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Chocolate Covered Strawberry Cupcakes Recipe

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4.1 from 4 reviews

Delight in these decadent Chocolate Covered Strawberry Cupcakes, featuring moist cocoa-infused cake filled with a luscious strawberry buttercream and topped with a thick, creamy chocolate ganache. Perfectly balanced flavors and textures make these cupcakes a show-stopping dessert for any occasion.

  • Total Time: 3 hours
  • 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
  • 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
  • sprinkles

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe yields approximately 15 cupcakes, prepare an additional pan with 3 liners or plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk vegetable oil, granulated sugar, the large egg, pure vanilla extract, and buttermilk until thoroughly combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Add the hot coffee or hot water, then whisk until the batter is fully combined and smooth. Note that the batter will be thin.
  5. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough batter for about 15 cupcakes. Bake in the preheated oven for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool Cupcakes: Allow the cupcakes to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely. For sticky tops, chill cupcakes in the refrigerator for 20–30 minutes before assembling.
  7. Make Chocolate Ganache: Place finely chopped semi-sweet chocolate into a medium heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer—avoid boiling. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Slowly stir the mixture until smooth and fully melted. Chill the ganache in the refrigerator for at least 30 minutes to thicken before using.
  8. Prepare Strawberry Powder: Using a blender or food processor, process freeze-dried strawberries into a fine powder measuring about 1/4 cup. Set aside.
  9. Make Strawberry Buttercream Filling: In a large bowl with a mixer, beat softened unsalted butter on medium-high speed until creamy, about 2 minutes. Gradually add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds then on high speed for 2 minutes. Taste and add a pinch of salt if the frosting is too sweet. Set aside.
  10. Fill Cupcakes: Using a sharp knife, cut a roughly 1-inch deep circle in the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece. Spoon or pipe 1–2 teaspoons of strawberry buttercream into the pocket. Trim the pointy end off the removed cupcake piece and gently press it back onto the filled cavity to seal.
  11. Top with Ganache: Spread a thick layer of the chilled, thickened chocolate ganache over each cupcake using a small spatula or knife. This layer will set into a fudge-like topping.
  12. Garnish and Serve: Optionally, garnish cupcakes with fresh strawberry slices or sprinkles. Serve immediately or store covered at room temperature or refrigerated for up to one day for best freshness. Leftovers can be refrigerated for up to 5 days; use a cupcake carrier for transporting decorated cupcakes.

Notes

  • Make sure cupcakes are completely cooled—and chilled if necessary—before filling and frosting to prevent melting the buttercream and ganache.
  • Batter is intentionally thin, do not add extra flour.
  • Chop chocolate finely for quicker and smoother ganache melting.
  • Do not microwave ganache; instead, gently heat cream and pour over chopped chocolate.
  • If frosting is too sweet, add a pinch of salt to balance flavors.
  • Use cupcake liners to prevent sticking and for easy removal.
  • Store cupcakes covered to maintain freshness and moisture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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