Introduction

Chocolate Covered Strawberry Cupcakes are a delightful treat combining rich chocolate cake with a creamy strawberry buttercream filling and a luscious chocolate ganache topping. Perfect for special occasions or indulgent everyday moments, these cupcakes offer a perfect balance of flavors and textures.

A white plate holds eight dark chocolate cupcakes with smooth, shiny chocolate frosting spread in swirls on top of each. Each cupcake is decorated with a small, heart-shaped slice of fresh red strawberry. One cupcake is cut in half, showing the rich dark brown cake layered with a pink strawberry cream filling in the center. The plate sits on a white marbled surface with three chocolate-covered strawberries nearby, showing a bright red and green color against the dark chocolate coating. 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, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee or water, and whisk until the batter is smooth but thin.
Step 4: Fill each cupcake liner about two-thirds full with batter. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for 20–30 minutes in the refrigerator if tops feel sticky.
Step 6: To make the ganache, place chopped chocolate in a heatproof bowl. Heat the cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir slowly until smooth. Refrigerate for at least 30 minutes to thicken before using.
Step 7: Prepare the strawberry buttercream by pulverizing freeze-dried strawberries into a powder using a blender or food processor. Set aside approximately 1/4 cup of powder.
Step 8: Beat the softened butter on medium-high speed for about 2 minutes until creamy. Gradually add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then high for 2 minutes. Adjust salt to taste.
Step 9: Using a sharp knife, cut a 1-inch deep circle in the center of each cooled cupcake to create a pocket. Fill the pocket with the strawberry buttercream using a spoon or piping bag. Remove the pointed cake piece from the cutout, trim the pointy end, and place it back on top to seal.
Step 10: Spread the chilled ganache thickly over each filled cupcake using a knife or small spatula to create a fudge-like topping.
Step 11: Garnish with fresh strawberry slices or sprinkles if desired. Serve immediately or store as directed below.

Tips & Variations

For deeper strawberry flavor, increase the amount of freeze-dried strawberries in the buttercream or add a splash of strawberry extract.
Replace hot coffee with hot water for a milder chocolate taste.
Chop the chocolate finely to ensure a smooth, quick-melting ganache.
Use a piping tip to neatly fill the cupcake centers for a professional finish.

Storage

Store cupcakes covered at room temperature or in the refrigerator for up to 1 day. For longer storage, keep leftovers covered in the refrigerator for up to 5 days. A cupcake carrier is recommended for transporting or storing decorated cupcakes. Before serving refrigerated cupcakes, allow them to come to room temperature for best flavor and texture.

How to Serve

A close-up of a chocolate cupcake cut in half showing three layers: the outside is dark, soft chocolate cake with a moist crumb texture; inside is a pink, creamy strawberry filling in the center; topped with a layer of shiny dark chocolate frosting that covers the top of the cupcake. A fresh small red strawberry piece is placed on top of the frosting. The cupcake sits on a white marbled surface with crumbs around it, and a white cupcake liner is partially visible at the bottom. In the blurry background, there are more chocolate cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberries instead of freeze-dried?

Fresh strawberries contain moisture that will change the texture of the buttercream. Freeze-dried strawberries are best as they provide intense flavor without adding moisture, keeping the frosting stable.

Why is hot coffee used in the batter?

Hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. If you prefer, you can substitute hot water for a milder taste.