Chocolate Covered Strawberry Cupcakes
Table of Contents
There’s something utterly magical about the combination of chocolate and strawberries, isn’t there? Just hearing the words together conjures up images of romantic evenings, special celebrations, and comforting moments shared with loved ones. Today, I’m thrilled to share with you a recipe that captures all that magic in a delightful little package: Chocolate Covered Strawberry Cupcakes. These beauties are a nostalgic nod to the simple pleasure of homemade baking, bringing together the rich decadence of chocolate with the fresh, fruity burst of strawberries.
Imagine sinking your teeth into a moist chocolate cupcake, feeling the smoothness of a luscious chocolate ganache, and discovering a surprise heart of strawberry buttercream. It’s the kind of treat that brings a smile to your face and warmth to your heart, evoking memories of childhood days spent in the kitchen with family. And the best part? They’re as easy to make as they are delicious. So, gather your loved ones and let’s create some sweet memories together.
Why This Recipe Should Be on Your Table
These Chocolate Covered Strawberry Cupcakes are not just about indulging your sweet tooth; they’re about creating moments that matter. Here are some reasons why you’ll love having these delightful treats as part of your homemade repertoire:
A Taste of Nostalgia: Every bite of these cupcakes transports you back to simpler times, echoing the charm of a homemade dessert shared among family and friends.
Perfect for Celebrations: Whether it’s a birthday, an anniversary, or just a cozy family dinner, these cupcakes bring a touch of elegance and joy to any gathering.
Easy Peasy Preparation: With straightforward ingredients and simple steps, even novice bakers can whip up these cupcakes with confidence and ease.
A Delicious Surprise: The hidden strawberry buttercream filling is like a little secret waiting to delight whoever takes a bite.
Customizable Fun: Get creative with your toppings and garnishes, making each cupcake a unique expression of love and deliciousness.
Kitchen Tools to Make This Recipe Easy Peasy
Before we dive into the details, let’s gather all the tools you’ll need to make these cupcakes seamlessly. Having everything ready will let you focus on enjoying the process:
- Muffin Pan: A 12-cup muffin pan, plus another for the extra three cupcakes or bake them in batches.
- Cupcake Liners: To keep things tidy and make serving a breeze.
- Mixing Bowls: You’ll need a couple of large ones for mixing dry and wet ingredients separately.
- Whisk and Spatula: For whisking the batter and folding in ingredients.
- Handheld or Stand Mixer: To whip up that creamy strawberry buttercream to perfection.
- Heatproof Bowl: For making the chocolate ganache.
- Saucepan: To gently heat the cream for the ganache.
- Knife: For creating pockets in the cupcakes for the filling.
- Piping Bag (optional): For neatly filling cupcakes with strawberry buttercream.
How to Make This Recipe Easy Peasy
INGREDIENTS
Chocolate Cupcakes
– 1 cup (125g) all-purpose flour (spooned & leveled)
– 1/2 cup (42g) unsweetened natural cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/3 cup (80ml) vegetable oil
– 1 cup (200g) granulated sugar
– 1 large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1/2 cup (120ml) buttermilk, at room temperature
– 1/2 cup (120ml) hot coffee or hot water
Chocolate Ganache Topping
– 6 ounces (170g) semi-sweet chocolate, finely chopped
– 2/3 cup (160ml) heavy cream
Strawberry Buttercream Filling
– 1/2 cup (about 12–13g) freeze-dried strawberries
– 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
– 2 cups (240g) confectioners’ sugar, sifted
– 2 Tablespoons (30ml) heavy cream
– 1/2 teaspoon pure vanilla extract
– Salt, to taste
– Optional garnish: sliced fresh strawberries or sprinkles
INSTRUCTIONS
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.
- In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until combined. Add wet ingredients to dry ingredients, pour in hot coffee/water, and whisk until the batter is completely combined.
- Pour the batter into the liners, filling only 2/3 full. Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack before assembling.
- For the ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until gently simmering, then pour over chocolate. Let sit for 2–3 minutes, then stir until smooth. Chill in the refrigerator for at least 30 minutes to thicken.
- For buttercream: Process freeze-dried strawberries into a crumb. In a bowl, beat butter until creamy, then add confectioners’ sugar, strawberry powder, cream, and vanilla. Beat until smooth, adding salt to taste.
- Cut a circle into the center of each cooled cupcake to create a pocket. Fill with strawberry buttercream, replacing the top piece.
- Spread thickened ganache on top of each cupcake and garnish as desired.
- Serve immediately or store covered at room temperature or in the fridge for up to a day.
Difficulty: Easy • Cuisine: American • Preparation Time: 30 minutes • Cooking Time: 22 minutes • Total Time: 52 minutes • Calories: 320 per cupcake • Servings: 15
Note: For a deeper chocolate flavor, use dark cocoa powder, and if you’re short on time, substitute store-bought chocolate frosting for the ganache.
Health and Flavor Benefits of Ingredients
Now, let’s talk about why these ingredients aren’t just tasty but beneficial too. Chocolate and strawberries are a classic duo that not only taste divine together but also come with their own set of perks:
- Chocolate: Rich in antioxidants, chocolate contains flavonoids that can help improve heart health. Plus, it’s a well-known mood booster, making every bite a happy moment.
- Strawberries: These vibrant berries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols. They’re also sodium-free, fat-free, and cholesterol-free, making them a heart-healthy choice.
- Buttermilk: This tangy ingredient adds moisture and a slight tang, helping make the cupcakes tender while providing some calcium and vitamin D.
- Freeze-dried strawberries: They concentrate the berry flavor without watering down the buttercream, giving you a punch of strawberry goodness in every bite.
Tasty Pairings to Serve with This Easy Peasy Dish
While these cupcakes are a delightful treat on their own, pairing them with a few complementary bites or beverages can elevate your dessert experience:
- Coffee or Espresso: The rich, bold flavors of coffee pair beautifully with chocolate, enhancing the depth of flavors in the cupcakes.
- Fresh Berries: A side of fresh strawberries or a mix of berries adds a fresh, juicy contrast to the rich cupcakes.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream can turn these cupcakes into a decadent dessert duo.
- Mint Tea: A refreshing mint tea can cleanse the palate and balance the sweetness of the cupcakes.
Storage Tips and How to Enjoy Leftovers the Easy Peasy Way
If you have any cupcakes left (which, let’s be honest, is a rare occurrence!), here’s how to keep them fresh and delightful:
- Room Temperature: Store covered at room temperature for up to 1 day; they taste best fresh.
- Refrigerator: Keep them in an airtight container in the fridge for up to 5 days. This keeps the buttercream and ganache from melting.
- Freezing: If you’d like to freeze them, wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
Leftovers can be enjoyed as a sweet morning treat with your coffee or as a surprise afternoon pick-me-up.
There’s something so heartwarming about sharing freshly baked treats, and these Chocolate Covered Strawberry Cupcakes are a testament to the joy of homemade goodness. Whether you’re baking for a special occasion or just to bring a smile to your loved ones’ faces, these cupcakes are sure to become a beloved family favorite. As you gather around the kitchen table, may each bite remind you of the comfort and connection that comes from a shared meal.
Pin this Easy Peasy recipe!
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Chocolate Covered Strawberry Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
- Make the cupcakes: Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.
- Make the chocolate ganache: Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. Once ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.
- Make the strawberry buttercream filling: As the ganache cools and thickens, make the filling. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.
- Fill the cupcakes: Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. Spoon or pipe strawberry buttercream inside each carved-out cupcake. Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling.
- Top with ganache: With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping. Garnish with fresh strawberry slices or sprinkles, if desired.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
