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Chocolate Covered Strawberry Cupcakes

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12-15 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These cupcakes feature moist chocolate bases filled with a sweet strawberry buttercream surprise, topped with a rich chocolate ganache, and crowned with a chocolate-covered strawberry. They’re perfect for celebrations or as a special treat for loved ones.

Ingredients

Units Scale

For the Chocolate Cupcakes:

  • 1 cup (130g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (43g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) hot water or freshly brewed hot coffee

For the Strawberry Buttercream Filling:

  • 1/2 cup (1 ounce or 28g) freeze-dried strawberries
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

For the Chocolate Ganache Topping:

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

For the Chocolate-Covered Strawberries:

  • 12–15 fresh strawberries
  • 6 ounces (170g) semi-sweet chocolate, melted

Instructions

  1. Prepare the Chocolate Cupcakes:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • In another bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and mix until combined.
    • Add the hot water or coffee to the batter and mix until smooth. The batter will be thin.
    • Fill each cupcake liner about two-thirds full with batter.
    • Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the Strawberry Buttercream Filling:
    • Using a food processor or blender, pulverize the freeze-dried strawberries into a fine powder.
    • In a large mixing bowl, beat the softened butter until creamy and light, about 2 minutes.
    • Gradually add the powdered sugar and strawberry powder, mixing on low speed until combined.
    • Add the vanilla extract and 2 tablespoons of heavy cream. Increase the mixer speed and beat for 3-5 minutes until light and spreadable. If the frosting is too thick, add an additional tablespoon of heavy cream.
  3. Fill the Cupcakes:
    • Once the cupcakes have cooled, use a small knife to cut a small cone-shaped piece out of the center of each cupcake.
    • Fill each hole with the strawberry buttercream. You can use a piping bag or a small spoon for this step.
  4. Prepare the Chocolate Ganache Topping:
    • Place the finely chopped chocolate in a heatproof bowl.
    • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
    • Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate.
    • Slowly stir the mixture until smooth and glossy.
    • Allow the ganache to cool slightly until it thickens to a spreadable consistency.
  5. Frost the Cupcakes:
    • Spoon the ganache over the top of each filled cupcake, allowing it to spread to the edges.
  6. Prepare the Chocolate-Covered Strawberries:
    • Wash and thoroughly dry the strawberries.
    • Dip each strawberry into the melted chocolate, allowing any excess to drip off.
    • Place the dipped strawberries on a parchment-lined baking sheet and let them set until the chocolate is firm.
  7. Garnish the Cupcakes:
    • Once the ganache has set, place a chocolate-covered strawberry on top of each cupcake.

Notes

  • Using hot coffee instead of water in the cupcake batter can enhance the chocolate flavor.
  • Freeze-dried strawberries provide intense flavor without adding extra moisture to the buttercream.
  • Ensure the strawberries are completely dry before dipping in chocolate to prevent the chocolate from seizing.

Find it online: https://newsvks.com/chocolate-covered-strawberry-cupcakes/