Chocolate Covered Strawberry Cupcakes Recipe

Introduction

These Chocolate Covered Strawberry Cupcakes combine rich, moist chocolate cupcakes with a luscious strawberry buttercream filling, all topped with a silky chocolate ganache. Perfect for celebrations or a special treat, they balance indulgence and fresh fruit flavor beautifully.

Ingredients

• Chocolate Cupcakes:
• 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 Topping:
• 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. Step 1: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Step 3: In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk until the batter is smooth; it will be thin.
4. Step 4: Fill each cupcake liner about two-thirds full with batter to prevent spills. You should have enough for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. If tops feel sticky, chill the cupcakes for 20–30 minutes.
6. Step 6: To make the ganache, place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream over medium heat until it just begins to simmer—not boiling. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften.
7. Step 7: Slowly stir the mixture until smooth and melted. Chill in the refrigerator for at least 30 minutes to thicken before using.
8. Step 8: For the strawberry buttercream, blend the freeze-dried strawberries into a fine powder. In a large bowl, beat the softened butter until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low for 30 seconds, then on high for 2 minutes. Add a pinch of salt to balance sweetness if needed.
9. Step 9: Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake to create a hollow. Fill the hole with strawberry buttercream using a spoon or piping tip. Trim the pointed piece of removed cake and gently press it back on top of the filling.
10. Step 10: Spread a thick layer of the chilled ganache on top of each filled cupcake so it sets as a fudge-like topping. Garnish with fresh strawberry slices or sprinkles if desired.
11. Step 11: Serve immediately or store as directed below.

Tips & Variations

• Use finely chopped chocolate for quicker melting when making ganache.
• Chill cupcakes before filling to prevent crumbs from mixing with the frosting.
• Substitute hot coffee with hot water if you prefer a milder chocolate flavor.
• Try using freeze-dried raspberry powder instead of strawberries for a different berry twist.
• For a dairy-free option, use coconut cream for ganache and buttercream, and a plant-based butter alternative.

Storage

Store finished cupcakes covered at room temperature or in the refrigerator for up to 1 day before serving. For leftover cupcakes, cover them well and refrigerate for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for best flavor and texture. Use a cupcake carrier for easy storage and transport.

How to Serve

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 or two in advance and store them tightly covered at room temperature or refrigerated. Wait to fill and frost them until just before serving for the freshest results.

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

If you can’t find freeze-dried strawberries, try finely chopping fresh strawberries and gently drying them in a low oven to reduce moisture, or substitute with a high-quality strawberry jam mixed into the buttercream, but note the texture may be different.

Chocolate Covered Strawberry Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

Delicious chocolate-covered strawberry cupcakes featuring moist chocolate cupcakes filled with a creamy strawberry buttercream and topped with a rich chocolate ganache. Perfect for celebrations or a special treat, these cupcakes combine the classic flavors of chocolate and strawberry in an elegant dessert.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 20 minutes
• Yield: 15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Cupcakes

• 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 Topping

• 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: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.
2. Prepare Cupcake Batter: Whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until fully combined. Pour the wet ingredients into the dry mixture, then add the hot coffee or hot water. Whisk everything together until the batter is smooth and fully combined; it will be thin.
3. Fill and Bake Cupcakes: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to avoid overflow. Distribute enough batter to make 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. For best results, especially if tops are sticky, chill the cupcakes in the refrigerator for 20–30 minutes before assembling.
5. Make Chocolate Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Gently heat the heavy cream in a saucepan over medium heat just until it starts to simmer, avoiding boiling. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Slowly stir with a metal spoon or spatula until smooth. Refrigerate for at least 30 minutes until thickened for spreading.
6. Prepare Strawberry Buttercream Filling: Using a blender or food processor, turn the freeze-dried strawberries into a fine powder (about 1/4 cup). 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 first on low speed for 30 seconds, then on high for 2 minutes. Taste and add a pinch of salt if too sweet.
7. Fill Cupcakes: Using a sharp knife, cut out a 1-inch deep circular pocket in the center of each cooled cupcake, removing the core piece. Spoon or pipe strawberry buttercream into each cavity, filling as much as fits (typically 1–2 teaspoons). Trim the pointy end off the removed piece and press the round top back onto the filled cupcake to seal.
8. Apply Ganache Topping: Spread a thick layer of the chilled chocolate ganache on top of each filled cupcake with a small spatula or knife, creating a rich, fudge-like finish. Garnish with fresh strawberry slices or sprinkles if desired.
9. Store and Serve: Serve immediately or store cupcakes covered at room temperature or refrigerated for up to 1 day before serving. Leftovers should be refrigerated and can be kept for up to 5 days, ideally in a cupcake carrier for decoration protection.

Notes

• Batter will be thin, which is normal for this recipe.
• Make sure cupcakes are completely cool before filling to prevent melting the buttercream.
• Freeze-dried strawberries powder is key for intense strawberry flavor without added moisture.
• If ganache is not melting properly, avoid microwaving; ensure chocolate is finely chopped.
• Chill ganache to thicken before spreading to get a fudgy texture.
• Use a cupcake carrier to safely store and transport decorated cupcakes.

Keywords: chocolate cupcakes, strawberry buttercream, chocolate ganache, dessert cupcakes, birthday cupcake, chocolate strawberry dessert