There’s something magical about the combination of chocolate and strawberries. It’s indulgent yet refreshing, sweet but not overwhelming, and always feels a little fancy, don’t you think? These Chocolate Covered Strawberry Cupcakes take that dreamy pairing to a whole new level. Picture this: a rich, moist chocolate cupcake filled with luscious strawberry buttercream, topped with a silky chocolate ganache. It’s like the dessert equivalent of a love letter—perfect for Valentine’s Day, birthdays, anniversaries, or whenever you want to spoil someone (or yourself!).
What makes this recipe truly special is how each bite is layered with flavor. You start with the deep cocoa notes of the cupcake, move into the fruity burst of strawberry filling, and finish with the smooth chocolate topping. Plus, they’re surprisingly easy to make! You don’t need fancy tools or advanced baking skills—just a little patience and a lot of love. Let me walk you through everything, step by step, so you can bake these beauties with confidence.
Why You’ll Love This Chocolate Covered Strawberry Cupcakes Recipe
These cupcakes are more than just a dessert; they’re an experience. Here’s why you’re going to fall head over heels for them:
- Incredible Flavor Combination: Chocolate and strawberry are a match made in dessert heaven. The rich cocoa base complements the sweet-tart strawberry filling perfectly.
- Moist and Tender Texture: The chocolate cupcakes are light yet fudgy, thanks to the use of buttermilk and hot coffee in the batter.
- Strawberry Surprise: The buttercream filling made with freeze-dried strawberries packs an intense fruity punch without making the cupcakes soggy.
- Decadent Ganache: This glossy, velvety chocolate ganache takes the cupcakes to gourmet levels.
- Easy to Customize: Whether you want to add decorations or switch up the flavors, these cupcakes are super versatile.
Trust me, these cupcakes are a crowd-pleaser. They look impressive but are so approachable that you’ll feel like a pro baker in no time.
Preparation Time and Servings
- Prep Time: 30 minutes
- Cook Time: 20–22 minutes
- Cooling and Assembly Time: 30–45 minutes
- Total Time: Approximately 1 hour 30 minutes
- Servings: 15 cupcakes
Calories per serving: ~320 (depending on portion sizes and decorations)
Ingredients
The Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- ½ cup (120ml) hot coffee (or hot water)
The Strawberry Buttercream Filling:
- 1 cup (150g) freeze-dried strawberries
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (220g) confectioners’ sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
The Chocolate Ganache Topping:
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
Optional Garnishes:
- Fresh strawberries (sliced or whole)
- Sprinkles or chocolate shavings
Step-by-Step Instructions to make these Chocolate Covered Strawberry Cupcakes
1. Prepare the Chocolate Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with 15 paper liners. This ensures your cupcakes don’t stick and are easy to remove.
In a medium-sized mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Set this aside for now.
In a larger bowl, combine the sugar and vegetable oil. Whisk until smooth, then add the egg and vanilla extract, mixing until fully incorporated.
Next, alternate adding the dry ingredients and buttermilk to the wet mixture. Begin and end with the dry ingredients, stirring gently to avoid overmixing.
Pour in the hot coffee or water, which will thin out the batter. Don’t panic—this is normal! The hot liquid enhances the cocoa flavor and ensures the cupcakes bake up moist and tender.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Strawberry Buttercream Filling
While the cupcakes cool, prepare the strawberry buttercream. Start by blitzing the freeze-dried strawberries in a food processor until they turn into a fine powder. This will give the buttercream an intense strawberry flavor and a beautiful pink hue.
In a mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, followed by the strawberry powder, and continue mixing.
Add the heavy cream and vanilla extract, then beat on high speed until the buttercream is light, fluffy, and pipeable. If it’s too thick, add a teaspoon of cream at a time until you reach the desired consistency.
3. Prepare the Chocolate Ganache
For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove it from the heat and pour it over the chopped chocolate in a heatproof bowl.
