Strawberry Chocolate Kiss Cupcakes

Strawberry Chocolate Kiss Cupcakes

These delicious cupcakes are the perfect Valentine’s Day treat! Vanilla cupcakes with strawberries and dark chocolate chips baked inside, then topped with sweet strawberry icing and a Hershey’s Kiss. 

Prep Time: 1 hour   Bake Time: 26 minutes 

Makes: 24 cupcakes

Cupcake Ingredients:

  • 2 cups flour
  • 1 ½ cups sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) unsalted butter
  • ½ cup half + half
  • ½ cup sour cream
  • 2 egg whites
  • ½ tsp. vanilla extract 
  • ½ cup finely diced strawberries 
  • ⅓ cup dark chocolate chips 

Icing Ingredients:

  • 3 ½ cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, softened 
  • ½ tsp. vanilla extract
  • 4 tbsp. milk
  •  strawberry reduction sauce

Strawberry Reduction Sauce Ingredients:

  • 1 cup sliced strawberries 
  • 2 tbsp. water

Other Items Needed:

  • 24 unwrapped Hershey’s Kisses
  • 2 - 12 cup muffin pans
  • 24 cupcake liners
  • small saucepan and lid
  • electric mixer
  • spatula
  • cutting board  
  • bowls
  • measuring cups 
  • measuring spoons
  • toothpick


  • In a small saucepan, add 2 tbsp. water and 1 cup sliced strawberries.
  • Over medium heat bring the strawberries to a soft boil, then cover and let simmer until the strawberries are soft (this doesn’t take too long, so make sure to keep checking).
  • Remove the saucepan from heat and using either a fork or hand held masher, mash up the strawberries well.
  • Put the saucepan back on the burner on medium heat and stirring frequently let the juices reduce and thicken.
  • Transfer the strawberry reduction sauce to a container and let cool a few minutes before covering. Then, place in the refrigerator to finish cooling.
  • Place the cupcake liners in both of the 12 cup muffin pans and set aside.
  • Unwrap the Hershey’s Kisses, place in a bowl and set aside.
  • Preheat the oven to 350 degrees.
  • In a small mixing bowl, add flour, baking powder and salt, stir with a whisk to combine.
  • Sift the flour mixture using either a sifter or a mesh colander into another bowl and then set aside.
  • In a large mixing bowl, add the butter. Using an electric mixer, mix the butter until it is a creamy consistency.
  • Add the sugar and vanilla extract and mix until well combined with the butter.
  • Add in the egg whites, half + half and the sour cream and mix until just combined.
  • Then, add the sifted flour mixture, spooning a little at a time until all of the flour has been added and just combined with the other ingredients. *Make sure not to overmix.
  • Lastly, fold (using a spatula, not the electric mixer) in the ½ cup finely diced strawberries and ⅓ cup dark chocolate chips. 
  • Spoon ⅔ of the cupcake mixture into each of 12 cup muffin lined pans.
  •  Bake for approximately 26 minutes or until the toothpick inserted comes out clean.
  • Cool on a wire rack. * When the cupcakes have cooled slightly, I like to cover them and place them in the refrigerator to lock in the moisture.
  • To make the icing, take the strawberry reduction sauce out of the refrigerator and set aside.
  • Sift the powdered sugar into a bowl and set aside.
  • Add  the butter to a large mixing bowl and using an electric mixer, mix the butter until creamy.
  • Add the vanilla extract and combine well.
  • Add 2 tbsp. of the milk and then add half of the powdered sugar (spooning a little bit into the mixture at a time). 
  • Add the additional 2 tbsp. of milk and the other half of the powdered sugar.
  • Add all of the strawberry reduction sauce and mix on low speed, just until incorporated. * Don’t over mix or it will change the consistency of the icing.
  • Using a spoon, spoon a small amount of the icing on top of each cupcake and then using the back of the spoon, spread it over the top of the cupcake. 
  • Then, place a Hershey’s Kiss on top of each cupcake.
  • Enjoy!
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