Description

Delicious chocolate covered strawberry cupcakes featuring moist chocolate cupcakes filled with a creamy strawberry buttercream and topped with a rich chocolate ganache. Perfectly balanced flavors of chocolate and fresh strawberry, topped with optional fresh strawberry slices or sprinkles for an elegant and indulgent dessert.

Ingredients

Scale

Chocolate Cupcakes

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (42g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature
1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache Topping

6 ounces (170g) semi-sweet chocolate, finely chopped
2/3 cup (160ml or 5.3 ounces) heavy cream

Strawberry Buttercream Filling

1/2 cup (about 12–13g) freeze-dried strawberries
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar, sifted
2–3 Tablespoons (30–45ml) heavy cream
1/2 teaspoon pure vanilla extract
Salt, to taste

Optional Garnish

Sliced fresh strawberries or sprinkles

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Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, prepare a second pan with 3 additional liners or bake in two batches.
Make Cupcake Batter: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk until the batter is fully combined; the batter will be thin.
Fill Cupcake Liners and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full to avoid overflow. Use all the batter to make 15 cupcakes. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Cool Cupcakes: Let baked cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For easier filling, chill the cupcakes in the refrigerator for 20–30 minutes if their tops are sticky.
Prepare Chocolate Ganache: Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream over medium heat until it begins to gently simmer (do not boil). Pour the hot cream over chocolate and let sit for 2–3 minutes to soften. Stir slowly and gently until chocolate is fully melted and the mixture is smooth. Refrigerate ganache for at least 30 minutes to thicken before topping cupcakes.
Make Strawberry Buttercream Filling: Using a blender or food processor, pulverize freeze-dried strawberries into a fine powder (about 1/4 cup). In a mixing bowl, beat softened unsalted butter on medium-high speed until creamy (about 2 minutes). Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then on high speed for 2 minutes. Taste and add salt if frosting tastes overly sweet. Set aside.
Fill Cupcakes: Using a sharp knife, cut out a roughly 1-inch deep circle from the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece carefully. Fill each cavity with 1–2 teaspoons of strawberry buttercream using a spoon or piping bag. Trim the pointed tip off the removed cupcake piece and press the rounded top back onto the filling to seal.
Top Cupcakes with Ganache: Once ganache has chilled and thickened, spread a thick layer over the top of each filled cupcake using a small icing spatula or knife. The ganache will set to a fudge-like texture.
Garnish and Serve: Add optional fresh strawberry slices or sprinkles on top of ganache for decoration. Serve immediately or store covered at room temperature or refrigerated for up to 1 day. Leftovers keep refrigerated for up to 5 days.

Notes

Bake cupcakes a day ahead; store covered at room temperature and fill/frost the day of serving for best freshness.
The strawberry buttercream and chocolate ganache can be made a day ahead and refrigerated. Beat buttercream with a little cream or milk if it stiffens after chilling.
Unfrosted, unfilled cupcakes freeze well for up to 3 months. Thaw overnight in refrigerator before assembling.
Freeze-dried strawberries are crucial for the intense strawberry flavor in the buttercream; do not substitute with fresh or frozen strawberries.
Buttermilk is recommended for best flavor and moisture. You can substitute sour cream for a firmer crumb but with less intense chocolate flavor.
For homemade buttermilk substitute, mix 1 teaspoon vinegar or lemon juice with enough milk to make 1/2 cup. Let sit 5 minutes before using.
Use hot coffee (regular or decaf, black) instead of water to deepen cocoa flavor, though hot water works if coffee is not preferred.
Use good quality real chocolate for ganache for best melting and setting properties, such as Ghirardelli or Baker’s bars or high-quality chocolate chips.
Optionally, cut strawberries into heart shapes to garnish cupcakes, for a decorative touch.
Check the linked blog post for detailed strawberry buttercream tips and cupcake filling videos for extra guidance.

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg