These chocolate covered strawberry cupcakes are the perfect sweet treat for Valentine’s Day – angel food cupcakes with strawberry whipped cream frosting!
PREP TIME: 30 minutes
COOK TIME: 12 minutes
TOTAL TIME: 42 minutes
Ingredients
- 1 box Betty Crocker angel food cake mix
- 4 teaspoons gelatin
- 4 cups (1L) heavy whipping cream
- 1 cup powdered sugar
- 1/2 cup seedless strawberry jam
- red food colouring (optional)
- 30 strawberries, washed, dried and chilled
- 8 ounces (225g) dark chocolate, chopped
Instructions
- Preheat the oven to 375 degrees F.
- Line muffin tins with paper cupcake liners and set aside.
- Prepare the cake mix batter according to the package directions and spoon the batter into the prepared muffin tins, filling the cupcake liners 2/3 full with batter.
- Bake the cupcakes for 11-12 minutes, or until the tops are cracked and dry to the touch. Let them cool completely.
- In a small bowl, stir the gelatin into 4 tablespoons of cold water and let it stand for 5 minutes, or until it is thickened. Heat it carefully in the microwave for about 30 seconds to melt the gelatin.
- With a stand mixer or an electric mixer, beat the whipping cream with the powdered sugar and strawberry jam for about a minute.
- Slowly pour in the gelatin while the mixer is running.
- Continue beating the cream until stiff peaks form, adding a few drops of food colouring at the end of the beating time if desired.
- Put the strawberry whipped cream into a piping bag with a 1M tip for piping onto the cupcakes, and pipe it in a swirl, starting from the outside of the cupcake and moving into the middle.
- In a medium bowl, melt the chopped chocolate in the microwave at 50% power, for 3-4 minutes, stirring every 30 seconds until the chocolate is just about fully melted. Continue stirring until it is completely melted.
- Spoon about a teaspoon of melted chocolate onto the top of a decorated cupcake, then dip a chilled strawberry into the chocolate, letting the excess chocolate drip off, and press the dipped strawberry onto the top of the cupcake. Repeat for the rest of the strawberries.
- The decorated cupcakes will keep for 2-3 days in the refrigerator in a sealed container.
Notes
You may have some leftover strawberry whipped cream, depending on how big a swirl you put on each cupcake – it keeps well in a sealed container in the refrigerator for 3-4 days. Also, 8 ounces of chocolate was enough for me to dip all 30 strawberries, but they were on the small side, so depending on the size of your strawberries, you may need a bit more chocolate to dip them all. I do recommend using chopped baking chocolate rather than chocolate chips for dipping as it does melt nicer.