Introduction

These chocolate covered strawberry cupcakes are a delightful treat combining rich cocoa flavor with a luscious strawberry buttercream center. Topped with a smooth chocolate ganache, they’re perfect for special occasions or whenever you crave a decadent dessert.

A chocolate cupcake sliced open to show three main layers: the bottom layer is soft, dark brown chocolate cake with a slightly crumbly texture, the middle layer is a smooth, pale pink strawberry cream filling in the center, and the top layer is thick, glossy dark chocolate frosting that covers the cake. On top of the frosting sits a small, fresh red strawberry half. The cupcake rests on a white marbled surface with some crumbs scattered around. In the blurred background, more chocolate cupcakes can be seen on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, line a second pan with 3 liners or plan to 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 extract, 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 and thin.
Step 4: Fill the cupcake liners about two-thirds full with batter to prevent overflow. Bake for 20–22 minutes or until a toothpick inserted in 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 in the refrigerator for 20–30 minutes if the tops are sticky before assembling.
Step 6: Prepare the ganache by placing chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to simmer (avoid boiling). Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir gently until smooth and glossy. Refrigerate for at least 30 minutes to thicken.
Step 7: Make the strawberry buttercream filling by grinding freeze-dried strawberries into a powder using a blender or food processor. Beat the softened butter until creamy, then add the confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low for 30 seconds, then on high for 2 minutes. Add salt if needed to balance sweetness.
Step 8: Hollow out the center of each cooled cupcake by cutting a 1-inch deep circle with a sharp knife. Fill the cavity with strawberry buttercream using a spoon or piping bag. Trim the removed cupcake piece if needed and place it back on top of the filling.
Step 9: Spread the chilled ganache over the tops of the filled cupcakes in a thick layer to create a fudge-like finish. Garnish with fresh strawberry slices or sprinkles if desired.
Step 10: Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Leftovers can be refrigerated up to 5 days.

Tips & Variations

Use hot coffee instead of water to deepen the chocolate flavor in the cupcakes.
Freeze-dried strawberries provide concentrated flavor, but you can substitute with high-quality strawberry jam or puree for a different texture.
For a dairy-free version, substitute butter with vegan margarine and use coconut cream for the ganache and buttercream.
Chill cupcakes before filling if ganache or frosting gets too soft during assembly.
For easier filling, use a small spoon or a piping bag fitted with a wide tip to avoid breaking the cupcake.

Storage

Store the assembled cupcakes covered at room temperature or in the refrigerator for up to 1 day to maintain freshness. Leftover cupcakes keep best refrigerated for up to 5 days; bring them to room temperature before serving for best flavor and texture. Use a cupcake carrier for easy transport and to protect the delicate ganache topping.

How to Serve

A white plate holds eight dark chocolate cupcakes, each topped with a shiny, smooth layer of dark chocolate frosting spread in a gentle swirl. At the center of each cupcake's frosting sits a small heart-shaped slice of bright red strawberry. One cupcake is cut in half exposing three layers: the dark, moist chocolate cake outer layer, a creamy light pink strawberry filling inside, and the glossy dark chocolate frosting on top. Around the plate on the white marbled surface, three large fresh strawberries are dipped halfway in glossy dark chocolate with green leafy tops still attached. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes a day in advance. Store them covered in the refrigerator and add the ganache topping just before serving for the freshest appearance.

What if my ganache doesn’t thicken properly?

If the ganache remains thin after chilling, it may need more time in the fridge or additional chopped chocolate gently melted and stirred in. Avoid microwaving as it can cause the chocolate to seize. Stir gently until smooth and thickened.