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.

Ingredients

Ingredients
For the Chocolate 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

For the Strawberry Buttercream Filling:

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)

For the Chocolate Ganache:

6 oz semi-sweet chocolate, finely chopped

1/2 cup heavy cream

Optional Garnish:

Fresh strawberry slices or chocolate-dipped strawberries

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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 1/2 cup milk with 1 tsp 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