Moist chocolate cupcakes topped with glossy ganache, strawberry buttercream, and a fresh strawberry slice—reminiscent of the classic chocolate-covered strawberry.
Author:Mari
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
UnitsScale
1cup all-purpose flour
1cup granulated sugar
1/3cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2cup milk
1/2cup vegetable oil
1 egg
1 teaspoon vanilla extract
1/2cup boiling water
1/2cup heavy cream
4oz semi-sweet chocolate, chopped
1/2cup unsalted butter, softened
1cup powdered sugar
1/4cup 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.