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Chocolate Covered Strawberry Cupcakes Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Combine wet ingredients: In a separate large bowl, whisk vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until fully blended and smooth.
  4. Blend dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing and to create a smooth batter.
  5. Add coffee or water: Stir in the hot coffee or water slowly to enhance the chocolate flavor and achieve a smooth consistency.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Make ganache base: Place finely chopped semi-sweet chocolate into a heatproof bowl, preparing to melt with cream.
  11. Heat cream: Warm the heavy cream until it just reaches a simmer (bubbles form around the edges but not boiling).
  12. 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.
  13. Stir ganache: Gently stir the mixture until smooth and glossy. Allow it to cool to a spreadable consistency, stirring occasionally to prevent hardening.
  14. 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.
  15. 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.
  16. Top with ganache: Spread or drizzle the cooled chocolate ganache over the top of each cupcake to cover the surface evenly.
  17. 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.

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