Description
Delight in these decadent Chocolate Covered Strawberry Cupcakes, featuring a rich cocoa cupcake base infused with coffee, topped with creamy strawberry buttercream and a luscious chocolate ganache. This recipe combines the classic flavors of chocolate and strawberry into an elegant dessert perfect for special occasions or everyday indulgence.
Ingredients
Scale
Cupcake Batter
- 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 and Garnish
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- Fresh strawberry slices or chocolate-dipped strawberries (for garnish)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute all dry components.
- Combine wet ingredients: In a separate large bowl, whisk together vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and well combined.
- Incorporate dry into wet: Gradually add the dry mixture into the wet ingredients, mixing gently to combine without over-mixing.
- Add hot coffee: Stir in the hot coffee or water to the batter, which enhances the chocolate flavor and creates a smooth consistency.
- Fill and bake cupcakes: Fill each cupcake liner halfway with batter, then bake in the preheated oven for 20–22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare strawberry buttercream: Beat the softened butter in a bowl until creamy. Gradually add confectioners’ sugar and the ground freeze-dried strawberry powder, mixing well.
- Add cream and flavor: Mix in heavy cream and vanilla extract, then beat the buttercream until light and fluffy. Add a pinch of salt if you’d like to balance the sweetness.
- Make chocolate ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2–3 minutes before stirring until smooth. Allow the ganache to cool to a spreadable consistency.
- Core cupcakes: Using a small knife, cut out a small cone-shaped piece from the center of each cooled cupcake to create a cavity for filling.
- Fill with buttercream: Spoon strawberry buttercream into the cavity, then replace the cut-out piece to seal the filling inside the cupcake.
- Decorate with ganache: Spread the chocolate ganache generously over the top of each cupcake.
- Garnish: Finish by garnishing each cupcake with fresh strawberry slices or chocolate-dipped strawberries for a stunning presentation.
Notes
- To intensify the strawberry flavor, ensure the freeze-dried strawberries are finely ground into a powder before mixing into the buttercream.
- If you prefer a stronger chocolate flavor in the cupcakes, substitute water with coffee as indicated.
- Ganache consistency can be adjusted by chilling slightly or adding a small amount of cream if too thick.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- For a dairy-free version, substitute butter and cream with plant-based alternatives, but note frosting texture may vary.
