Dreamy Chocolate Covered Strawberry Cupcakes Recipe

Indulgent chocolate covered strawberry cupcakes bring a touch of romance to any dessert table.

These decadent treats blend rich chocolate with fresh, vibrant strawberries in a perfect harmony of flavors.

Soft, moist cupcake bases create a luxurious foundation for sweet strawberry frosting.

Delicate chocolate drizzles add an elegant finishing touch that makes these cupcakes truly special.

Each bite promises a delightful burst of fruity and chocolatey goodness.

The combination of smooth chocolate and bright strawberry creates a dessert that feels both sophisticated and comforting.

Bakers of all skill levels can create these impressive cupcakes that are sure to wow everyone at the table.

Proper Storage For Chocolate Strawberry Cupcakes

• Store cupcakes in an airtight container with a tight-fitting lid for up to 3-4 days. Place parchment paper between layers to prevent sticking and preserve ganache texture.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months without compromising flavor or texture.
• Remove frozen cupcakes from the freezer and let them defrost at room temperature for 2-3 hours. Avoid microwaving to maintain ganache and buttercream quality.
• Slightly warm cupcakes in a preheated oven at 300F for 5-7 minutes to revive softness and enhance chocolate and strawberry flavors.

FAQs

• How do I know if the cupcakes are baked properly?

Insert a toothpick into the center of a cupcake. If it comes out clean with no wet batter, the cupcakes are done. They should also spring back when lightly touched.

• Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using to create a similar tangy effect.

• Why add hot coffee to the chocolate cupcake batter?

Hot coffee enhances the chocolate flavor and helps create a richer, more moist chocolate cake. It deepens the chocolate taste without making the cupcakes taste like coffee.

Sweet Chocolate Covered Strawberry Cupcakes

• Celebrate Easter Sweetly: Enjoy a festive twist on classic chocolate chip cookies with pastel-colored candies that bring springtime cheer to your dessert table.
• Customize with Ease: Swap in different Easter candies or add sprinkles to make these cookies uniquely yours, perfect for personalizing your holiday treats.
• Quick Family Baking Project: Create delightful memories with kids by mixing, scooping, and decorating these simple cookies that everyone can help prepare.
• Crowd-Pleasing Dessert: Guaranteed to be a hit at Easter gatherings, potlucks, or as a special treat for family and friends with their soft, chewy texture and colorful appearance.

Ingredients List For Strawberry Chocolate Cupcakes

• All-Purpose Flour: The primary dry ingredient that provides structure to the cupcakes.
• Cocoa Powder: Gives a rich chocolate flavor and dark color to the cake.
• Baking Soda, Baking Powder: Essential leavening agents that help the cupcakes rise and become fluffy.
• Salt: Enhances the overall flavor of the cake.

• Vegetable Oil: Ensures the cupcakes remain moist and tender.
• Sugar: Adds sweetness and helps with the cake's texture.
• Egg: Provides binding and structure to the cupcake batter.
• Vanilla Extract: Adds depth and warmth to the chocolate flavor.
• Buttermilk: Creates a tender crumb and adds subtle tanginess.
• Hot Coffee, Hot Water: Intensifies the chocolate flavor and helps dissolve the cocoa powder.

• Freeze-Dried Strawberries: Creates an intense strawberry powder for the buttercream.
• Unsalted Butter: The base for the creamy strawberry buttercream.
• Confectioners Sugar: Provides sweetness and helps stabilize the buttercream.
• Heavy Cream: Adds richness to both the ganache and buttercream.
• Semi-Sweet Chocolate: Forms the smooth chocolate ganache topping.
• Vanilla Extract, Salt: Enhances the flavor of the buttercream.
• Fresh Strawberry Slices, Sprinkles: Optional garnish for decoration.

Step-By-Step Chocolate Strawberry Cupcake Making

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (177C). Grab your muffin pan and line it with cute cupcake wrappers – you’ll need space for 12 plus a few extra.

Step 2: Mix Dry Ingredients

• Flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Step 3: Combine Wet Ingredients

• Vegetable oil
• Sugar
• Egg
• Vanilla extract
• Buttermilk

Step 4: Create Magical Batter

Pour wet ingredients into dry ingredients. Stir until everything looks smooth.

Splash in hot coffee and whisk until the batter looks like silky chocolate perfection.

Step 5: Bake the Cupcakes

Fill each liner about two-thirds full with batter.

Slide into the oven and bake for 20-22 minutes. Check doneness with a toothpick – it should come out clean.

Let cupcakes cool completely, maybe give them a quick chill in the fridge.

Step 6: Craft Chocolate Ganache

Pour steaming heavy cream over chopped semi-sweet chocolate.

Let it sit for a few minutes, then stir until glossy and smooth. Refrigerate to thicken.

Step 7: Whip Up Strawberry Buttercream

Crush freeze-dried strawberries into fine powder. Beat butter until creamy.

• Confectioners sugar
• Strawberry powder
• Heavy cream
• Vanilla extract
• Pinch of salt

Whip until light and fluffy.

Step 8: Hollow Out and Fill Cupcakes

Use a knife to create a little pocket in each cupcake.

Generously fill with strawberry buttercream.

