Print

Chocolate Covered Strawberry Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 87 reviews

Decadent chocolate covered strawberry cupcakes combining rich chocolate cake with a luscious strawberry buttercream filling and a smooth chocolate ganache topping. These cupcakes are perfect for celebrations or as a delightful treat, offering a harmonious blend of chocolate and strawberry flavors with a creamy, fudgy finish.

Ingredients

Scale

Cupcake Batter

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (42g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 2/3 cup (160ml or 5.3 ounces) heavy cream

Strawberry Buttercream Filling

  • 1/2 cup (about 12–13g) freeze-dried strawberries
  • 8 tablespoons (113g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar, sifted
  • 2–3 tablespoons (30–45ml) heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Salt, to taste

Optional Garnish

  • Sliced fresh strawberries or sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until well combined.
  4. Make Batter: Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk until the batter is fully combined and thin.
  5. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough batter for 15 cupcakes.
  6. Bake Cupcakes: Bake for 20–22 minutes until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for 20–30 minutes if tops remain sticky before assembling.
  8. Prepare Chocolate Ganache: Place finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat heavy cream in a saucepan over medium heat until it begins to gently simmer (avoid boiling). Pour the hot cream over the chocolate and let sit for 2–3 minutes. Gently stir until smooth and glossy. Chill ganache in refrigerator for at least 30 minutes to thicken before use.
  9. Make Strawberry Powder: In a blender or food processor, grind freeze-dried strawberries into a fine powder (about 1/4 cup).
  10. Make Strawberry Buttercream Filling: Using a mixer, beat softened butter on medium-high speed until creamy (about 2 minutes). Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then on high for 2 minutes. Add a pinch of salt if frosting is too sweet. Set aside.
  11. Hollow Cupcakes: Using a sharp knife, cut out a 1-inch deep circle from the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece.
  12. Fill Cupcakes: Spoon or pipe strawberry buttercream into each hollowed cupcake pocket, about 1–2 teaspoons. Trim the pointed end off the removed piece and replace it gently on top to seal the filling.
  13. Top with Ganache: Spread the chilled and thickened chocolate ganache over the top of each cupcake in a thick, fudge-like layer using a knife or small spatula.
  14. Garnish: Optionally, decorate cupcakes with fresh strawberry slices or sprinkles for a festive look.
  15. Serve or Store: Serve cupcakes immediately or store covered at room temperature or refrigerated for up to 1 day. Leftovers can be refrigerated for up to 5 days, ideally transported in a cupcake carrier.

Notes

  • Ensure cupcakes are completely cooled before filling to prevent buttercream from melting.
  • Chill cupcakes briefly if tops are sticky to make filling easier.
  • Finely chop chocolate to help ganache melt smoothly without overheating.
  • If ganache isn’t melting properly, avoid microwaving; gently reheat cream and pour again.
  • Adjust salt in buttercream to balance sweetness as needed.
  • Use fresh strawberries or sprinkles for garnish to enhance appearance and flavor.
  • Store cupcakes in a cool place to maintain ganache texture and prevent melting.

Find it online: https://yumfoodusa.com/chocolate-covered-strawberry-cupcakes-2/