Description
Delight in these luscious Chocolate Covered Strawberry Cupcakes featuring moist cocoa-infused cupcakes filled with a vibrant strawberry buttercream and topped with a smooth chocolate ganache. Perfectly balanced with rich chocolate, tangy strawberries, and creamy frosting, these cupcakes make an indulgent treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or water
Strawberry Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup freeze-dried strawberries (ground into powder)
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
Chocolate Ganache
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Garnish
- Fresh strawberry slices or chocolate-dipped strawberries
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, whisk vegetable oil, granulated sugar, the large egg, vanilla extract, and buttermilk to form a smooth mixture.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing.
- Add Hot Liquid: Stir in the hot coffee or water carefully until the batter is smooth and uniform in texture.
- Bake Cupcakes: Spoon the batter into the prepared liners, filling each about halfway. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool completely.
- Make Buttercream Base: Beat the softened unsalted butter on medium speed until creamy and pale.
- Add Sugar and Strawberry Powder: Gradually add confectioners’ sugar and powdered freeze-dried strawberries, mixing well to incorporate.
- Finish Buttercream: Add heavy cream and vanilla extract, then beat on high speed until light and fluffy. Optionally, add a pinch of salt to balance flavors.
- Prepare Ganache – Chocolate Setup: Place finely chopped semi-sweet chocolate into a heatproof bowl, ready for ganache preparation.
- Heat Cream: In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat immediately.
- Combine Ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2–3 minutes, then stir gently until the ganache is smooth and glossy. Allow it to cool to a spreadable consistency.
- Core Cupcakes: Using a small sharp knife, cut a cone-shaped piece out of the center of each cooled cupcake to create a cavity for filling.
- Fill Cupcakes: Spoon strawberry buttercream into each hollowed center, then gently replace the cake top to seal the filling inside.
- Top with Ganache: Spread the cooled chocolate ganache evenly over the top of each cupcake, covering the filled center seamlessly.
- Garnish and Serve: Decorate each cupcake with fresh strawberry slices or chocolate-dipped strawberries for an elegant finishing touch.
Notes
- Ensure the cupcakes are completely cool before filling and frosting to prevent buttercream from melting.
- Freeze-dried strawberries can be ground in a food processor or spice grinder for the best powder texture.
- For stronger coffee flavor, use brewed coffee instead of hot water when mixing the batter.
- You can substitute heavy cream with full-fat coconut cream for a dairy-free version, but texture may vary slightly.
- Chocolate ganache consistency can be adjusted by adding more cream for a thinner glaze or more chocolate for a thicker spread.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
