There's nothing quite like the sweetness of surprise in the kitchen, especially when it comes to baking. Picture this: you take a bite of a moist chocolate cupcake, and tucked inside is a creamy, vibrant strawberry buttercream waiting to greet your taste buds. That's the magic of these Chocolate Covered Strawberry Cupcakes! With Valentine’s Day on the horizon—or even just a cozy weekend at home—these treats are the perfect answer to your craving for something special.
What’s more, the decadent drizzle of rich chocolate ganache glistening on top not only elevates the cupcakes visually but also invites you to indulge guilt-free. Whether you're looking to impress a loved one or simply treat yourself, this recipe melds the flavors of two beloved desserts into one delightful package. So, let’s bring the joy of homemade sweetness to your table!
Why Love Chocolate Covered Strawberry Cupcakes?
Decadent Surprise: Each bite reveals a creamy strawberry buttercream filling, creating a delightful contrast.
Rich Ganache Glaze: The fudge-like chocolate ganache enhances both flavor and presentation, making these cupcakes irresistible.
Perfect for Any Occasion: Whether it's Valentine's Day or a casual gathering, these treats shine at any event.
Quick to Assemble: With easy-to-follow steps, these cupcakes bring joy without a lengthy prep time.
A Chocolate Lover’s Dream: Combining the best of chocolate and strawberry, they satisfy cravings like no other. For an added twist, consider pairing them with strawberry cupcakes for a scrumptious dessert spread!
Chocolate Covered Strawberry Cupcake Ingredients
Get ready to create sweetness!
For the Cupcakes
• All-purpose flour – Provides structure for the perfect cupcake base.
• Granulated sugar – Adds just the right amount of sweetness and tenderness.
• Unsweetened cocoa powder – Brings rich chocolate flavor to every bite.
• Baking soda – Acts as a leavening agent for fluffiness.
• Baking powder – Works alongside baking soda for a light texture.
• Salt – Enhances flavors, making the chocolate sing.
• Large eggs – Adds richness and structure to the batter.
• Vegetable oil – Keeps the cupcakes moist; feel free to substitute with melted butter for a different flavor.
• Hot coffee (or water) – Enhances the chocolate flavor and adds moisture.
For the Strawberry Buttercream Filling
• Freeze-dried strawberries – Provides intense real strawberry flavor; ensure they're freeze-dried for the best result!
• Unsalted butter – Essential for creaminess; use room temp butter for easier mixing.
• Confectioners' sugar (sifted) – Adds sweetness and ensures a smooth texture.
• Heavy cream – Gives just the right moisture for a fluffy filling.
• Vanilla extract – Enhances the overall flavor profile beautifully.
• Salt (pinch) – Helps balance the sweetness, optional but recommended.
For the Chocolate Ganache Topping
• Heavy cream – Serves as the base for a luscious ganache.
• Chopped chocolate (semi-sweet or dark) – Delivers deep chocolate flavor and thickens the ganache.
You'll find full measurements in the recipe card below.
How to Make Chocolate Covered Strawberry Cupcakes
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Make the Ganache First: Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for about 5 minutes. Stir until smooth, then cool in the refrigerator to thicken.
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Make the Cupcakes: In a mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, and hot coffee or water. Pour the wet mixture into the dry ingredients and mix until just combined.
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Bake Cupcakes: Fill cupcake liners ⅔ full with the batter and place them in a preheated oven at 350°F (175°C). Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
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Prepare the Filling: Grind the freeze-dried strawberries into a powder using a blender or food processor. In a separate bowl, beat the room-temperature butter until creamy, then gradually add the sifted confectioners' sugar and strawberry powder. Mix in the heavy cream, vanilla extract, and a pinch of salt until smooth and fluffy.
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Fill Cupcakes: Cut a cone-shaped core from the cooled cupcakes, making a small hole in the center. Spoon the strawberry buttercream filling into each cupcake, then gently replace the top of the cupcake to close the filling.
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Top with Ganache: Once the ganache has cooled and thickened, spread it generously on top of each filled cupcake, allowing it to drizzle down the sides for an inviting look.
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Decorate (Optional): For an artistic touch, garnish with a strawberry heart or colorful sprinkles on top of the ganache before it sets.
