Strawberry Cupcakes with Hot Chocolate Icing
When it comes to combining the decadence of chocolate and the refreshing sweetness of strawberries, you’re in for a treat with these Strawberry Cupcakes with Hot Chocolate Icing.
These cupcakes are not just pretty on the outside (though, come on, look at those vibrant pink hues and whimsical toppings!)—they’re also packed with irresistible flavors that make them perfect for Valentine’s Day, a family dinner or just a random Tuesday treat. Let’s dive into what makes these cupcakes a must-try.
This post may contain affiliate links. As an Amazon Associate and a participant in other affiliate programs, I earn a commission on qualifying purchases. Read our disclosure policy here.
Strawberry Cupcakes with Hot Chocolate Icing: A Perfect Flavor Fusion
- Eggs
- Oil
- Water
Prepare the Batter:
Combine the cake mix and the ingredients listed on the box in a mixing bowl.
Add the white hot chocolate mix packet and strawberry milk powder to the bowl.
Mix until the batter is smooth. If the batter isn’t pink enough, add three drops of pink food coloring and mix again.
Fill the Cupcake Liners:
Line a muffin pan with cupcake liners.
Use an ice cream scoop to fill each liner ¾ of the way with the batter.
Bake the Cupcakes:
Follow the baking instructions on the cake mix box.
Once baked, remove the cupcakes from the oven and set them aside to cool completely.
Prepare the Heart Mold:
Clean and dry your heart-shaped mold.
Check out our Strawberry Cookies and Cream Cupcake Recipe and How to Make a Valentine’s Day Charcuterie Board
Melt the Candy:
Place the red candy melts in a microwave-safe bowl.
Microwave for 30 seconds, stir with a spatula and repeat in 15-second intervals until thoroughly melted.
Fill the Heart Mold:
Transfer the melted candy into a piping bag and cut a small hole in the tip.
Pipe the melted candy into the heart-shaped mold.
Refrigerate the mold for 5–6 minutes or until the candy has hardened.
Repeat these steps until you have the desired number of candy hearts.
Ingredients to Make The Buttercream Icing:
Making the Buttercream
- Powdered Sugar
- Butter
- Salt
- Vanilla Extract
- White Hot Chocolate Mix
- Heavy Whipping Cream
Whip the Butter:
Add the butter to a mixing bowl and whip it on high speed for about 4 minutes or until it is light and fluffy.
Combine the Ingredients:
Gradually add the powdered sugar and white hot chocolate mix, mixing on low speed.
Slowly pour in the vanilla extract and heavy whipping cream while mixing.
Mix until the buttercream is smooth, fluffy, and well combined.
Prepare the Piping Bag:
Transfer the buttercream to a piping bag and cut a small hole at the tip.
Assembling the Cupcakes
Decorate with Buttercream:
Pipe a swirl of buttercream onto each cupcake.
Add the Decorations:
Cut the red-striped paper straws in half and place one on one side of the buttercream swirl.
Place a red chocolate heart on the opposite side of the swirl.
Serve and Enjoy:
Your cupcakes are now ready to be served!
Why You’ll Love These Strawberry Cupcakes with Hot Chocolate Icing
First, let’s talk about that moist cupcake base. With a fluffy texture and a delightful authentic strawberry flavor, the cupcake is the star of the show.
We use a mix of white cake mix with a little help from strawberry milk powder and white hot chocolate mix, ensuring every bite is infused with a blend of fruity and chocolatey goodness.
Don’t forget the added splash of vanilla extract—it’s the secret weapon that elevates the flavor to the next level.
And then there’s the icing. Oh, the icing! Imagine a cloud of creamy strawberry buttercream frosting, whipped to perfection using room temperature butter and powdered sugar, with just the right amount of white hot chocolate mix for that rich chocolate flavor.
Topped with whimsical candy melts and a charming heart chocolate bomb, these cupcakes are more than just dessert—they’re edible art!
Tips for Perfect Cupcakes Every Time
1. Use the Best Ingredients for the Best Results
When baking, the right ingredients can make all the difference. Using high-quality butter, fresh strawberries, and natural cocoa powder ensures that your cupcakes are flavorful and have that melt-in-your-mouth texture.
2. Combine Dry and Wet Ingredients Properly
Mix the dry ingredients (cake mix, strawberry milk powder, etc.) in a large mixing bowl and the wet ingredients (eggs, oil, water) in a separate bowl for a smooth batter. When combining them, start on low speed with a stand mixer (or hand mixer) and gradually increase to medium speed. This prevents overmixing and guarantees a fluffy texture.
3. Add a Little Love with Strawberry Powder
One of the best ways to amp up the strawberry flavor is to add freeze-dried strawberries ground into a fine powder using a food processor. Not only does this give a pop of flavor, but it also enhances that beautiful pink color.
