Introduction
Close your eyes and breathe in: warm cocoa and rich chocolate, bright strawberry perfume, and the sweet tang of freeze-dried berries folded into pillowy buttercream. These Chocolate Covered Strawberry Cupcakes balance a tender, cocoa-scented crumb with a surprise center of strawberry buttercream and a glossy semi-sweet ganache cap — each bite is a layered experience of silky chocolate, soft cake, and the lively pop of strawberry. Whether you’re celebrating a birthday, planning a romantic dessert, or simply treating yourself on a cozy Sunday afternoon, these cupcakes deliver both nostalgia and show-stopping presentation. If you love chocolate-and-strawberry pairings, you might also enjoy another take on the combo from our archive at chocolate strawberry cupcakes inspiration.
At a Glance
- Prep Time: 20 minutes (plus chilling time for ganache: 30 minutes)
- Cook Time: 20–22 minutes
- Total Time: ~1 hour 15 minutes (including cooling and ganache chill)
- Servings: 12 cupcakes
- Difficulty Level: Medium — straightforward steps, a little assembly
Nutrition Highlights
Estimated nutrition per cupcake (one serving), rounded. These values are approximate and were calculated using ingredient calorie and macronutrient data from USDA FoodData Central and cross-checked with general guidance from reputable health sources (e.g., Mayo Clinic) to present realistic expectations.
- Calories: ~470 kcal
- Protein: ~4 g
- Carbohydrates: ~55 g
- Sugars: ~42 g
- Fiber: ~2 g
- Total Fat: ~26 g
- Saturated Fat: ~14–16 g
- Sodium: ~200–250 mg
Note: These cupcakes are an indulgent dessert — high in sugars and saturated fat — so enjoy them as an occasional treat. For more detailed nutrient analysis tailored to exact brands or substitutions, consider entering your specific ingredients into a nutrition calculator or app that uses USDA FoodData Central.
Why You’ll Love It
- The irresistible contrast: deep, bittersweet chocolate and bright, concentrated strawberry in buttercream create a complex, satisfying bite.
- Crowd-pleasing and celebratory: these look elegant enough for a dinner party or Valentine’s Day but are simple enough to make for weekend baking.
- The flavor surprises: a filled center and glossy ganache give both visual drama and textural contrast — soft cake, creamy buttercream, and smooth chocolate.
- Versatile for seasons: decorate with fresh strawberries in spring and summer; add festive sprinkles or edible gold for winter holidays.
How to Make Chocolate Covered Strawberry Cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or hot water
- 6 ounces semi-sweet chocolate (for ganache)
- 2/3 cup heavy cream (for ganache)
- 1/2 cup freeze-dried strawberries (for buttercream)
- 1/2 cup unsalted butter (softened)
- 2 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream (for buttercream)
- 1/2 teaspoon vanilla extract (for buttercream)
Optional ingredients and substitutions
- For deeper chocolate flavor, use strong brewed espresso instead of hot coffee.
- Dairy-free/vegan swap: use dairy-free butter and coconut cream for ganache; replace egg with a flax “egg” and use a dairy-free milk + 1 tsp vinegar for tang.
- Gluten-free: substitute a 1:1 gluten-free baking flour blend.
- Lighter option: reduce powdered sugar in buttercream slightly and use lower-fat cream in ganache, but texture will change.
Step-by-step instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- In another bowl, whisk together the wet ingredients: 1/3 cup vegetable oil, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup buttermilk.
- Pour the wet mixture into the dry ingredients. Add 1/2 cup hot coffee or hot water, and whisk until the batter is smooth. Avoid overmixing—stop when the batter is homogenous.
- Fill the cupcake liners about 2/3 full with batter. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the ganache: chop 6 ounces semi-sweet chocolate and place it in a heatproof bowl. Heat 2/3 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir until smooth and refrigerate for 30 minutes to thicken to a spreadable consistency.
- For the strawberry buttercream: grind 1/2 cup freeze-dried strawberries into a fine powder (use a blender or food processor). Beat 1/2 cup softened unsalted butter on medium-high speed until creamy. Gradually add 2 cups sifted confectioners’ sugar, the strawberry powder, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla extract. Beat on high until light and fluffy; add a splash of cream if it’s too stiff.
- Once the cupcakes are cooled, carve a small hole in the center of each using a small knife or cupcake corer. Spoon or pipe the strawberry buttercream into the center and press the removed piece back on top to seal.
- Spread the cooled ganache over the top of each cupcake. Garnish with fresh strawberry slices, freeze-dried crumbs, or sprinkles if desired.
Practical tips
- Don’t overmix the batter; overworking develops gluten and yields denser cupcakes.
- Use hot coffee to intensify chocolate flavor—coffee won’t make them taste like coffee.
- Chill ganache until it’s spreadable but not rock-hard; test a small amount on a plate.
- For even filling, use a piping bag with a small round tip or a measuring spoon to deposit buttercream.
- Check doneness at 18–20 minutes—ovens vary. A clean toothpick or slight spring back signals done.
If you enjoy exploring similar chocolate-strawberry combinations, consider pairing this batch with a complementary dessert idea such as a chocolate-strawberry swirl cheesecake from our collection: chocolate-strawberry swirl cheesecake.
Best Pairings
- Beverage matches: serve with a robust espresso, a fruity black tea (like Darjeeling), or a chilled rosé for celebrations.
- Plate pairings: a small scoop of vanilla bean ice cream or a dollop of mascarpone lightly sweetened with honey complements the richness.
- Course ideas: present as the dessert finale after a light lemony main course, or as part of a dessert table for showers and birthday parties.
- Garnish ideas: powdered sugar dust, a thin white chocolate drizzle, or a single sliced berry for an elegant finish.
How to Store
- Room temperature: Up to 24 hours in an airtight container if the environment is cool (but because of buttercream and ganache, refrigeration is safer).
- Refrigeration: Store in an airtight container for up to 4 days. Bring to room temperature for 20–30 minutes before serving for best flavor and texture.
- Freezer: Freeze un-iced cupcakes (or fully iced, well-wrapped) for up to 2 months. To thaw, transfer to the refrigerator overnight, then bring to room temperature before serving. For best texture, freeze without fresh strawberry garnishes; add fresh fruit after thawing.
Chef’s Advice
- Ingredient temperatures matter: room-temperature egg and buttermilk create an emulsion that traps air and yields a tender crumb.
- Cocoa choice: Dutch-processed cocoa gives a mellower flavor and darker color; natural cocoa is brighter and tangier. Adjust baking soda/baking powder interplay if swapping.
- Ganache sheen: stir gently and avoid introducing air; a final pass with a small spoon warmed over hot water smooths the surface.
- Buttercream consistency: if it’s too loose, chill for 10 minutes and rebalance with a few tablespoons of sifted sugar; too stiff—beat in a teaspoon of cream at a time.
- Test and taste your chocolate: different chocolate bars have varying sweetness and cocoa content—choose one you like to eat on its own.
Delicious Variations
- Vegan Chocolate Covered Strawberry Cupcakes: Use a flax egg (1 tbsp ground flax + 3 tbsp water = 1 egg), dairy-free butter, coconut cream for the ganache (chilled to thicken), and vegan semi-sweet chocolate.
- Gluten-Free Cocoa Cupcakes: Replace all-purpose flour with a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it. Bake as directed; texture will be slightly different but still delightful.
- White Chocolate Strawberry: Swap the ganache for white chocolate ganache (white chocolate + heavy cream) and add a small dash of lemon zest to the strawberry buttercream for brightness.
- Boozy Twist: Add 1–2 tablespoons of your favorite liqueur (e.g., Chambord or Grand Marnier) to the buttercream or the ganache for adult-only gatherings.
All Your Questions Answered
Q: Can I make these ahead?
A: Yes — bake and freeze the unfrosted cupcakes up to 2 months ahead. Thaw and fill/ganache on the day you plan to serve.
Q: My buttercream is grainy. What went wrong?
A: Graininess usually means powdered sugar wasn’t fully sifted or butter was too cold. Rebeat on medium speed until smooth; a small splash of cream can help silky texture.
Q: How do I prevent the ganache from cracking?
A: Don’t over-chill the ganache before spreading. Bring it to a spreadable, slightly pliable consistency; if it becomes too firm, briefly warm (5–10 seconds) and stir until glossy again.
Q: Can I use fresh strawberries in the buttercream instead of freeze-dried?
A: Fresh strawberries add moisture and can make buttercream too soft and perishable. Freeze-dried strawberry powder gives bright flavor without extra liquid. If using fresh, reduce other liquids and consider stabilizing with more powdered sugar.
Q: Are there healthier swaps to lower calories?
A: You can reduce sugar slightly, use a light butter alternative, or portion into mini cupcakes to lower per-serving calories. Note these swaps change texture and flavor.
Conclusion
If you’re after a dessert that reads romantic and polished but is achievable at home, these Chocolate Covered Strawberry Cupcakes are a delightful choice — they marry familiar flavors with a surprising filled center and glossy finish. For another tested recipe that celebrates the pairing of chocolate and strawberry, check out this fan-favorite from Life Love and Sugar: Life Love and Sugar’s Chocolate Covered Strawberry Cupcakes. And if you want a different spin to build an entire themed dessert spread, explore this complementary recipe for inspiration: Live Well Bake Often’s chocolate and strawberry cupcake ideas.
Give these a try, share your photos, and tell us which variation you loved most — happy baking!
Print
Chocolate Covered Strawberry Cupcakes
- Total Time: 75 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulgent cupcakes featuring a rich chocolate base filled with strawberry buttercream and topped with a glossy ganache.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or hot water
- 6 ounces semi-sweet chocolate (for ganache)
- 2/3 cup heavy cream (for ganache)
- 1/2 cup freeze-dried strawberries (for buttercream)
- 1/2 cup unsalted butter (softened)
- 2 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream (for buttercream)
- 1/2 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk.
- Pour the wet mixture into the dry ingredients. Add hot coffee or hot water and whisk until the batter is smooth.
- Fill cupcake liners about 2/3 full with batter. Bake for 20–22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For ganache: chop semi-sweet chocolate and place in a heatproof bowl. Heat heavy cream until simmering, then pour over the chocolate. Let sit for 2–3 minutes, stir until smooth, and refrigerate for 30 minutes.
- For strawberry buttercream: grind freeze-dried strawberries into powder. Beat softened butter until creamy, then gradually add confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract until light and fluffy.
- Once cupcakes are cooled, carve a hole in the center of each, fill with strawberry buttercream, and cover with the removed piece.
- Spread ganache over the top of each cupcake and garnish as desired.
Notes
Use hot coffee to enhance the chocolate flavor. For variations, consider dairy-free options or gluten-free flour substitutes.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 470
- Sugar: 42g
- Sodium: 225mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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