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Chocolate Covered Strawberry Cupcakes with a heart-shaped strawberry filling, topped with ganache and a strawberry.

Chocolate Covered Strawberry Cupcakes

5 from 1 vote
Indulge in fudgy Chocolate Covered Strawberry Cupcakes filled with strawberry buttercream and topped with rich chocolate ganache.
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Prep Time 40 minutes
Cook Time 22 minutes
cooling time 30 minutes
Total Time 1 hour 32 minutes
Servings: 15 Cupcakes
Course: Dessert, Snack
Cuisine: American, French
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chocolate Cupcakes
  • 1 cup 125g all-purpose flour spooned & leveled
  • ½ cup 42g unsweetened natural cocoa powder use natural not Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup 80ml vegetable oil neutral-flavored oil
  • 1 cup 200g granulated sugar use white sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract for best flavor
  • ½ cup 120ml buttermilk room temperature
  • ½ cup 120ml hot coffee or hot water coffee enhances chocolate flavor
Chocolate Ganache Topping
  • 6 ounces 170g semi-sweet chocolate finely chopped for quicker melting
  • ⅔ cup 160ml or 5.3 ounces heavy cream full-fat for smooth ganache
Strawberry Buttercream Filling
  • ½ cup 12–13g freeze-dried strawberries use only freeze-dried, not fresh
  • ½ cup 8 Tbsp; 113g unsalted butter softened to room temperature
  • 2 cups 240g confectioners’ sugar sifted to avoid lumps
  • 2–3 Tablespoons 30–45ml heavy cream adjust for frosting consistency
  • ½ teaspoon pure vanilla extract for extra flavor
  • Salt to taste to balance sweetness
Optional Garnish:
  • Sliced fresh strawberries or sprinkles for decoration

Method
 

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside.
  3. In a separate bowl, whisk the oil, sugar, egg, vanilla, and buttermilk together until well combined.
  4. Add the wet ingredients into the dry ingredients, then pour in the hot coffee or water. Whisk until the batter is smooth and thin.
  5. Spoon the batter into cupcake liners, filling each about ⅔ full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  7. To make the ganache, place the chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir until smooth.
  8. Transfer the ganache to the refrigerator and let it chill for at least 30 minutes to thicken.
  9. For the filling, blend the freeze-dried strawberries into a fine powder. In a large bowl, beat the softened butter until creamy, about 2 minutes. add the powdered sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then increase the speed and beat for 2 minutes.
  10. Cut a cone shape from the center of each cooled cupcake to create a pocket. Fill with the strawberry buttercream.
  11. Place the top back on each cupcake, then spread a layer of the chilled ganache over the top.
  12. Garnish with fresh strawberries or sprinkles if desired.

Nutrition

Serving: 1CupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 250IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

These cupcakes offer a delightful combination of rich chocolate and fresh strawberry flavors. They are perfect for any special occasion or as a treat to satisfy your sweet tooth!

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