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Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes

Indulge in these Chocolate Covered Strawberry Cupcakes, filled with strawberry buttercream and topped with chocolate ganache.
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Prep Time 40 minutes
Cook Time 22 minutes
Cooling Time 3 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 250 kcal

Equipment

  • 12-cup muffin pan
  • cupcake liners
  • Whisk
  • Mixing Bowls
  • Cooling Rack
  • food processor
  • Electric Mixer
  • piping bag
  • small icing spatula

Ingredients
  

Chocolate Cupcakes

  • 1 cup all-purpose flour spooned & leveled
  • ½ cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk at room temperature
  • ½ cup hot coffee or hot water

Chocolate Ganache Topping

  • 6 ounces semi-sweet chocolate finely chopped
  • ⅔ cup heavy cream

Strawberry Buttercream Filling

  • ½ cup freeze-dried strawberries
  • ½ cup unsalted butter softened to room temperature
  • 2 cups confectioners’ sugar sifted
  • 2 Tablespoons heavy cream
  • ½ teaspoon pure vanilla extract
  • salt to taste
  • optional garnish sliced fresh strawberries or sprinkles

Instructions
 

Cupcake Preparation

  • 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.
  • 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.
  • Pour/spoon the batter into the liners, filling only ⅔ full. Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Ganache Preparation

  • Place finely chopped chocolate in a medium bowl. Heat cream in a small saucepan until it gently simmers. Pour over chocolate, let sit for 2–3 minutes, then stir until smooth. Chill for at least 30 minutes.

Strawberry Buttercream Filling

  • Process freeze-dried strawberries into a powdery crumb. In a large bowl, beat the butter until creamy. Add confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat until combined.

Assembling the Cupcakes

  • Cut a circle in the center of the cooled cupcakes to create a pocket. Fill with strawberry buttercream.
  • Spread the ganache on top of each cupcake. Garnish as desired.

Notes

Make ahead: Bake cupcakes a day in advance. Fill and frost on serving day. Buttercream and ganache can be prepared the day before. Unfrosted, unfilled cupcakes can be frozen for 3 months. Thaw overnight before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 25mgIron: 1mg
Keyword baking, Chocolate Covered Strawberry Cupcakes, chocolate cupcakes, ganache, indulgent desserts, strawberry buttercream
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