If you have a soft spot for the irresistible combo of rich chocolate and bright, juicy strawberries, then this Chocolate Covered Strawberry Cupcakes Recipe is going to become your new obsession. Picture moist chocolate cupcakes infused with a hint of coffee for depth, filled with luscious strawberry buttercream made from real freeze-dried strawberries, and topped with a shiny, velvety chocolate ganache crowned with fresh or chocolate-dipped strawberries. It’s a celebration of flavors and textures that will light up any occasion and wow everyone lucky enough to take a bite.
Ingredients You’ll Need
Don’t let the length of the recipe fool you—these ingredients are straightforward and each one plays a crucial role in achieving the perfect balance of taste and texture. From cocoa powder giving that deep chocolate flavor to the freeze-dried strawberries creating a vibrant, natural fruity note, every element comes together to make these cupcakes truly special.
- 1 cup all-purpose flour: Forms the base of the cupcake batter, providing structure and softness.
- 1/2 cup unsweetened cocoa powder: Brings rich chocolate flavor and deep color.
- 1 tsp baking soda: Helps the cupcakes rise for a light, fluffy texture.
- 1/2 tsp baking powder: Adds extra lift for perfect crumb.
- 1/2 tsp salt: Balances the sweetness and enhances chocolate depth.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1 cup granulated sugar: Sweetens the batter without overpowering.
- 1 large egg: Binds ingredients for stability and richness.
- 1 tsp vanilla extract: Adds warmth and enhances all other flavors.
- 1/2 cup buttermilk: Contributes a subtle tang and moist texture.
- 1/2 cup hot coffee or water: Intensifies the chocolate taste and smooths the batter.
- 1/2 cup unsalted butter, softened: Base of the strawberry buttercream, for creamy richness.
- 1 cup confectioners’ sugar: Sweetens and thickens the buttercream perfectly.
- 1/2 cup freeze-dried strawberries (ground into powder): Provides vibrant strawberry flavor without added moisture.
- 1–2 tbsp heavy cream: Adjusts buttercream consistency and adds silkiness.
- 1/2 tsp vanilla extract: Enhances the buttercream’s delicate taste.
- Pinch of salt (optional): Balances sweetness in the frosting.
- 6 oz semi-sweet chocolate, finely chopped: For luscious, glossy chocolate ganache topping.
- 1/2 cup heavy cream: Softens chocolate into smooth ganache.
- Fresh strawberry slices or chocolate-dipped strawberries: Stunning garnishes that make each cupcake feel special.
How to Make Chocolate Covered Strawberry Cupcakes Recipe
Step 1: Preparing the Base
Start by preheating your oven to 350°F (175°C) and lining your muffin pan with cupcake liners. This ensures your cupcakes bake evenly and come out with perfect shapes.
Step 2: Mixing Dry Ingredients
Whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. This blends all the leavening agents and chocolate evenly throughout the flour.
Step 3: Combining Wet Ingredients
In a separate large bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth. This mix gives the cupcake batter its moist and tender foundation.
Step 4: Bringing it All Together
Gradually add the dry ingredients to the wet, mixing gently but thoroughly. Stir in the hot coffee or water last until you get a smooth batter that’s ready to bake.
Step 5: Baking
Fill your cupcake liners only halfway to allow room for rising. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before moving forward.
Step 6: Making Strawberry Buttercream
Beat the softened butter until creamy and smooth. Slowly mix in confectioners’ sugar and the powdered freeze-dried strawberries to develop that natural strawberry flavor and pretty pink hue. Add heavy cream and vanilla extract, then beat until the buttercream is light, fluffy, and perfectly spreadable. A pinch of salt can be added if you want to balance the sweetness.
Step 7: Crafting the Chocolate Ganache
Place chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream just until it simmers, then pour over the chocolate. Let it sit for 2 to 3 minutes to soften the chocolate, then stir until you’ve got a smooth, shiny ganache. Allow it to cool until spreadable but not too firm.
Step 8: Filling and Topping
Carefully cut a small cone-shaped piece from the center of each cooled cupcake and remove it. Fill that cavity generously with the strawberry buttercream, then replace the cut piece on top. Spread a thick layer of the chocolate ganache over the cupcake tops, creating a glossy, decadent finish.
Step 9: Final Touches
Top each cupcake with fresh strawberry slices or elegant chocolate-dipped strawberries to create a presentation that’s both beautiful and mouthwatering.
How to Serve Chocolate Covered Strawberry Cupcakes Recipe
Garnishes
Fresh strawberry slices add a pop of natural color and tangy sweetness that complements the chocolate beautifully. For a more indulgent touch, chocolate-dipped strawberries turn every cupcake into a mini celebration, elevating the experience visually and flavor-wise.
Side Dishes
These cupcakes pair wonderfully with light, refreshing beverages like sparkling rosé, a fruity iced tea, or simply a cold glass of milk. If you want to serve a dessert platter, consider adding vanilla bean ice cream or a fresh berry salad for guests to enjoy alongside.
