Chocolate Covered Strawberry Cupcakes Recipe

If you are in search of a truly delightful treat that combines the lusciousness of chocolate with the fresh, fruity burst of strawberries, you have to try this Chocolate Covered Strawberry Cupcakes Recipe. These cupcakes capture the very essence of a chocolate-covered strawberry in a moist, fluffy cupcake form, topped with a delicate strawberry-infused buttercream and a shiny, rich chocolate ganache. Each bite is a perfect dance of flavors and textures, making it ideal for celebrations or whenever you want to feel a little extra special. This recipe is a wonderful way to impress your family and friends or simply indulge yourself with a classic favorite revisited in cupcake form.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential for achieving the perfect harmony of chocolate and strawberry flavors. Each item plays a key role, whether it’s giving the cupcakes a tender crumb, a rich cocoa kick, or that subtle strawberry essence that makes this recipe so irresistible.

• 1 cup all-purpose flour: The base that provides structure to your cupcakes with a tender crumb.
• 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and beautiful color.
• 1 tsp baking soda: Helps the cupcakes rise and become fluffy.
• 1/2 tsp baking powder: Works alongside baking soda for the perfect lift.
• 1/2 tsp salt: Balances the sweetness and enhances overall flavor.
• 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
• 1 cup granulated sugar: Sweetens the batter, ensuring each bite is just right.
• 1 large egg: Binds ingredients together and adds richness.
• 1 tsp vanilla extract: Complements the chocolate and strawberry notes brilliantly.
• 1/2 cup buttermilk: Adds tang and moisture, making the cupcakes soft.
• 1/2 cup hot coffee or water: Intensifies the chocolate flavor without overpowering.
• 1/2 cup unsalted butter, softened: The foundation for the silky strawberry buttercream.
• 1 cup confectioners’ sugar: Sweetens and smooths the buttercream frosting.
• 1/2 cup freeze-dried strawberries (ground into powder): Adds a natural strawberry punch with beautiful color.
• 1–2 tbsp heavy cream: Helps achieve the perfect buttercream consistency.
• 1/2 tsp vanilla extract: Enhances the flavor of the strawberry buttercream.
• Pinch of salt (optional): Balances the sweetness in the buttercream.
• 6 oz semi-sweet chocolate, finely chopped: Key to making the luscious ganache topping.
• 1/2 cup heavy cream: Creates the smooth, glossy ganache.
• Fresh strawberry slices or chocolate-dipped strawberries: Perfect garnish to echo the theme and add a fresh touch.

How to Make Chocolate Covered Strawberry Cupcakes Recipe

Step 1: Prepare Your Oven and Pans

Begin by preheating your oven to 350°F (175°C). Line a muffin pan with cupcake liners to ensure easy removal and a charming presentation. Proper preparation makes a big difference in baking success.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This combination creates the base for your chocolate cupcake and makes sure your leavening is evenly distributed.

Step 3: Combine Wet Ingredients

In another large bowl, whip up the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until they’re just blended. These wet ingredients will bring moistness and flavor to the cupcakes.

Step 4: Blend Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, stirring thoughtfully to combine everything without over-mixing. Then, pour in the hot coffee or water and stir until the batter is smooth. That coffee is a secret ingredient to deepen the chocolate taste.

Step 5: Bake the Cupcakes

Fill each cupcake liner halfway with batter to ensure even rising and tenderness. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Let your cupcakes cool fully before moving on to frosting prep—the key to a flawless finish.

Step 6: Make the Strawberry Buttercream Filling

Beat the softened unsalted butter until creamy and smooth. Slowly add confectioners’ sugar and sifted freeze-dried strawberry powder to infuse a natural fruity flavor. Incorporate heavy cream and vanilla extract, whipping until light and fluffy. Add a pinch of salt if the sweetness feels too much—this boosts the strawberry’s brightness.