Let it sit for a minute to allow the chocolate to melt, then stir until smooth and glossy. Set the ganache aside to cool and thicken slightly before using.
4. Assemble the Cupcakes
Once the cupcakes have cooled completely, use a small knife or cupcake corer to cut a small hole in the center of each cupcake. Be careful not to cut all the way through the bottom.
Spoon or pipe the strawberry buttercream into the holes, filling them generously.
Spoon the cooled ganache over the top of each cupcake, letting it spread naturally. For an extra-fancy look, use the back of a spoon to create a swirl pattern.
Decorate with your choice of garnishes, such as a fresh strawberry slice or a sprinkle of chocolate shavings.
5. Serve and Enjoy
These cupcakes are best served slightly chilled, so the ganache has time to set but is still soft and creamy. They pair beautifully with a hot cup of tea or coffee, making them a perfect afternoon treat or after-dinner indulgence.
Tips for Success of this Chocolate Covered Strawberry Cupcakes
- Don’t Skip the Coffee: Even if you’re not a coffee fan, it’s worth using because it enhances the chocolate flavor without tasting like coffee. Hot water works too, but coffee is the secret to deep cocoa richness.
- Use Room Temperature Ingredients: This helps everything blend smoothly and ensures the cupcakes bake evenly.
- Drain the Ganache: If your ganache seems too thin, let it sit for a few more minutes to thicken before spreading it on the cupcakes.
- Make Ahead: You can bake the cupcakes and prepare the fillings a day in advance. Just store everything separately and assemble the cupcakes when ready to serve.
- Freeze for Later: Unfrosted cupcakes freeze beautifully. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Variations to Try
- White Chocolate Twist: Swap the semi-sweet chocolate ganache for white chocolate for a lighter, creamier finish.
- Raspberry Filling: Use freeze-dried raspberries instead of strawberries for a tart flavor contrast.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make the cupcakes gluten-free.
- Vegan Version: Replace the buttermilk with plant-based milk mixed with a teaspoon of vinegar, and use dairy-free butter and cream alternatives for the filling and ganache.
Storage and Freezing
Store the assembled cupcakes in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for 15–20 minutes to soften.
If you want to freeze the cupcakes, do so without the filling and ganache. Thaw them at room temperature before adding the buttercream and topping.
Final Thoughts
These Chocolate Covered Strawberry Cupcakes are the perfect blend of elegance and comfort. Whether you’re making them for a special someone or treating yourself, they’re guaranteed to impress. If you give them a try, I’d love to hear how they turned out! Don’t forget to snap a picture and share it with me on social media. Happy baking!
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Chocolate Covered Strawberry Cupcakes – The Ultimate Dessert
- Total Time: 1 hour 30 minutes
- Yield: 15 cupcakes 1x
- Diet: Vegetarian
Description
These Chocolate Covered Strawberry Cupcakes combine moist chocolate cupcakes with a strawberry buttercream filling and rich ganache topping. Perfect for celebrations, they’re easy to make and offer an elegant dessert experience!
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee (or hot water)
For the Strawberry Buttercream:
- 1 cup freeze-dried strawberries (powdered)
- ½ cup softened butter
- 1 ¾ cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Ganache:
- 6 oz semi-sweet chocolate (chopped)
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans with 15 liners.
- Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl.
- Mix sugar, oil, egg, and vanilla in another bowl. Add buttermilk and dry ingredients alternately, then stir in hot coffee.
- Divide batter into liners and bake for 20–22 minutes. Cool completely.
- Prepare buttercream by blending freeze-dried strawberries into powder, then whipping with butter, sugar, cream, and vanilla.
- Heat cream for ganache and pour over chocolate. Stir until smooth.
- Core cupcakes, fill with buttercream, and top with ganache. Garnish as desired.
Notes
- Use hot coffee to enhance chocolate flavor.
- Freeze cupcakes without frosting for up to 3 months.
- Decorate with fresh strawberries for extra flair.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American