Description
Delicious chocolate cupcakes topped with smooth melted chocolate and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberries, hulled and sliced
- 8 ounces chocolate, chopped (for coating)
- Sprinkles (optional for decoration)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tray with cupcake liners.
- In a large mixing bowl, whisk together the granulated sugar, cocoa powder, baking powder, and salt until combined.
- In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over-mix!
- Fold in the all-purpose flour gently until the batter is smooth and thick.
- Fill each cupcake liner about 3/4 full with the batter.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes cool, melt the chopped chocolate in a microwave or double boiler until smooth, stirring often to avoid burning.
- Once the cupcakes are cool, dip the tops into the melted chocolate, letting the excess drip off.
- Decorate with sliced strawberries and sprinkles if desired.
- Allow the chocolate to set before serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: chocolate, strawberries, cupcakes, dessert, baking