Chocolate Covered Strawberry Cupcakes Recipe

For the Cupcakes

1. Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners.
2. In a large mixing bowl, combine the cake mix, water, melted butter, and eggs. Make sure not to overmix. It’s okay if there are a few small lumps.
3. Fill each well of the cupcake tin with the batter until it is ⅔ full. I use a ¼-cup cookie scoop to ensure that they’re all the same size.
4. Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
5. Transfer the cupcakes to a wire rack and cool completely before icing.

For the Icing

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract on medium-high speed until smooth and creamy.
2. Add the strawberry jam and mix just until combined. Make sure to scrape down the sides of the bowl so it all gets incorporated.
3. With the mixer on low speed, slowly add the powdered sugar. If you add it all at once, you’ll end up with a cloud of powdered sugar.
4. When all the sugar has been incorporated, turn the mixer to high speed and allow the icing to whip until it becomes light and fluffy, about 2 minutes. Transfer the mixture to a piping bag and pipe the icing on the cooled cupcakes.

For the Chocolate Covered Strawberries

1. Line a baking sheet with parchment paper.
2. Wash the strawberries and make sure they are completely dry.
3. Heat the chocolate and coconut oil in the microwave for 30 seconds. Stir and cook for an additional 30 seconds.
4. Dip the strawberries in the chocolate and then place them on the lined baking sheet.
5. Transfer the strawberries to the refrigerator for 15 minutes or until chocolate has hardened.
6. Place each coated strawberry on top of the cupcakes and enjoy.