Go Back
Dark Chocolate Strawberry Filled Cupcakes

Dark Chocolate Strawberry Cupcakes

Indulge in rich dark chocolate cupcakes filled with smooth ganache and topped with fluffy strawberry frosting and fresh strawberry slices, perfect for elegant celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 piping bag for frosting

Ingredients
  

  • 1 cup all-purpose flour 125g
  • ½ cup unsweetened cocoa powder 50g
  • ¾ cup granulated sugar 150g
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ½ cup milk 120ml
  • ¼ cup vegetable oil 60ml
  • 1 tsp vanilla extract
  • ½ cup hot coffee or hot water 120ml
  • ½ cup dark chocolate chopped (90g)
  • ¼ cup heavy cream 60ml
  • ½ cup unsalted butter softened (115g)
  • 2 cups powdered sugar 240g
  • 2 –3 tbsp strawberry puree fresh blended and strained
  • ½ tsp vanilla extract
  • Pinch of salt
  • Fresh strawberry slices for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Add egg, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
  • Slowly stir in hot coffee or hot water; the batter will be thin.
  • Fill cupcake liners three-quarters full and bake for 18 to 20 minutes.
  • Let cupcakes cool completely before filling.
  • To make the chocolate filling, heat cream until steaming but not boiling.
  • Pour hot cream over chopped chocolate and let sit for one minute, then stir until smooth and glossy.
  • Allow ganache to cool slightly to thicken.
  • Core out a small section from each cooled cupcake and spoon in the chocolate ganache.
  • Make the strawberry frosting by beating softened butter until creamy, about 2 to 3 minutes.
  • Gradually add powdered sugar, then mix in strawberry puree, vanilla extract, and salt.
  • Beat frosting until light and fluffy, adding more powdered sugar if needed for piping consistency.
  • Pipe a generous swirl of strawberry frosting on each cupcake.
  • Top cupcakes with fresh strawberry slices for garnish.
  • For presentation, slice a cupcake in half to reveal the chocolate filling and moist texture.

Notes

  • Use hot coffee to enhance chocolate flavor.
  • Strain strawberry puree for smooth frosting.
  • Chill filled cupcakes for 15 minutes before frosting for clean slices.
  • Store cupcakes in an airtight container refrigerated up to 3 days.