Chocolate Covered Strawberry Cupcakes

I'm so excited to share these Chocolate Covered Strawberry Cupcakes with you today. Honestly, when Sarah asked me to make something special for her school Valentine's party last year, I knew it had to be these. The combination of rich chocolate cake, sweet strawberry buttercream, and that glossy ganache topping? It's like biting into your favorite chocolate covered strawberry, but in cupcake form.

Jump to:

• Why You Will Like These Chocolate Covered Strawberry Cupcakes
• What You Need For Chocolate Covered Strawberry Cupcakes
• How To Make Chocolate Covered Strawberry Cupcakes
• Storing Your Chocolate Covered Strawberry Cupcakes
• Tips For Perfect Chocolate Covered Strawberry Cupcakes
• Chocolate Covered Strawberry Cupcakes FAQ
• Recipes You May Like
• Making These Chocolate Covered Strawberry Cupcakes Work For You
• Chocolate Covered Strawberry Cupcakes

Here's the thing about these cupcakes. They look fancy enough for a special occasion, but they're actually pretty simple to make. I've tested this recipe at least five times in our Manhattan apartment kitchen, and each time, Donald says they get better. Alex even stopped playing video games to help me fill them last weekend, which is saying something.

The secret is in the layers. You get that deep chocolate flavor from the cocoa powder and coffee (don't worry, you won't taste the coffee), a surprise burst of strawberry in the middle, and then that thick, fudgy ganache on top. It's one of those recipes that makes people think you spent hours in the kitchen when really, most of the time is just waiting for things to cool.

If you're looking for another show-stopping dessert, you'll love my Moist Chocolate Fudge Cupcakes that use a similar chocolate base but with a different twist.

Why You Will Like These Chocolate Covered Strawberry Cupcakes

• Simple ingredients you probably already have in your pantry
• Ready in about an hour (plus cooling time, but that's hands-off)
• Perfect for Valentine's Day, birthdays, or any time you want something special
• That surprise strawberry center makes every bite interesting
• Chocolate and strawberry combo that everyone loves
• They actually taste better the next day when the flavors blend together

What You Need For Chocolate Covered Strawberry Cupcakes

For The Chocolate Cupcakes

• 1 cup all-purpose flour (spoon it into your measuring cup, don't pack it)
• ½ cup unsweetened cocoa powder (I use natural, not Dutch-process)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil (or melted coconut oil works great too)
• 1 cup granulated sugar
• 1 large egg (room temperature is key here)
• 1 teaspoon vanilla extract
• ½ cup buttermilk (at room temperature)
• ½ cup hot coffee (or hot water if you don't have coffee)

For The Chocolate Ganache

• 6 ounces semi-sweet chocolate (chop it really fine)
• ⅔ cup heavy cream

For The Strawberry Buttercream

• ½ cup freeze-dried strawberries (find them in the dried fruit section)
• ½ cup unsalted butter (softened to room temperature)
• 2 cups confectioners' sugar (sifted)
• 2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt (if your frosting tastes too sweet)
• Fresh strawberries for garnish (optional but pretty)

How To Make Chocolate Covered Strawberry Cupcakes

Getting Started

First things first, preheat your oven to 350°F. Line your muffin pans with cupcake liners. This recipe makes about 15 cupcakes, so you'll need either two pans or you can bake them in batches like I usually do.

Making The Chocolate Cupcakes

In a large bowl, whisk together your flour, cocoa powder, baking soda, baking powder, and salt. Set this aside. I learned this the hard way when I forgot the salt once. Trust me, you need it.

In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until everything's combined. It won't look super smooth yet, and that's fine. Pour this wet mixture into your dry ingredients, then add that hot coffee or water.

Here's what I love about this step. The batter will be really thin, almost like chocolate milk. The first time I made these, I thought I did something wrong. But that's exactly how it should be. The hot liquid makes the cocoa powder bloom and creates that deep chocolate flavor.

Baking Time

Pour or spoon your batter into the liners, filling them only about two-thirds full. I use a ¼ cup measuring cup for this, and it works perfectly. Bake for 20 to 22 minutes. You'll know they're done when a toothpick comes out clean.

Let them cool in the pan for 10 minutes, then transfer to a wire rack. This is important. They need to be completely cool before you fill them. I sometimes pop mine in the fridge for 20 minutes if they're being stubborn and sticky on top.

Making The Chocolate Ganache

Put your finely chopped chocolate in a heatproof bowl. The finer you chop it, the easier this will be. Heat your cream in a small pot until it just starts to simmer. Don't let it boil hard.

Pour the hot cream over the chocolate and let it sit for about 3 minutes. Then stir it very slowly with a spoon or small spatula. Sarah loves watching this part because it's like magic how the chocolate melts into the cream.

Once it's smooth, put it in the fridge for at least 30 minutes. It needs to thicken up before you can spread it on the cupcakes.

Making The Strawberry Buttercream Filling

While your ganache chills, make the filling. Toss those freeze-dried strawberries into a blender or food processor and pulse until they're a fine powder. You should end up with about ¼ cup of strawberry powder.

Beat your softened butter on medium-high speed for about 2 minutes until it's creamy. Add the confectioners' sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds to avoid a sugar cloud in your kitchen (learned that one from experience), then crank it up to high for 2 minutes.

Taste it. If it's too sweet, add a tiny pinch of salt. This balances everything out.

