How to: Chocolate Covered Strawberries on Chocolate Cupcakes

Sounds like such a tongue twister huh? The actual item is: chocolate covered strawberries on chocolate cupcakes with raspberry jam frosting.

So I originally saw the recipe on Live Well Bake Often here and I just couldn’t skip it. I made my own tweaks to it like doing raspberry instead of strawberry frosting, and left out a couple of things. Here’s my rendition –


Chocolate Cupcakes
  • Betty Crocker Chocolate Cake Mix (sorry! Made this from the box because I was lazy ;D)
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup of water
Strawberry Frosting
  • 2 sticks unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 tablespoon milk (I used soy milk because lactose intolerance! boo!)
  • 1/2 cup raspberry jam
Chocolate-Covered Strawberries
  • ~24 strawberries (made 2 dozen cupcakes)
  • 3 tablespoons vegetable oil
  • 1-2 cups semisweet chocolate chips



Making the chocolate cupcakes:
  1. Preheat oven to 350°F.
  2. Line two cupcake pans (12-cup trays, preferably)
  3. Crack 3 eggs into a mixing bowl
  4. Add in your water and oil
  5. Add in the Betty Crocker Chocolate Cake batter
  6. Mix thoroughly using a whisk. I waited til it was slightly liquidy before pouring (pictures below)
  7. Pour cupcake mix into the tray. I tried my best to fill it 3/4 of the way since they rise!
  8. Bake at 350°F for 15-17 minutes. To check if they’re cooked, I like to use a toothpick (or chopstick) to stick into the middle – if you pull the toothpick back out and it’s clean, then you’re good to go!
  9. Remove cupcakes from the oven and allow them to cool. They’ll melt your frosting if not cooled down enough!
Making the raspberry frosting:
  1. Melt your butter – I put each stick in the microwave at 10 seconds (using a small bowl) when getting them out of the fridge, then flipped it, then another 10 seconds.
  2. Add in your 3 1/2 cups of powdered sugar
  3. Add in 1/2 cup of raspberry jam
  4. Mix it using an electric hand mixer until it has that frosty texture.
  5. Optional: move it into a gallon ziplock bag or your desired piper for piping (otherwise you can probably use a butter knife to spread the frosting on.)


Setting up chocolate covered strawberries:
  1. Whether it’s a large plate or baking sheet, line it with wax or parchment paper. Foil works too!
  2. Using a microwave safe bowl, put in a cup of chocolate chips. Put in 1 tablespoon of vegetable oil.
  3. Microwave this for 15 seconds. Take it out and mix with a spoon. Put it back in for 15 seconds.
  4. Take it out and mix. Then put in your second tablespoon of oil. Put it back in for 15 seconds.
  5. Repeat with the last tablespoon of oil.
  6. Hopefully by now, your chocolate is melted, or repeat until it is.
  7. Dip each strawberry in, halfway or all the way, whatever you prefer! Then place it on the baking sheet.
  8. Transfer to the fridge or freezer (for faster cooling) until the chocolate has hardened.
Putting it all together: 
  1. Pipe frosting onto your chocolate cupcakes. If you’re using a ziplock bag, I cut the corner off maybe about 2 mm and got the look in these pictures.
  2. Top your cupcakes with your strawberries!

Here are some pictures from our baking adventure –

Follow my blog with Bloglovin

Leave a Reply

Your email address will not be published. Required fields are marked *