These soft, fudgy Chocolate Covered Strawberry Cupcakes hide a sweet surprise inside: creamy strawberry buttercream that tastes like biting into a chocolate-dipped berry. I first made these for my daughter's birthday last year, and honestly, they disappeared faster than any dessert I've ever baked. The combination of rich cocoa, fruity filling, and glossy ganache on top creates something that feels bakery-special but comes together in your own kitchen.
If you love chocolate desserts, you'll also want to try my Dutch Apple Pie Recipe or these Heart Shaped Chocolate Chip Cookies for your next gathering.
Why You'll Love These Chocolate Covered Strawberry Cupcakes
You get three layers of flavor in every bite without spending hours in the kitchen. The Chocolate Covered Strawberry Cupcakes base stays tender and never dry, thanks to a simple trick with hot coffee that deepens the cocoa taste. The strawberry buttercream filling uses freeze-dried berries, so you get intense fruit flavor without any watery texture that fresh berries can bring.
The ganache topping is silky and spreads like frosting but tastes like the best chocolate shell. Kids love the hidden strawberry center, and adults appreciate how balanced and not-too-sweet the whole thing is. Plus, these Chocolate Covered Strawberry Cupcakes look gorgeous on a platter, whether you're serving them at a baby shower, Valentine's party, or just because it's Tuesday and you deserve something good.
Jump to:
- Why You'll Love These Chocolate Covered Strawberry Cupcakes
- Chocolate Covered Strawberry Cupcakes Ingredients
- How to Make Chocolate Covered Strawberry Cupcakes
- Substitutions and Variations
- Equipment For Chocolate Covered Strawberry Cupcakes
- How to Store These Chocolate Covered Strawberry Cupcakes
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes Ingredients
Here's everything you need to make these from-scratch Chocolate Covered Strawberry Cupcakes filling and chocolate ganache.
See Recipe Card Below This Post For Ingredient Quantities
Chocolate Cupcakes:
- All-purpose flour: Forms the structure and keeps the cupcakes tender. Spoon and level your flour for the most accurate measurement.
- Unsweetened natural cocoa powder: Delivers deep chocolate flavor without any added sugar. Make sure it's natural, not Dutch-process, for this recipe.
- Baking soda: Helps the cupcakes rise and creates a soft crumb.
- Baking powder: Works with the baking soda to give the cupcakes their lift and fluffy texture.
- Salt: Balances the sweetness and makes the chocolate taste richer.
- Vegetable oil: Keeps the cupcakes incredibly moist. Oil-based cakes stay softer longer than butter-based ones.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Egg: Binds everything together and adds structure. Room temperature eggs mix in more smoothly.
- Pure vanilla extract: Enhances all the other flavors and adds warmth.
- Buttermilk: Creates a soft, tender texture and adds a subtle tang that complements the chocolate. Room temperature works best.
- Hot coffee or hot water: Blooms the cocoa powder and intensifies the chocolate flavor. Don't worry, you won't taste coffee in the finished cupcake.
Chocolate Ganache Topping:
- Semi-sweet chocolate: Chopped finely so it melts evenly when the hot cream hits it. Semi-sweet gives you rich flavor without being too bitter.
- Heavy cream: Creates the silky, pourable texture that thickens into a spreadable ganache as it cools.
Strawberry Buttercream Filling:
- Freeze-dried strawberries: Ground into powder, these pack intense strawberry flavor without adding moisture that would make the filling runny.
- Unsalted butter: Softened to room temperature, this is the base of your buttercream. It should be soft enough to leave a fingerprint but not melty.
- Confectioners' sugar: Sweetens and thickens the buttercream. Sifting prevents lumps.
- Heavy cream: Thins the buttercream to a pipeable consistency and adds richness.
- Pure vanilla extract: Rounds out the strawberry flavor.
- Salt: Just a pinch balances the sweetness and makes the strawberry flavor pop.
- Optional garnish: Fresh strawberry slices or sprinkles add a pretty finishing touch.
How to Make Chocolate Covered Strawberry Cupcakes
Let's put these beautiful Chocolate Covered Strawberry Cupcakes together step by step.
Preheat and prep: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and since this makes 15 cupcakes, line an additional pan with 3 liners or plan to bake in two batches.