Filling Your Chocolate Covered Strawberry Cupcakes

This is the fun part. Use a sharp knife to cut a circle into the center of each cooled cupcake, about 1 inch deep. You'll remove a cone-shaped piece. Don't throw it away yet.

Spoon or pipe your strawberry buttercream into that little pocket. I use a teaspoon or a piping tip for this. Fill it up as much as you can, usually about 1 to 2 teaspoons per cupcake.

Cut off the pointy bottom part of that cone piece you removed, and gently press the round top back onto the filling. It's like putting a little lid on each cupcake.

Topping With Ganache

Your ganache should be nice and thick now. Spread a generous layer on top of each filled cupcake. I like to make it thick so it sets up like fudge. If you want, add a fresh strawberry slice on top or some sprinkles.

Storing Your Chocolate Covered Strawberry Cupcakes

You can serve these right away, but honestly? They're even better the next day. The flavors really come together overnight.

Store them in an airtight container. They'll keep at room temperature for a day, but I usually put them in the fridge where they'll stay fresh for up to 5 days.

If you're taking them somewhere, a cupcake carrier is your best friend. Those plastic containers with the individual slots keep everything looking perfect.

Tips For Perfect Chocolate Covered Strawberry Cupcakes

Don't skip the coffee. I know it seems weird to put coffee in chocolate cake, but it makes the chocolate taste more chocolatey. You won't taste coffee, I promise. Donald was skeptical the first time, but now he asks me to make sure I don't forget it.

Room temperature ingredients matter. When your egg and buttermilk are cold, they don't mix as smoothly. I usually pull them out while I'm prepping everything else.

The ganache needs time to thicken. If you try to spread it when it's still warm and runny, it'll just slide right off your cupcakes. Patience here is key.

Use freeze-dried strawberries, not fresh. Fresh strawberries have too much moisture and will make your frosting separate. The freeze-dried ones give you that intense strawberry flavor without any water content.

Make the filling in advance. I sometimes make the strawberry buttercream the night before and keep it in the fridge. Just let it come to room temperature and give it a quick stir before using.

Chocolate Covered Strawberry Cupcakes FAQ

Can I Make Chocolate Covered Strawberry Cupcakes Ahead Of Time

Yes, and I actually recommend it. You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. The ganache and buttercream can also be made ahead and refrigerated separately.

On the day you want to serve them, just fill and frost the cupcakes. They'll stay fresh in the fridge for up to 5 days. I made a batch for Alex's birthday party last month, and I prepped everything the night before except for the final assembly.

How Do I Fill Chocolate Covered Strawberry Cupcakes Without Them Falling Apart

The key is making sure your cupcakes are completely cool and even slightly chilled. Warm cupcakes will crumble when you try to cut them. Use a sharp knife and cut straight down to make that circle in the center.

Don't make your hole too big or too deep. About 1 inch is perfect. When you put the top back on, press it very gently. The ganache will help hold everything together once it sets. If a cupcake does break, don't worry. The ganache covers all kinds of imperfections.

Can I Use Fresh Strawberries Instead Of Freeze Dried Strawberries In Chocolate Covered Strawberry Cupcakes

I wouldn't recommend it for the buttercream filling. Fresh strawberries have too much water, and they'll make your frosting separate and become runny. It won't hold its shape inside the cupcakes.

Freeze-dried strawberries are perfect because all the moisture is removed, but you still get that intense strawberry flavor. They're usually in the dried fruit or snack aisle at the grocery store. If you really want to use fresh strawberries, save them for garnishing the tops instead.

How Should I Store Chocolate Covered Strawberry Cupcakes To Keep Them Fresh

Store them in an airtight container in the refrigerator. Because of the buttercream filling and ganache topping, they need to be kept cool. They'll stay fresh for up to 5 days this way.

If you're stacking them, use wax paper between layers so they don't stick together. Let them sit at room temperature for about 20 minutes before serving. The ganache softens slightly and the flavors are more pronounced when they're not super cold. I've tried freezing them, but the texture of the ganache gets a bit grainy when thawed.

Recipes You May Like

• Moist Chocolate Fudge Cupcakes - If you love the chocolate base of these cupcakes, you'll go crazy for these rich, fudgy chocolate cupcakes with chocolate buttercream
• Fluffy Red Velvet Cupcakes With Cream Cheese Frosting - Another special occasion cupcake that looks as good as it tastes
• Creamy Strawberry Banana Smoothie - A quick breakfast that uses fresh strawberries in a totally different way

Making These Chocolate Covered Strawberry Cupcakes Work For You

These cupcakes have become one of those recipes I turn to when I need something that feels special without being complicated. The chocolate cake is moist and rich, that strawberry buttercream in the middle is like a sweet surprise, and the ganache topping makes them look bakery-perfect.

I love that I can make most of the components ahead of time. The cupcakes themselves freeze really well if you want to bake them even further in advance. Just wrap them tightly and thaw them completely before filling.

Sarah asks me to make these for almost every special occasion now. Last Valentine's Day, we made them together, and she was so proud to bring them to her class. Alex even admitted they were better than the ones from the bakery down the street, which is high praise coming from him.

The best part is watching people take that first bite and discover the strawberry filling. It's one of those recipes that makes you feel like a baking rockstar, even though it's actually pretty straightforward once you know the steps.

I hope you make these Chocolate Covered Strawberry Cupcakes for someone special soon. Or just make them for yourself on a random Tuesday. Sometimes we all need a little chocolate and strawberry magic in our lives.

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