Chocolate Covered Strawberry Cupcakes

by doughmesstic on February 28, 2010

in 1Featured Cupcakes, chocolate, cupcakes

Sometimes the simplest things can really hit the spot.  Take these cupcakes, for example. I don’t always feel like making a batch of cupcakes from scratch, but I still want the great flavor.

The secret to making a box mix cupcake taste fabulous is the way you dress it up.  I don’t mean how it looks (though that does help in my opinion), but what you add to it to punch up the intensity. This cupcake couldn’t be simpler…ccstrawberry1


I used a box of Pillsbury Devils Food cake for this batch.  I like it because it already adds in some pudding, which gives the cake a nice texture and a little something extra.  And, Pillsbury is always a great price at our grocery store.  Speaking of the grocery store and cupcakes…I have to just get something off my chest. It’s a genius marketing plan, no doubt, but CUPCAKE BOX MIXES? They make 12 cupcakes. For twice the amount of money as a CAKE MIX, which makes 24. Now, I’m no math wizard, but 12 cupcakes for $1.99 versus 24 cupcakes for 99 cents seems kind of idiotic.  I can see only single dads buying the cupcake mix…you know, when it’s THEIR turn to be the Homeroom Daddy and bring snacks for the class. Heck, he’ll probably go so far as to buy 2 of them since he needs 24. Marketing. Genius.

So, bake the cupcakes according to the method stated on the box. It’s pretty cut and dry.  But if you want to make them look a little nicer than your everyday cupcakes – line them twice. Cheapy white liner on the inside, cute liner on the outside. Makes the paper appear brighter, more vivid. If you are trying to use a patterened liner without double lining it – you’ve wasted your money – you won’t see much of a pattern.  Just a little FYI.

While the cupcakes are cooling, make a batch of Chocolate Ganache.  Just use 1/2 cup of heavy whipping cream and bring to just a simmer, then remove from the heat. To that, add 1/2 cup of chocolate chips. I prefer a semi-sweet here, but you could easily use Milk Chocolate or Bittersweet…it’s up to you. Kids are going to prefer the Milk Chocolate…I’ll bet you anything. Anyway, pour the hot cream over the chips until it smelted, then stir it up and set it aside.

You can also whip up a little more of the cream while you wait for the chocolate to cool off, this time adding powdered sugar and vanilla to make a nice whipped cream.

Now it’s time for the berries.  Chop up a few fresh strawberries and toss them in a bit of sugar so that they are nice and sweet.  it will make a difference to have them with the extra calories.  hey – if you’re going to eat a cupcake? Eat a stinkin’ cupcake. Go run it off later or burn it off by osmosis sitting on your couch watching the Olympics (which I do.)

Now you are ready to assemble.

Cut out a hole in your cupcake using a sharp knife. Don’t go all the way to the bottom, just a little crater will do. Save that top! You’ll want to shove it back in later.  Take a spoonful of your ganache, dump it in there, then add a few strawberry bits, then a shot of the whipped cream. You can add another bit of ganache here if you want (remember, you can always watch the Olympics later) then replace the top. If the top is too big, just bite off the extra cake cut it down until it fits. No big deal.

Now, top this work of art with a good dose of Buttercream. Easy Peasy recipe? 2 sticks of Room Temp Unsalted Butter, 1 Stick Salted. Beat it until smooth, then add half a box of instant Vanilla Pudding. Beat again until smooth, then add about 1/4 cup of heavy cream and beat it again, about 4 minutes or so.  Now add in powdered sugar – 1 cup should do the trick. Beat it again for 5 minutes. If it isn’t sweet enough for you, just add a little more sugar and beat it again, but it should be good to go at that point!   I pipe mine on using a giant star tip, which makes it a little dressier (and actually easier, in my opinion. And then if you are feeling fancy? Drizzle more of the ganache over the top, add a couple of those berries and you’ve got a true thing of   beauty.


I imagine if Daddy Cupcakes took these babies in, he’d rule the school. Rule it.

Hope everyone is having a great weekend!  Oh, and don’t forget the Le Creuset giveaway ends Sunday Night, so enter if you haven’t already!

{ 18 comments… read them below or add one }

Carla February 28, 2010 at 1:19 am

Love the cupcake liner trick! I always hate how you can barely see the design at the end. Plus now I can use up those plain liners I’ll probably never use lol Beautiful cupcakes :) Kinda inspires me to make a banana split cupcake. Chocolate cupcake, banana cream filling, vanilla buttercream. Or banana buttercream, but I’m not sure how that’d work. Banana extract?? I’ll work on it.


doughmesstic February 28, 2010 at 5:14 am

Oh woman, i am so stealing that idea before you can make it! Genius! GENIUS!!


dymphna February 28, 2010 at 2:39 am

those look DIVINE!!!!


Margaret February 28, 2010 at 3:44 am

these are cute and decadent at the same time.


Gwyn February 28, 2010 at 8:29 pm

looks great! and what a great tip on doubling lining the cupcakes – i never buy the cutesy ones since they do get “hidden” when you bake the cupcakes. Thanks for the awesome tip!


Kristin February 28, 2010 at 8:36 pm

Ooooh, delicious.

BTW, did I tell you I baked a birthday cake inspired by your “Best Birthday Cake Ever” recipe?


doughmesstic March 1, 2010 at 2:05 am

You did? What did you think of it? Good stuff, I hope!! That’s the cake that got me on the Strawberries iPhone App! Wooooot!


Aunt LoLo March 1, 2010 at 3:20 am

Oooh…woman. Three sticks of butter? Really?! Oy. I’m sure the frosting is DELICIOUS…and not “too sweet”….and my husband would LOVE it. (Silly man – he detests most frosting, as it is far too sweet. Bah. ;-)) I’ll have to save that recipe away and try it…on a day that I remember to let my butter come to room temperature. ;-) Those cupcakes look divine!!! And I’m all about using a cake mix…I’ve NEVER made a cake that could top it for texture!


Lauren T. March 1, 2010 at 4:45 am

These look amazing! What kind of lighting did you use to take that picture? Do you have an external flash?


Holly March 1, 2010 at 3:14 pm

These cupcakes and the cheesecake at the top are taunting me…


Tracy March 1, 2010 at 11:38 pm

I was just realizing that my feed subscription to your site wasn’t working – argh! But, I grabbed the link from your site and all is well now. :-) Anyway, I just wanted to say that I think these pictures are GORGEOUS. And the cupcakes – yum! Have to restrain myself from licking the screen. :-P


Janet March 7, 2010 at 4:18 am

Can you just overnite a few of these? Okthanksbye ;-)


Cindy June 26, 2010 at 5:14 am

So beautiful! they are works of art….


Christina September 19, 2010 at 9:58 pm

How well do these store? I’m curious because I feel like the fresh strawberries in the cupcake would go bad


mesiah October 5, 2010 at 1:27 am

if i make these at night and put them in the fridge will they keep there beauty? if not how can i make them do so


doughmesstic October 5, 2010 at 5:38 pm

Just don’t add the fresh strawberry garnish until you are ready to serve them – they will be fine! Good luck!


Abigail March 1, 2011 at 12:48 am

Oh my gosh, those look absolutely delicious! I am so glad Audrey’s mom from In the Kitchen With Audrey linked you! And I love the tips you list too, thank you!


Jen April 4, 2011 at 11:04 pm

Beautiful cupcakes!


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