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Chocolate Covered Strawberry Cupcakes Recipe

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4.9 from 110 reviews

These Chocolate Covered Strawberry Cupcakes are a decadent treat combining moist chocolate cupcakes filled with a creamy strawberry buttercream and topped with a rich chocolate ganache. Perfect for special occasions or whenever you crave a luscious dessert that blends fruity and chocolate flavors.

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 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, line an additional pan with 3 liners or plan to bake in batches.
  2. Make the Cupcake Batter: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, then add the hot coffee or water and whisk until the batter is completely combined. The batter will be thin.
  3. Fill and Bake: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent spillover. You should have enough batter for about 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For very sticky tops, chill them in the refrigerator for 20–30 minutes to firm up before filling and decorating.
  5. Prepare the Chocolate Ganache: Place finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat heavy cream over medium heat until it begins to gently simmer without boiling. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften the chocolate. Stir very slowly until smooth and fully melted. Chill in the refrigerator for at least 30 minutes until thickened for spreading.
  6. Make the Strawberry Buttercream Filling: Using a blender or food processor, grind freeze-dried strawberries into a fine powder (about 1/4 cup). In a large bowl, beat softened butter on medium-high speed until creamy, roughly 2 minutes. Gradually add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then on high for 2 minutes. Adjust with a pinch of salt if too sweet. Set aside.
  7. Fill the Cupcakes: Using a sharp knife, carefully cut a 1-inch deep circular hole in the center of each cooled cupcake, removing the cone-shaped piece. Spoon or pipe the strawberry buttercream into each hollow. Trim the pointed tip of the removed cake piece and press it gently back onto each filled cupcake.
  8. Top with Ganache: Using a small knife or icing spatula, spread a thick layer of chilled, thickened chocolate ganache on top of each cupcake to create a fudgy, glossy topping. Garnish with fresh strawberry slices or sprinkles if desired.
  9. Serve and Store: Serve cupcakes immediately or store covered at room temperature or refrigerated for up to 1 day. Leftovers should be refrigerated and consumed within 5 days. Use a cupcake carrier for easy transportation and to protect decoration.

Notes

  • Ensure cupcakes are fully cooled (or chilled if sticky) before filling and decorating to prevent melting the buttercream.
  • Carefully melt chocolate ganache by avoiding overheating; gentle simmer of cream is key to smooth ganache.
  • Freeze-dried strawberries provide concentrated strawberry flavor without moisture; do not substitute with fresh strawberries here.
  • Use a piping tip or teaspoon to accurately fill cupcakes without mess.
  • Optional garnishes add visual appeal but do not affect flavor profoundly.

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

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