Chocolate Covered Strawberry Cookie Cups Recipe
When I think of a Valentine’s Day dessert my mind always goes to chocolate covered strawberries. They are wonderful and the best part is that they are easy to make. You literally only need 2 ingredients and about 15 minutes but you know that I couldn’t stop there. I had to figure out how to add them to a cookie because…why not!? These Chocolate Covered Strawberry Cookie Cups are a chocolate cake mix cookie that is filled with homemade strawberry buttercream and topped with a chocolate covered strawberry. They are perfect for Heart Day or ANY day. Keep scrolling so that you can make them for yourself.
Thinking of new ideas for cookies is one of my biggest hobbies. I especially love cookie cups because it allows me to fill them with something delicious.
In this case I took a basic buttercream and added strawberry jam for the perfect combination. This strawberry buttercream is AMAZING.
In fact, I am using it again this weekend to make another Valentine treat that I can’t wait to share.
But it is the addition of the chocolate covered strawberry that really takes this cookie over the top in the best way possible. I just know you are going to love these Chocolate Covered Strawberry Cookie Cups just as much as I do.
Thank you so much for stopping by! This chocolate covered strawberry cookie cups recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
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Making a Chocolate Cake Mix Cookie Cup
The base for this cookie is made with a chocolate cake mix which means that it is super easy.
Combine the cake mix, eggs and oil in a medium bowl and mix with a hand held mixer {or by hand} until everything is combined.
The dough will be thick and sticky which is exactly what you want.
To get the cookie to bake into a cup we are going to use a mini muffin pan to bake the cookies in.
Use a small cookie scoop and scoop mounds of dough into a mini muffin pan that has been liberally sprayed with non stick spray.
Then go back and use your fingers to press the dough down so that it flat.
Bake the cookies in a 350 degree oven for 9-11 minutes.
Once you remove them from the oven, immediately take a knife or offset spatula and run it around the edges of each cookie to loosen it up.
If you wait too long they will not release from the pan well. I have found that doing this immediately from the oven works best. Then allow the cookies to cool for a few minutes in the pan.
After a few minutes, use a tart shaper {or the end of a spoon} to make an indention into the top of each cookie cup.
This will be the vessel for our wonderful filling.
Easy Chocolate Covered Strawberries
While the cookies are cooling completely, turn your attention to making your chocolate covered strawberries.
Start by melting the chocolate wafers in the microwave. Begin with 1 minute, stir and then add 30 second intervals until the chocolate is completely melted and smooth.
I normally hold the top of the strawberry by the green stem but you could also put a tooth pick in the center.
Dip each strawberry into the melted chocolate and then shake it just a bit to remove any extra chocolate. Place them onto a parchment or wax paper lined baking sheet.
After I had dipped all of the strawberries I went back through and added a chocolate drizzle to the top of each strawberry but it isn’t necessary.
Allow the strawberries to sit at room temperature until the chocolate is set or place them in the refrigerator if you want the process to happen faster.
Strawberry Buttercream with Strawberry Jam
The final step is to make the strawberry buttercream. Begin by combining the softened butter and powdered sugar in a medium bowl with a hand held {or stand} mixer.
Once combined add the strawberry jam and continue to mix until creamy and smooth. If you feel like the butter cream is too stiff then you can thin it with a little milk or cream.
The buttercream will be a beautiful shade of light pink. If you want it to be a deeper shade you could always add a bit of food coloring.
How to Assemble Chocolate Covered Strawberry Cookie Cups
Place all of the cookie cups onto a cookie sheet so that you have them in one place.
Place the strawberry buttercream in a piping bag {or Ziploc bag} and then pipe the filling into each cookie cup. I used a piping tip but you wouldn’t have to.
You could also spoon the buttercream into each cookie if don’t have access to a piping bag.
The last step of assembly is adding a chocolate covered strawberry. Place it on top of the strawberry buttercream.
The only thing left is to give them to your sweetie and dig in.
Tips for making Cookie Cups
- Liberally spray non stick spray in the mini muffin pan, so that the cookies will easily release.
- Don’t over bake the cookie cups or they won’t be soft enough to make the indention.
- Use a knife or offset spatula to run around each cookie as soon as you remove them from the oven to release the cookie.
- Make the indention in each cookie with a tart shaper {or end of a spoon} while the cookies are still partially warm.
- Let the cookies completely cool before adding the filling.
Do you love Cookie Cups/Bites? Try these recipes…
- Banana Pudding Cookie Cups
- Boston Cream Pie Cookie Bites
- Cannoli Cookie Cups
- Black Forest Cookie Cups
- Ice Cream Sundae Cookie Bites
Chocolate Covered Strawberry Cookie Cup
Ingredients
Chocolate Cookie Cup
- 1-15.25 oz. box chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil
Strawberry Buttercream
- 3/4 cup butter {softened}
- 3 cups powdered sugar
- 1/3 cup strawberry jam {I used seedless}
Chocolate Covered Strawberries
- 36 small strawberries
- 10 oz. pkg. dark chocolate melting wafers
Instructions
Chocolate Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create an indentation. Move cookies to a cooling rack and let them cool completely. Continue to bake second batch if necessary.
Strawberry Butter Cream
- Combine the butter and powdered sugar in a medium bowl with a hand held mixer. The two ingredients will not totally combine but the butter will break down into smaller pieces. Once that happens add the strawberry jam and continue to mix. It will take 30 seconds to a minute for the mixture to come together into a spreadable buttercream. Add enough milk or cream to make the buttercream piping consistency. Add the mixture to a piping bag or Ziploc bag and set aside.
Chocolate Covered Strawberries
- In a medium microwave safe bowl, add the dark chocolate wafers. Start microwaving with one minute, stir and then add 30 second intervals until all of the chocolate is melted and smooth. Take each strawberry and hold either by the green stem or place a tooth pick into the top and dip into the melted chocolate. Shake off any excess chocolate and place each strawberry onto a parchment or wax paper lined baking sheet. Continue until all of the strawberries are dipped. Optional: Go back and drizzle additional chocolate over the top of each strawberry. Let the strawberries set a room temperature for 30 minutes or until the chocolate is set. You can also refrigerate them to allow the process to happen sooner.
Assembly
- Put all of the cookie cups onto a baking sheet. Pipe {or spoon} strawberry buttercream into the indention of each cookie cup and then add a chocolate covered strawberry to the top of the buttercream. Serve or refrigerate for up to 4 days.
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Sounds so good! Definitely going to try this soon.
They are wonderful. I think you will love them. 🙂