There’s something truly enchanting about the combination of chocolate and strawberries—it’s like a match made in dessert heaven! When I first whisked together the rich cocoa and sweet buttermilk for these Chocolate Covered Strawberry Cupcakes, I knew I was onto something special. The moment those chocolatey treats emerged from the oven, fragrant and flawless, I couldn’t wait to add the surprise twist of strawberry buttercream hidden inside.
These cupcakes not only boast a luxurious chocolate ganache on top, but they also hold a delightful secret—a creamy filling made from freeze-dried strawberries. Whether you’re hosting a gathering or simply craving something sweet, these delightful bites are versatile enough to impress guests or satisfy late-night cravings. In just a few simple steps, you’ll have cupcakes that look as good as they taste, capable of making any occasion just a little bit sweeter. Let’s dive into this deliciously easy recipe—your taste buds are in for a treat!
Why are Chocolate Covered Strawberry Cupcakes so special?
Indulgence at its finest: These cupcakes are a decadent treat, featuring a rich chocolate base that perfectly complements the sweet strawberry filling.
Unique twist on tradition: The surprise strawberry buttercream filling adds a delightful burst of flavor, elevating standard chocolate cupcakes.
Crowd-pleaser: Perfect for gatherings or special occasions, these cupcakes are sure to delight guests of all ages.
Visually stunning: Topped with smooth chocolate ganache and fresh strawberries, they look impressive and taste divine.
Quick and easy: With straightforward steps, you can whip these up in no time, making them ideal for busy days.
Chocolate Covered Strawberry Cupcakes Ingredients
• Dive into the sweet mystery of these cupcakes!
For the Cupcake Batter
- All-purpose flour – Provides the structure needed for a perfect rise.
- Unsweetened natural cocoa powder – Gives the cupcakes a deep, chocolatey flavor.
- Baking soda – Helps the cupcakes rise for a fluffy texture.
- Baking powder – Aids in leavening to ensure your cupcakes are light and airy.
- Salt – Enhances the sweetness of the cake, balancing flavors.
- Vegetable oil – Keeps the cupcakes moist and adds richness.
- Granulated sugar – Sweetens the batter and contributes to a decadent taste.
- Large egg – Binds the ingredients together, adding moisture and stability.
- Pure vanilla extract – Infuses a warm, comforting flavor that complements chocolate.
- Buttermilk – Adds tenderness to the crumb and a slight tang to the flavor.
- Hot coffee or hot water – Intensifies the chocolate flavor, ensuring depth.
For the Ganache Topping
- Semi-sweet chocolate – Creates a luscious, rich ganache that adds elegance.
- Heavy cream – Combines with chocolate for a smooth, silky finish.
For the Strawberry Buttercream Filling
- Freeze-dried strawberries – Provides concentrated strawberry flavor without excess moisture.
- Unsalted butter – Forms the creamy base of the buttercream filling.
- Confectioners’ sugar – Sweetens the buttercream to perfection while giving it a light texture.
- Heavy cream – Enhances the smoothness of the buttercream for easy spreading.
- Pure vanilla extract – Adds an extra layer of flavor to the buttercream.
- Salt – Balances the sweetness for a well-rounded taste.
Optional Garnish
- Sliced fresh strawberries or sprinkles – Elevate the cupcakes’ presentation and add a festive touch!
With these ingredients, you’re not just baking; you’re crafting a delightful experience with every bite of your Chocolate Covered Strawberry Cupcakes!
How to Make Chocolate Covered Strawberry Cupcakes
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Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners to prepare for the batter love coming your way!
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Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. This dry mixture will create the foundation for your chocolatey goodness.
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Combine your wet ingredients: in another bowl, whisk together the vegetable oil, sugar, egg, vanilla extract, and buttermilk until fully blended. This mixture will add moisture and sweetness to your cupcakes.
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Mix the wet ingredients into the dry ingredients. Add in the hot coffee or hot water, then whisk until your batter is smooth and fully combined—it should be rich and glossy!
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Spoon the batter evenly into your prepared cupcake liners, filling each one about 2/3 full. This ensures they’ll rise perfectly without overflowing.
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Bake for 20–22 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly soon!
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Cool the cupcakes in the pan for 10 minutes, then carefully move them to a wire rack to cool completely. This step ensures the perfect texture!
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Prepare the ganache: place finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium until it simmers, then pour over the chocolate. Let it sit for 2–3 minutes to melt.
