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Chocolate Covered Strawberry Cupcakes with a heart-shaped strawberry filling, topped with ganache and a strawberry.

Chocolate Covered Strawberry Cupcakes

Indulge in fudgy Chocolate Covered Strawberry Cupcakes filled with strawberry buttercream and topped with rich chocolate ganache.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, French
Keyword: Chocolate Covered, Chocolate Covered Strawberry Cupcakes, chocolate cupcakes, chocolate desserts, chocolate ganache, cupcakes with filling, strawberry buttercream, strawberry cupcakes
Prep Time: 40 minutes
Cook Time: 22 minutes
cooling time: 30 minutes
Total Time: 1 hour 32 minutes
Servings: 15 Cupcakes
Calories: 350kcal
Cost: $13

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.

Notes

These cupcakes offer a delightful combination of rich chocolate and fresh strawberry flavors. They are perfect for any special occasion or as a treat to satisfy your sweet tooth!

Nutrition

Serving: 1Cupcake | Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 250IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 2mg