Optional: Add some fresh strawberry slices on top for an extra sweet decoration.
Exact quantities are listed in the recipe card below.
Expert Tips for Chocolate Covered Strawberry Cupcakes
• Chill the Ganache: Allow the ganache to cool properly in the fridge; this ensures a thick, rich topping that won’t slide off your cupcakes.
• Use Fresh Ingredients: Opt for fresh, high-quality cocoa powder and chocolate to achieve the best flavor in your Chocolate Covered Strawberry Cupcakes.
• Properly Measure Flour: Spoon and level the flour when measuring to avoid dense cupcakes; excess flour can lead to dry results.
• Don’t Overbake: Keep an eye on the baking time; overbaking can dry out the cupcakes. They should spring back when gently touched.
• Core Cupcakes Carefully: Use a sharp knife or cupcake corer to remove the center gently; this will help avoid crumbling and allow for a nice filling.
• Taste Test Before Filling: Sample the strawberry buttercream before inserting it into cupcakes; adjust sweetness as needed for your perfect flavor!
Chocolate Covered Strawberry Cupcakes Variations
Feel free to let your creativity blossom by adjusting these delightful cupcakes to suit your taste!
- Red Wine Ganache: Swap traditional ganache for a rich red wine-infused chocolate ganache for a touch of elegance.
- Raspberry Twist: Substitute freeze-dried strawberries with freeze-dried raspberries for a deliciously tangy filling that complements the chocolate.
- Nutty Crunch: Add finely chopped nuts like hazelnuts or almonds to the frosting for a delightful crunch and additional flavor.
- Spicy Kick: Mix a dash of cayenne pepper into the chocolate ganache for a surprising heat that works beautifully with the sweetness.
- Coconut Cream: Substitute regular heavy cream in the ganache with coconut cream for a tropical flair that transports you to paradise.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make these cupcakes gluten-friendly without sacrificing flavor.
- Mini Size: Create bite-sized mini cupcakes for a perfect party treat; adjust baking time to about 10-12 minutes for these petite delights.
- Vegan Version: Use flax eggs, almond milk, and aquafaba instead of traditional ingredients for a delicious vegan alternative everyone will adore!
What to Serve with Chocolate Covered Strawberry Cupcakes?
Elevate your dessert experience by pairing these decadent cupcakes with delightful accompaniments that tantalize every palate.
- Fresh Berries: These juicy additions not only brighten the plate but also enhance the fruity flavor of the cupcakes. A mix of strawberries, blueberries, and raspberries creates a beautiful, vibrant contrast.
- Vanilla Ice Cream: The creamy, cold delight of vanilla ice cream perfectly balances the rich chocolate ganache while adding a refreshing element. Scoop some on the side for that melt-in-your-mouth experience.
- Chocolate Milkshake: Indulge your sweet cravings even further with a thick chocolate milkshake. This synergistic pairing turns your dessert into a nostalgic treat, evoking childhood memories of splurging on sweets.
- Espresso or Coffee: A warm cup of robust espresso enhances the chocolate flavor remarkably. The warmth and richness uplift each cupcake bite, making it an ideal combo for an afternoon treat or cozy evening.
- Whipped Cream Topping: Light and fluffy, a dollop of fresh whipped cream heightens the overall dessert experience. The airy texture contrasts beautifully with the ganache, creating a delightful bite every time!
- Chocolate-Covered Strawberries: For the ultimate indulgence, serve these alongside the cupcakes. The classic chocolate-covered strawberry echoes the flavors of your cupcakes, creating a harmonious dessert duo that feels celebratory.
- Sparkling Water with Lemon: Refreshing and zesty, a glass of sparkling water enhances the sweetness without overwhelming your palate. It’s a perfect way to cleanse the taste buds between bites!
How to Store and Freeze Chocolate Covered Strawberry Cupcakes
Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days. This keeps them moist while allowing their flavors to shine.
Fridge: If you've added the chocolate ganache topping, keep the cupcakes in the refrigerator for up to 3 days. Use a cake dome or airtight container to prevent drying.
