Chocolate Covered Strawberry Cupcakes

I've really been looking forward to making these cupcakes for a long time! I love chocolate, I love fresh strawberries, and I of course love me some chocolate covered strawberries. So why not put it in cupcake form?!?! 

These are literally To. Die. For.

I mean what's not to love, really? The strawberry buttercream makes this cupcake. I would advise not to cheat and taste it ahead of time or you might just find yourself licking right off the spatula! But don't worry there will be some frosting leftover for you to do just that ;) Yes, it's really that good!

I made these for a special occasion, saying goodbye to my wonderful boss! Today was her last day as she took another position, we will truly miss her!!!

Chocolate Covered Strawberry Cupcakes

From My Baking Addiction

Yield: 24 cupcakes

For the Cupcakes:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream:
3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon vanilla extract
2 pounds confectioners’ sugar, sifted
6 ounces strawberries, pureed
4-6 tablespoons heavy cream

1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with a chocolate covered strawberry.