If you are craving a dessert that feels like a celebration in every bite, then this Chocolate Covered Strawberry Cupcakes Recipe is exactly what you need. These cupcakes bring together the rich, indulgent flavor of cocoa, the bright, fruity sparkle of strawberries, and the smooth, luscious finish of chocolate ganache. Each cupcake is a little masterpiece, featuring a strawberry buttercream surprise hidden inside, all topped with a decadent chocolate coating and a fresh strawberry garnish. It’s a delicious way to impress friends or treat yourself to something truly special.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtful ingredients, each one playing a key role to create moist, flavorful cupcakes with just the right balance of sweetness and depth. From the cocoa powder for a rich chocolate base to the freeze-dried strawberries that pack a bright punch into the buttercream, these essentials come together beautifully.
- 1 cup all-purpose flour: Provides the structure and foundation for tender cupcakes.
- 1/2 cup unsweetened cocoa powder: Gives that deep, chocolatey richness.
- 1 tsp baking soda: Helps the cupcakes rise and become fluffy.
- 1/2 tsp baking powder: Adds a slight lift for perfect texture.
- 1/2 tsp salt: Balances sweetness and enhances flavor depth.
- 1/2 cup vegetable oil: Keeps cupcakes moist and tender.
- 1 cup granulated sugar: Sweetens the batter for a pleasant taste.
- 1 large egg: Binds ingredients and provides richness.
- 1 tsp vanilla extract: Adds warmth and aroma.
- 1/2 cup buttermilk: Adds tang and moisture for tender crumb.
- 1/2 cup hot coffee or water: Enhances chocolate flavor and smooths batter.
- 1/2 cup unsalted butter, softened: The base for creamy buttercream frosting.
- 1 cup confectioners’ sugar: Sweetens and thickens the frosting.
- 1/2 cup freeze-dried strawberries (ground into powder): Packs intense strawberry flavor without extra moisture.
- 1–2 tbsp heavy cream: Adjusts frosting consistency to light fluffiness.
- 1/2 tsp vanilla extract: Enhances the buttercream’s delicate flavor.
- Pinch of salt (optional): Balances sweetness in the frosting.
- 6 oz semi-sweet chocolate, finely chopped: For the silky ganache topping.
- 1/2 cup heavy cream: Creates the smooth chocolate ganache.
- Fresh strawberry slices or chocolate-dipped strawberries: Charming garnish to complete the look.
How to Make Chocolate Covered Strawberry Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin pan with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. These dry ingredients set the stage for that perfect crumb. In a separate large bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until smooth and combined. Then, gradually fold the dry ingredients into your wet mixture, being careful not to overmix. Finally, stir in the hot coffee or water; this step is key as it deepens the chocolate flavor and makes the batter silky smooth.
Step 2: Bake the Cupcakes
Fill each cupcake liner halfway with batter. This ensures they bake evenly without overflowing. Pop them into the oven and bake for about 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Patience here pays off as rushing this step might leave you with underbaked cupcakes. Once baked, transfer the cupcakes to a wire rack and let them cool completely before frosting.
Step 3: Make the Strawberry Buttercream
While your cupcakes chill, it’s time to whip up the frosting magic. Beat the softened butter until it’s creamy and smooth, which may take several minutes. Next, sift in the confectioners’ sugar and the ground freeze-dried strawberry powder, combining until fluffy. Gradually add in the heavy cream and vanilla extract, continuing to beat until light and airy. A pinch of salt is a welcome addition here if you want to balance the sweetness just right. This buttercream is the heart of the strawberry surprise, packing flavor without weighing down your cupcakes.
Step 4: Prepare the Chocolate Ganache
Chop your semi-sweet chocolate finely and place it in a heatproof bowl. Gently heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit untouched for 2 to 3 minutes – this patient pause lets the chocolate soften and melt perfectly. Then, stir slowly until you have a smooth, glossy ganache. Allow it to cool until it reaches a spreadable consistency, but don’t let it harden completely.
Step 5: Assemble the Cupcakes
Using a small knife or a cupcake corer, cut out a cone-shaped piece from the center of each cupcake. Fill this hollow with your luscious strawberry buttercream, then carefully replace the top piece to conceal the creamy filling. Finally, spread or drizzle the chocolate ganache generously over each cupcake’s top, sealing in the goodness and adding that irresistible glossy finish.
Step 6: Garnish for Elegance
Complete your cupcakes by garnishing with fresh strawberry slices or those charming chocolate-dipped strawberries. This final touch is not just about aesthetics; it hints at the flavors waiting inside and makes every cupcake look utterly irresistible.
How to Serve Chocolate Covered Strawberry Cupcakes Recipe
Garnishes
Fresh strawberry slices or chocolate-dipped strawberries are the obvious go-to garnishes here. They add a burst of fresh fruitiness or a lovely texture contrast. You can also sprinkle a little crushed freeze-dried strawberry powder or a dusting of cocoa on top for a pretty, professional finish that elevates the presentation.
Side Dishes
Pair these cupcakes with a lightly brewed cup of tea like Earl Grey or green tea to balance the chocolate’s richness. For a dessert party, complement the cupcakes with fresh berries or a fruit salad to keep things fresh and light on the palate. A scoop of vanilla bean ice cream also makes an indulgent pairing that your guests will adore.
