipe exactly, except for doubling it. We measured the butter & sugar by weight.
      And insight would be very helpful.

    • Jamie Lothridge — May 5, 2014 at 6:18 pm

      Hi Stephanie,
      I answered you by email as well. Doubling the recipe including the strawberry puree could definitely result in runny icing. The problem with a fresh ingredient like strawberries is that I have no control over how juicy they are. The juicier the strawberry, the thinner the puree. You have to judge your icing consistency as you go, and only add as much of something wet like strawberry puree a little at a time. I also wouldn’t double it when doubling the recipe, instead keeping the measurement the same and slowly adding in more if you think you need it.
      – Jamie

  38. Tricia G — August 8, 2011 at 2:04 pm

    Hi! I was wondering what size tip you used for these (and some of your other) cupcakes? I have a big round tip, but it doesn’t seem to be that big. Thank you.


    • Jamie — August 8, 2011 at 5:57 pm

      Thanks so much for stopping by. This is certainly one of the most common questions that appears in my inbox. For frosting most of the cupcakes that appear on My Baking Addiction, I typically use the Giant Round Tip from Bake It Pretty. It provides the nice large swirls that are seen here. I also use the Giant French Tip from Bake It Pretty which creates a more textural. I hope this helps you with your cupcake creations! Have a delicious day!

  39. Alysha — September 17, 2011 at 12:04 am

    Made this buttercream and used the chocolate covered strawberry idea, YUM!! I used my own chocolate cake recipe. My buttercream turned out a bit more pink than in the picture, but that’s ok! I would change the buttercream from 3 sticks of butter to 2 sticks butter and 1/2 stick shortening, it didn’t hold up as well without the shortening. Thanks for the recipe, was a huge hit! :)


    • Erin Richards — October 26, 2012 at 11:29 pm

      Was your icing separating? It seems like that is what mine is doing.

  40. nicole — February 14, 2012 at 8:49 pm

    I made these for valentines day and yes they were very tasty but my frosting didnt turn out like it looks in the picture it seemed to just collapse :(


  41. Erin Richards — October 26, 2012 at 11:28 pm

    So I made these and the cupcakes turned out AMAZING! But I had some questions about the icing: I used frozen strawberries in a can and pureed those, I am thinking that is where I went wrong, because it seems like my frosting is separating. It also seems a little grainy. What do I do?? HELP!


  42. katja beh-forrest — February 4, 2013 at 4:21 pm

    i’d really LOVE to make these for a GF friend. suggestions for the cake part using a GF flour blend? it’s hard for her to get uber yummy baked goods due to dietary restrictions and i thought i’d try these. i’m so excited!


  43. liz — February 11, 2013 at 9:14 pm

    Made these today! The cake is good but the frosting is way to watery and I followed the recipe exactly. I tryed adding powdered sugar and that did not do much but make them to sugary. Any suggestions? Should I just start over? Thanks!


    • MBA — April 11, 2013 at 5:03 pm

      I am sorry to hear that you had an issue with the recipe. If you have specific questions about what could have went wrong, feel free to email me at Thanks so much for stopping by and leaving your valuable feedback. Have a great day.

  44. Golda — January 12, 2014 at 3:20 am

    Those cupcakes looks just beautiful!!!


    • Jamie — January 13, 2014 at 7:46 pm


      Thanks so much! Have a fantastic day and thank you for following MBA!


  45. Sarah G — August 4, 2014 at 4:53 pm

    Do you know if this recipe would translate into a 2 layered cake baked in 9 in rounds? Just wondering…I’ve made this recipe in cupcakes, and it’s so stinking tasty, but wanted to make a cake for my daughter’s birthday :)


    • Jamie — August 12, 2014 at 10:46 am

      It should work, but I haven’t tried it. Let me know if you do!


  46. Kathy — September 3, 2014 at 7:15 pm

    do you know that your stayfree advertisement is covering a portion of your blog and can’t be removed


    • Jamie — September 3, 2014 at 10:45 pm

      Thanks I’ll check to see which ad server has stayfree ads displaying. The ad should disappear as you scroll downward. Thanks for letting me know about the issue.

  47. Ami — May 14, 2016 at 5:49 pm

    Firstly….absolutely gorgeous website

    ! so vibrant and addictive lol….i like how creative you are and the display of everything esp your cupcakes is something to really be proud of. i do have 1 question….theses 2 ingredients (1 (18.25 ounce) package devil’s food cake mix
    1 (5.9 ounce) package instant chocolate pudding mix) ….what can i make / use to substitute for them, you could say i prefer baking from scratch lol…Thank U once again



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