These soft, deeply Chocolate Covered Strawberry Cupcakes hide a sweet strawberry buttercream center and get crowned with glossy chocolate ganache. The first time I made them for a birthday party, I watched my best friend Jackeline take a bite and her eyes went wide. She didn't say a word, just pointed at the cupcake and nodded with her mouth full. That's when I knew I had something special. They're easier to make than you'd think, and every layer tastes like you spent hours at a fancy bakery.
If you love the combination of chocolate and fruit, you'll also want to try my Chocolate Chip Cookie Cake Recipe or these tangy Oatmeal Lemon Crumble Bars. And if you're craving something savory to balance all this sweetness, my Honey Mustard Pretzel Pieces are the perfect snack.
Why You'll Love This Chocolate Covered Strawberry Cupcakes
These Chocolate Covered Strawberry Cupcakes check every box. The chocolate base is tender and rich, with a deep cocoa flavor that doesn't taste too sweet. The strawberry buttercream adds a fruity brightness that cuts through all that chocolate, and the ganache topping gives you that smooth, luxurious finish. They look stunning on a platter, but they're approachable enough for a regular weekend baking project.
You'll love how the freeze-dried strawberries give the buttercream such a vibrant, natural flavor without any artificial taste. And because the ganache firms up in the fridge, these Chocolate Covered Strawberry Cupcakes are easy to stack, store, and transport to parties. They're perfect for Valentine's Day, birthdays, bridal showers, or any time you want to impress without spending all day in the kitchen.
The three-layer experience, with soft cake, creamy filling, and glossy topping, makes every bite feel special.
Jump to:
- Why You'll Love This Chocolate Covered Strawberry Cupcakes
- Chocolate Covered Strawberry Cupcakes Ingredients
- How to Make Chocolate Covered Strawberry Cupcakes
- Substitutions and Variations
- Equipment For Chocolate Covered Strawberry Cupcakes
- Storage and Make-Ahead Tips
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes Ingredients
Here's what you'll need to make these Chocolate Covered Strawberry Cupcakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Chocolate Cupcakes
- All-purpose flour: Forms the structure and keeps the cupcakes tender. Spoon and level your flour for the most accurate measurement.
- Unsweetened natural cocoa powder: Gives the cupcakes their deep chocolate flavor. Natural cocoa powder works best here, not Dutch-processed.
- Baking soda: Helps the cupcakes rise and creates a light, fluffy texture.
- Baking powder: Works with the baking soda to give extra lift.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Vegetable oil: Keeps the cupcakes moist and soft. Oil-based cakes stay tender longer than butter-based ones.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Egg: Binds everything together and adds richness. Make sure it's at room temperature so it mixes in smoothly.
- Pure vanilla extract: Adds warmth and depth to the chocolate flavor.
- Buttermilk: Makes the cupcakes extra tender and adds a slight tang. Room temperature buttermilk mixes in best.
- Hot coffee or hot water: Intensifies the chocolate flavor without making the cupcakes taste like coffee. Hot liquid also helps create a smoother batter.
Chocolate Ganache Topping
- Semi-sweet chocolate: Melts into a smooth, glossy topping. Finely chopping the chocolate helps it melt evenly.
- Heavy cream: Combines with the chocolate to create a silky ganache that firms up beautifully when chilled.
Strawberry Buttercream Filling
- Freeze-dried strawberries: Blend into a powder to give the buttercream intense strawberry flavor without adding moisture.
- Unsalted butter: Creates the creamy, rich base of the buttercream. Softened butter whips up light and fluffy.
- Confectioners' sugar: Sweetens and thickens the buttercream. Sifting it prevents lumps.
- Heavy cream: Loosens the buttercream to a pipeable consistency.
- Pure vanilla extract: Adds a hint of warmth.
- Salt: A pinch enhances all the flavors and keeps the buttercream from tasting too sweet.
Optional Garnish
- Fresh strawberries or sprinkles: Add a pop of color and a fresh finishing touch.
How to Make Chocolate Covered Strawberry Cupcakes
Let's walk through each step so your Chocolate Covered Strawberry Cupcakes turn out perfect.
Preheat and prep: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and prepare a second pan with 3 liners, or plan to bake in batches since this recipe makes 15 cupcakes.
Mix the cupcake batter: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. In a separate bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until smooth. Pour the wet ingredients into the dry ingredients, then add the hot coffee or water and whisk everything together until the batter is smooth and thin. Don't worry about the thin consistency, that's exactly what you want.
