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Chocolate Strawberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 58 reviews
  • Author: Jessica
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours (includes cooling and chilling)
  • Yield: 15 cupcakes
  • Category: Dessert, Baked Goods, Cupcakes
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Covered Strawberry Cupcakes combine a rich, moist chocolate cupcake base with a luscious strawberry buttercream filling and a decadent chocolate ganache topping. Perfect for celebrations or an indulgent treat, these cupcakes offer a harmonious blend of chocolate and strawberry flavors with a smooth, fudge-like finish.

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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, line a second muffin pan with 3 liners or bake in batches.
  2. Make the Cupcake Batter: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk oil, sugar, egg, vanilla, and buttermilk until combined. Pour wet ingredients into dry, add hot coffee or water, and whisk until fully combined. The batter will be thin.
  3. Bake the Cupcakes: Spoon the batter into the cupcake liners filling each about two-thirds full. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for 20–30 minutes if tops are sticky for easier filling.
  4. Prepare Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan over medium heat until it simmers gently (avoid boiling). Pour cream over chocolate; let sit 2–3 minutes to soften. Stir slowly until smooth and melted. Refrigerate ganache for at least 30 minutes to thicken before spreading.
  5. Make Strawberry Buttercream Filling: Process freeze-dried strawberries into a fine powder using a blender or food processor. Beat softened butter on medium-high speed until creamy (about 2 minutes). Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat first on low for 30 seconds, then on high for 2 minutes. Adjust salt to taste.
  6. Fill the Cupcakes: Using a sharp knife, carve a 1-inch deep circle from the center of each cooled cupcake, creating a pocket. Fill each cavity with strawberry buttercream, using about 1–2 teaspoons. Trim the pointed cupcake piece and replace it over the filling, pressing gently to secure.
  7. Top with Ganache: Spread the chilled, thickened ganache generously over the top of each cupcake with a knife or small spatula, creating a thick fudge-like topping. Garnish with sliced fresh strawberries or sprinkles if desired.
  8. Serve or Store: Serve cupcakes immediately or store covered at room temperature or refrigerated for up to 1 day. Leftover cupcakes should be refrigerated and will keep up to 5 days. Use a cupcake carrier for transportation.

Notes

  • Make Ahead & Freezing: Cupcakes can be baked a day ahead and kept covered at room temperature; fill and frost on serving day. Prepare and refrigerate buttercream and ganache a day early. Re-beat buttercream with cream if stiff after refrigeration; warm ganache over simmering water if too thick.
  • Freezing Cupcakes: Unfrosted, unfilled cupcakes freeze well for up to 3 months. Thaw overnight in the fridge before assembling.
  • Using Buttermilk: Essential for moistness and flavor. If unavailable, make a substitute by adding 1 teaspoon lemon juice or vinegar to enough milk to make 1/2 cup. Let sit 5 minutes before use.
  • Hot Coffee or Water: Enhances cocoa flavor and aids blooming of cocoa powder. Use black coffee or hot water if you prefer no coffee taste.
  • Chocolate for Ganache: Use high-quality semi-sweet chocolate bars or chips for best results.
  • Filling Tips: Freeze-dried strawberries give the best flavor for buttercream; fresh or frozen strawberries are not recommended.
  • Difficulty Sinking: Slight sinking in cupcakes during baking is normal and does not affect quality because the center is removed and filled.
  • Cake Variation: The strawberry buttercream and ganache can also be used to assemble a layered chocolate cake.
  • Garnish Idea: Cut fresh strawberries into heart shapes to decorate cupcakes for a charming presentation.
  • Special Tools: Requires a 12-cup muffin pan, cupcake liners, mixer, food processor, piping bag/tip, and cooling rack among other common kitchen tools.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Find it online: https://jessicasrecipes.com/chocolate-strawberry-cupcakes-recipe/