Chocolate Strawberry Cupcakes Recipe

If you’re a fan of sweet, luscious treats, then I’ve got a gem for you to try: my Chocolate Strawberry Cupcakes Recipe. This recipe blends rich, moist chocolate cupcakes with a dreamy strawberry buttercream filling and finishes it all off with a glossy chocolate ganache topping. Trust me, once you try these cupcakes, you’ll be hooked—they’re perfect for birthdays, special occasions, or just because you deserve something special. Stick around because I’m going to share all my tips and tricks to help you nail these cupcakes exactly right.

this Recipe

Ingredients You’ll Need

The magic behind these Chocolate Strawberry Cupcakes Recipe lies in a handful of thoughtful ingredients that work beautifully together. I always recommend using fresh, quality products—especially real cocoa powder and freeze-dried strawberries for that intense fruit flavor.

• All-purpose flour: Make sure to spoon and level your flour for accurate measurement to keep your cupcakes from getting too dense.
• Unsweetened natural cocoa powder: This gives those deep chocolate notes, and the quality really affects the flavor.
• Baking soda and baking powder: These leavening agents make the cupcakes nice and light.
• Vegetable oil: Keeps cupcakes moist without overpowering the flavor.
• Granulated sugar: Sweetness and structure combined.
• Large egg: Room temperature eggs mix better and give good rise.
• Pure vanilla extract: Always enhances the overall flavor.
• Buttermilk: This adds tang and tenderness, plus helps activate the leaveners.
• Hot coffee or hot water: Coffee really intensifies the chocolate taste, but hot water works if you prefer no caffeine.
• Semi-sweet chocolate: For the ganache, select good-quality chocolate bars for the best melt and finish.
• Heavy cream: Creates that silky, glossy ganache and smooth buttercream texture.
• Freeze-dried strawberries: The secret star in the strawberry buttercream — don’t swap with fresh or frozen, they won’t give you the same flavor or texture.
• Unsalted butter: For smooth, creamy buttercream; softened to room temperature is key.
• Confectioners’ sugar: Give your buttercream that sweet fluffiness.
• Salt: Balances sweetness perfectly.
• Optional garnishes: Fresh strawberry slices or sprinkles add a sweet, pretty touch.

Variations

I love to mix things up depending on my mood and what I have on hand, and with this Chocolate Strawberry Cupcakes Recipe, you can too! Don’t be shy about personalizing it.

• Using sour cream instead of buttermilk: I tried this for a firmer crumb and it works well if you want sturdier cupcakes that hold up better during filling.
• Make it dairy-free: Swap butter with a quality vegan butter and use coconut cream for frosting to accommodate dietary needs without losing flavor.
• Adding a splash of liqueur: Try a touch of strawberry or chocolate liqueur in the buttercream for a grown-up twist that my friends adore.
• Swap freeze-dried strawberries for raspberry powder: For a different berry note that still pops beautifully.

How to Make Chocolate Strawberry Cupcakes Recipe

Step 1: Preheat and Prep for Success

Set your oven to 350°F (177°C) and line your muffin pans with cupcake liners. This recipe makes about 15 cupcakes, so having two pans ready or planning batches is a good call. I usually line one pan fully and a second just partially, then pop the rest in later. A little planning keeps things smooth!

Step 2: Mix the Dry and Wet Ingredients Separately

Whisk together your flour, cocoa powder, baking soda, baking powder, and salt in one large bowl. In another bowl, whisk oil, sugar, egg, vanilla, and buttermilk until combined. This separation helps with even mixing and ensures your cupcakes turn out super tender.

Step 3: Combine and Add Hot Liquid

Gently pour the wet ingredients into the dry ones, then add your hot coffee or water. I discovered that hot coffee really makes the cocoa sing, boosting the chocolate’s richness, but if you’re not a coffee fan, hot water does the job too. Whisk everything until smooth—the batter will be thin, and that’s exactly how it should be.

Step 4: Bake and Cool

Spoon the batter into your cupcake liners, filling just 2/3 full to avoid any messy overflow. Bake for 20–22 minutes and test with a toothpick; if it comes out clean, you’re set. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. I’ve learned chilling them for 20-30 minutes in the fridge really helps if they feel sticky on top—it makes filling easier and less messy.

