Chocolate Covered Strawberry Cupcakes


I wish I could tell you how many times I tested this recipe before getting it right, but I lost count.  However, my husband told me tonight, that I had perfected it.  

The chocolate buttercream icing on these cupcakes blends so well with the lightly sweetened taste of the strawberries in the cupcake.  I'm not sure if I like the cupcake or the icing the best, but the blend of the two is divine.  And artificial ingredients.  Unfortunately, so many mixes use artificial ingredients to produce a fruit flavor, but making your own from scratch is really just as simple! 

These would be delish for any celebration or for your own private "I need a cupcake" party! 

Chocolate Covered Strawberry Cupcakes

makes 10 cupcakes



3/4 cup organic palm oil shortening

3/4 cup honey

1 teaspoon vanilla

1/4 teaspoon salt

2 tablespoons coconut flour

3/4 cup mini chocolate chips {enjoy life brand}

1/4 cup full fat coconut milk


4 eggs

1/2 cup maple syrup

1/4 cup walnut oil

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup freeze dried strawberries, coarsley chopped


preheat the oven to 350º and line a muffin pan with 10 parchment muffin cup liners.

for the icing:  in the bowl of a stand mixer, cream together palm oil shortening & honey.  add in vanilla, salt & coconut flour & mix well, scraping sides of bowl as necessary.

in a double boiler, melt chocolate chips & coconut milk, then pour melted chocolate into the mixture with the shortening. mix well, scraping sides until chocolate is thoroughly blended.

place icing in a jar in the refrigerator for at least one hour. {this icing can be made a couple of days in advance so if it gets too firm in the fridge to spread, just set it out on the counter for a little while until it softens}

for the cupcake:  place wet ingredients in a blender & pulse 3-5 times until combined, then add in flour, baking soda, baking powder & salt.  blend for about 30 seconds on low, ensuring that flour is completely mixed in.  

stir in freeze dried strawberries with a spoon.  pour cupcake batter into parchment cups & bake 15-17 minutes, testing the middle of cupcakes with a toothpick to make sure they are done.

allow to cool 20 minutes before icing.  store in the fridge for up to 4 days.  

Love, Cara