Savoring Love: Chocolate-Covered Strawberry Cupcakes with Stupid Cupid Sprinkles

This Valentine’s Day, add a new dessert to your menu that is bound to become a yearly favorite! These chocolate-covered strawberry cupcakes feature a red velvet base, iced with a simple but delicious buttercream frosting, and are topped with beautiful pink and white chocolate-covered strawberries. And of course, for the perfect finishing touch, each cupcake is sprinkled with our fan-favorite Stupid Cupid sprinkle mix. 

Yield: 24 Cupcakes

Ingredients:

For the Strawberries:

Sprinkle Pop Stupid Cupid sprinkle mix

2 boxes of strawberries

16 oz white baker's chocolate or melting chocolate

Pink gel food coloring

For the Cupcakes:

1 box of Duncan Hines red velvet cake mix

3 eggs

1 cup buttermilk

1 melted stick of butter

1 tbsp vanilla extract (for cupcakes)

For the Frosting:

2 cups unsalted butter at room temperature

1 tbsp vanilla extract (for frosting)

½ tsp salt

7 cups powdered sugar

3 tbsp heavy whipping cream

Instructions:

The Strawberries:

1. Clean and dry your strawberries.
2. Melt plain white baking chocolate and pink-colored white chocolate separately in the microwave at 30-second intervals until completely melted.
3. Create swirls in the white chocolate bowl with a toothpick by pouring a small amount of pink white chocolate.
4. Individually dip strawberries into the mixture, twisting them as you pull them out for a detailed swirl design.
5. Place strawberries on a baking sheet lined with parchment paper.
6. While slightly damp, sprinkle them with the Stupid Cupid sprinkle mix and let them dry as you prepare your cupcakes.

The Cupcakes:

1. Pour the red velvet cake mix into a bowl.
2. Add buttermilk, melted butter, eggs, and vanilla extract; mix until completely incorporated.
3. Fill cupcake liners with the mixture and follow the baking instructions on the box.
4. Set cupcakes aside to cool while preparing the frosting.

The Frosting:

1. Mix unsalted butter on medium speed using a standing mixer with a paddle attachment or a hand mixer for about 30 seconds.
2. On a lower speed, add vanilla extract and salt.
3. Gradually add powdered sugar while mixing on the lowest setting.
4. Pour in heavy cream or milk once half of the powdered sugar is incorporated.
5. Continue mixing on low until the desired consistency is achieved.
6. Slowly add pink gel food coloring in small amounts to achieve a light pink frosting.
7. Store any extra frosting in an airtight container in the fridge.

Assembly:

1. Once cupcakes are completely cooled, use a star nozzle piping bag to frost each cupcake in a circular motion.
2. Sprinkle each frosted cupcake with the Stupid Cupid mix.
3. Gently place a chocolate-covered strawberry on each cupcake, repeating for all cupcakes.
4. Enjoy the delightful combination of chocolate-covered strawberries, pink frosting, and Stupid Cupid sprinkles in every blissful bite! 💘🍓🧁✨