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Chocolate Covered Strawberry Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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