Mind-Blowing Chocolate Covered Strawberry Cupcakes

These chocolate covered strawberry cupcakes are a valentine favorite at our house. The strawberry buttercream is insanely delicious and loaded with real strawberry flavor. Because the cupcakes are made from a mix and the tops are dipped in dark chocolate candy melts they look fancy but are pretty simple to make.

We have Valentine’s Day turned up to 11
Valentine’s Day is special to our family. Our middle daughter has had 14 heart surgeries and the very first one was on Valentine’s Day. The nurses at the time taped a valentine made by local school children to her crib. That small gesture touched our hearts during a very difficult time. Every year since we have been delivering handmade valentines, toys and books to the children spending Valentine’s Day at the children’s hospital. We also bring a balloon for each child and cupcakes for the staff. Our community has supported this effort over the years and last year we collected FOUR VAN LOADS of goodies to deliver to these deserving kids.

INGREDIENTS

24 yellow cake cupcakes prepared according to package diretions
6 ounces Ghirardelli Dark Melting Wafers
2 sticks unsalted butter room temperature
1 pound powdered sugar
1/4 cup milk, half and half or cream
1 1/2 teaspoons clear vanilla extract
1.2 ounces freeze-dried strawberries ground into a powder
red or pink food dye optional

INSTRUCTIONS

Once cupcakes have cooled, melt the chocolate in the microwave according to the package directions. Once it is melted and smooth, dip each cupcake into the chocolate, turning it as you go to make sure you're getting all the way to the edge of the cupcake paper. While it's still upside-down, remove some of the excess with the tines of a fork. Don't worry if you leave a small mark in the top of the cupcake, the frosting will cover it. Set aside to let the chocolate set, about 10 minutes.
Meanwhile, put the butter, powdered sugar, cream, and vanilla in the bowl of your stand mixer. Beat on low until ingredients start to come together then turn up to medium-high and beat for 2 minutes. Add 4 tablespoons of the strawberry powder (reserve the rest for another use) and beat for an additional two minutes. Add food dye, if desired and beat until combined. Then turn down to low and let run for about a minute to get rid of air bubbles.
Using a 1M tip or a ziplock with the corner cut off, pipe wide rosettes onto the top of the cupcake, starting in the middle and working outwards. Allow the frosting to set for 15-20 minutes before moving to your serving tray or storage container.

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