Bake the cupcakes: Spoon or pour the batter into the cupcake liners, filling each about ⅔ full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before filling.
Make the ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, but don't let it boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 to 3 minutes, then stir gently until smooth and glossy. Chill the ganache in the refrigerator for about 30 minutes until it thickens to a spreadable consistency.
Prepare the strawberry buttercream: Use a food processor or blender to grind the freeze-dried strawberries into a fine powder. In a large bowl, beat the softened butter on medium-high speed until creamy and smooth, about 2 minutes. Add the confectioners' sugar, strawberry powder, heavy cream, and vanilla, then beat on low speed for 30 seconds to combine. Increase the speed to high and beat for 2 minutes until light and fluffy. Taste and add a pinch of salt if needed to balance the sweetness.
Fill the cupcakes: Use a small knife to cut a cone-shaped piece from the center of each cooled cupcake, going down about halfway. You can eat the little tops or save them for snacking. Spoon or pipe the strawberry buttercream into each hollowed-out center, filling it generously. If you cut off the pointy part of the cone top, you can place the flat piece back on top of the filling.
Top with ganache: Use a knife or small offset spatula to spread a thick, even layer of chilled ganache over each filled cupcake. The ganache should be thick enough to spread smoothly but not so stiff that it tears the cupcake tops.
Garnish and serve: Top each cupcake with a thin slice of fresh strawberry or a sprinkle of colorful sprinkles if you like. Serve right away or refrigerate for up to 1 day for the best texture. Leftovers will keep in the fridge for up to 5 days.
Substitutions and Variations
No buttermilk? Mix ½ cup of regular milk with ½ tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes, then use it in place of buttermilk.
Skip the coffee: Hot water works just fine if you don't have coffee on hand. The coffee just deepens the chocolate flavor, but water keeps the Chocolate Covered Strawberry Cupcakes plenty moist.
Fresh strawberries instead of freeze-dried: You can use fresh strawberry puree in the buttercream, but you'll need to reduce the amount of heavy cream to keep the frosting thick. Freeze-dried strawberries give you more flavor without extra moisture.
White chocolate ganache: Swap the semi-sweet chocolate for white chocolate if you want a sweeter, milder topping.
Chocolate buttercream filling: If strawberry isn't your thing, fill the cupcakes with chocolate buttercream instead and top with ganache for a double-chocolate treat.
Equipment For Chocolate Covered Strawberry Cupcakes
Here's everything that makes the process easier.
- 12-cup muffin pan: Standard size for cupcakes. You'll need two pans or you can bake in batches.
- Cupcake liners: Paper or foil liners keep the cupcakes from sticking and make cleanup simple.
- Whisk: For mixing dry ingredients and whisking together the batter.
- Mixing bowls: A few glass or metal bowls in different sizes for separating wet and dry ingredients.
- Cooling rack: Lets air circulate so Chocolate Covered Strawberry Cupcakes cool evenly and don't get soggy bottoms.
- Food processor: Grinds freeze-dried strawberries into a fine powder for the buttercream.
- Handheld or stand mixer: Beats the butter and sugar until fluffy. A hand mixer works great if you don't have a stand mixer.
- Sifter or sieve: Removes lumps from confectioners' sugar for smoother buttercream.
- Piping bag: Makes filling the cupcakes cleaner and easier, though a spoon works too.
- Wilton #12 round piping tip: A simple round tip for piping the buttercream filling neatly.
- Small icing spatula: Spreads the ganache smoothly over each cupcake top.
Storage and Make-Ahead Tips
Store these Chocolate Covered Strawberry Cupcakes in an airtight container in the refrigerator for up to 5 days. The ganache stays firm when chilled, which actually makes them easier to stack and store. Let them sit at room temperature for about 15 minutes before serving if you prefer softer ganache.
You can bake the Chocolate Covered Strawberry Cupcakes a day ahead and store them unfilled at room temperature in an airtight container. Make the buttercream and ganache the next day, then assemble everything a few hours before serving.
If you want to freeze them, freeze the unfilled Chocolate Covered Strawberry Cupcakes for up to 3 months. Thaw them at room temperature, then fill and top with fresh buttercream and ganache.
The ganache can be made ahead and stored in the fridge for up to a week. Just let it come to room temperature and give it a quick stir before spreading.