Creative Ways to Present
Try serving these cupcakes on a tiered cake stand adorned with rose petals or edible flowers for a romantic look. You can also package them individually in clear boxes tied with a pretty ribbon for party favors or gifts. If you’re feeling playful, arrange them with coordinating mini chocolate bars and strawberry candies on a platter to create an eye-catching dessert table treat.
Make Ahead and Storage
Storing Leftovers
These cupcakes stay moist and delicious when stored in an airtight container in the refrigerator for up to 3 days. Keeping them cold preserves the strawberry buttercream and prevents the ganache from melting. Bring them to room temperature before serving for the best texture and flavor.
Freezing
You can freeze these cupcakes to enjoy later, but it’s best to freeze them without the ganache topping to avoid texture changes. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 2 months. When ready to eat, thaw in the fridge overnight and add fresh ganache and garnishes just before serving.
Reheating
Since these are rich and delicate treats, reheating is not typically necessary or recommended. If you prefer the ganache slightly softer, simply let the cupcakes warm at room temperature for about 30 minutes before serving. Avoid microwaving, which can cause the ganache to separate or the cupcakes to dry out.
FAQs
Can I use regular strawberries instead of freeze-dried in the buttercream?
Using fresh strawberries in the buttercream will introduce additional moisture, which can alter the consistency and make the frosting too soft. Freeze-dried strawberries are preferred because they offer concentrated flavor without extra liquid.
Is it necessary to use hot coffee in the cupcake batter?
Hot coffee helps deepen the chocolate flavor but can be substituted with hot water if you prefer. The coffee enhances the richness subtly without making the cupcakes taste like coffee.
Can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour. Just be aware that texture might vary slightly depending on the blend used. Ensure your baking soda and powder are gluten-free as well.
How long does it take to make these cupcakes from start to finish?
From mixing to final garnishing, expect to spend around 3 hours. This includes baking, cooling time, preparing the fillings and ganache, and assembly.
What is the best way to transport these cupcakes?
Use a cupcake carrier with secure slots or a flat container with enough space to prevent movement. Keeping them refrigerated during transport ensures the ganache and buttercream maintain their shape and freshness.
Final Thoughts
There is something truly special about the blend of chocolate and strawberries, and this Chocolate Covered Strawberry Cupcakes Recipe captures that magic perfectly. Whether you’re winding down a special evening or celebrating a milestone, these cupcakes deliver elegance and flavor wrapped into one unforgettable bite. Don’t hesitate to give this recipe a go — your taste buds will thank you and your friends will be asking for more.
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours including cooling and decorating
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent chocolate-covered strawberry cupcakes feature a moist cocoa-infused base, a luscious strawberry-flavored buttercream center, and a smooth chocolate ganache topping. Perfectly balanced with a hint of coffee to enhance the chocolate, these cupcakes are finished with fresh or chocolate-dipped strawberries for a delightful treat perfect for celebrations or special occasions.
Ingredients
Cupcakes
- 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 pans: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and even baking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to combine and aerate the mixture.
- Combine wet ingredients: In a separate large bowl, whisk vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until fully blended and smooth.
- Blend dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing and to create a smooth batter.
- Add coffee or water: Stir in the hot coffee or water slowly to enhance the chocolate flavor and achieve a smooth consistency.
- Fill liners and bake: Spoon the batter into the cupcake liners, filling each about halfway to allow room for rising, and bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and allow them to cool completely on a wire rack to prevent melting or sliding of the buttercream later.
- Prepare buttercream: Beat softened unsalted butter until creamy and pale. Gradually add confectioners’ sugar and freeze-dried strawberry powder, continuing to beat for even mixing.
- Add liquids to buttercream: Mix in 1 to 2 tablespoons of heavy cream and vanilla extract, beating the mixture until it becomes light and fluffy. Add a pinch of salt if desired to balance the sweetness.
- Make ganache base: Place finely chopped semi-sweet chocolate into a heatproof bowl, preparing to melt with cream.
- Heat cream: Warm the heavy cream until it just reaches a simmer (bubbles form around the edges but not boiling).
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes to melt the chocolate evenly.
- Stir ganache: Gently stir the mixture until smooth and glossy. Allow it to cool to a spreadable consistency, stirring occasionally to prevent hardening.
- Core cupcakes: Using a small knife, cut a cone-shaped piece out from the center of each cooled cupcake to create a cavity for the filling.
- Fill with buttercream: Spoon the strawberry buttercream into the hollow centers and then replace the top piece of the cupcake back on to seal the filling.
- Top with ganache: Spread or drizzle the cooled chocolate ganache over the top of each cupcake to cover the surface evenly.
- Garnish: Decorate each cupcake with fresh strawberry slices or chocolate-dipped strawberries for an attractive finish and added flavor.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor in the cupcakes.
- Freeze-dried strawberry powder provides concentrated strawberry flavor without extra moisture.
- Ensure cupcakes are completely cool before filling to prevent buttercream from melting.
- If ganache hardens too much, warm it gently to restore spreadability.
- Chocolate-dipped strawberries can be prepared ahead and stored refrigerated until decorating.
