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
Scale
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