These Chocolate Covered Strawberry Cupcakes offer a luxurious twist on the beloved chocolate-dipped strawberry. Each cupcake is a combination of a moist chocolate base, a smooth chocolate ganache layer, and a swirl of strawberry-infused buttercream, crowned with a fresh strawberry slice. A perfect treat for celebrations, date nights, or any occasion that calls for a decadent dessert.
Why You’ll Love This Recipe
This recipe combines classic flavors and textures into a single indulgent bite. The tender chocolate cupcake contrasts beautifully with the rich, silky ganache and the fruity sweetness of the strawberry buttercream. Easy to make yet impressive in presentation, these cupcakes are ideal for Valentine’s Day, birthdays, or any special moment. Plus, using freeze-dried strawberries gives the buttercream an intense, natural berry flavor without excess moisture.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cupcakes:
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking soda
- salt
- milk
- vegetable oil
- egg
- vanilla extract
- boiling water
For the Chocolate Ganache:
- heavy cream
- semi-sweet chocolate, chopped
For the Strawberry Buttercream:
- unsalted butter, softened
- powdered sugar
- freeze-dried strawberries, finely crushed
- vanilla extract
- milk
Topping:
- fresh strawberries, halved
directions
Bake the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the milk, vegetable oil, egg, and vanilla extract. Mix until smooth.
- Stir in the boiling water carefully. The batter will be thin.
- Fill each cupcake liner about two-thirds full and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before decorating.
Make the Ganache:
- Heat the heavy cream in a small saucepan until it begins to steam.
- Pour the hot cream over the chopped semi-sweet chocolate and let it sit for 2–3 minutes.
- Stir gently until the mixture is smooth and glossy. Allow it to cool slightly before using.
Make the Strawberry Buttercream:
- Beat the softened butter until fluffy and light.
- Add powdered sugar and the crushed freeze-dried strawberries.
- Mix in the vanilla extract, and add milk gradually until the desired consistency is reached.
Assemble the Cupcakes:
- Spread a thin layer of ganache over the top of each cooled cupcake.
- Pipe or spoon a swirl of strawberry buttercream over the ganache.
- Top each cupcake with a halved fresh strawberry for garnish.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 320 kcal per cupcake
Variations
- White Chocolate Ganache: Substitute white chocolate for a sweeter ganache twist.
- Chocolate-Strawberry Swirl Buttercream: Mix a spoonful of ganache into the strawberry buttercream for a marbled effect.
- Mini Cupcakes: Make bite-sized versions for parties or buffets; adjust bake time to about 10–12 minutes.
- Gluten-Free Version: Use a gluten-free flour blend in place of regular flour.
- Extra Fruity: Add small pieces of fresh strawberry to the cupcake batter before baking for bursts of berry flavor.
storage/reheating
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 15–20 minutes before serving to allow the buttercream to soften.
Avoid microwaving to reheat, as it may cause the ganache and buttercream to melt. If needed, warm briefly on low power and monitor closely.
FAQs
How do I make sure my cupcakes stay moist?
Ensure you do not overbake them and use boiling water in the batter, which helps achieve a moist texture.
Can I use fresh strawberries instead of freeze-dried in the buttercream?
Fresh strawberries add too much moisture and may cause the frosting to separate. Stick with freeze-dried for the best results.
Can I make the cupcakes in advance?
Yes, you can bake the cupcakes a day ahead. Store them un-iced in an airtight container and decorate before serving.
How do I store leftover ganache?
Ganache can be stored in the refrigerator for up to a week. Warm gently before using again.
Can I freeze these cupcakes?
Yes, freeze undecorated cupcakes for up to two months. Thaw at room temperature and then decorate.
What type of chocolate works best for ganache?
Use high-quality semi-sweet chocolate for a smooth and rich ganache.
Is there a substitute for vegetable oil?
You can use melted butter or canola oil as a substitute, though the texture may vary slightly.
Can I use store-bought frosting?
While homemade buttercream offers the best flavor, store-bought can be used in a pinch.
Can I double this recipe?
Yes, simply double the ingredients to make 24 cupcakes. Ensure even mixing and adjust baking pans accordingly.
How can I make these cupcakes more festive?
Add sprinkles, edible glitter, or themed cupcake liners to suit the occasion.
Conclusion
Chocolate Covered Strawberry Cupcakes are the perfect fusion of rich cocoa and vibrant berry flavors. Whether you’re making them for a romantic dinner, festive party, or a simple indulgence, their impressive taste and elegant presentation will delight any crowd. With simple ingredients and step-by-step instructions, this recipe is a delightful addition to your dessert collection.
Chocolate Covered Strawberry Cupcakes
Moist chocolate cupcakes topped with glossy ganache, strawberry buttercream, and a fresh strawberry slice—reminiscent of the classic chocolate-covered strawberry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup freeze-dried strawberries, finely crushed
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- Fresh strawberries, halved (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add milk, oil, egg, and vanilla extract to the dry ingredients and mix until smooth.
- Stir in boiling water carefully; the batter will be thin.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool completely.
- To make ganache, heat cream until steaming and pour over chopped chocolate. Let sit for 2–3 minutes, then stir until smooth. Allow to cool slightly.
- To make buttercream, beat softened butter until fluffy. Add powdered sugar and crushed freeze-dried strawberries and mix well.
- Mix in vanilla extract and add milk as needed for desired consistency.
- Spread cooled ganache on each cupcake.
- Pipe or dollop strawberry buttercream over the ganache.
- Garnish each cupcake with a halved fresh strawberry.
Notes
- Batter will be thin after adding boiling water—this is normal and helps create a moist texture.
- Make sure cupcakes are fully cooled before topping with ganache and buttercream.
- Freeze-dried strawberries provide intense strawberry flavor without excess moisture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg