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Chocolate Covered Strawberry Cupcakes Recipe

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3.9 from 54 reviews

Delight in these decadent Chocolate Covered Strawberry Cupcakes featuring moist chocolate cupcakes filled with a luscious strawberry buttercream and topped with a rich chocolate ganache. Perfect for special occasions or anytime you crave a gourmet treat, these cupcakes combine the classic flavors of chocolate and strawberries in an irresistible dessert.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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
  • 1/2 cup (8 Tbsp; 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
  • Sprinkles

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe yields about 15 cupcakes, use a second pan for the remaining 3 cupcakes or bake in two batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until fully combined. Set this bowl aside.
  3. Combine Wet Ingredients: In another bowl, whisk together vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and combined. Pour the wet mixture into the dry ingredients, then add the hot coffee or hot water. Whisk everything together until you have a completely combined, thin batter.
  4. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow during baking. You should have enough batter for all 15 cupcakes.
  5. Bake: Place the pans in the oven and bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cupcakes: Allow cupcakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely. If the tops remain sticky, chill cupcakes in the refrigerator for 20–30 minutes. Cool cupcakes fully before assembling.
  7. Prepare Ganache: Place the finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat heavy cream in a small saucepan over medium heat just until it begins to simmer—avoid boiling. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Stir slowly until the mixture is smooth and shiny. Refrigerate the ganache for at least 30 minutes to thicken before use.
  8. Make Strawberry Powder: While ganache chills, process freeze-dried strawberries in a blender or food processor until a powdery crumb is achieved, about 1/4 cup. Set aside.
  9. Prepare Strawberry Buttercream: In a large bowl, 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 for 30 seconds, then increase to high speed and beat for 2 minutes until smooth and fluffy. Taste and add a pinch of salt if the frosting is too sweet.
  10. Fill Cupcakes: Using a sharp knife, cut a roughly 1-inch deep circle from the center of each cooled cupcake to create a pocket. Spoon or pipe 1–2 teaspoons of strawberry buttercream into each hollow. Trim the pointed end of the removed cupcake piece and gently press it back over the filling to reseal.
  11. Top with Ganache: Spread a thick layer of the chilled chocolate ganache evenly over the top of each filled cupcake with a knife or small spatula to create a fudge-like topping. Garnish with fresh strawberry slices or sprinkles as desired.
  12. Store and Serve: Serve cupcakes immediately or store them covered at room temperature or refrigerated for up to 1 day. Leftover cupcakes keep well covered in the refrigerator for up to 5 days. Use a cupcake carrier for transport to maintain decoration integrity.

Notes

  • Ensure cupcakes are completely cooled before filling and frosting to avoid melting the buttercream or ganache.
  • If ganache isn’t melting fully, avoid microwaving; finely chop the chocolate and gently heat cream again as needed.
  • Freeze-dried strawberries contribute intense flavor without adding moisture to the buttercream.
  • Use room temperature ingredients like egg, buttermilk, and butter for best mixing results.
  • If cupcakes are sticky on top after baking, refrigerate briefly before filling and frosting to make handling easier.
  • For a stronger coffee flavor, use freshly brewed coffee instead of hot water in the batter.
  • The recipe yields about 15 standard-sized cupcakes.

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