Chocolate Covered Strawberry Cupcakes Recipe

If you are looking for a delightful treat that marries the lusciousness of chocolate with the juicy freshness of strawberries, this Chocolate Covered Strawberry Cupcakes Recipe is your new best friend in the kitchen. These cupcakes boast a rich, moist chocolate base infused with a hint of coffee for depth, bursting with a creamy strawberry buttercream filling, and topped with a silky chocolate ganache that’s decadent but never over the top. Whether you are baking for a special occasion or simply craving a sweet indulgence, these cupcakes deliver a harmony of flavors and textures that will have you smiling after every bite.

Ingredients You’ll Need

This recipe calls for ingredients that are simple yet essential for achieving the perfect flavor and texture balance. Each component plays an important role: from the cocoa powder giving the cupcakes their rich chocolate backbone to the freeze-dried strawberries adding a vibrant, natural fruit punch.

• 1 cup (125g) all-purpose flour (spooned & leveled): Provides the structure and light crumb of the cupcakes.
• 1/2 cup (42g) unsweetened natural cocoa powder: Delivers that classic chocolate flavor and deep color.
• 1 teaspoon baking soda: Helps the cupcakes rise beautifully and stay tender.
• 1/2 teaspoon baking powder: Supports the leavening for a gentle lift.
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1/3 cup (80ml) vegetable oil: Keeps the cupcakes moist and soft.
• 1 cup (200g) granulated sugar: Sweetens the batter just right without overpowering.
• 1 large egg, at room temperature: Adds richness and binds ingredients together.
• 1 teaspoon pure vanilla extract: Gives a warm, sweet aroma and subtle depth.
• 1/2 cup (120ml) buttermilk*, at room temperature: Contributes tenderness and a slight tang.
• 1/2 cup (120ml) hot coffee or hot water: Intensifies the chocolate flavor for extra richness.
• 6 ounces (170g) semi-sweet chocolate, finely chopped: Essential for the smooth, glossy ganache topping.
• 2/3 cup (160ml or 5.3 ounces) heavy cream: Creates the perfect ganache texture, creamy and luxurious.
• 1/2 cup (about 12–13g) freeze-dried strawberries*: Packed with pure strawberry flavor in powder form for the buttercream.
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature: The base of the silky strawberry buttercream.
• 2 cups (240g) confectioners’ sugar, sifted: Sweetens and smooths the buttercream filling.
• 2 Tablespoons (30ml) heavy cream: Adds creaminess and helps achieve the perfect frosting consistency.
• 1/2 teaspoon pure vanilla extract: Enhances the strawberry flavor with subtle warmth.
• salt, to taste: A little pinch balances the sweetness in the frosting.
• optional garnish: sliced fresh strawberries or sprinkles: For that picture-perfect touch that makes these cupcakes irresistibly inviting.

How to Make Chocolate Covered Strawberry Cupcakes Recipe

Step 1: Prepare and Preheat

Begin by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. Because this recipe yields about 15 cupcakes, have a second pan ready with 3 liners or plan to bake in batches. This initial setup ensures even baking and easy cleanup later.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This dry mixture is the foundation and helps distribute the leavening agents evenly throughout the batter, contributing to a tender crumb.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until fully combined. The oil provides moisture while the sugar and egg add richness and structure—ingredients working hand in hand for moist cupcakes.

Step 4: Incorporate Coffee and Combine Batter

Pour the wet ingredients into the dry, then add the hot coffee or hot water. Whisk everything together until smooth and thoroughly combined. The coffee intensifies the chocolate flavor, making each bite richer without tasting like coffee. Note that the batter will be thin—this is perfect for a light texture.

Step 5: Bake the Cupcakes

Spoon the batter into the lined muffin cups, filling about two-thirds full to prevent spills. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For especially sticky tops, chilling them for 20 to 30 minutes before decorating works wonders.

Step 6: Prepare the Chocolate Ganache

Place the finely chopped semi-sweet chocolate into a heatproof bowl. Heat the heavy cream over medium heat until just simmering (avoid boiling). Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes to soften the chocolate. Gently stir until silky smooth. Refrigerate the ganache at least 30 minutes to thicken, making it perfect for spreading. Remember, finely chopped chocolate melts faster and creates a smoother ganache.

Step 7: Make the Strawberry Buttercream Filling

While the ganache chills, blitz the freeze-dried strawberries in a blender or food processor to make a vibrant powder. Beat the softened butter on medium-high speed until creamy, then add the sifted confectioners’ sugar, strawberry powder, heavy cream, vanilla, and a pinch of salt. Begin mixing on low to combine, then increase speed until light and fluffy. This buttercream has an irresistible, fresh strawberry zing balanced by smooth sweetness.

Step 8: Fill the Cupcakes

Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake to create a small well. Spoon or pipe the strawberry buttercream into this cavity generously. Trim the pointed “cone” you removed from the cupcake and press it gently back on top of the filling to seal in the creamy surprise inside.

Step 9: Top with Ganache

Spread the chilled ganache thickly over each cupcake’s surface with a knife or small spatula. This thick fudgy topping sets beautifully and crowns the cupcakes with rich chocolate perfection. For a fresh pop of color and elegance, add sliced strawberries or festive sprinkles on top.

Step 10: Enjoy or Store

You can serve these scrumptious cupcakes immediately or store them covered at room temperature or in the refrigerator for up to one day. For longer storage, keep leftover cupcakes refrigerated for up to five days, ideally in a cupcake carrier to protect the luscious toppings.

How to Serve Chocolate Covered Strawberry Cupcakes Recipe

Garnishes

While the cupcakes are stunning on their own, garnishing with fresh strawberry slices or colorful sprinkles adds an inviting visual and bursts of fresh strawberry flavor. You can even drizzle a little melted white chocolate on top for a fancy touch that’s sure to impress guests.

Side Dishes

Because these cupcakes are richly indulgent, serve them alongside a light, fresh side like a simple mixed berry salad or a scoop of vanilla bean ice cream. A cold glass of sparkling water or a fruity white wine also pairs beautifully if you’re hosting a gathering.

Creative Ways to Present

For parties or special occasions, arrange these cupcakes on a tiered dessert stand with fairy lights or fresh flowers for an eye-catching display. You can also place them in pretty cupcake boxes with transparent lids for gifting or transporting. Adding edible gold leaf or dusting with powdered sugar gives them that professional patisserie vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Covered Strawberry Cupcakes should be stored in an airtight container in the refrigerator to keep the buttercream fresh and the ganache glossy. Proper storage retains their moistness and flavor for up to five days, making them perfect to prepare a day or two in advance.

Freezing

If you want to freeze them, remove any fresh garnishes first. Wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag. They can last frozen for up to two months. When ready to enjoy, thaw them overnight in the refrigerator for best results.

Reheating

Chocolate Covered Strawberry Cupcakes are best eaten chilled or at room temperature. If you prefer, bring refrigerated or thawed cupcakes to room temperature for about 30 minutes before serving. Avoid microwaving as it can alter the texture of the frosting and ganache.

FAQs

Can I substitute the coffee in the recipe?

Yes! The coffee enhances the chocolate flavor but does not add a strong coffee taste. If you prefer, you can use hot water or even a flavored tea like black tea instead. Just make sure it’s hot to help bloom the cocoa powder.

What can I use instead of freeze-dried strawberries?

If you don’t have freeze-dried strawberries, you can use fresh strawberry puree reduced until thick, but this will add moisture and might require adjustments in frosting consistency. Freeze-dried strawberries provide intense flavor without extra moisture, so they are ideal for the buttercream.

How do I make sure the ganache thickens properly?

Chilling the ganache in the refrigerator for at least 30 minutes is key. If it is too thin, you can leave it a bit longer, stirring occasionally to monitor the consistency. Also, finely chopping your chocolate helps it melt and set evenly.

Can these cupcakes be made dairy-free?

You can adapt this recipe by using non-dairy milk with vinegar as a buttermilk substitute, coconut cream for the ganache, and dairy-free butter or margarine for the frosting. Results may vary slightly in texture but still delicious!

How should I fill the cupcakes if I don’t have a piping bag?

If you don’t own a piping bag, a teaspoon or small spoon works perfectly for filling the cupcake centers. Just gently spoon the buttercream into the cavities until filled. It might be a bit messier but just as tasty.

Final Thoughts

This Chocolate Covered Strawberry Cupcakes Recipe has a special way of cheering up any day. The combination of rich chocolate, vibrant strawberry cream, and a shiny ganache topping offers a beautiful balance of flavors that feels like a celebration in every bite. I wholeheartedly encourage you to give these cupcakes a try—you might just discover your new favorite dessert to make again and again. Happy baking and even happier eating!

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