4. Perfect Cupcake Liners for Presentation
The cupcake liners you choose can add a touch of whimsy. Pick bright, festive ones to make your cupcakes stand out even more—because presentation matters as much as taste!
Strawberry Milk Powder: The Secret Ingredient
One of the standout elements of this recipe is the strawberry milk powder. It’s a game-changer for infusing cupcakes with that nostalgic, fruity flavor we all love. It enhances the taste and gives your cupcakes that stunning pink hue.
For best results, use a high-quality strawberry powder (you can find this in most grocery stores) or grind up freeze-dried strawberries for a natural alternative. Either way, cupcakes will scream “strawberry bliss” in every bite.
Achieving the Perfect Frosting Texture
No one likes a runny frosting (or one that refuses to pipe correctly!). The key to nailing that dreamy, fluffy consistency is balancing the ingredients and beating at the right speed. Start at low speed to combine the ingredients, then switch to medium-high speed to whip air into the frosting, making it light and smooth.
If your frosting is too thick, add a little bit of heavy cream; if it’s too runny, a spoonful of powdered sugar can fix it. For that Instagram-worthy swirl, use a piping bag and your favorite nozzle.
Tips for Storage and Leftovers for your Strawberry Cupcakes with Hot Chocolate Icing
So, you’ve made these chocolate strawberry cupcakes (or maybe even a double batch because they’re THAT good). Here’s the best way to store them:
- Unfrosted cupcakes can be stored in an airtight container at room temperature for up to three days.
- If frosted, place the cupcakes in the fridge. Let them come to room temperature before serving so the buttercream stays soft and creamy.
- Want to make them ahead? Freeze the cupcakes (unfrosted) for up to a month. Thaw them on a cooling rack and frost away when you’re ready!
Variations to Try
Are you not a fan of strawberries? (Gasp!) You can easily switch things up by trying different frosting flavors, like strawberry cream cheese frosting, chocolate ganache, or even a classic American buttercream. For a more affluent base, swap the white cake mix for a chocolate cake mix to make hot chocolate cupcakes.
How to Add Extra Flair to Your Cupcakes
Want to take your cupcakes to the next level? Add some pizzazz with extra toppings. Think mini marshmallows, chocolate chips, or a chocolate-covered strawberry on each cupcake.
For a Valentine’s Day vibe, insert a striped straw and a heart chocolate bomb. You can even drizzle a quick chocolate ganache over the frosting for a dramatic effect. These small touches turn your cupcakes from a sweet treat to a total showstopper!
Cupcakes that are Perfect for Every Occasion
These cupcakes aren’t just for Valentine’s Day—they’re the perfect treat for birthdays, anniversaries, or to satisfy your sweet tooth. Whether it’s your first time baking or a seasoned pro, these cupcakes are a perfect way to impress everyone with minimal effort (and maximum deliciousness).
So grab your favorite muffin pan, whip out your piping bag, and get baking! These strawberry chocolate cupcakes will have everyone coming back for seconds. Don’t be surprised if they ask for the recipe card, too.
Because, let’s be honest—when you combine fluffy chocolate cupcakes, creamy strawberry buttercream frosting, and that little bit of decorative flair, you’ve got a winner on your hands.
Strawberry Cucpakes with Hot Chocolate Frosting Recipe
Strawberry cupcakes made from a boxed cake mix are a quick and delightful way to satisfy your sweet tooth, especially when paired with a dreamy white hot chocolate-flavored frosting. Follow the cake mix box instructions—usually adding water, oil, and eggs—then bake until the cupcakes are light, fluffy, and fragrant with a strawberry aroma. While they cool, whip up the frosting. White chocolate's subtle, creamy taste perfectly complements the fruity sweetness of the strawberry cupcakes.
Ingredients
- 1 Box of White Cake Mix
- 3 Eggs
- 1/2 Cup Oil
- 1 Cup Water
- 1 Packet of White Hot Chocolate
- 1 1/2-2 Tablespoons of Strawberry Milk Powder
- Pink Food Gel color
- Red Candy Melts
- Buttercream Ingredients:
- 4 cups of Powdered Sugar
- 1 Cup of Butter
- 1 Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- 1 Teaspoon of White Hot Chocolate Mix
- 2-3 Tablespoons of 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 until the batter is smooth. If the color is not pink enough, add three 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 in 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, place it in the microwave for 30 seconds, and mix them using a 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 in the tip.
- Pipe the red melting chocolate into the heart mold.
- Put the mold in the fridge for 5-6 minutes 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 into 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, then put the chocolate hearts on the other.
- Serve and Enjoy!
Notes
This recipe makes 2 Dozen Cupcakes.
I used two tablespoons of strawberry milk powder for an extra strawberry flavor, but if you want a hint of it, use 1- 1 1/2 tablespoons.
Get two heart molds to make twice as many heart chocolates if possible.
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 and the paper straw so the color doesn’t bleed, as they will get soft.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 180mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 1g
They sound amazing and look so cute!