Mix the cupcake batter: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until smooth. Pour the wet ingredients into the dry ingredients, then add the hot coffee or water and whisk everything until the batter is fully combined. The batter will look thin and pourable, and that's exactly right.
Bake the cupcakes: Fill each liner about ⅔ full with batter. Bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before filling.
Make the ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Don't let it boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 to 3 minutes to soften the chocolate. Stir until the mixture is completely smooth and glossy. Transfer the ganache to the refrigerator for at least 30 minutes so it thickens to a spreadable consistency.
Make the strawberry buttercream: Process the freeze-dried strawberries in a food processor until you have a fine powder, about ¼ cup. Beat the softened butter with an electric mixer on medium-high speed for about 2 minutes until it's creamy and light. Add the sifted confectioners' sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for 2 full minutes until fluffy. Taste and add a small pinch of salt if needed.
Fill the cupcakes: Once the cupcakes are completely cool, use a sharp knife to cut a small cone-shaped piece from the center of each cupcake, going down about halfway. Spoon or pipe the strawberry buttercream into each cavity, filling it generously. You can replace the little cone piece on top to cover the filling, or just leave it open and let the ganache seal it.
Top with ganache: Use a small offset spatula to spread the chilled ganache over the top of each cupcake, creating a thick, fudgy layer. Work quickly since the ganache firms up as it sits. If you want, add a few fresh strawberry slices or colorful sprinkles on top before the ganache sets.
Serve and enjoy: These Chocolate Covered Strawberry Cupcakes are ready to eat right away. Store any leftovers in an airtight container at room temperature for up to 1 day, or refrigerate them for up to 5 days. They taste amazing cold, too.
Substitutions and Variations
No buttermilk? Mix ½ cup of regular milk with ½ tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Skip the coffee: You can use hot water instead. The coffee enhances the chocolate but doesn't add a coffee flavor.
Fresh strawberries instead of freeze-dried: Fresh berries will make the buttercream too runny. Stick with freeze-dried for the best texture, or use strawberry jam and reduce the cream.
White chocolate ganache: Swap the semi-sweet chocolate for white chocolate if you want a sweeter, creamier topping that pairs beautifully with strawberry.
Vanilla cupcakes: If you're not a chocolate fan, try filling vanilla cupcakes with this strawberry buttercream and topping with ganache for a twist.
Equipment For Chocolate Covered Strawberry Cupcakes
A 12-cup muffin pan and cupcake liners are essential for baking. You'll also need a whisk and glass mixing bowls for combining ingredients. A cooling rack helps the cupcakes cool evenly.
For the filling, grab a food processor to grind the freeze-dried strawberries and an electric mixer (handheld or stand) to whip the buttercream. A sifter or sieve makes the confectioners' sugar lump-free.
If you want to pipe the filling neatly, use a piping bag with a Wilton #12 round piping tip. A small icing spatula is perfect for spreading the ganache smoothly. And if you're transporting these beauties, a cupcake carrier keeps them safe.
How to Store These Chocolate Covered Strawberry Cupcakes
Keep the Chocolate Covered Strawberry Cupcakes in an airtight container at room temperature for up to 1 day. The ganache stays soft and fudgy at room temp, which is lovely. For longer storage, refrigerate them for up to 5 days. The ganache will firm up when cold, but the cupcakes stay moist and delicious. Let them sit at room temperature for about 15 minutes before serving if you prefer a softer ganache.
You can freeze unfilled Chocolate Covered Strawberry Cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature before filling and topping.
Expert Tips
Don't overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing creates tough, dense Chocolate Covered Strawberry Cupcakes.
Use room temperature ingredients. Cold eggs and buttermilk don't blend as smoothly and can result in a lumpy batter.
Fill the liners properly. About ⅔ full is perfect. Too much batter and they'll overflow, too little and they'll look flat.
Let the cupcakes cool completely. If you try to fill warm Chocolate Covered Strawberry Cupcakes, the buttercream will melt and the ganache will slide right off.
Chill the ganache enough. If it's too warm, it'll be runny and hard to spread. If it's too cold, it'll be stiff. Aim for a thick, spreadable consistency like soft butter.