Creative Ways to Present
Try arranging your cupcakes in a tiered display or in a basket lined with fresh strawberry leaves to evoke a garden-fresh vibe. For a party, use decorative cupcake wrappers in reds and pinks, and add edible gold dust on the ganache for a hint of glam.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature if planning to eat within two days. For longer storage, refrigeration is your best bet to maintain the freshness of the strawberry buttercream and ganache.
Freezing
You can freeze the cupcakes unfrosted for up to three months. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the refrigerator, then frost and glaze freshly before serving.
Reheating
Since these cupcakes are best enjoyed at room temperature, allow refrigerated cupcakes to sit out for about 20 minutes before eating. Avoid microwaving frosting-topped cupcakes to prevent melting the ganache and buttercream; instead, enjoy them as is or refrost if needed.
FAQs
Can I substitute fresh strawberries for freeze-dried strawberries in the buttercream?
Freeze-dried strawberries are preferred because they provide intense flavor without adding moisture, which can affect the buttercream’s texture. Fresh strawberries have high water content, so using them might make the frosting runny unless you adjust the recipe carefully.
Is it necessary to use coffee in the batter?
The coffee helps enhance and deepen the chocolate flavor but is optional. If you prefer, substitute with hot water or even hot milk to keep the batter moist while still maintaining a rich taste.
Can I make these cupcakes vegan?
To make this recipe vegan, you’ll need to swap out the egg, buttermilk, butter, and possibly the chocolate ganache for dairy-free alternatives. Keep in mind the texture and flavor might vary slightly, but the core idea of chocolate and strawberry flavors can still shine through.
How do I prevent the ganache from becoming too hard?
Control the ganache’s consistency by allowing it to cool to a spreadable state. If it firms too much, gently warm it again or add a small splash of cream to loosen it before spreading.
Can I use this recipe for a cake instead of cupcakes?
Absolutely! The batter works well for a layered cake too. Just adjust the baking time accordingly—usually around 25 to 30 minutes for 8-inch cake rounds—and keep an eye on doneness with a toothpick test.
Final Thoughts
This Chocolate Covered Strawberry Cupcakes Recipe is a true love letter to one of the most beloved flavor pairings out there. Every bite feels like a special occasion, whether you’re sharing with family, friends, or treating yourself to some well-deserved sweetness. Trust me, once you try making these cupcakes, you’ll keep coming back to the recipe time and time again for celebrations big or small!
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 52 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Chocolate Covered Strawberry Cupcakes that combine rich cocoa flavors with a vibrant strawberry twist. Moist chocolate cupcakes are filled with a creamy strawberry buttercream, topped with a silky chocolate ganache, and garnished with fresh or chocolate-dipped strawberries for an irresistible treat perfect for any celebration.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or water
Strawberry Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup freeze-dried strawberries (ground into powder)
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
Chocolate Ganache
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Garnish
- Fresh strawberry slices or chocolate-dipped strawberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and neat cupcakes.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to evenly distribute the leaveners and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and well blended.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently to combine without overmixing.
- Add Hot Liquid: Stir in the hot coffee or water until the batter is smooth and uniform, which enhances the chocolate flavor and texture.
- Fill and Bake: Fill cupcake liners halfway with batter and bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Butterflycream Base: Beat the softened butter until creamy and smooth using an electric mixer or stand mixer.
- Add Sugar and Strawberry Powder: Incorporate the confectioners’ sugar and freeze-dried strawberry powder into the butter, mixing thoroughly.
- Finish Buttercream: Add 1–2 tablespoons of heavy cream and vanilla extract, then beat the mixture until light and fluffy. Add a pinch of salt if desired to balance sweetness.
- Make Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream until just simmering, then pour it over the chocolate.
- Melt and Cool Ganache: Let the cream and chocolate sit for 2–3 minutes to melt, then stir until smooth and velvety. Allow to cool to a spreadable consistency.
- Prepare Cupcakes: Using a small knife, cut a cone-shaped piece out of the center of each cooled cupcake to create a cavity.
- Fill Cupcakes: Spoon the strawberry buttercream into the cavity and replace the top piece of the cupcake for a filled surprise.
- Apply Ganache: Spread the cooled chocolate ganache generously over the top of each cupcake, coating evenly.
- Garnish: Decorate each cupcake with fresh strawberry slices or chocolate-dipped strawberries for an elegant finish and added flavor.
Notes
- For intense chocolate flavor, use freshly brewed espresso instead of coffee.
- Freeze-dried strawberries can be found in specialty stores or online; grind finely for best texture.
- If the ganache becomes too thick, gently warm it to achieve desired spreadability.
- Chocolate-dipped strawberries can be prepared in advance by dipping strawberries in melted chocolate and allowing them to set on parchment paper.
- Store cupcakes in an airtight container in the refrigerator for up to three days to maintain freshness.