Freezer: For longer storage, freeze the unfrosted cupcakes in an airtight container for up to 2 months. When ready to enjoy, thaw in the fridge overnight before frosting.
Reheating: Perfect to serve at room temperature. If desired, warm the filled cupcakes briefly in a microwave for a cozy, just-baked experience!
Chocolate Covered Strawberry Cupcakes Recipe FAQs
How do I select ripe strawberries for my filling?
Absolutely! Look for strawberries that are bright red, firm, and have a fresh green cap. Avoid those with dark spots or signs of overripeness. If you're using freeze-dried strawberries for the buttercream, ensure they’re fresh and vibrant for the best flavor.
What’s the best way to store Chocolate Covered Strawberry Cupcakes?
For unfrosted cupcakes, store them at room temperature in an airtight container for up to 2 days. If frosted with chocolate ganache, refrigerate them for up to 3 days. Be sure to use a cake dome or an airtight container to prevent them from drying out.
Can I freeze Chocolate Covered Strawberry Cupcakes?
Absolutely! Freeze the unfrosted cupcakes by placing them in an airtight container or freezer bag. They’ll stay fresh for up to 2 months. To enjoy, simply thaw them in the refrigerator overnight before frosting them.
What if my ganache is too runny?
If your ganache turns out runny, don’t worry! Let it cool further in the refrigerator to thicken. If it’s still too thin, you can add a bit more chopped chocolate. Just melt it gently and stir it back into the ganache until you reach your desired consistency.
Are these cupcakes suitable for people with allergies?
Very! These Chocolate Covered Strawberry Cupcakes contain common allergens such as gluten and eggs. If you’re looking for alternatives, you can try gluten-free flour for a gluten-free version or use egg replacers like applesauce or flaxseed meal for an egg-free option. Always double-check the ingredient labels to ensure safety for those with allergies.
How long can I keep these cupcakes in the fridge?
You can keep the chocolate ganache-topped cupcakes in the refrigerator for up to 3 days. Use a cake dome or an airtight container to help maintain their moisture and flavor. Enjoy them chilled or let them come to room temperature before serving for that homemade warmth.
Irresistibly Indulgent Chocolate Covered Strawberry Cupcakes
Ingredients
Method
- Make the Ganache First: Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for about 5 minutes. Stir until smooth, then cool in the refrigerator to thicken.
- Make the Cupcakes: In a mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, and hot coffee or water. Pour the wet mixture into the dry ingredients and mix until just combined.
- Bake Cupcakes: Fill cupcake liners ⅔ full with the batter and place them in a preheated oven at 350°F (175°C). Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare the Filling: Grind the freeze-dried strawberries into a powder using a blender or food processor. In a separate bowl, beat the room-temperature butter until creamy, then gradually add the sifted confectioners' sugar and strawberry powder. Mix in the heavy cream, vanilla extract, and a pinch of salt until smooth and fluffy.
- Fill Cupcakes: Cut a cone-shaped core from the cooled cupcakes, making a small hole in the center. Spoon the strawberry buttercream filling into each cupcake, then gently replace the top of the cupcake to close the filling.
- Top with Ganache: Once the ganache has cooled and thickened, spread it generously on top of each filled cupcake, allowing it to drizzle down the sides for an inviting look.
- Decorate (Optional): For an artistic touch, garnish with a strawberry heart or colorful sprinkles on top of the ganache before it sets.
Nutrition
Notes
- Chill the Ganache: Allow the ganache to cool properly in the fridge; this ensures a thick, rich topping that won’t slide off your cupcakes.
- Use Fresh Ingredients: Opt for fresh, high-quality cocoa powder and chocolate to achieve the best flavor in your Chocolate Covered Strawberry Cupcakes.
- Properly Measure Flour: Spoon and level the flour when measuring to avoid dense cupcakes; excess flour can lead to dry results.
- Don’t Overbake: Keep an eye on the baking time; overbaking can dry out the cupcakes. They should spring back when gently touched.
- Core Cupcakes Carefully: Use a sharp knife or cupcake corer to remove the center gently; this will help avoid crumbling and allow for a nice filling.
- Taste Test Before Filling: Sample the strawberry buttercream before inserting it into cupcakes; adjust sweetness as needed for your perfect flavor!
