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Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

Rich chocolate cupcakes topped with strawberry buttercream and a glossy chocolate ganache create a moist, bakery-style dessert perfect for celebrations or romantic occasions.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 350 kcal

Equipment

  • 1 muffin pan with cupcake liners
  • 1 mixing bowl for dry ingredients
  • 1 mixing bowl for wet ingredients
  • 1 blender for freeze-dried strawberry powder
  • 1 heatproof bowl for ganache

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1/2 cup hot coffee or hot water
  • 6 oz semi-sweet chocolate finely chopped
  • 2/3 cup heavy cream
  • 1/2 cup freeze-dried strawberries
  • 1/2 cup unsalted butter softened
  • 2 cups confectioners’ sugar sifted
  • 2 tbsp heavy cream
  • 1/2 tsp pure vanilla extract
  • Pinch of salt optional
  • Fresh strawberry slices optional garnish
  • Sprinkles optional garnish

Instructions
 

  • Preheat oven to 350°F (180°C) and line a muffin pan with cupcake liners.
  • Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  • In a separate bowl, mix vegetable oil, granulated sugar, egg, and vanilla extract until smooth.
  • Add dry ingredients alternately with buttermilk to the wet mixture, stirring gently.
  • Stir in hot coffee or hot water last until the batter is smooth and thin.
  • Fill the cupcake liners two-thirds full and bake for 16 to 18 minutes.
  • Remove cupcakes and let cool completely before decorating.
  • Heat heavy cream until steaming, then pour over chopped chocolate and let sit for 2 minutes before stirring until smooth. Cool slightly.
  • Blend freeze-dried strawberries into a fine powder using a blender.
  • Beat softened butter until fluffy, then add strawberry powder, confectioners’ sugar, heavy cream, vanilla extract, and optional salt. Beat until light and smooth.
  • Dip cooled cupcakes into the ganache and let set for 10 minutes.
  • Pipe the strawberry buttercream on top of each cupcake.
  • Garnish with fresh strawberry slices or sprinkles as desired before serving.

Notes

  • Coffee enhances chocolate flavor without adding coffee taste.
  • Cool ganache before dipping to prevent excessive dripping.
  • Store cupcakes in the refrigerator for up to 3 days.
  • Bring to room temperature before serving for best flavor.