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Stir the chocolate and cream mixture slowly until fully combined and smooth. Chill the ganache in the refrigerator for at least 30 minutes to thicken for that luxurious topping!
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Create the strawberry buttercream filling: process freeze-dried strawberries into a powder. In a large bowl, beat the softened butter until creamy, then mix in the confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat until smooth, then add salt to taste.
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Cut a small circle in the center of each cooled cupcake to create a pocket, perfect for filling with strawberry buttercream. Fill generously and cover with the tops!
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Spread the chilled ganache over each cupcake, allowing it to cascade down the sides for that gorgeous look. Garnish with sliced fresh strawberries or sprinkles as desired!
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Serve these delightful cupcakes immediately, or store them covered at room temperature for up to 1 day. Leftovers can be kept in the refrigerator for up to 5 days—if they last that long!
Optional: Add a sprinkle of flaky sea salt on top for an extra flavor burst!
Exact quantities are listed in the recipe card below.
Chocolate Covered Strawberry Cupcake Variations
Customize your cupcakes with these delightful twists that elevate every bite and enhance the flavor profiles!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a light, flourless cupcake.
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Vegan: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use aquafaba instead of buttermilk for an egg-free delight.
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Fruit Explosion: Add a teaspoon of strawberry extract to the buttercream filling for an extra fruity punch that packs a flavor surprise!
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Nutty Crunch: Fold in finely chopped nuts, such as hazelnuts or walnuts, into the batter for a delightful crunch that contrasts with the soft cupcake.
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Minty Fresh: Infuse your ganache with peppermint extract for a refreshing twist that pairs beautifully with the chocolate and strawberry flavors.
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Spicy Kick: Sprinkle a pinch of cayenne pepper into the cupcake batter for a subtle kick, beautifully complementing the sweetness of the chocolate and strawberries.
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Creamy Filling: Swap out the strawberry buttercream for cream cheese frosting for a tangy flavor that adds depth to the chocolate base.
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Fun Decor: Use colorful, edible glitter or themed sprinkles to customize your cupcakes for birthdays or special occasions, making them festive and visually stunning.
Let your imagination run wild, because every variation can create a new favorite memory!
Tips for the Best Chocolate Covered Strawberry Cupcakes
- Ingredient Temperature: Use room temperature ingredients like the egg and buttermilk for better emulsification, which leads to a smoother batter.
- Don’t Overmix: Stir just until combined to avoid dense cupcakes; a few lumps are perfectly okay!
- Right Fill Level: Fill cupcake liners only 2/3 full to prevent overflowing—this ensures a beautiful dome-shaped cupcake.
- Chill Ganache Thoroughly: Allow the ganache to cool and thicken for at least 30 minutes to achieve that luxurious gloss when topping your Chocolate Covered Strawberry Cupcakes.
- Flavor Balance: Taste your buttercream filling and adjust the salt to your preference; a hint of salt enhances the strawberry’s sweetness beautifully.
- Storage Tips: For maximum freshness, store cupcakes in an airtight container. They stay moist at room temperature for 1 day and in the fridge for 5 days.
What to Serve with Chocolate Covered Strawberry Cupcakes?
Indulge in a beautifully balanced meal that complements your delightful cupcakes, making every bite a celebration of flavor!
- Fresh Fruit Salad: A vibrant medley of seasonal fruits adds a refreshing contrast, enhancing the sweetness of your cupcakes.
- Vanilla Ice Cream: Creamy ice cream pairs perfectly, offering a delightful creaminess that balances the rich chocolate ganache.
- Whipped Cream: Light and fluffy whipped cream is a classic pairing, adding an airy touch to the rich cupcakes.
- Chocolate Milkshake: A rich and creamy shake amplifies the chocolatey goodness, creating a fun dessert duo that both kids and adults love.
- Gourmet Coffee: A warm cup of coffee enhances the cocoa flavor while providing a comforting sip to accompany your sweet treat.
- Dark Chocolate Dipped Strawberries: Elevate the strawberry theme by serving strawberries dipped in dark chocolate for a sophisticated treat alongside.
- Chocolate-covered Pretzels: The salty crunch helps balance the sweetness from the cupcakes, creating a delightful contrast in every bite.
- Sponge Cake: A light, fluffy sponge can act as a lovely base for those who want a less intense chocolate experience while still enjoying the berry essence.
- Sparkling Water with Lemon: A refreshing drink that cleanses the palate and enhances the overall tasting experience without overwhelming sweetness.