Step 7: Prepare the Velvet Chocolate Ganache

Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream just until it simmers, then pour it over the chocolate. Let it sit for 2 to 3 minutes to soften the chocolate, then stir until glossy and smooth. Allow it to cool until it’s spreadable but not too firm.

Step 8: Fill and Frost the Cupcakes

Cut a small cone-shaped piece out from the center of each cooled cupcake using a paring knife or cupcake corer. Fill the hollow with a generous dollop of strawberry buttercream, then reattach the top piece for a hidden surprise inside. Finally, spread the cooled ganache over the tops of the cupcakes for that irresistible chocolate sheen.

Step 9: Garnish the Cupcakes

Finish off your beautiful creations by adorning each cupcake with fresh strawberry slices or chocolate-dipped strawberries. This final touch not only adds flavor and texture but also gives your cupcakes a dazzling, professional look.

How to Serve Chocolate Covered Strawberry Cupcakes Recipe

Garnishes

Adding fresh strawberry slices or luscious chocolate-dipped strawberries on top creates a perfect, bite-sized tribute to the flavor inside. You can even dust with a little powdered sugar or a sprinkle of crushed freeze-dried strawberries for an extra visual pop.

Side Dishes

Pair these cupcakes with a light, fruity salad or a scoop of vanilla ice cream to complement the rich chocolate and strawberry layers. A cup of strong coffee or a fresh berry smoothie also enhances the overall tasting experience wonderfully.

Creative Ways to Present

Try serving these cupcakes on a beautiful dessert platter arranged alongside whole strawberries and small bowls of melted chocolate for dipping. You could also place each cupcake inside a decorative wrapper or box for elegant gifting or party favors.

Make Ahead and Storage

Storing Leftovers

Proper storage will keep your cupcakes fresh and delicious for a few days. Store them in an airtight container at room temperature if your kitchen is cool, or refrigerate for up to 3 days. Be sure to bring refrigerated cupcakes back to room temperature before serving to ensure the buttercream and ganache taste their best.

Freezing

If you want to save these treats for later, you can freeze the unfrosted cupcakes tightly wrapped in plastic wrap and placed in a freezer bag or container. Freeze for up to 2 months. When ready, thaw overnight in the fridge and frost with the strawberry buttercream and ganache before serving.

Reheating

When you want to enjoy frozen cupcakes, let them thaw completely first. If you prefer a warm cupcake, gently heat one in the microwave for 10-15 seconds, just enough to warm without melting the frosting completely. This gives a cozy, dessert-café feel right at home.

FAQs

Can I use fresh strawberries instead of freeze-dried powder for the buttercream?

Fresh strawberries contain a lot of moisture, which can affect the consistency of your buttercream. Freeze-dried strawberry powder is best for a vibrant flavor without making the frosting too soft or runny.

Is it possible to make this recipe dairy-free?

Yes! You can substitute the butter with a dairy-free margarine and use a plant-based cream alternative for both the buttercream and ganache. Just keep in mind this might slightly change the texture and flavor but will still be delicious.

What if I don’t have buttermilk on hand?

No worries! You can make a quick buttermilk substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using in your batter.

How should I handle the ganache if it gets too thick to spread?

If the ganache becomes too thick, gently warm it in the microwave in 5-second bursts, stirring in between, until it reaches a spreadable consistency. Be careful not to overheat or it may separate.

Can I make this Chocolate Covered Strawberry Cupcakes Recipe gluten-free?

Absolutely! Swap out the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Look for blends that contain xanthan gum for best results in structure and texture.

Final Thoughts

There’s something truly magical about this Chocolate Covered Strawberry Cupcakes Recipe that lights up any occasion, brightening faces and making moments unforgettable. The rich chocolate, combined with the irresistible taste of strawberries in every layer, makes these cupcakes a true crowd-pleaser. Whether you’re baking for a party, a special treat, or just because, I encourage you to dive in and create these sweet gems—you’ll be so glad you did.

Print