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Chocolate Covered Strawberry Cupcakes Recipe

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4.2 from 59 reviews

Delight in these decadent Chocolate Covered Strawberry Cupcakes featuring moist cocoa-infused cake filled with a luscious strawberry buttercream and topped with a rich chocolate ganache. Perfect for special occasions or an indulgent treat, these cupcakes combine the fresh flavor of strawberries with creamy chocolate for a truly irresistible dessert.

  • Total Time: 3 hours including cooling and chilling
  • Yield: 15 cupcakes

Ingredients

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

  • 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
  • 8 tablespoons (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
  • Sprinkles

Instructions

  1. Preheat Oven: 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 batches.
  2. Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set this aside for later use.
  3. Combine Wet Ingredients: In another bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth. Pour this wet mixture into the dry ingredients, then add the hot coffee or water. Whisk until the batter is thin and completely combined.
  4. Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For best results, chill the cupcakes for 20–30 minutes if the tops are sticky before assembling.
  6. Prepare Chocolate Ganache: Place the finely chopped semi-sweet chocolate into a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer, avoiding a rapid boil. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften. Slowly stir with a spoon or spatula until the mixture is smooth. Chill the ganache in the refrigerator for at least 30 minutes to thicken.
  7. Make Strawberry Buttercream: While the ganache chills, powder the freeze-dried strawberries using a blender or food processor, yielding about 1/4 cup of powder. In a large 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 on high for 2 minutes. Adjust salt to balance sweetness, and set aside.
  8. Hollow Cupcakes: Using a sharp knife, cut out a small circular section about 1 inch deep from the center of each cooled cupcake. Remove the cone-shaped piece, slice off its pointy end, and keep aside.
  9. Fill Cupcakes: Fill each hollow with strawberry buttercream using a teaspoon or piping bag. Place the trimmed cupcake piece back on top as a lid to enclose the filling.
  10. Top with Ganache: Spread a thick layer of the chilled, thickened chocolate ganache over each filled cupcake using a spatula or knife, creating a fudge-like topping.
  11. Garnish and Serve: Optionally decorate the cupcakes with fresh strawberry slices or sprinkles. Serve immediately or store at room temperature or in the refrigerator for up to 1 day. Leftover cupcakes can be refrigerated for up to 5 days with proper covering or stored in a cupcake carrier.

Notes

  • Ensure cupcakes are completely cooled and slightly chilled before filling to prevent buttercream from melting.
  • For best ganache texture, finely chop chocolate for quick melting and avoid microwaving to prevent overheating.
  • If frostings taste too sweet, a pinch of salt can balance the flavor.
  • Use a cupcake carrier to safely transport and store decorated cupcakes.
  • You can substitute hot coffee with hot water for a milder chocolate flavor.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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