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Chocolate Covered Strawberry Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 22 reviews
  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Total Time: 62 minutes
  • Yield: 15 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Covered Strawberry Cupcakes combine rich cocoa-flavored cupcakes with a luscious strawberry buttercream filling, topped with smooth chocolate ganache and fresh or chocolate-dipped strawberries for an elegant, delicious treat perfect for any occasion.

Ingredients

Cupcakes

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to ensure an even distribution.
  3. Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until fully combined.
  4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently to combine without overmixing.
  5. Add Hot Coffee or Water: Stir in the hot coffee or water until the batter is smooth and well blended, which enhances the chocolate flavor.
  6. Bake Cupcakes: Fill each cupcake liner halfway with the batter and bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before decorating.
  7. Make Buttercream Base: Beat the softened unsalted butter until creamy and smooth in a mixing bowl.
  8. Add Sugar and Strawberry Powder: Add the confectioners’ sugar and freeze-dried strawberry powder to the butter and mix until combined.
  9. Add Cream and Flavoring: Incorporate 1 to 2 tablespoons of heavy cream and vanilla extract, then beat until the buttercream is light, fluffy, and smooth; add a pinch of salt if desired to balance sweetness.
  10. Prepare Ganache Bowl: Place the finely chopped semi-sweet chocolate in a heatproof bowl and set aside.
  11. Heat Cream for Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer—do not boil—and then pour it over the chopped chocolate.
  12. Make Ganache: Let the mixture sit for 2–3 minutes to allow the chocolate to melt, then stir gently until smooth and glossy. Allow to cool until it reaches a spreadable consistency.
  13. Core Cupcakes: Using a small knife, cut out a cone-shaped piece from the center of each cooled cupcake to create a cavity for the filling.
  14. Fill with Buttercream: Spoon the strawberry buttercream into the cavity and replace the small cut-out piece back on top to seal the cupcake.
  15. Apply Ganache: Spread a generous layer of the cooled chocolate ganache over the top of each cupcake using a knife or spatula.
  16. Garnish: Decorate the cupcakes with fresh strawberry slices or chocolate-dipped strawberries as desired for a beautiful finishing touch.

Notes

  • For the best chocolate flavor, use freshly brewed hot coffee instead of water.
  • Freeze-dried strawberries can be found in most grocery stores or online and should be ground finely for the buttercream.
  • To make chocolate-dipped strawberries, simply dip fresh strawberries in melted chocolate and let them set before using as garnish.
  • Ensure cupcakes are completely cool before coring and filling to prevent the buttercream from melting.
  • Store cupcakes in the refrigerator if not serving immediately due to the presence of buttercream and ganache.

Find it online: https://slsrecipes.com/chocolate-covered-strawberry-cupcakes-recipe-2/