How to Store and Freeze Chocolate Covered Strawberry Cupcakes
Room Temperature: Store your cupcakes covered at room temperature for up to 1 day to maintain their moist texture and flavor.
Fridge: If you have leftovers, keep them in an airtight container in the refrigerator for up to 5 days. This helps retain freshness while preventing them from drying out.
Freezer: For longer storage, freeze un-frosted cupcakes for up to 3 months. Once cooled, wrap each cupcake tightly in plastic wrap and place in a freezer-safe bag.
Reheating: To enjoy, simply thaw at room temperature for a few hours and reheat in the microwave for about 10-15 seconds if you prefer them warm. Enjoy your delicious Chocolate Covered Strawberry Cupcakes!
Make Ahead Options
These decadent Chocolate Covered Strawberry Cupcakes are perfect for busy home cooks looking to save time! You can prepare the cupcake batter up to 24 hours in advance; simply mix the dry ingredients and keep them separately in an airtight container. The wet ingredients can be combined and stored in the fridge until you’re ready to bake. Bake the cupcakes and cool them, then make the ganache—chill it as needed. For the strawberry buttercream filling, you can whip this up up to 3 days ahead and store it in the refrigerator. When you’re ready to enjoy, simply fill the cooled cupcakes and top with ganache for a delicious treat that tastes just as fresh!
Chocolate Covered Strawberry Cupcakes Recipe FAQs
How do I know if my ingredients are ripe or suitable?
Absolutely! When selecting strawberries, choose vibrant, red ones with a natural shine and no dark spots. If you’re using freeze-dried strawberries, make sure they’re not clumped together, which indicates they may be stale. As for the eggs, look for ones with a clean shell and a recent expiration date for the best results!
What is the best way to store my leftover cupcakes?
For sure! Keep your cupcakes covered at room temperature for up to 1 day to maintain their tenderness. If you need to store them longer, transfer them to an airtight container and refrigerate for up to 5 days. This helps preserve their flavor and texture. When ready to enjoy, allow them to come to room temperature before serving for the best experience!
Can I freeze my Chocolate Covered Strawberry Cupcakes?
Absolutely! To freeze these goodies, first ensure they are completely cooled. Wrap each un-frosted cupcake tightly in plastic wrap, then place them in a freezer-safe zip-top bag. They can be stored for up to 3 months. When you’re ready to indulge, simply thaw them at room temperature for a few hours. You could warm them up briefly in the microwave if you like them cozy!
What if my cupcakes turn out dry or dense?
Very good question! If your cupcakes are dry, this may be due to overmixing the batter or baking them too long. Always mix just until combined and check for doneness a minute or two earlier than the timer suggests. If they seem dense, ensure your ingredients are at room temperature for better incorporation, as that creates a lighter texture.
Are there any dietary considerations I should be aware of?
For sure! If you or your guests have allergies, ensure that the cupcakes do not contain common allergens like gluten or dairy. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend. If you’re vegan, try using flax eggs instead of chicken eggs, and switch out butter for plant-based alternatives. Always check the labels on the ingredients to accommodate other dietary restrictions.
Can I customize the filling or toppings of my cupcakes?
Absolutely! While the strawberry buttercream is delightful, you can get creative with flavors—try raspberry, lemon, or even a rich chocolate filling if you’re feeling adventurous. As for toppings, crushed nuts or chocolate shavings can add a wonderful crunch, and don’t forget a dash of sea salt to elevate the flavors of your Chocolate Covered Strawberry Cupcakes!
Decadent Chocolate Covered Strawberry Cupcakes Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In another bowl, whisk together the vegetable oil, sugar, egg, vanilla extract, and buttermilk until fully blended.
- Add the wet ingredients into the dry ingredients, then add the hot coffee or hot water and whisk until smooth and combined.
- Spoon the batter into the prepared cupcake liners, filling each one about 2/3 full.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, place finely chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it simmers, then pour over the chocolate and let sit for 2–3 minutes.
- Stir the chocolate and cream mixture until fully combined and smooth before chilling in the refrigerator for at least 30 minutes.
- For the strawberry buttercream, process freeze-dried strawberries into a powder, then beat softened butter until creamy.
- Mix in the powdered strawberries, confectioners' sugar, heavy cream, and vanilla until smooth.
- Adjust salt to taste, then cut a small circle in the center of each cooled cupcake and fill them with the strawberry buttercream.
- Spread the chilled ganache over each cupcake and garnish with sliced strawberries or sprinkles.