Strawberry Hot Chocolate Cupcakes Recipe
This strawberry hot chocolate cupcakes recipe combines the rich, velvety flavor of hot chocolate with the sweet, fruity notes of fresh strawberries for a treat that’s perfect for any occasion. Whether you’re baking for a cozy night in, a festive gathering, or just to satisfy your sweet tooth, these cupcakes are quick, easy, and sure to impress. With a moist chocolate base, a hint of strawberry goodness, and a creamy topping, this recipe is bound to become a favorite in your kitchen. Let’s dive into the steps to create these irresistible cupcakes!
Equipment
- Measuring Cups
- Measuring Spoons
- Muffin Pan
- Cupcake liners
- Spatula
- Piping Bag
- Small Microwave Safe Bowls
- Large Mixing Bowl
- Hand or Electric Mixer
- Heart Mold
- Red Stripe Paper Straws
Ingredients
- Cupcakes
- 1 box White cake mix
- 3 Eggs
- 1/2 cup Oil
- 1 cup Water
- 1 Packet White Hot Chocolate
- 2 Tbsp Strawberry Milk Powder
- Pink Food Gel color
- Red Candy
Buttercream
- 4 cups Powdered Sugar
- 1 cup Butter
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp White Hot Chocolate Mix
- 3 tbsp Heavy Whipping Cream
Instructions
- Add cake mix and ingredients according to the box into a mixing bowl, then add the packet of white hot chocolate mix and strawberry milk powder.
- Mix all the ingredients together until the batter is smooth. If the color is not pink enough, add 3 drops of pink food color.
- Put the cupcake liners in the muffin pan and then use an ice cream scoop to put the batter into the liners. Fill liners 3/4 of the way.
- Bake the cupcakes according to the instructions on the box.
- Take the cupcakes on the oven and leave them to the side to cool.
- Clean and dry the heart mold.
- Put the red candy melts in a small bowl and place it in the microwave for 30 seconds and mix them using spatula. Then put them back into the microwave for 15 second intervals until its completely melted.
- Put the melted chocolate in a piping bag and cut a small hole on the tip.
- Pipe the red melting chocolate into the heart mold.
- Put the mold in the fridge for 5-6 mins until the chocolate hardens. Repeat these steps until you have your desired number of hearts.
Making the Buttercream
- Put the butter in a mixing bowl and whip it until it is light and fluffy. About 4 mins.
- Add the powdered sugar, white hot chocolate mix, and mix on low.
- Slowly pour the vanilla extract and heavy whipping cream in the mixing bowl. Continue to mix until everything is combined, fluffy and smooth.
- Put the buttercream in a piping bag and cut a small hole in the tip.
Assembling the Cupcakes
- Cut the red stripe paper straws in half.
- Pipe the buttercream on the cupcakes creating a swirl.
- Place the red stripe straws on one side of the swirl and then put thechocolate hearts on the other side.
- Serve and Enjoy!
Notes
Note:
This recipe makes 2 Dozen Cupcakes
I used 2 tablespoons of strawberry milk powder for an extra strawberry flavor but if you just want a hint of it, use 1- 1 1/2 tablespoons.
If possible get two heart molds so you can make twice as many heart chocolates at a time.
These cupcakes can be stored in an air tight container in the fridge for up to 3 days. Be sure to remove the chocolate heart so the color doesn’t bleed and the paper straw because they will get soft.