Description
Delight in these decadent Chocolate Covered Strawberry Cupcakes, combining rich cocoa-flavored cake with a luscious strawberry-infused buttercream filling and topped with a smooth chocolate ganache. Perfect for special occasions or any time you’re craving a luxurious treat featuring the classic combination of chocolate and strawberries.
Ingredients
Scale
Cake Ingredients
- 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
Buttercream Filling Ingredients
- 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 Ingredients
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Garnish
- Fresh strawberry slices or chocolate-dipped strawberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently to combine without overmixing.
- Add Coffee or Water: Stir in hot coffee or water into the batter, mixing until the consistency is smooth and homogeneous.
- Bake the Cupcakes: Fill each cupcake liner halfway with batter. Bake in the preheated oven for 20–22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare Buttercream: Beat the softened unsalted butter in a bowl until creamy and smooth.
- Add Sugar and Strawberry Powder: Gradually add the confectioners’ sugar along with the freeze-dried strawberry powder to the butter and beat to combine.
- Finish Buttercream: Add heavy cream and vanilla extract, then beat the mixture until light and fluffy. Optionally add a pinch of salt to balance sweetness.
- Prepare Ganache – Chop Chocolate: Place the finely chopped semi-sweet chocolate in a heatproof bowl, ready for ganache preparation.
- Heat Cream: Heat the heavy cream until it just reaches a simmer, then pour it over the chopped chocolate to begin melting.
- Make Ganache: Let the mixture sit for 2–3 minutes to soften then stir gently until smooth and glossy. Allow it to cool to a spreadable consistency.
- Hollow Cupcakes: Use a knife or cupcake corer to cut a small cone-shaped piece out of the center of each cooled cupcake carefully.
- Fill with Buttercream: Spoon the strawberry buttercream into each hollowed cupcake cavity and replace the cut-out top piece back over the filled cavity.
- Apply Ganache: Spread the cooled chocolate ganache evenly over the top of each cupcake for a rich chocolate coating.
- Garnish and Serve: Garnish each cupcake with fresh strawberry slices or chocolate-dipped strawberries to enhance flavor and presentation.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor in the cupcakes.
- Freeze-dried strawberry powder can be made by grinding freeze-dried strawberries in a food processor or purchased pre-made.
- Ensure cupcakes are completely cooled before hollowing and filling to prevent breakage.
- Ganache can be gently warmed if it becomes too firm to spread easily.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
