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
Scale
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.