Serving Suggestions
These Chocolate Covered Strawberry Cupcakes are stunning on their own, but here are a few ways to make them even more special:
With vanilla ice cream: Serve a cupcake alongside a scoop of cold vanilla ice cream for a restaurant-style dessert that feels indulgent.
Fresh berry platter: Arrange the cupcakes on a platter surrounded by fresh strawberries, raspberries, and blackberries for a gorgeous spread.
Afternoon tea: Pair these with hot tea or coffee for a cozy afternoon treat. The fruity filling and rich chocolate make a perfect balance with a strong cup of Earl Grey.
Kids' party: Let kids decorate their own Chocolate Covered Strawberry Cupcakes with extra sprinkles, mini chocolate chips, or whipped cream. It's a fun activity and a dessert all in one.
If you're looking for more dessert ideas, try my Lemon Shortbread Cookies or Banoffee Pie for your next gathering.
FAQ
What is the trick to chocolate covered strawberries?
The key is using dry strawberries and quality chocolate. For cupcakes like these, using freeze-dried strawberries keeps the filling from getting watery, and good semi-sweet chocolate in the ganache creates a smooth, glossy finish. Make sure everything is at the right temperature so the ganache sets properly.
What is the secret to a good chocolate cupcake?
Hot liquid blooms the cocoa powder and makes the chocolate flavor deeper and richer. Using oil instead of butter keeps the cupcakes moist for days. Also, don't overbake them. Pull them out when a toothpick comes out with just a few crumbs, not completely clean.
Do you use cupcake liners for chocolate covered strawberries?
For these Chocolate Covered Strawberry Cupcakes, yes, you'll need cupcake liners to bake the chocolate cupcakes. The liners keep them from sticking to the pan and make them easier to serve. They also give you a clean, professional look when you're done.
What is the secret to a moist cupcake?
Oil is your friend. It keeps Chocolate Covered Strawberry Cupcakes softer and more tender than butter. Also, don't overbake. Check them a minute or two before the timer goes off, and remove them as soon as a toothpick comes out mostly clean. The residual heat will finish the baking as they cool.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup 125g all-purpose flour spooned & leveled
- ½ cup 42g unsweetened natural cocoa powder use natural not Dutch-processed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup 80ml vegetable oil neutral-flavored oil
- 1 cup 200g granulated sugar use white sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract for best flavor
- ½ cup 120ml buttermilk room temperature
- ½ cup 120ml hot coffee or hot water coffee enhances chocolate flavor
Chocolate Ganache Topping
- 6 ounces 170g semi-sweet chocolate finely chopped for quicker melting
- ⅔ cup 160ml or 5.3 ounces heavy cream full-fat for smooth ganache
Strawberry Buttercream Filling
- ½ cup 12-13g freeze-dried strawberries use only freeze-dried, not fresh
- ½ cup 8 Tbsp; 113g unsalted butter softened to room temperature
- 2 cups 240g confectioners' sugar sifted to avoid lumps
- 2-3 Tablespoons 30-45ml heavy cream adjust for frosting consistency
- ½ teaspoon pure vanilla extract for extra flavor
- Salt to taste to balance sweetness
Optional Garnish:
- Sliced fresh strawberries or sprinkles for decoration
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside.
- In a separate bowl, whisk the oil, sugar, egg, vanilla, and buttermilk together until well combined.
- Add the wet ingredients into the dry ingredients, then pour in the hot coffee or water. Whisk until the batter is smooth and thin.
- Spoon the batter into cupcake liners, filling each about ⅔ full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the ganache, place the chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir until smooth.
- Transfer the ganache to the refrigerator and let it chill for at least 30 minutes to thicken.
- For the filling, blend the freeze-dried strawberries into a fine powder. In a large bowl, beat the softened butter until creamy, about 2 minutes. add the powdered sugar, strawberry powder, heavy cream, and vanilla. Beat on low for 30 seconds, then increase the speed and beat for 2 minutes.
- Cut a cone shape from the center of each cooled cupcake to create a pocket. Fill with the strawberry buttercream.
- Place the top back on each cupcake, then spread a layer of the chilled ganache over the top.
- Garnish with fresh strawberries or sprinkles if desired.
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