Make that sweet tooth smile with these deliciously addicting Chocolate Covered Strawberry Cupcakes. A rich chocolate cupcake is frosted with light strawberry buttercream and topped with chopped strawberries!
Preheat oven to 350 degrees Fahrenheit. In a bowl using a stand mixer or hand mixer, mix together your sugar, flour, cocoa powder, baking powder, baking soda and salt and stir to combine.
Add in your egg, sour cream, oil and vanilla and mix until just blended then stir in your water and whisk until smooth.
Line a cupcake pan with cupcake liners and fill about halfway full with batter, bake for about 15-17 minutes until center is set and toothpick comes out clean.
Set aside to cool.
To make the frosting, in bowl beat your butter until smooth and almost white in appearance.
Slowly mix in your powdered sugar about 1 cup at a time until combined.
Add in your strawberry puree and vanilla and continue to mix until blended.
Add frosting to piping bad fitted with an open star top and pipe a circle on the outside of cooled cupcakes. Or simply use a knife to frost the cupcakes.
Sprinkle diced strawberries in the middle and serve.
Store in an airtight container in the refrigerator.
Refrigerate any leftovers as frosting with fresh fruit likes to separate.The calories shown are based on the recipe making 15 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.