The Strawberry Covered Chocolate Cupcake

“All I really need is love, but a little chocolate now and then doesn’t hurt!”  -Charles Schulz

The Strawberry Covered Chocolate Cupcake

 A heap of love.

 Last week for Holi, HD gave me a set of adorable measuring spoons. On one side they say the measurement and the other, “a pinch of joy, a dash of tenderness, a spoonful of affection, and my favorite — a heap of love”. I love these spoons, they describe exactly how I feel when I am cooking for family and friends! Oh and the best part of all.. the spoons are heart shaped! <3

The Strawberry Covered Chocolate Cupcake
This past weekend I was baking for HD’s birthday. Since I wanted to make him something special I decided to make him two different cupcakes with two of his favorite things: Cappuccinos & Strawberries. The second cupcake,  The Strawberry Covered Chocolate Cupcake is a light moist chocolate cupcake with a fluffy sweet strawberry frosting.

Warning: This frosting is highly addictive. I had to make extra and set it aside so that we would have enough for the cupcakes! I served this to HD with Strawberries and Pears the next day and he loved it! It would be great with any fruit, cake, or ice cream sundae!

The Strawberry Covered Chocolate Cupcake


Chocolate Cupcakes:
1 1/3 cups all-purpose flour
2 eggs
1/2 cup (1 stick) unsalted butter, room temperature
1 cup yogurt
2/3 cup unsweetened cocoa powder
1/3 cup of milk
1 1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Strawberry Whipped Cream Frosting:
1 cup heavy whipping cream, chilled
1/3 cup confectioners sugar
1/2 cup strawberries
The Strawberry Covered Chocolate Cupcake

For the cupcakes – Preheat the oven to 350°. In a large bowl, sift the flour and sugar. Add and mix all of the dry ingredients together and set aside. In another bowl, beat butter, eggs, and yogurt together. Alternating with the milk add the dry ingredients, beating until batter is smooth. Fill the liners 3/4 up with the mixture and bake for 20 minutes or until toothpick comes out clean. Remove from oven and cool on wire rack.

For the frosting – Whip the cream until it looks like whipped cream. Add the confectioners sugar and whip. Mash or puree the strawberries and add to mixture. Continue whipping until all ingredients are incorporated. Cover, and let sit in the refrigerator for about an hour until stiff. Frost cupcakes!


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