Chocolate Covered Strawberry Cupcakes Recipe

If you adore the irresistible combo of rich chocolate and bright, juicy strawberries, then you are absolutely going to fall in love with this Chocolate Covered Strawberry Cupcakes Recipe. These cupcakes capture the essence of chocolate-dipped strawberries in a delightfully moist, tender treat topped with luscious strawberry buttercream and glossy chocolate ganache. Whether you’re baking for a special occasion or just craving a sweet pick-me-up, this recipe blends classic flavors with an elegant presentation that’s sure to wow everyone at your table.

Ingredients You’ll Need

These ingredients are straightforward pantry and fridge staples that work harmoniously to create the perfect balance of texture and flavor. Each component plays an essential role—from the cocoa powder for deep chocolate richness, to the freeze-dried strawberries that pack intense fruit flavor without extra moisture, making your cupcakes moist but not soggy.

• 1 cup all-purpose flour: Provides structure for tender cupcakes.
• 1/2 cup unsweetened cocoa powder: Gives that deep, chocolatey goodness.
• 1 tsp baking soda: Helps cupcakes rise beautifully and stay light.
• 1/2 tsp baking powder: Adds an extra lift for fluffier cupcakes.
• 1/2 tsp salt: Balances sweetness and enhances flavors.
• 1/2 cup vegetable oil: Keeps cupcakes moist and tender.
• 1 cup granulated sugar: Adds sweetness and tenderness.
• 1 large egg: Binds ingredients and adds richness.
• 1 tsp vanilla extract: Infuses a warm, inviting aroma.
• 1/2 cup buttermilk: Adds tang and tender crumb.
• 1/2 cup hot coffee or water: Enhances chocolate flavor and smooths batter.
• 1/2 cup unsalted butter, softened: For luxurious, creamy frosting.
• 1 cup confectioners’ sugar: Sweetens and stabilizes the buttercream.
• 1/2 cup freeze-dried strawberries (ground into powder): Packs intense strawberry flavor without extra moisture.
• 1–2 tbsp heavy cream: Adds richness and silky texture to frosting.
• 1/2 tsp vanilla extract: Complements the strawberry buttercream.
• Pinch of salt (optional): Balances sweetness in frosting perfectly.
• 6 oz semi-sweet chocolate, finely chopped: For the decadent ganache topping.
• 1/2 cup heavy cream: Creates smooth, glossy ganache.
• Fresh strawberry slices or chocolate-dipped strawberries: For an elegant, fresh garnish.

How to Make Chocolate Covered Strawberry Cupcakes Recipe

Step 1: Prepare Your Oven and Liners

Preheat your oven to 350°F (175°C) to ensure it’s hot and ready. Line your muffin pan with cupcake liners so the batter will bake evenly and be easy to remove.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This blends your dry ingredients evenly, which ensures a consistent texture in every bite.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth. This creates the rich, flavorful base to which you’ll add the dry mix.

Step 4: Bring Dry and Wet Together

Gradually incorporate the dry ingredients into the wet mixture. This slow addition prevents lumps and keeps the batter nice and smooth.

Step 5: Add Hot Coffee or Water

Pour in the hot coffee or water and stir until fully combined. The hot liquid intensifies the chocolate flavor and ensures your batter has a perfect, pouring consistency.

Step 6: Bake the Cupcakes

Fill each cupcake liner halfway with batter. Bake for about 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Once done, allow cupcakes to cool completely to prepare for filling and frosting.

Step 7: Make the Strawberry Buttercream

Beat softened unsalted butter until creamy. Gradually add confectioners’ sugar and freeze-dried strawberry powder, then mix in heavy cream and vanilla extract. Beat until the frosting becomes light and fluffy. Add a pinch of salt if it tastes too sweet.

Step 8: Prepare the Chocolate Ganache

Place the chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour over the chocolate. Let sit for a couple of minutes before stirring until smooth. Cool the ganache to a spreadable consistency to avoid melting the buttercream when topping.

Step 9: Fill the Cupcakes

Carefully cut a small cone-shaped piece out of the center of each cooled cupcake. Fill each cavity with the strawberry buttercream, then replace the cut-out piece to seal the filling inside.

Step 10: Finish with Ganache and Garnish

Spread or drizzle the chocolate ganache over the top of each cupcake, ensuring an even coat. Garnish with fresh strawberry slices or chocolate-dipped strawberries, giving a luxurious final touch to your masterpiece.

How to Serve Chocolate Covered Strawberry Cupcakes Recipe

Garnishes

Adding fresh strawberry slices or chocolate-dipped strawberries gives your cupcakes an elegant appearance and a fresh burst of flavor that perfectly complements the rich chocolate and creamy strawberry buttercream.

Side Dishes

Serve these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of hot coffee or fresh mint tea also pairs wonderfully, balancing the richness with warmth or herbal freshness.

Creative Ways to Present

For a fun party display, arrange the cupcakes on a tiered cake stand and sprinkle freeze-dried strawberry powder or edible glitter for a bit of sparkle. You can also serve mini versions in colorful liners or place a whole chocolate-covered strawberry on each for guests to enjoy.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your Chocolate Covered Strawberry Cupcakes Recipe in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, perfect if you want to enjoy them gradually or impress guests later.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. Thaw completely before filling and frosting to maintain the best texture and flavor.

Reheating

Since these cupcakes are best enjoyed at room temperature, let refrigerated cupcakes sit out for 20 to 30 minutes before eating. Avoid microwaving the ganache-topped cupcakes as it may alter the texture of the buttercream and ganache.

FAQs

Can I substitute the coffee with water?

Absolutely! Hot water works fine if you prefer to avoid coffee; it still helps bring out the chocolate’s depth without adding extra flavor.

What if I don’t have freeze-dried strawberries?

Freeze-dried strawberries are great for concentrated flavor without moisture. If unavailable, you can finely chop dried strawberries but use sparingly to avoid sogginess in the buttercream.

Can I use regular strawberries instead of the garnish?

Fresh strawberries are perfect for garnish and bring freshness, but chocolate-dipped strawberries add a beautiful, luxurious touch if you want to impress your guests.

Is buttermilk necessary in this recipe?

Buttermilk adds tenderness and a slight tang that balances the chocolate. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes to create a substitute.

How long does the ganache take to set on the cupcakes?

Ganache thickens as it cools; at room temperature, it takes about 15–20 minutes to reach a spreadable consistency, making it perfect to top your cupcakes without melting the buttercream below.

Final Thoughts

This Chocolate Covered Strawberry Cupcakes Recipe is a divine way to combine two classic flavors into a show-stopping dessert that’s surprisingly simple to make. From the moist chocolate base to the fruity buttercream and silky ganache, every bite is a celebration of taste and texture. I encourage you to give these cupcakes a try and treat yourself and your loved ones to a bakery-worthy delight made with love right in your own kitchen.

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