Introduction

Chocolate Covered Strawberry Cupcakes combine rich chocolate and sweet strawberry flavors in a delightful treat. These cupcakes feature a moist chocolate base filled with strawberry buttercream and crowned with a smooth chocolate ganache. Perfect for celebrations or a special indulgence.

A white plate holds seven dark chocolate cupcakes, each topped with a smooth, shiny layer of dark chocolate frosting. At the center of the frosting on each cupcake lies a small, bright red strawberry slice shaped like a heart. One cupcake is cut in half, revealing a soft pink cream filling inside the dark, moist cake. Nearby, on a white marbled surface, there are three whole strawberries dipped halfway in glossy dark chocolate, with green leaves still attached. The overall look is rich and delicious with a mix of dark brown, bright red, and soft pink colors. Photo taken with an iphone --ar 4:5 --v 7

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
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
6 ounces (170g) semi-sweet chocolate, finely chopped
2/3 cup (160ml or 5.3 ounces) heavy cream
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 Tablespoons (30ml) heavy cream
1/2 teaspoon pure vanilla extract
Salt, to taste
Optional garnish: sliced fresh strawberries or sprinkles

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, prepare a second pan with 3 liners or bake in batches.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until well combined. Pour the wet ingredients into the dry ingredients, then add the hot coffee or water. Whisk the batter thoroughly until smooth. The batter will be thin.
Step 4: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent spilling. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely. For sticky tops, chill cupcakes in the refrigerator for 20–30 minutes before assembling.
Step 6: To make the chocolate ganache, place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream over medium heat until it starts to gently simmer, avoiding a rapid boil. Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
Step 7: Slowly stir the mixture until smooth and fully melted. Transfer the ganache to the refrigerator and chill for at least 30 minutes to thicken before spreading.
Step 8: While the ganache chills, prepare the strawberry buttercream filling. Process freeze-dried strawberries in a blender or food processor until powdery, about 1/4 cup. Set aside.
Step 9: Beat softened butter with a mixer on medium-high speed until creamy, roughly 2 minutes. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then on high for 2 minutes. Add a pinch of salt if needed and set aside.
Step 10: Use a sharp knife to cut a 1-inch deep circle in the center of each cooled cupcake, removing a cone-shaped piece. Fill the hollow with strawberry buttercream using a spoon or piping tip. Trim the pointed end of the removed piece and replace it gently on top.
Step 11: Spread a thick layer of chilled ganache over each filled cupcake using a knife or small spatula. Garnish with fresh strawberry slices or sprinkles if desired.
Step 12: Serve immediately or store covered at room temperature or refrigerate up to 1 day before serving. Leftovers keep well in the refrigerator for up to 5 days. Use a cupcake carrier for transport or storage.

Tips & Variations

Substitute hot coffee with hot water for a milder chocolate flavor or use espresso for a richer taste.
Freeze-dried strawberries can be replaced with fresh strawberries finely chopped, but the filling may be less concentrated.
Chilling cupcakes before filling helps reduce sweetness and makes them easier to handle.
For a dairy-free version, use coconut cream instead of heavy cream and a vegan butter substitute.

Storage

Store cupcakes covered at room temperature for up to 1 day or refrigerate for up to 5 days. Before serving, let refrigerated cupcakes come to room temperature for the best texture. Use an airtight container or cupcake carrier to keep decorations intact and prevent drying out.

How to Serve

A close-up view of a chocolate cupcake cut in half showing three clear layers: the bottom dark, soft chocolate cake layer, the middle pale pink creamy strawberry filling shaped like a heart, and the top thick, glossy dark chocolate frosting layer. A small bright red strawberry slice sits on top of the frosting. The cupcake rests on a crumpled white paper liner with some crumbs around it, all set on a white marbled surface. In the background, blurred chocolate cupcakes are faintly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them covered at room temperature or in the refrigerator. Fill and frost them on the day you plan to serve for best results.

What if I don’t have freeze-dried strawberries?

Freeze-dried strawberries add concentrated flavor without adding moisture. If unavailable, finely chop fresh strawberries and reduce the heavy cream slightly to maintain the right frosting consistency, though the flavor will be milder.