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Chocolate Covered Strawberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours (including cooling and chilling times)
  • Yield: 15 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these decadent Chocolate Covered Strawberry Cupcakes, featuring moist chocolate cupcakes filled with a creamy strawberry buttercream and topped with a luscious homemade chocolate ganache. Perfect for chocolate and strawberry lovers, these cupcakes combine rich cocoa, freeze-dried strawberries, and smooth ganache for an irresistible dessert treat.

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
  • 2–3 Tablespoons (30–45ml) heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Salt, to taste

Optional Garnish

  • Sliced fresh strawberries
  • Sprinkles

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare an additional muffin pan with three 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 until thoroughly combined. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, large egg, pure vanilla extract, and buttermilk until smooth and combined.
  4. Combine Batter: Pour the wet ingredients into the dry mixture. Add the hot coffee or hot water and whisk until the batter is completely combined. The batter will be thin, which is normal.
  5. Fill Cupcake Liners and Bake: Spoon the batter into 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.
  6. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For especially sticky tops, chill the cupcakes in the refrigerator for 20–30 minutes to make filling easier.
  7. Make Chocolate Ganache: Place the finely chopped semi-sweet chocolate into a medium heatproof bowl. Heat the heavy cream over medium heat until it just begins to simmer without boiling. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Gently stir until smooth and fully melted. Refrigerate the ganache for at least 30 minutes to thicken before using.
  8. Prepare Strawberry Powder: Use a blender or food processor to process freeze-dried strawberries into a fine powder, about 1/4 cup. Set aside.
  9. Make Strawberry Buttercream: Beat the softened unsalted butter with a mixer on medium-high speed until creamy (about 2 minutes). Gradually add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Start mixing on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste and add a pinch of salt if the frosting is too sweet. Set aside.
  10. Fill the Cupcakes: Using a sharp knife, cut out a cone-shaped circle about 1 inch deep from the center of each cooled cupcake. Fill the hollow with strawberry buttercream, roughly 1–2 teaspoons. Trim the pointed end off the removed cupcake piece and press it gently back onto the filling to close.
  11. Top with Ganache: Spread a thick layer of chilled chocolate ganache over the top of each cupcake using a knife or small icing spatula. This creates a fudge-like topping that will set nicely.
  12. Garnish and Serve: Decorate the cupcakes with fresh strawberry slices or sprinkles if desired. Serve immediately, or store covered at room temperature or refrigerated for up to one day. Leftovers keep well refrigerated for up to five days.

Notes

  • For best texture, ensure all ingredients such as egg and buttermilk are at room temperature before mixing.
  • The batter will be thin, but this is expected for a moist cupcake texture.
  • Do not overheat the cream when making ganache; it should simmer gently to avoid seizing the chocolate.
  • If ganache is too thin, chill it longer to thicken before spreading.
  • Freeze-dried strawberries intensify the strawberry flavor without adding moisture.
  • To refill cupcakes neatly, use a piping bag fitted with a small round tip or a teaspoon for precision.
  • Store decorated cupcakes in a carrier to protect the ganache and frosting during transport.
  • This recipe yields approximately 15 cupcakes; bake extra liners if needed.

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