Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Strawberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

  • Author: Chef
  • Total Time: 3 hours (including cooling and chilling time)
  • Yield: 15 cupcakes
  • Diet: Vegetarian

Description

Delight in these luscious Chocolate Covered Strawberry Cupcakes featuring moist cocoa-infused cupcakes filled with a creamy strawberry buttercream and topped with a rich, thickened chocolate ganache. Perfect for celebrating special occasions or treating yourself to an elegant dessert, these cupcakes combine the classic flavors of chocolate and strawberry in every bite.

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 Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and line an additional pan or prepare to bake in batches for a total of about 15 cupcakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together vegetable oil, granulated sugar, the egg, vanilla extract, and buttermilk until the mixture is smooth and uniform.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Add the hot coffee or hot water, and whisk thoroughly until the batter is completely combined. Note that the batter will be thin.
  5. Fill Cupcake Liners and Bake: Spoon or pour the batter into cupcake liners, filling each about two-thirds full to avoid overflow. Bake for 20 to 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, then transfer to a wire rack to cool completely. For best results, chill cupcakes in the refrigerator for 20 to 30 minutes if the tops are sticky before filling and frosting.
  7. Prepare Chocolate Ganache: Place the finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it gently simmers—avoid boiling. Pour the hot cream over the chocolate and let it stand for 2 to 3 minutes to soften the chocolate, then stir slowly until smooth. Chill the ganache in the refrigerator for at least 30 minutes to thicken before spreading.
  8. Make Strawberry Powder: Using a blender or food processor, process the freeze-dried strawberries into a fine powder, yielding about 1/4 cup. Set aside.
  9. Prepare Strawberry Buttercream Filling: In a large bowl, use a handheld or stand mixer to beat the softened butter on medium-high speed for about 2 minutes until creamy. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat at low speed for 30 seconds, then increase to high speed and beat for 2 minutes. Taste the frosting and add a pinch of salt if it’s too sweet.
  10. Fill the Cupcakes: Using a sharp knife, cut a one-inch deep circle in the center of each cooled cupcake. Remove the cone-shaped piece of cake carefully. Spoon or pipe 1 to 2 teaspoons of strawberry buttercream into the hollow. Trim the pointy end off the removed cake piece and gently press it back onto the frosting-filled cavity.
  11. Top with Ganache: Using a small knife or icing spatula, spread a thick layer of chilled, thickened chocolate ganache on top of each cupcake. This will set as a fudgy, glossy topping.
  12. Garnish and Serve: Optionally decorate with fresh strawberry slices or sprinkles on top. Serve immediately or store covered at room temperature or refrigerated for up to 1 day. Leftover cupcakes keep well refrigerated up to 5 days; a cupcake carrier is recommended for storage and transport.

Notes

  • Ensure cupcakes are completely cooled and firm before filling to prevent the frosting from melting.
  • Chilling the ganache is crucial for it to thicken properly and create the desired fudge-like texture.
  • If ganache appears too thick after chilling, let it sit at room temperature for a few minutes to soften slightly before spreading.
  • The hot coffee or water enhances the cocoa flavor, but water works fine for a non-coffee variation.
  • Freeze-dried strawberries provide concentrated flavor without extra moisture; avoid substituting fresh strawberries in the buttercream.
  • For easier filling, use a piping bag or a small spoon to add buttercream inside the cupcakes.
  • Store cupcakes in a single layer to prevent damaging decorations and frosting.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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