Name: Chocolate Covered Strawberry Cupcakes Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 3 h
Cuisine: American
Ingredients: 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; 6 ounces (170g) semi-sweet chocolate, finely chopped; 2/3 cup (160ml or 5.3 ounces) heavy cream; 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; 2–3 Tablespoons (30–45ml) heavy cream; 1/2 teaspoon pure vanilla extract; Salt, to taste; Sliced fresh strawberries; Sprinkles

I am so excited to share this Chocolate Covered Strawberry Cupcakes Recipe with you because it perfectly combines rich chocolate and sweet strawberries in one delightful treat. Every bite feels like a mini celebration, with moist, chocolatey cupcakes filled with luscious strawberry buttercream and topped with a smooth, shiny ganache. It’s one of those recipes that always brings a smile to my face and is sure to do the same for you!

Why You'll Love This Chocolate Covered Strawberry Cupcakes Recipe

What makes this Chocolate Covered Strawberry Cupcakes Recipe stand out to me is the incredible balance of flavors and textures. The deep, comforting chocolate from the cupcake and ganache pairs beautifully with the bright, fruity note of the strawberry buttercream. It’s like a taste of summer wrapped up in a little chocolate masterpiece. I love how the subtle coffee added to the batter enhances the chocolate flavor without overpowering the strawberries—such a clever trick that really elevates the cupcakes.

Another reason I adore making this recipe is how doable it is. Despite the layered flavors and textures, the steps are straightforward, and the ingredients are mostly pantry staples with the exciting addition of freeze-dried strawberries, which give the frosting a natural, vibrant flavor and color without sogginess. It’s a perfect recipe for an afternoon baking session, even if you’re busy during the week.

These cupcakes are my go-to for special occasions like birthdays, baby showers, or simply when you want to impress guests at a dinner party. They look as elegant as they taste, and the fresh strawberry garnish adds a touch of charm. I honestly can’t wait for you to try them and watch your friends’ eyes light up!

Ingredients You'll Need

The image shows many small chocolate cupcakes arranged on a white marbled surface. Each cupcake has a dark brown, slightly rough top with a soft texture, and the sides are covered with light brown cupcake liners. The cupcakes are placed randomly, with some standing upright and a few tilted to the side, showing the base's round shape. The overall look is simple, with the deep chocolate color standing out against the light background. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple yet essential for creating the perfect cupcake experience. Each component plays a key role in crafting the taste, texture, and beautiful color of these cupcakes—from the cocoa powder and coffee that deepen the chocolate notes to the freeze-dried strawberries that bring out a true burst of strawberry flavor in the filling.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides structure and the perfect crumb for the cupcakes.
Unsweetened natural cocoa powder: Gives a rich, deep chocolate flavor without sweetness.
Baking soda and baking powder: Essential for helping the cupcakes rise beautifully and stay light.
Vegetable oil: Keeps the cupcakes moist and tender.
Granulated sugar: Sweetens the cupcakes and balances the cocoa bitterness.
Large egg: Acts as a binder and adds richness.
Pure vanilla extract: Enhances all the flavors for a well-rounded taste.
Buttermilk: Adds acidity to tenderize the crumb and complement the cocoa.
Hot coffee or hot water: Boosts the chocolate flavor and creates a silky batter.
Semi-sweet chocolate: For the luscious ganache topping.
Heavy cream: Mixed with chocolate for the smooth ganache and added to the buttercream for creaminess.
Freeze-dried strawberries: Provide concentrated strawberry flavor and natural color to the buttercream.
Unsalted butter: The base of the strawberry buttercream for a rich and fluffy texture.
Confectioners’ sugar: Sweetens and stabilizes the buttercream.
Salt: Balances the sweetness in both cupcake and frosting.
Optional garnish: Fresh strawberry slices or sprinkles add a pretty finishing touch.

Directions

Step 1: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, prepare some extra liners in a second pan or plan to bake in two batches.

Step 2: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt so everything is well incorporated.

Step 3: In another bowl, whisk together vegetable oil, granulated sugar, the egg, vanilla extract, and buttermilk until completely combined. Pour this wet mixture into the bowl with the dry ingredients.

Step 4: Add the hot coffee or hot water to the batter and whisk thoroughly. The batter will be thin, which is exactly how it’s supposed to be for super moist cupcakes.

Step 5: Spoon or pour the batter into the liners, filling each about two-thirds full to prevent overflowing. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cupcakes to cool for 10 minutes in the pan, then transfer them to a wire rack. If the tops are sticky, chill the cupcakes for 20 to 30 minutes so they’re easier to work with when filling.

Step 7: To make the ganache, place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream over medium heat until it starts to gently simmer — do not boil.

Step 8: Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate. Slowly stir until the mixture is smooth and glossy. Chill the ganache in the refrigerator for at least 30 minutes until it thickens for spreading.

Step 9: While the ganache chills, blitz the freeze-dried strawberries in a blender or food processor until fine like a powder. You’ll want about a ¼ cup of this powder.

Step 10: In a mixing bowl, beat the softened butter until creamy, about 2 minutes. Add the sifted confectioners’ sugar, strawberry powder, heavy cream, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then on high for 2 minutes. Taste and adjust salt as needed.

Step 11: Using a sharp knife, carve out a small cone-shaped hole in the center of each cooled cupcake, about 1 inch deep. Fill each with strawberry buttercream using a spoon or piping bag, then press the removed cupcake “cone” gently back on top.

Step 12: Spread a thick layer of the chilled ganache over the top of each filled cupcake. Garnish with fresh strawberry slices or sprinkles for a pretty finish.

Step 13: Serve immediately or store the cupcakes covered at room temperature or refrigerated for up to one day before enjoying. Leftovers keep well for up to 5 days in the fridge, especially if you use a cupcake carrier.

Servings and Timing

This Chocolate Covered Strawberry Cupcakes Recipe yields approximately 15 delicious cupcakes, perfect for sharing with family or friends. The prep time is about 30 minutes, mostly for mixing and assembling, while baking takes roughly 20 to 22 minutes. Allow at least 40 minutes for cooling and chilling the ganache and cupcakes before filling and decorating. Overall, expect to spend around 3 hours from start to finish, including chilling and resting time, to achieve the best results.

How to Serve This Chocolate Covered Strawberry Cupcakes Recipe

A white plate holds five dark chocolate cupcakes with smooth, shiny chocolate frosting swirled on top, each decorated with a small fresh red strawberry slice. One cupcake is cut in half, showing a soft pink creamy filling inside the rich dark chocolate cake. Next to the plate, there are three whole strawberries dipped in dark chocolate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve these cupcakes, I love pairing them with a simple, fresh accompaniment like a bowl of mixed berries or a light fruit salad to intensify the strawberry notes and balance the rich chocolate. For an extra special touch, adding a dollop of whipped cream or a small scoop of vanilla ice cream elevates the experience and keeps guests coming back for more.

Presentation is everything with this recipe, so I often garnish the cupcakes with a delicate slice of fresh strawberry or a sprinkle of edible glitter or colorful sprinkles for festive occasions. Serving them on a pretty tiered cupcake stand instantly makes any party feel elegant and fun.

For beverage pairing, I highly recommend a glass of chilled rosé or sparkling wine, which complements the strawberry and chocolate beautifully. If you prefer non-alcoholic drinks, a chilled strawberry lemonade or a creamy vanilla chai tea works wonderfully. I usually serve these cupcakes at room temperature but I have found that they also taste amazing slightly chilled during warm weather, which makes them versatile for any event.

Variations

I enjoy experimenting with this Chocolate Covered Strawberry Cupcakes Recipe by swapping ingredients to suit different dietary needs or flavor cravings. For a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend designed for baking, and it turns out just as moist and tender with a slight tweak to the baking time.

For those who want a vegan option, I’ve had success replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using dairy-free butter and cream alternatives in the frosting and ganache. The flavor remains delicious and satisfying.

If you’re feeling adventurous with the flavor profile, I sometimes replace freeze-dried strawberries with freeze-dried raspberries or add a splash of strawberry liqueur to the buttercream for a grown-up twist. You can also try different toppings such as white chocolate drizzle or toasted coconut flakes to add different textures and tastes. Instead of baking in a cupcake pan, I’ve used muffin tins to make larger portions or even baked the batter as a sheet cake to create a layered dessert.

Storage and Reheating

Storing Leftovers

I store leftover Chocolate Covered Strawberry Cupcakes in an airtight container or a cupcake carrier to keep them fresh and prevent the frosting from drying out. They’ll keep beautifully in the refrigerator for up to 5 days. Before serving, I usually bring them to room temperature to bring back the softness of the cake and smoothness of the ganache.

Freezing

These cupcakes freeze well if you want to prepare ahead. I recommend freezing them unfrosted or just with the buttercream filling inside (skip the ganache topping before freezing). Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They will keep for up to 3 months. Thaw overnight in the refrigerator, then frost or add ganache fresh before serving for the best texture.

Reheating

When reheating refrigerated cupcakes, avoid microwaving directly as it can melt the frosting unevenly. Instead, let them come to room temperature naturally or gently warm them in a low oven (around 300°F / 150°C) for 5-7 minutes covered loosely with foil. This helps refresh the moist crumb without compromising the ganache and frosting.

FAQs

Can I use fresh strawberries instead of freeze-dried in the buttercream?

Fresh strawberries contain more moisture, which can make the buttercream runny or soggy. Freeze-dried strawberries are ideal because they provide intense flavor and color without excess liquid. If you want to try fresh strawberries, use only a small amount and reduce the cream accordingly, but the texture may be different.

Is it possible to make this recipe without coffee?

Absolutely! The coffee is there to deepen the chocolate flavor, but if you prefer to avoid caffeine, you can substitute it with hot water or a caffeine-free coffee substitute. The cupcakes will still be moist and delicious.

How do I prevent the ganache from being too runny?

The key is to let the ganache chill in the refrigerator until it thickens before spreading it on the cupcakes. Finely chopping the chocolate helps it melt evenly with the cream. Avoid overheating the cream to a boil as that can affect texture. If it still seems too thin, refrigerate longer before frosting.

Can I make this recipe ahead of time?

Yes! You can bake the cupcakes a day or two in advance. Store them unfilled and frost just before serving for best freshness. Alternatively, fill them with buttercream and store in the fridge overnight. Add ganache topping last to keep the shine and texture perfect.

What’s the best way to fill cupcakes with buttercream?

I find that carving out a small cone-shaped piece in the center and filling the hole with a teaspoon or a piping bag fitted with a round tip works great. Then, replace the removed piece gently on top. This method keeps the cupcakes neat and the filling secure inside.

Conclusion

I hope you feel as inspired as I do to try this Chocolate Covered Strawberry Cupcakes Recipe. It’s a real crowd-pleaser that offers a wonderful balance of chocolate richness and bright strawberry freshness in every bite. Whether you’re baking for a special occasion or just because, these cupcakes are sure to make your day a little sweeter. Happy baking—I can’t wait to hear how much you love them!