Can I make this ahead of time?

Yes. This recipe is forgiving. Making components ahead makes the final assembly calm and quick, and flavors often settle nicely when made a day in advance.

How do I keep the chocolate from sweating on the strawberries?

Chill the strawberries briefly after coating, but do not leave them in a humid refrigerator for long. Store them in a single layer with space for air to circulate. Bringing them to room temperature slowly before serving helps avoid condensation.

What if my frosting is too runny?

Chill briefly and then beat in a little more powdered sugar until it firms. Add puree spoon by spoon to keep control over texture. Small adjustments make a big difference.

Can I skip the strawberry puree in the frosting?

You can, but the puree provides natural flavor and a delicate tint. If you skip it, add a teaspoon of natural strawberry extract or more gel color to maintain the pink hue.

How do I transport these cupcakes?

Use a shallow container that holds them snugly in a single layer. Refrigerate if the trip is longer than an hour, and keep them out of direct sun. Add strawberries on top only when you are ready to display if the journey is very long.

simple chocolate and strawberry cupcakes 2026

Description

A deliciously simple dessert combining moist chocolate cupcakes with strawberry buttercream and chocolate covered strawberries on top.

Ingredients

Scale

8 oz dark chocolate melting wafers
16 strawberries, washed and dried
4 oz white chocolate melting wafers
Pink/red gel icing color, optional
1 cup (130g) all purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) milk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water
3/4 cup (149g) chopped strawberries
1/2 cup (112g) salted butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
Pink/red gel icing color, optional

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Instructions

Melt dark chocolate melting wafers according to package instructions. Stir until smooth.
Dip strawberries into chocolate, shaking off excess, and place on parchment paper to dry.
Melt white chocolate melting wafers according to package instructions. Drizzle with pink/red gel icing color if desired.
Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
Whisk together the dry ingredients in a large bowl.
Combine egg, milk, vegetable oil, and vanilla in a medium bowl, whisk until smooth.
Add wet ingredients to dry ingredients, mix until combined.
Stir in hot water to thin the batter.
Fill cupcake liners halfway and bake for 18-23 minutes or until a toothpick comes out clean.
Cool cupcakes for 2 minutes before transferring to a cooling rack.
Puree chopped strawberries for frosting, strain to remove seeds.
Beat butter and shortening until combined and light.
Gradually mix in powdered sugar until smooth.
Incorporate strawberry puree and adjust consistency with additional powdered sugar if needed.
Pipe frosting onto cooled cupcakes and top with chocolate covered strawberries.

Notes

These cupcakes can be made ahead of time and stored unfrosted for up to two days. Frosted cupcakes should be refrigerated and served at room temperature.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg