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Fluffy Chocolate-Dipped Strawberry Cupcake Waffles

chocolate-dipped strawberry cupcake waffles - featured image
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These fluffy cupcake-style waffles are studded with juicy strawberries, dipped in glossy chocolate, and perfect for brunch, dessert, or a special breakfast treat. Quick to make and endlessly customizable, they bring together the best of cupcakes, waffles, and chocolate-dipped strawberries in every bite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (220g)
  • 1/2 cup granulated sugar (100g)
  • 2 teaspoons baking powder (8g)
  • 1/2 teaspoon baking soda (2g)
  • 1/4 teaspoon salt (1g)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240ml) (or regular milk with 1 tbsp vinegar or lemon juice)
  • 1/3 cup unsalted butter, melted and slightly cooled (75g)
  • 2 teaspoons pure vanilla extract (10ml)
  • 1 cup fresh strawberries, finely chopped (150g; thawed and patted dry if using frozen)
  • 1 cup semi-sweet chocolate chips (170g; or milk/dark/white chocolate as preferred)
  • 1 tablespoon coconut oil or vegetable shortening (15ml)
  • Optional: Extra chopped strawberries for topping
  • Optional: Sprinkles or mini chocolate chips
  • Optional: Powdered sugar for dusting

Instructions

  1. Prep your ingredients: Wash, hull, and finely chop the strawberries. Melt the butter and let it cool slightly. Measure out all dry and wet ingredients. Preheat your waffle iron according to manufacturer’s directions.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Combine wet ingredients: In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth.
  4. Make the batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; do not overmix.
  5. Fold in strawberries: Using a spatula, gently fold in the chopped strawberries. The batter should be thick but scoopable.
  6. Cook the waffles: Lightly grease your waffle iron. Spoon about 1/3 cup of batter per waffle onto the preheated iron. Close and cook until golden brown and crisp, about 3-4 minutes per batch. Repeat with remaining batter.
  7. Cool on a rack: Transfer cooked waffles to a wire rack to keep them crisp. Do not stack.
  8. Make the chocolate dip: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt over a double boiler.
  9. Dip and decorate: Once waffles are cool enough to handle, dip one edge into the melted chocolate. Place on the wire rack and decorate with extra strawberries, sprinkles, or mini chips if desired. Let chocolate set for 10-15 minutes (refrigerate to speed up).
  10. Serve and enjoy: Enjoy waffles fresh, while the chocolate is still slightly melty. Store leftovers as directed.

Notes

For best results, use ripe, fragrant strawberries. Do not overmix the batter for fluffiest texture. Cool waffles on a rack to keep them crisp. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use oat or almond milk with lemon juice and dairy-free chocolate. Waffles can be frozen undipped and reheated in a toaster or oven.

Nutrition

Keywords: strawberry waffles, chocolate dipped waffles, cupcake waffles, brunch, easy waffle recipe, strawberry dessert, family breakfast, kid friendly, spring brunch, chocolate strawberry

Find it online: https://evabake.com/fluffy-chocolate-dipped-strawberry-cupcake-waffles-recipe-easy-brunch-treat/