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Chocolate Covered Strawberry Cupcakes Recipe

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4.7 from 61 reviews

Decadent chocolate covered strawberry cupcakes featuring moist chocolate cupcakes filled with creamy strawberry buttercream and topped with a rich chocolate ganache. These elegant treats combine the flavors of cocoa, fresh strawberries, and luscious cream to satisfy any sweet tooth, perfect for celebrations or everyday indulgence.

Ingredients

Scale

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

  1. Preheat and Prepare: Preheat the oven to 350°F (177°C). 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 two batches.
  2. Make Cupcake Batter: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk everything together until the batter is smooth and thin.
  3. Bake the Cupcakes: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough batter for 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, then move them to a wire rack to cool completely. If the tops are sticky, chill the cupcakes in the refrigerator for 20–30 minutes before assembling.
  5. Prepare Chocolate Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until gently simmering (avoid rapid boiling). Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Slowly stir the mixture until smooth and melted. Chill in the refrigerator for at least 30 minutes to thicken before use.
  6. Make Strawberry Buttercream Filling: Using a blender or food processor, grind the freeze-dried strawberries into a powder (~1/4 cup). In a mixing bowl, beat the softened butter on medium-high speed until creamy (about 2 minutes). Add the sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low for 30 seconds, then high speed for 2 minutes. Add a pinch of salt if frosting is overly sweet. Set aside.
  7. Fill the Cupcakes: Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece, trim the pointed end off, and set aside. Fill the pocket with 1-2 teaspoons of strawberry buttercream using a spoon or piping tip. Press the trimmed cone piece gently back on top of the filling.
  8. Top with Ganache: Spread a thick layer of the chilled, thickened chocolate ganache over the top of each filled cupcake with a knife or small spatula. Garnish with fresh strawberry slices or sprinkles as desired.
  9. Storage: Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Leftover cupcakes last up to 5 days refrigerated. Use a cupcake carrier for transportation and storage to protect decorations.

Notes

  • Make sure cupcakes are completely cooled before filling and frosting to prevent melting the buttercream or ganache.
  • Chilling cupcakes can make filling and frosting easier if tops are sticky.
  • For best ganache results, chop chocolate finely for quicker melting; avoid microwaving ganache.
  • Freeze-dried strawberries provide intense flavor without extra moisture; substitute with finely chopped fresh strawberries if unavailable but expect a different texture.
  • Use piping tips or small spoons to better control filling application.
  • Leftovers are best stored in the refrigerator to maintain freshness and ganache firmness.

Keywords: chocolate cupcakes, strawberry buttercream, chocolate ganache, filled cupcakes, chocolate covered strawberries, dessert cupcakes, homemade cupcakes

Find it online: https://yumwithmia.com/chocolate-covered-strawberry-cupcakes-recipe-2/