Start by preheating your oven to 350°F (175°C). Line your cupcake pan with cupcake liners. This ensures an easy release and a beautiful presentation.
Mix your chocolate cake mix according to the package directions, adding the required ingredients like eggs and oil. Stir until everything is well combined and the batter is smooth.
Pour the batter into the cupcake liners, filling them about two-thirds full. This gives them room to rise without overflowing.
Pop the cupcake pan into the preheated oven and bake according to the package instructions, usually around 18 to 20 minutes. Keep an eye on them—when a toothpick inserted in the center comes out clean, they’re done.
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about five minutes. Then, transfer them to a wire rack to cool completely.
While the cupcakes are cooling, let’s prepare the frosting! Take ½ cup of fresh strawberries and puree them in a food processor until smooth—this will be the flavor star of your frosting.
In a mixing bowl, beat the unsalted butter and pinch of salt together until the mixture is light and fluffy. This step is essential for a creamy frosting texture!
Gradually add the powdered sugar to the butter, mixing continuously until well incorporated. It may seem dry at first, but keep mixing; it will come together.
Once combined, add the vanilla extract and 4 tablespoons of the pureed strawberries. Mix until the frosting is smooth and creamy.
Now, it’s time to frost your cooled cupcakes! Use a spatula or a piping bag to spread the frosting generously over each cupcake, creating a delightful swirl.
For the chocolate topping, place the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Let the chocolate cool slightly before dipping the frosted cupcakes. Carefully dip each cupcake into the chocolate once, making sure it’s well-coated.
For an extra touch, garnish your dipped cupcakes with strawberry fans. Simply slice the fresh strawberries vertically, but don’t cut all the way through, and gently fan them out.
Place the finished cupcakes in the refrigerator for at least 30 minutes to let the chocolate set. They’ll be easier to eat and taste even better chilled!
When ready to serve, you can take them out of the fridge and let them sit for about 15 minutes for the best texture.