Step 5: Make the Chocolate Ganache

Finely chop the semi-sweet chocolate and place in a heatproof bowl. Warm your heavy cream over medium heat until just simmering—don’t let it boil, or you risk ruining the texture. Pour the cream over the chocolate, let sit for a couple of minutes, then stir slowly until smooth. The ganache will be thin at first, but refrigerate it for at least 30 minutes until it thickens nicely into a fudge-like consistency. Patience here is key for that glossy, perfect topping.

Step 6: Prepare the Strawberry Buttercream Filling

While the ganache chills, blitz your freeze-dried strawberries in a blender or food processor until they’re a fine powder—this packs in that vibrant strawberry flavor. Beat your softened butter until creamy, then sift in confectioners’ sugar, add the strawberry powder, heavy cream, vanilla, and a pinch of salt to balance sweetness. Whip it all on high speed for a couple of minutes until fluffy. Taste as you go; if it feels too sweet, a little more salt can help. This strawberry buttercream is the heart of the cupcakes, so don’t rush this step!

Step 7: Carve and Fill Your Cupcakes

Using a sharp knife, carefully cut a circle about an inch deep in each cupcake’s center to create a pocket. I like to use a teaspoon or a piping tip to scoop or pipe in the strawberry filling—it’s easier and looks neat. Save the cone-shaped pieces you cut out, slice off the pointy ends, then gently press these “lids” back on top of the frosting-filled cavities. If you’re new to this, check out my “How to Fill Cupcakes” guide for extra visuals—it was a game-changer for me!

Step 8: Top with Ganache and Garnish

Finally, spread the thickened ganache over the top of each cupcake with a small spatula or butter knife. I love laying it on thick for that rich, glossy finish that sets up like fudgy perfection. To make them look extra special, garnish with fresh strawberry slices or colorful sprinkles. These little details make a difference, especially if you’re serving guests or gifting the cupcakes.

How to Serve Chocolate Strawberry Cupcakes Recipe

Garnishes

I’m a big believer that cupcakes should look as good as they taste. I usually top mine with thinly sliced fresh strawberries shaped like hearts (a quick trim with a knife does the trick) because it ties in the strawberry flavor perfectly. Sprinkles or edible glitter also add a fun pop for parties. Plus, a light dusting of powdered sugar never hurts!

Side Dishes

These cupcakes are such a treat they don’t need much, but if I’m serving them at a gathering, I love pairing them with a simple mixed berry salad or a dollop of whipped cream on the side. A hot cup of coffee or milk is also always a winner alongside, to balance the rich chocolate perfectly.

Creative Ways to Present

For birthdays or Valentine’s Day, I’ve stacked these cupcakes in a tiered stand and surrounded them with fresh roses or strawberry vines. You can also pipe extra buttercream rosettes on top before ganache for a layered look. Mini cupcake wrappers in pink or red colored foil really amp up the festive vibes too!

Make Ahead and Storage

Storing Leftovers

After making your Chocolate Strawberry Cupcakes Recipe, you can cover them well and keep them in the fridge for up to 5 days. I recommend a cupcake carrier for storing and transporting so they keep their shape and topping intact. Just be sure to bring them to room temp before serving so the buttercream and ganache soften beautifully.

Freezing

I like to bake and freeze unfrosted cupcakes for up to 3 months if I’m prepping ahead. Just thaw overnight in the fridge before filling and frosting. Ganache and strawberry buttercream can be made a day ahead and refrigerated separately. When ready, whip the buttercream a bit to loosen it if it stiffened.

Reheating

To bring leftover cupcakes back to flavor and texture prime, leave them at room temperature for 30-60 minutes. If you prefer them slightly warm, pop them in the microwave for about 10-15 seconds—but watch closely so the ganache doesn’t melt too much.

FAQs

Final Thoughts

Honestly, this Chocolate Strawberry Cupcakes Recipe quickly became a favorite in my kitchen because it feels so indulgent yet approachable. The flavor combo is a timeless one that’s always a crowd-pleaser, and the little homemade touches—like the strawberry buttercream filling—make these cupcakes feel like a special treat rather than just another dessert. I hope you enjoy making and sharing them as much as my family and friends do. So go ahead, bake a batch, and get ready for some serious compliments!

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