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Chocolate Covered Strawberry Cupcakes Recipe

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★★★★★

4.6 from 641 reviews

Decadent chocolate covered strawberry cupcakes featuring a moist chocolate base, filled with luscious strawberry buttercream, and topped with a rich chocolate ganache. Perfectly balanced with the natural sweetness of freeze-dried strawberries and a buttery smooth frosting, these cupcakes are an irresistible treat for any occasion.

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
  • 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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe yields about 15 cupcakes, prepare an additional muffin pan with 3 liners or plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until well combined. Pour this wet mixture into the dry ingredients, then add the hot coffee or hot water. Whisk everything until the batter becomes thin and smooth.
  4. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. This should make about 15 cupcakes.
  5. Bake Cupcakes: Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Once done, let cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For best results, chill cupcakes for 20–30 minutes if tops feel sticky before assembling.
  6. Prepare Chocolate Ganache: Place the finely chopped semi-sweet chocolate into a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it gently simmers, avoiding a rapid boil. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Slowly stir until the mixture becomes smooth and glossy. Refrigerate the ganache for at least 30 minutes to thicken before using.
  7. Create Strawberry Buttercream Filling: While ganache chills, process the freeze-dried strawberries in a blender or food processor until they become a fine powder, about 1/4 cup. In a large mixing bowl using a handheld or stand mixer, beat the softened butter on medium-high speed for 2 minutes until creamy. Gradually add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low for 30 seconds, then increase speed to high and mix for 2 minutes. Adjust with a pinch of salt if the frosting is too sweet. Set aside.
  8. Fill the Cupcakes: Using a sharp knife, cut out a 1-inch deep circle from the center of each cooled cupcake to create a cavity. Remove the cut piece, slice or tear off the pointed end of this piece, and set it aside. Spoon or pipe 1 to 2 teaspoons of strawberry buttercream into each cupcake hollow. Replace the trimmed cupcake piece on top to cover the filling.
  9. Top with Ganache: Using a knife or small spatula, spread the chilled, thickened chocolate ganache generously over each cupcake, creating a thick, fudge-like topping.
  10. Garnish and Serve: Optionally, decorate the ganache with fresh strawberry slices or sprinkles for an elegant touch. Serve immediately or store cupcakes covered at room temperature or refrigerated for up to 1 day. For longer storage, refrigerate leftovers up to 5 days, preferably in a cupcake carrier.

Notes

  • Ensure cupcakes are completely cooled before filling to prevent melting the buttercream.
  • If cupcake tops are sticky, chilling them 20–30 minutes in the refrigerator makes filling easier.
  • Use finely chopped chocolate for quicker, smoother ganache.
  • Do not microwave ganache to melt; gently heat cream and let residual heat melt the chocolate to avoid seizing.
  • Adjust salt in buttercream to balance sweetness.
  • Freeze-dried strawberries add natural strawberry flavor without moisture, ensuring stable frosting.
  • For best presentation and freshness, use a cupcake carrier when transporting.

Keywords: chocolate cupcakes, strawberry buttercream, chocolate ganache, dessert cupcakes, homemade cupcakes, chocolate strawberry cupcakes

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