Did you know that the combination of chocolate and strawberries dates back centuries, celebrated for its irresistible sweetness? As I bake these Indulgent Chocolate Covered Strawberry Cupcakes, the rich aroma of cocoa fills my kitchen, transporting me to blissful moments spent indulging in this classic duo. This recipe marries soft, fudgy chocolate cupcakes with a delightful surprise of strawberry buttercream inside. Topped with luxurious chocolate ganache, these cupcakes aren’t just a treat; they’re a memorable experience.
One of the best parts? These cupcakes are not only surprisingly quick to whip up, but they also make for a charming centerpiece at any gathering. Perfect for Valentine's Day or simply to satisfy a sweet craving, they bring a burst of joy with each bite.
Imagine sinking your teeth into a moist chocolate cupcake, only to discover the creamy strawberry filling hidden inside. It’s a delightful twist on the traditional chocolate-covered strawberry, sure to please both you and your guests. Are you ready to impress and treat yourself? Let’s dive into this easy recipe!
Why love Chocolate Covered Strawberry Cupcakes?
Irresistible Flavor: Each bite combines rich chocolate with the sweetness of strawberries, creating a perfect culinary delight.
Easy to Make: With straightforward ingredients and simple steps, even novice bakers can create these show-stoppers.
Visually Stunning: Adorned with chocolate ganache and optional strawberry hearts, they’ll impress at any occasion.
Versatile Options: Feel free to experiment with different ganache flavors like red wine chocolate or chocolate raspberry.
Crowd-Pleasing: Whether for Valentine's Day or just a treat for the family, these cupcakes will have everyone asking for seconds.
Don't forget to serve them alongside some delightful strawberry cupcakes for an even sweeter experience!
Chocolate Covered Strawberry Cupcake Ingredients
• Perfect for any sweet tooth!
For the Chocolate Cupcakes
• All-purpose flour – Provides structure and gluten development for your cupcakes.
• Granulated sugar – Sweetens the cupcakes perfectly, balancing flavors.
• Unsweetened cocoa powder – Adds a rich chocolate flavor that’s simply irresistible.
• Baking soda – Acts as a leavening agent, helping the cupcakes rise beautifully.
• Baking powder – Another leavening agent that adds lift and lightness.
• Salt – Enhances flavors and balances the sweetness, making each bite delectable.
• Eggs – Contributes structure and richness, creating that moist cupcake texture.
• Vegetable oil – Keeps the cupcakes tender and adds moisture.
• Buttermilk – Adds moisture and a slight tang, resulting in a soft crumb.
• Hot coffee (or water) – Enhances the chocolate flavor, bringing depth to the cupcake.
For the Strawberry Buttercream Filling
• Freeze-dried strawberries – Provides authentic strawberry flavor; avoid regular dried strawberries that won’t grind well.
• Unsalted butter – Adds creaminess and richness; ensure it’s at room temperature for easier mixing.
• Confectioners' sugar – Sweetens and thickens the frosting; remember to sift it before use for a smooth texture.
• Heavy cream – Adds moisture and stabilizes the frosting, making it luscious.
• Vanilla extract – A hint of flavor that brings everything together beautifully.
• Pinch of salt – Balances the sweetness and enhances all the flavors.
For the Chocolate Ganache Topping
• Heavy cream – Serves as the base for your rich and decadent ganache.
• Chopped chocolate – Provides deep chocolate flavor and structure for the ganache; consider variations like red wine chocolate ganache for a unique twist.
• Sprinkles or chocolate-dipped strawberries (Optional) – Add a festive touch for that special presentation.
Now you have everything you need to create these delightful Chocolate Covered Strawberry Cupcakes!
Step-by-Step Instructions for Chocolate Covered Strawberry Cupcakes
Step 1
Start by making the chocolate ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer – about 4 to 5 minutes. Remove from heat and pour the hot cream over 8 ounces of chopped chocolate in a bowl. Let it sit for 5 minutes before gently stirring until it’s smooth and glossy. Place the ganache in the refrigerator to thicken for around 30 minutes while you prepare the cupcakes.
Step 2
To create the chocolate cupcakes, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together 1¼ cups of all-purpose flour, 1 cup of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt until evenly combined. This will ensure your cupcakes are rich and flavorful.
Step 3
In a separate bowl, mix together the wet ingredients: 2 large eggs, ½ cup of vegetable oil, ½ cup of buttermilk, and ½ cup of hot coffee. Whisk until smooth and well combined. Gently pour the wet mixture into the dry ingredients and stir until no dry flour remains. The batter will be thick and rich, inviting you to lick the bowl!
Step 4
Fill each cupcake liner about two-thirds full with the chocolate batter, using a heaping spoon or an ice cream scoop to ensure uniform size. Bake in your preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cupcakes; you want them to rise beautifully and have a slight dome on top.
Step 5
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely. If you’re in a hurry, you can pop them in the fridge for 20-30 minutes, which helps firm them up for filling.
