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.
Ingredients
Scale
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
Instructions
- 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.
- In a large mixing bowl, combine all dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together wet ingredients: vegetable oil, sugar, egg, vanilla extract, and buttermilk.
- Gradually incorporate wet ingredients into dry ingredients, stirring until just combined.
- Add hot coffee (or hot water) and whisk until the batter becomes smooth and uniform.
- Fill cupcake liners about two-thirds full with the prepared batter.
- Bake for 20-22 minutes, checking doneness with a toothpick inserted into the center.
- Allow cupcakes to cool completely, potentially chilling for 20-30 minutes to firm up.
- Create chocolate ganache by pouring hot heavy cream over chopped semi-sweet chocolate.
- Let chocolate mixture rest for 2-3 minutes, then stir until completely smooth.
- Refrigerate ganache for approximately 30 minutes until it reaches a spreadable consistency.
- Pulverize freeze-dried strawberries into a fine powder using a food processor.
- Prepare strawberry buttercream by beating softened butter until creamy.
- Gradually mix in confectioners sugar, strawberry powder, heavy cream, vanilla extract, and a pinch of salt.
- Beat buttercream until light and fluffy.
- Using a small knife, carefully remove centers from cooled cupcakes.
- Fill cupcake centers generously with strawberry buttercream.
- Replace cupcake tops and cover with a thick layer of chocolate ganache.
- Optionally garnish with fresh strawberry slices or decorative sprinkles.
- 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