Indulge in the delightful combination of rich chocolate and sweet strawberries with these Chocolate Covered Strawberry Cupcakes. Each moist chocolate cupcake is filled with a fluffy strawberry buttercream and topped with a smooth, fudge-like chocolate ganache, creating a dessert that's sure to impress.

Why You’ll Love This Recipe

Decadent Flavor Combination: The deep, rich taste of chocolate perfectly complements the sweet, fruity essence of strawberries.
Moist and Tender Texture: These cupcakes are exceptionally moist, ensuring a soft and satisfying bite every time.
Surprise Filling: The hidden strawberry buttercream center adds an element of surprise and extra indulgence.
Elegant Presentation: Topped with glossy ganache and optional strawberry garnishes, these cupcakes are as beautiful as they are delicious.
Perfect for Special Occasions: Whether it's Valentine's Day, a birthday, or any celebration, these cupcakes make for a memorable treat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chocolate Cupcakes:
- Preheat your oven and line a muffin pan with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix the wet ingredients: vegetable oil, sugar, egg, vanilla extract, and buttermilk.
- Gradually combine the wet and dry ingredients, then add hot coffee or water to the batter, mixing until smooth.
- Fill the cupcake liners halfway and bake until a toothpick inserted in the center comes out clean. Allow to cool completely.
Prepare the Chocolate Ganache:
- Chop the semi-sweet chocolate and place it in a heatproof bowl.
- Heat the heavy cream until it's just about to simmer, then pour it over the chopped chocolate.
- Let it sit for a few minutes before stirring until smooth. Allow the ganache to cool and thicken to a spreadable consistency.
Prepare the Strawberry Buttercream Filling:
- Process freeze-dried strawberries into a fine powder.
- In a mixing bowl, beat the softened butter until creamy, then gradually add confectioners' sugar and the strawberry powder.
- Add heavy cream and vanilla extract, beating until the mixture is fluffy. Adjust the consistency with a pinch of salt if needed.
Assemble the Cupcakes:
- Using a sharp knife, cut a small cone-shaped piece from the center of each cooled cupcake.
- Fill the cavity with the strawberry buttercream, then replace the top portion of the cut-out piece to seal.
- Spread the cooled ganache over the top of each cupcake, covering the filled center.
Optional Garnish:
- Decorate each cupcake with a slice of fresh strawberry or a chocolate-dipped strawberry for an extra touch of elegance.

Servings and Timing

Servings: This recipe yields approximately 15 cupcakes.
Preparation Time: About 40 minutes.
Cooking Time: Approximately 22 minutes.
Total Time: Around 3 hours (including cooling and assembly).

Variations

Alternative Fillings: Swap the strawberry buttercream for raspberry or cherry buttercream for a different fruity twist.
Different Toppings: Instead of ganache, try a cream cheese frosting or a dusting of powdered sugar for a lighter finish.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to accommodate dietary restrictions.

Storage/Reheating

Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: If refrigerated, allow the cupcakes to come to room temperature before serving for the best flavor and texture.

FAQs

How can I make these cupcakes without coffee?

You can substitute the hot coffee with hot water or hot milk. The coffee enhances the chocolate flavor but isn't essential.

Can I use fresh strawberries instead of freeze-dried for the buttercream?

Fresh strawberries introduce more moisture, which can affect the buttercream's consistency. It's best to use freeze-dried strawberries for a concentrated flavor without added liquid.

Is it possible to make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them in an airtight container and add the ganache and filling on the day you plan to serve them.

Can I freeze these cupcakes?

It's best to freeze the unfrosted cupcakes. Wrap them tightly and freeze for up to 2 months. Thaw and add the filling and ganache before serving.

What can I use if I don't have buttermilk?

You can make a buttermilk substitute by adding 1 teaspoon of vinegar or lemon juice to ½ cup of milk. Let it sit for 5 minutes before using.

How do I prevent the ganache from being too runny?

Ensure the ganache has cooled sufficiently to thicken to a spreadable consistency. If it's too runny, let it cool longer; if too thick, gently reheat it.

Can I make mini cupcakes with this recipe?

Yes, adjust the baking time to about 10-12 minutes for mini cupcakes, and monitor closely for doneness.

What type of cocoa powder is best for this recipe?

Use natural unsweetened cocoa powder for the best results, as it reacts properly with the leavening agents.

How can I achieve a smooth ganache topping?

Pour the ganache onto the center of each cupcake and let it spread naturally. For a smoother finish, you can gently tilt the cupcake to encourage even spreading.

Can I use milk chocolate instead of semi-sweet for the ganache?

Yes, but the ganache will be sweeter and may have a different consistency. Adjust the cream ratio if necessary to achieve the desired thickness.

Conclusion

These Chocolate Covered Strawberry Cupcakes offer a luxurious blend of flavors and textures, making them a standout dessert for any occasion. With their moist chocolate base, surprise strawberry filling, and rich ganache topping, they're sure to delight anyone who takes a bite. Enjoy crafting and sharing these delectable treats!

Chocolate Covered Strawberry Cupcakes

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Author: Emmily
Total Time: 3 hours (including cooling and assembly)
Yield: 15 cupcakes
Diet: Vegetarian

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Description

Chocolate Covered Strawberry Cupcakes are the ultimate indulgence—moist chocolate cupcakes filled with a creamy strawberry buttercream and topped with rich chocolate ganache. Perfect for Valentine's Day, birthdays, or any special celebration, these elegant treats blend chocolate and strawberries into a decadent dessert that looks as good as it tastes.

Instructions

1. Make the Chocolate Cupcakes:

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk oil, sugar, egg, vanilla, and buttermilk.
Gradually add the dry ingredients to the wet mixture.
Stir in hot coffee or water until the batter is smooth.
Fill liners halfway and bake for 20–22 minutes, or until a toothpick comes out clean. Let cool completely.

2. Make the Strawberry Buttercream:

Beat butter until creamy.
Add confectioners’ sugar and freeze-dried strawberry powder.
Add cream and vanilla extract. Beat until light and fluffy. Add salt if needed.

3. Make the Chocolate Ganache:

Place chopped chocolate in a heatproof bowl.
Heat cream until just simmering, pour over chocolate.
Let sit 2–3 minutes, then stir until smooth. Cool to a spreadable consistency.

4. Assemble the Cupcakes:

Cut a small cone-shaped piece out of the center of each cooled cupcake.
Fill the cavity with strawberry buttercream and replace the top piece.
Spread ganache over the top of each cupcake.
Garnish with fresh or chocolate-dipped strawberries, if desired.

Notes

To substitute buttermilk: Mix ½ cup milk with 1 teaspoon vinegar or lemon juice. Let sit 5 minutes.
Use hot water or milk instead of coffee if preferred.
Ganache thickness depends on cooling time—if too runny, let it cool longer.
Store assembled cupcakes in the fridge for up to 5 days, bring to room temp before serving.
Unfrosted cupcakes can be frozen up to 2 months.

Prep Time: 40 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American