Gluten-Free Chocolate Covered Strawberry Cupcakes

Name: Chocolate Covered Strawberry Cupcakes
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 16 Cupcakes
Ingredients: 1 1/4 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 1/2 c. Hershey's cocoa; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 3/4 c. sugar; 1/4 c. brown sugar, lightly packed; 3 Tbsp butter, melted; 5 Tbsp. vegetable OR canola oil; 2 large eggs, room temperature; 2 tsp. vanilla; 1/2 c. buttermilk, room temperature; 1/4 c. sour cream, room temperature; 2 Tbsp. brewed coffee; 1 c. unsalted butter, room temperature; 1 c. vegetable shortening; 2 lbs. powdered sugar (powdered sugar usually comes in 2 lb. bags, so 1 of those); 2 oz. (about 1 c.) of freeze dried strawberries, pulverized into a powder; 2 tsp. vanilla; 1/4 tsp. strawberry extract; 3-4 Tbsp. milk; 1/4 - 1/2 tsp. salt (to taste)

Desserts

Aug 20

Written By Kali Terry

There are cupcakes... and then there are these Chocolate Covered Strawberry Cupcakes — the kind that practically wink at you from the dessert table. Gluten-free, rich with chocolate, and layered with real strawberry flavor, they’re eye-catching in the best way — the kind of dessert that quietly steals attention on any dessert table.

They work just as well for a celebration as they do for a casual day of baking at home. And this isn’t just a chocolate cupcake topped with strawberry frosting — each layer is thoughtfully made, from the texture to the flavor, and finished with a chocolate-covered strawberry that gives them a bakery-style look, all without gluten.

Post Published Aug. 20, 2025

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🍫 Let’s Talk Chocolate: The Cupcake That StartS

The base of this beauty is a rich, fluffy , gluten-free chocolate cupcake — and if you tell anyone, people would never guess it was gluten-free. Thanks to Bob's Red Mill 1:1 gluten-free flour blend, the crumb is light, springy, and soft without any grainy after-feel. It's deeply chocolatey, but not heavy. But here’s where it gets interesting: this cupcake has a secret weapon. Actually, two:

A whisper of brewed coffee — not enough to taste like coffee, but just enough to enhance the cocoa and make it sing.
A duo of fats: butter and oil — melted butter brings flavor, and the oil ensures a tender, melt-in-your-mouth texture. No dry cupcakes here, thank you very much 🙂‍↕️.

The batter comes together in minutes, and the smell alone is enough to make the wait feel long. By the time the cupcakes rise with soft, domed tops, you’ll already be reaching for the frosting.

🍓 The Frosting: A WHIPPED Strawberry Dream

This isn’t your average buttercream. This is a strawberry buttercream that actually tastes like strawberries, thanks to pulverized freeze-dried fruit. Real strawberry powder that gives the frosting both a vibrant berry flavor and a delicate pink hue — no food coloring needed.

You’ll want to eat this stuff with a spoon. And honestly? You should. I DID!

💡 Frosting Tips from a Cupcake Whisperer

If you’re aiming for that “piped by a professional” look, here are a few frosting tips that make a big difference:

Let the butter and shortening whip for a full 5 minutes before adding sugar — this helps the texture become silky and light.
Don’t skip the salt. It’s what makes the frosting addictive and not too sweet.
Use a large piping tip (like a 1M or 2D) for big, swirly bakery-style peaks.

🍓 + 🍫 = Perfection: The Chocolate-Covered Strawberry Finale

To finish, each cupcake is topped with a glossy chocolate-covered strawberry. It’s simple, a little indulgent, and instantly makes the cupcakes feel special.

The chocolate ties in with the cupcake base, while the fresh strawberry adds a bright, juicy contrast to the rich buttercream. Together, they bring balance and give the cupcakes a polished, bakery-style finish.

🍴 Why You’ll Love These Cupcakes (Besides the Obvious)

100% gluten-free — but no one will know. Honestly. No gritty texture, no odd aftertaste, just pure cupcake joy.
Foolproof recipe — It’s hard to mess up. The batter is forgiving and the frosting is a dream to work with.
Perfect for every occasion — From Valentine’s Day to birthdays to “just because.”

Let the baking begin!

chocolate cupcake with strawberry buttercream and a chocolate covered strawberry

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- Most grocery stores sell freeze dried strawberries in 1 oz. bags. I’ve seen them in Walmart, Target, and even CVS. I’ve also seen bigger bags of them being sold in other stores like Sam’s Club and Costco, so if you buy a bigger bag, just weigh out 1 oz. of the strawberries before pulverizing.

- Make the chocolate covered strawberries before the cupcakes cool down and pop them in the fridge to harden quicker so they’re dry by the time you’re making the buttercream. You could even make them multiple hours prior if you want.

There’s something timeless about chocolate and strawberry — classic, elegant, and always satisfying. These Gluten-Free Chocolate Covered Strawberry Cupcakes aren’t just about flavor; they’re about balance, texture, and a little indulgence.

Whether you’re baking for gluten-free friends or just because they look (and taste) amazing, this recipe deserves a spot in your regular rotation. Bake them, share them, and then bake them again.

And if you’re feeling sneaky, maybe save one for yourself — hidden in the back of the fridge. 🍓