Step 6
While the cupcakes cool, prepare the strawberry buttercream filling. In a blender or food processor, grind ½ cup of freeze-dried strawberries into a fine powder. In a separate bowl, beat ½ cup of room-temperature unsalted butter until creamy. Gradually mix in 2 cups of sifted confectioners' sugar and ¼ cup of heavy cream, along with the strawberry powder and 1 teaspoon of vanilla extract. Beat until fluffy and spreadable.
Step 7
Once the cupcakes are completely cool, take a sharp knife and carve out a cone-shaped center from each cupcake. Gently remove the cone without breaking the cupcake top. Fill the cavity with a generous amount of the strawberry buttercream filling. Cut the pointed tip off the cupcake cone and gently place the round piece back on top, covering the filling.
Step 8
Now it’s time for the grand finale! Take your chilled ganache and stir it gently to smooth it out. Use a spoon or a spatula to spread a thick layer of chocolate ganache over the top of each filled cupcake, letting it drip slightly down the sides for that luscious look. If desired, decorate with sprinkles or a cute chocolate-dipped strawberry on top for an extra touch of romance. Enjoy your delightful Chocolate Covered Strawberry Cupcakes!
How to Store and Freeze Chocolate Covered Strawberry Cupcakes
Room Temperature: Keep cupcakes in a covered container at room temperature for up to 2 days for optimal freshness. Avoid direct sunlight and heat for best results.
Fridge: Store filled cupcakes in an airtight container in the fridge for up to 5 days. This helps maintain the softness of the cake while ensuring the strawberry filling stays fresh.
Freezer: For longer storage, freeze the cupcakes without ganache in a single layer for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer bag for best quality.
Reheating: To enjoy your chocolate covered strawberry cupcakes, thaw overnight in the fridge and allow to come to room temperature before serving. If desired, you can warm them gently in the microwave for a few seconds.
Chocolate Covered Strawberry Cupcakes Variations
Feel free to personalize these delightful cupcakes and make them uniquely yours with these exciting variations!
- Mini Cupcakes: Transform the recipe by baking mini versions for bite-sized treats that are perfect for sharing at parties.
- Red Wine Ganache: Replace chopped chocolate with red wine chocolate ganache for an adult twist that adds depth and sophistication.
- Chocolate Raspberry Ganache: Swap in chocolate raspberry ganache for an elegant pairing that enhances both flavors beautifully.
- Nutty Crumble: Add crushed nuts, such as hazelnuts or almonds, to the ganache for a delightful crunch that complements the rich chocolate.
- Spicy Touch: Introduce a dash of cayenne pepper or cinnamon into the batter to give your cupcakes a surprising, warm note.
- Fruit Variations: Mix in pureed strawberries or raspberries in the frosting for an added fruity burst that enhances the strawberry flavor.
- Vegan Delight: Use flaxseed meal instead of eggs and almond milk for a completely plant-based cupcake option without sacrificing flavor.
- Fudgy Brownies: Bake the batter in a brownie pan for thick, fudgy bars that satisfy every chocolate lover's craving.
Embrace your creativity, as these variations will make your cupcakes uniquely yours!
Expert Tips for Chocolate Covered Strawberry Cupcakes
• Use Quality Ingredients: Make sure to use high-quality chocolate and fresh strawberries to enhance the flavors in your cupcakes.
• Chill Ganache: Allow the ganache to cool and thicken before applying it to ensure a smooth coating that won't run off the cupcakes.
• Measure Precisely: Accurate ingredient measurement, especially for flour and sugar, is key; too much can lead to dry cupcakes.
• Cool Cupcakes Fully: Make sure your cupcakes are completely cooled before filling; this helps maintain structure and prevents sogginess.
• Filling Technique: When carving out the cupcakes, ensure the cone is the right size; a small cone will hold less filling and may fall apart.
• Add Personal Touches: Feel free to experiment with variations, like red wine chocolate ganache, to customize your Chocolate Covered Strawberry Cupcakes for special occasions!
Make Ahead Options
These Chocolate Covered Strawberry Cupcakes are a fantastic option for meal prep, saving you precious time during busy weeks! You can make the chocolate ganache and the strawberry buttercream filling up to 3 days in advance. Simply store them in airtight containers in the refrigerator to maintain their quality. The chocolate cupcakes can be baked and cooled up to 24 hours ahead; just keep them at room temperature, away from direct sunlight. When you're ready to serve, fill the cooled cupcakes with buttercream, top with ganache, and garnish as desired. This way, you’ll have indulgent treats ready to impress your friends and family with minimal last-minute fuss!
What to Serve with Chocolate Covered Strawberry Cupcakes?
Creating a delightful meal to complement these luscious cupcakes can elevate any occasion.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits will balance the rich sweetness of the cupcakes and provide a refreshing contrast.
- Whipped Cream: Light and airy, whipped cream adds a luscious element that pairs beautifully with chocolate while enhancing the overall indulgence.
