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Chocolate Covered Strawberry Cupcakes Recipe

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4.1 from 44 reviews

  • Author: Sara
  • Total Time: 3 hours
  • Yield: 15 cupcakes
  • Diet: Vegetarian

Description

Delight in the rich, indulgent flavors of Chocolate Covered Strawberry Cupcakes, featuring moist chocolate cupcakes filled with a luscious strawberry buttercream and topped with a thick, fudgy chocolate ganache. Perfect for celebrations or anytime you crave a decadent treat combining classic chocolate and strawberry flavors.

Ingredients

Cupcakes

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

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 2/3 cup (160ml or 5.3 ounces) heavy cream

Strawberry Buttercream Filling

  • 1/2 cup (about 12–13g) freeze-dried strawberries
  • 8 Tbsp (113g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Salt, to taste

Optional Garnish

  • Sliced fresh strawberries
  • Sprinkles

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe yields approximately 15 cupcakes, line a second muffin pan with 3 cupcake liners or plan to bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until thoroughly combined.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk gently until the batter is completely combined. Note that the batter will be thin.
  5. Fill Cupcake Liners and Bake: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full to avoid spillover. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For best results, chill them in the refrigerator for 20–30 minutes if the tops are particularly sticky, ensuring they are fully cooled before filling.
  7. Prepare Chocolate Ganache: Place finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it gently simmers, avoiding a rapid boil. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Stir slowly with a metal spoon or silicone spatula until smooth. Refrigerate ganache for at least 30 minutes to thicken before using.
  8. Make Strawberry Powder: While the ganache chills, process the freeze-dried strawberries in a blender or food processor into a fine powder, yielding about 1/4 cup. Set aside.
  9. Prepare Strawberry Buttercream: In a large bowl, beat softened unsalted butter using a handheld or stand mixer on medium-high speed until creamy, approximately 2 minutes. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and blend for 2 minutes. Taste and add a pinch of salt if too sweet. Set aside.
  10. Core Cupcakes: Using a sharp knife, cut a circular pocket about 1 inch deep into the center of each cooled cupcake. Remove the cone-shaped piece carefully and set aside.
  11. Fill Cupcakes: Spoon or pipe the strawberry buttercream into each cupcake cavity, filling with about 1–2 teaspoons of frosting. Slice or tear off the pointed end of the removed cupcake piece and gently press it back on top of the filling to close.
  12. Top with Ganache: Using a knife or small icing spatula, spread a thick layer of the chilled, thickened chocolate ganache over the top of each cupcake. This should form a fudge-like finish.
  13. Garnish: Decorate with fresh strawberry slices or sprinkles as desired.
  14. Serve and Store: Serve immediately or cover and store at room temperature or refrigerated for up to 1 day before serving. Leftover cupcakes should be stored in the refrigerator for up to 5 days. Use a cupcake carrier for safe storage and transport of decorated cupcakes.

Notes

  • For the best texture, ensure cupcakes are completely cooled and slightly chilled before filling and frosting.
  • Chop chocolate finely for a smooth ganache and quicker melting.
  • Avoid overheating cream to prevent ganache from becoming grainy or separated.
  • If ganache is not melting well, do not microwave; gently warm the cream and stir again.
  • The strawberry powder can also be adjusted according to taste for a more or less intense flavor.
  • Using fresh strawberries for garnish adds a vibrant contrast but can be omitted if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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