Expert Tips
Use room temperature ingredients for the smoothest batter. Cold eggs and buttermilk don't blend as well and can lead to a lumpy batter.
Don't skip the hot coffee or water. It makes the batter thin, but that's what creates such a moist, tender cupcake.
Chill the ganache until it's thick enough to spread. If it's too runny, it'll slide right off the Chocolate Covered Strawberry Cupcakes. If it gets too firm, let it sit at room temperature for a few minutes.
Fill the cupcake liners only ⅔ full. Any more and the batter will overflow and create mushroom tops.
Let the cupcakes cool completely before filling them. Warm cupcakes will melt the buttercream and turn everything into a mess.
Use a food processor to grind the freeze-dried strawberries into a fine powder. Any chunks will make the buttercream grainy.
Taste your buttercream before filling the Chocolate Covered Strawberry Cupcakes. If it's too sweet, add a pinch of salt. If it needs more strawberry flavor, add a bit more strawberry powder.
Store filled Chocolate Covered Strawberry Cupcakes in the fridge, especially if your kitchen is warm. The buttercream and ganache both hold up better when chilled.
Serving Suggestions
These Chocolate Covered Strawberry Cupcakes are pretty enough to serve on their own, but here are a few ideas to make them even more special.
Serve them with a glass of cold milk or a cup of hot coffee for an afternoon treat. The rich chocolate and fruity strawberry pair beautifully with something simple to drink.
Arrange them on a tiered cupcake stand for birthdays or showers. Add a few fresh strawberries around the base of the stand for a pop of color.
Pair them with vanilla ice cream for a deconstructed version of a strawberry sundae. The cold ice cream against the soft Chocolate Covered Strawberry Cupcakes and firm ganache is a wonderful contrast.
Set out a platter with a mix of these and my Soft Peppermint Meltaway Cookies or a slice of Hummingbird Bundt Cake for a dessert table that has a little bit of everything.
FAQ
What is the secret to chocolate-covered strawberries?
The secret is using good-quality chocolate and making sure your strawberries are completely dry before dipping. Any moisture causes the chocolate to seize and get grainy. For Chocolate Covered Strawberry Cupcakes, using freeze-dried strawberries in the filling gives you that classic strawberry flavor without any moisture issues.
How to make chocolate covered strawberries?
Melt your chocolate gently over a double boiler or in the microwave in short bursts. Dip dry, fresh strawberries into the melted chocolate, let the excess drip off, then place them on parchment paper to set. You can chill them in the fridge to speed up the process. For these cupcakes, we're mimicking that flavor by layering chocolate cake, strawberry buttercream, and chocolate ganache.
Should strawberries be cold when dipping in chocolate?
No, strawberries should be at room temperature and completely dry. Cold strawberries cause condensation, which makes the chocolate seize. Room temperature berries give you a smooth, even coating. For the cupcakes, make sure your Chocolate Covered Strawberry Cupcakes are fully cooled before adding the ganache topping so it sets properly.
Can I make chocolate-covered strawberries the night before?
Yes, you can make them the night before and store them in the fridge in a single layer. Just know that condensation can form when you take them out, which can make the chocolate look a bit dull. These Chocolate Covered Strawberry Cupcakes actually hold up beautifully when made a day ahead since the ganache stays firm and the flavors have time to blend.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners, using a second pan or baking in batches for 15 cupcakes.
- Mix the dry ingredients: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk.
- Add the wet ingredients to the dry, followed by the hot coffee. Whisk until fully combined. The batter will be thin.
- Spoon or pour the batter into cupcake liners, filling each ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
- Cool the cupcakes for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the ganache: Heat the cream in a small saucepan until it simmers. Pour over the chopped chocolate and let sit for a few minutes before stirring until smooth. Let the ganache cool in the fridge for 30 minutes to thicken.
- Make the strawberry buttercream: Process the freeze-dried strawberries into a fine powder. Beat the butter until creamy, then add the sugar, strawberry powder, cream, and vanilla, mixing until smooth. Add salt to taste.
- Fill the cupcakes: Cut a cone out of the center of each cooled cupcake. Spoon or pipe the strawberry buttercream into the cavity. Place the cupcake top back on.
- Top with the ganache: Spread the thickened ganache generously over each filled cupcake. Finish with fresh strawberry slices or sprinkles if desired.
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