Step 9: Drench in Ganache

Spread a luxurious layer of chocolate ganache over each cupcake.

Step 10: Final Flourish

Optional: Scatter fresh strawberry slices or sprinkles on top for extra pizzazz.

Step 11: Serve and Devour

Enjoy immediately or store in an airtight container for up to 3 days.

Get ready for a flavor explosion!

Tips To Perfect Chocolate Strawberry Cupcakes

• Add instant espresso powder to the coffee for a deeper, richer chocolate taste that enhances the overall cupcake complexity.
• Avoid overbaking by checking doneness early and removing cupcakes from the oven when a toothpick comes out with a few moist crumbs.
• Chill the strawberry buttercream for 10-15 minutes before piping to create a more stable and easier-to-handle frosting.
• Use high-quality freeze-dried strawberry powder to ensure a concentrated, authentic strawberry flavor without adding extra moisture.
• Let the ganache cool at room temperature for optimal spreading consistency, stirring occasionally to prevent separation.

Flavorful Spins On Chocolate Strawberry Cupcakes

• Vegan Chocolate Strawberry Delight: Replace eggs with flax eggs, use dairy-free milk, swap butter for coconut oil, and choose vegan chocolate for ganache. Add plant-based strawberry powder for intense flavor.
• Gluten-Free Berry Bliss: Substitute wheat flour with almond or gluten-free flour blend. Use gluten-free baking powder and ensure all ingredients are certified gluten-free. Maintain same rich chocolate and strawberry essence.
• Low-Sugar Berry Chocolate Treat: Use monk fruit sweetener instead of sugar, replace regular chocolate with sugar-free dark chocolate. Incorporate stevia in strawberry buttercream for reduced calorie version.

Pairing Ideas With Chocolate Strawberry Cupcakes

• Pair Decadent Dessert Wine: Select a sweet, rich port wine like ruby or tawny port to complement the chocolate and strawberry flavors. The wine's intense sweetness matches the cupcake's rich profile.
• Enhance Chocolate Notes: Brew a bold espresso or dark roast coffee to serve alongside the cupcakes. The coffee's robust flavor intensifies the chocolate's deep, complex taste.
• Create Flavor Harmony: Serve with fresh, ripe strawberries on the side to echo the buttercream's fruity essence. The fresh berries provide a light, bright contrast to the dense cupcake.
• Cleanse Palate Perfectly: Offer sparkling water with a hint of strawberry or raspberry to refresh the taste buds between bites. The effervescence cuts through the cupcake's richness.

Chocolate Covered Strawberry Cupcakes Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 7 minutes
• Yield: 12 1x

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Description

Indulgent chocolate covered strawberry cupcakes bring classic dessert romance to your table. Rich chocolate cake topped with luscious strawberry frosting and chocolate drizzle creates pure dessert magic you’ll crave again and again.

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Ingredients

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Cupcake Base:

• 1 cup (125g) all-purpose flour
• 1/2 cup (42g) unsweetened natural cocoa powder
• 1 cup (200g) granulated sugar
• 1/3 cup (80ml) vegetable oil
• 1/2 cup (120ml) buttermilk, at room temperature
• 1/2 cup (120ml) hot coffee or hot water
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Leavening Agents:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (177°C) and prepare a 12-cup muffin pan with cupcake liners, plus an additional pan with 3 liners.
2. In a large mixing bowl, combine all dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together wet ingredients: vegetable oil, sugar, egg, vanilla extract, and buttermilk.
4. Gradually incorporate wet ingredients into dry ingredients, stirring until just combined.
5. Add hot coffee (or hot water) and whisk until the batter becomes smooth and uniform.
6. Fill cupcake liners about two-thirds full with the prepared batter.
7. Bake for 20-22 minutes, checking doneness with a toothpick inserted into the center.
8. Allow cupcakes to cool completely, potentially chilling for 20-30 minutes to firm up.
9. Create chocolate ganache by pouring hot heavy cream over chopped semi-sweet chocolate.
10. Let chocolate mixture rest for 2-3 minutes, then stir until completely smooth.
11. Refrigerate ganache for approximately 30 minutes until it reaches a spreadable consistency.
12. Pulverize freeze-dried strawberries into a fine powder using a food processor.
13. Prepare strawberry buttercream by beating softened butter until creamy.
14. Gradually mix in confectioners sugar, strawberry powder, heavy cream, vanilla extract, and a pinch of salt.
15. Beat buttercream until light and fluffy.
16. Using a small knife, carefully remove centers from cooled cupcakes.
17. Fill cupcake centers generously with strawberry buttercream.
18. Replace cupcake tops and cover with a thick layer of chocolate ganache.
19. Optionally garnish with fresh strawberry slices or decorative sprinkles.
20. Serve immediately or store in an airtight container for up to 3 days at room temperature.

Notes

• Use room temperature ingredients to ensure smooth, even mixing and better texture in the cupcake batter.
• Let hot coffee cool slightly before adding to prevent scrambling the eggs and maintain batter integrity.
• Sift dry ingredients to eliminate lumps and create a lighter, more uniform cake texture.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency.

• Prep Time: 45 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 153 kcal
• Sugar: 14 g
• Sodium: 161 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 18 mg