Description
Delight in these decadent Chocolate Covered Strawberry Cupcakes, featuring a moist cocoa-infused base, luscious strawberry buttercream filling, and a rich chocolate ganache topping, crowned with fresh or chocolate-dipped strawberries. Perfect for special occasions or a luxurious treat.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or water
Strawberry Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup freeze-dried strawberries (ground into powder)
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
Chocolate Ganache
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Garnish
- Fresh strawberry slices or chocolate-dipped strawberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring gently to combine without overmixing.
- Add Hot Coffee or Water: Stir in the hot coffee or water until the batter is smooth and well blended, enhancing the chocolate flavor and creating a moist texture.
- Fill Cupcake Liners and Bake: Pour the batter into the prepared liners, filling each about halfway. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before decorating.
- Prepare Buttercream Base: Beat the softened unsalted butter in a bowl until creamy and smooth using a hand mixer or stand mixer.
- Add Sugar and Strawberry Powder: Gradually add the confectioners’ sugar and freeze-dried strawberry powder to the butter, mixing well until fully incorporated.
- Adjust Consistency and Flavor: Add 1 to 2 tablespoons of heavy cream and the vanilla extract, beating the mixture until light and fluffy. Optionally, add a pinch of salt to balance sweetness.
- Make Chocolate Ganache: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just starts simmering, then pour it over the chocolate. Let sit for 2–3 minutes to soften.
- Stir the Ganache: Slowly stir the cream and chocolate until the mixture is smooth and glossy. Allow the ganache to cool until it reaches a spreadable consistency.
- Core Cupcakes: Using a small knife or cupcake corer, cut a small cone-shaped piece out of the center of each fully cooled cupcake to create space for the filling.
- Fill with Strawberry Buttercream: Spoon or pipe the strawberry buttercream into the hollowed centers of the cupcakes, then place the cut top piece back onto each cupcake to seal in the filling.
- Top with Ganache: Spread the cooled chocolate ganache evenly over the top of each cupcake, creating a smooth chocolate coating.
- Garnish: Finish by decorating each cupcake with fresh strawberry slices or chocolate-dipped strawberries to add elegance and extra flavor.
Notes
- For more intense strawberry flavor, ensure freeze-dried strawberries are finely ground into a powder.
- Using hot coffee instead of water enhances the cocoa flavor in the cupcakes.
- Allow cupcakes to cool completely before filling to prevent buttercream from melting.
- Ganache should be cooled to a spreadable consistency but not too firm; refrigerate briefly if needed.
- Store cupcakes in an airtight container in the refrigerator; bring to room temperature before serving.