- Fruity Sparkling Water: The fizzy and slightly sweet taste of sparkling water infused with berries complements the fresh strawberry flavors without overwhelming your palate.
- Chocolate Truffles: For the ultimate indulgence, rich chocolate truffles echo the flavors of your cupcakes, making for a luxurious dessert experience.
- Herbal Tea: A warm cup of herbal tea, like chamomile or mint, provides a soothing finish and cleanses the palate after the rich flavors of the cupcakes.
- Mini Cheesecakes: Creamy and slightly tangy, mini cheesecakes can offer a delightful textural contrast to the moist cupcakes, creating a well-rounded dessert table.
Pairing these delightful additions with your Chocolate Covered Strawberry Cupcakes will undoubtedly create a memorable dining experience!
Chocolate Covered Strawberry Cupcakes Recipe FAQs
What kind of strawberries should I use for the filling?
Absolutely! For the best flavor in your strawberry buttercream, I recommend using freeze-dried strawberries. They provide a concentrated strawberry essence that blends beautifully into the frosting. Regular dried strawberries won’t grind into a fine powder, so freeze-dried is the way to go!
How long can I store the cupcakes?
You can keep your Chocolate Covered Strawberry Cupcakes at room temperature in a covered container for up to 2 days. For a longer duration, store them in the fridge for up to 5 days. Just make sure they’re in an airtight container to maintain their freshness!
Can I freeze these cupcakes?
Yes! To freeze your cupcakes, it’s best to do so without the ganache. Place the cooled cupcakes in a single layer on a baking sheet until frozen solid, then wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months. When ready to enjoy, simply thaw them overnight in the fridge before bringing them to room temperature.
What if my ganache is too runny?
If your ganache is too runny, it likely needs more cooling time or should be given a quick re-stir while it's slightly thickened. Allow it to cool in the fridge for another 10-15 minutes. If it’s still too runny after chilling, you can add a bit more chopped chocolate slowly while stirring to help thicken it up.
Are these cupcakes safe for dogs?
No, it's important to keep these Chocolate Covered Strawberry Cupcakes away from pets. The chocolate is toxic to dogs and can cause serious health issues. If you’re sharing with furry friends, consider making a cupcake variant made specifically for them using dog-safe ingredients!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it up to the ½ cup mark with milk. Let it sit for about 5 minutes. This will mimic buttermilk’s tanginess and acidity, giving your cupcakes the moisture they need!
Decadent Chocolate Covered Strawberry Cupcakes You'll Love
Experience the irresistible sweetness of Chocolate Covered Strawberry Cupcakes, featuring fudgy chocolate cupcakes and creamy strawberry buttercream.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- ½ cup hot coffee
- ½ cup freeze-dried strawberries
- ½ cup unsalted butter
- 2 cups confectioners' sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup heavy cream (for ganache)
- 8 ounces chopped chocolate
- Optional sprinkles or chocolate-dipped strawberries
Instructions
- Start by making the chocolate ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer – about 4 to 5 minutes. Remove from heat and pour the hot cream over 8 ounces of chopped chocolate in a bowl. Let it sit for 5 minutes before gently stirring until it’s smooth and glossy. Place the ganache in the refrigerator to thicken for around 30 minutes while you prepare the cupcakes.
- To create the chocolate cupcakes, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together 1¼ cups of all-purpose flour, 1 cup of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt until evenly combined.
- In a separate bowl, mix together the wet ingredients: 2 large eggs, ½ cup of vegetable oil, ½ cup of buttermilk, and ½ cup of hot coffee. Whisk until smooth and well combined. Gently pour the wet mixture into the dry ingredients and stir until no dry flour remains.
- Fill each cupcake liner about two-thirds full with the chocolate batter. Bake in your preheated oven for about 22 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- While the cupcakes cool, prepare the strawberry buttercream filling. In a blender or food processor, grind ½ cup of freeze-dried strawberries into a fine powder. In a separate bowl, beat ½ cup of room-temperature unsalted butter until creamy. Gradually mix in 2 cups of sifted confectioners' sugar and ¼ cup of heavy cream, along with the strawberry powder and 1 teaspoon of vanilla extract. Beat until fluffy and spreadable.
- Once the cupcakes are completely cool, take a sharp knife and carve out a cone-shaped center from each cupcake. Fill the cavity with a generous amount of the strawberry buttercream filling.
- Now it’s time for the grand finale! Take your chilled ganache and stir it gently to smooth it out. Use a spoon or a spatula to spread a thick layer of chocolate ganache over the top of each filled cupcake.
Notes
- Use Quality Ingredients: Make sure to use high-quality chocolate and fresh strawberries.
- Chill Ganache: Allow the ganache to cool and thicken before applying.
- Measure Precisely: Accurate ingredient measurement is key.
- Cool Cupcakes Fully: Ensure your cupcakes are completely cooled before filling.
- Filling Technique: When carving out the cupcakes, ensure the cone is the right size.
- Add Personal Touches: Feel free to experiment with variations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
