Chocolate Strawberry Cupcakes with Ganache Recipe

If you love the classic combo of chocolate and strawberries, you’re going to be head over heels for this Chocolate Strawberry Cupcakes with Ganache Recipe. I absolutely love how these cupcakes turn out—rich, moist chocolate cake filled with a luscious strawberry buttercream, all topped off with a shiny, silky chocolate ganache. When I first tried this recipe, I was pretty sure I had found a new favorite for all special occasions or just because. Stick around because I’m going to walk you through everything you need to know to nail these cupcakes perfectly in your own kitchen.

this Recipe

Ingredients You’ll Need

Each ingredient plays a role in making these Chocolate Strawberry Cupcakes with Ganache Recipe a winner. Starting with high-quality cocoa powder and buttermilk creates a tender crumb, and the freeze-dried strawberries in the buttercream pack an intense fruity punch without adding moisture that could ruin the frosting’s texture.

• All-purpose flour: Spoon and level for accurate measurement—this keeps your cupcakes from becoming dense.
• Unsweetened natural cocoa powder: Look for a good-quality one to get that deep chocolate flavor. Natural (not Dutch-processed) is key here.
• Baking soda and baking powder: These leaveners lighten the cupcakes so they rise beautifully.
• Salt: Just a pinch enhances all the other flavors.
• Vegetable oil: Keeps the cupcakes moist and tender. I love how oil-based cakes stay fresh longer.
• Granulated sugar: Sweetens and helps create structure.
• Large egg: Brings everything together and adds richness.
• Pure vanilla extract: A little goes a long way improving the chocolate notes.
• Buttermilk: Adds acidity to react with leaveners and gives a tender texture and tangy depth.
• Hot coffee or hot water: Boosts the cocoa’s flavor—trust me, these cupcakes don’t taste like coffee at all!
• Semi-sweet chocolate: For the ganache, finely chopped for smooth melting.
• Heavy cream: To create that silky ganache topping and for the buttercream.
• Freeze-dried strawberries: The secret to bright, concentrated strawberry flavor in the filling.
• Unsalted butter: Softened and creamy—the base for the buttercream.
• Confectioners’ sugar: For smooth, sweet frosting.
• Salt: Just a pinch in the buttercream keeps the sweetness balanced.
• Optional garnish (fresh strawberries or sprinkles): Adds a fresh, pretty touch to your cupcakes.

Variations

I like to keep things exciting by tweaking this Chocolate Strawberry Cupcakes with Ganache Recipe depending on the season or event. Don’t be afraid to make it your own. You’ll enjoy experimenting too!

• Use sour cream instead of buttermilk: I discovered this one when I ran out of buttermilk—the cupcakes turn out sturdier but with a slightly less rich chocolate flavor.
• Swap freeze-dried strawberries for raspberry powder: For a different berry twist, this change is delightful and still keeps the frosting firm.
• Make it a layer cake: I once made this recipe into a layered cake by baking two cake rounds and filling them with the same strawberry buttercream, topped with ganache. It was gorgeous and just as yummy!
• Decorate with chocolate curls or edible flowers: For special occasions, these add an elegant, professional touch.

How to Make Chocolate Strawberry Cupcakes with Ganache Recipe

Step 1: Prep Your Batter with Care

Start by preheating your oven to 350°F (177°C) and lining your muffin pans with cupcake liners. Whisk together your dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt—in a large bowl. In a separate bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until smooth. Combining wet and dry, pour in the hot coffee or water and whisk until you have a perfectly smooth, thin batter. The thin consistency might surprise you, but trust me—this makes the cupcakes super moist and tender.

Step 2: Bake and Cool Your Cupcakes

Fill each cupcake liner about two-thirds full to prevent spills. You’ll get around 15 cupcakes. Bake for 20–22 minutes until a toothpick inserted comes out clean. Don’t rush this—undercooked cupcakes will be gummy, and overbaked ones dry. Let the cupcakes cool in the pan for 10 minutes, then move them to a wire rack to cool completely. If you notice tops are sticky or very soft, chilling them in the fridge for 20-30 minutes helps make cutting and filling much easier.

Step 3: Make the Silky Chocolate Ganache

Chop your semi-sweet chocolate finely—it’ll melt evenly with the warm cream without needing microwave fixes. Heat the cream just until it gently simmers (watch that it doesn’t boil!), then pour over the chocolate and let it sit for a few minutes. Stir slowly until the ganache is glossy and smooth. Pop it in the fridge to thicken for at least 30 minutes before you spread it on your cupcakes. This trick gives you that thick, fudge-like finish everyone will love.

Step 4: Whip Up the Strawberry Buttercream Filling

While the ganache chills, blitz your freeze-dried strawberries in a food processor or blender into a powder. This step is key—to really concentrate the strawberry flavor without adding moisture that would ruin your frosting’s texture. Beat softened butter until creamy, add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat low then high speed until fluffy. Taste and, if needed, add a pinch of salt to balance the sweetness. I find this filling perfectly bright and creamy.

Step 5: Core and Fill Your Cupcakes

Use a sharp knife to cut a one-inch deep circle from the center of each cooled cupcake. The little “cone” of cake you remove gets trimmed at the point and gently pressed back over the filling once you pipe or spoon in the strawberry buttercream. I find using a small piping tip or a teaspoon quite handy here. This layered surprise inside is the moment that really wows guests. If you’re visual, you can check my detailed How to Fill Cupcakes guide for tips.

Step 6: Top With the Dreamy Ganache

Once your ganache has thickened nicely, spread a good layer on top of each filled cupcake. Don’t be shy—a thick spread gives you that luxe look and rich, smooth mouthfeel. Garnish with slices of fresh strawberry or sprinkles for a pop of color and extra fun.

How to Serve Chocolate Strawberry Cupcakes with Ganache Recipe

Garnishes

I love topping these cupcakes with thin fresh strawberry slices—especially slicing a strawberry into small heart shapes for a sweet Valentine’s Day touch. Sprinkles or edible glitter also add a festive vibe if you’re serving these for a party or celebration. The colorful contrasts make these cupcakes as pretty as they are tasty.

Side Dishes

These indulgent cupcakes pair perfectly with a simple side like a fresh green salad or even a light fruit salad to balance the richness. For drinks, I’m a big fan of serving them with a cup of rich hot chocolate or a mild black tea—both help cleanse the palate between bites.

Creative Ways to Present

For birthdays or bridal showers, I’ve arranged these cupcakes on tiered stands with fresh rose petals scattered around. Another fun idea is to pipe little rosettes of leftover strawberry buttercream around the cupcakes on a platter for extra color and volume. You can even pair each cupcake with a small piece of chocolate or a mini chocolate-covered strawberry on the side for a luxe touch.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cupcakes and store them in the refrigerator for up to 5 days. Keeping them chilled helps the ganache stay intact and the filling fresh. When I bring them back out, I let them come to room temperature for about 20 minutes before serving to bring back that soft cake texture and creamy filling.

Freezing

These cupcakes freeze wonderfully if you keep them unfrosted and unfilled. I bake ahead and freeze them for up to three months, then thaw overnight in the fridge before filling and frosting. It saves so much time when you plan a party! I don’t recommend freezing assembled cupcakes with the ganache because the texture can get a bit funky after thawing.

Reheating

You’ll want to avoid microwaving these cupcakes whole because it can cause the ganache to melt unevenly. If you want to warm them slightly, let them sit at room temperature or pop them in a warm (not hot) oven for 5 minutes wrapped in foil. This helps keep the ganache set while bringing the cupcake warmth without drying it out.

FAQs

Final Thoughts

Making these Chocolate Strawberry Cupcakes with Ganache Recipe feels like such a treat every time. I love the way the rich chocolate cake cozies up to the bright strawberry filling and how the ganache topping makes each bite feel indulgent yet fresh. Whether you’re baking for a party, a romantic date, or just because, these cupcakes seriously bring a smile to everyone around my kitchen table. I can’t wait for you to try this recipe—just imagine biting into that luscious surprise in the center, followed by a creamy chocolate finish. You’ll thank me later!

Print