If you have a sweet tooth and adore the divine pairing of chocolate and strawberries, this Chocolate Covered Strawberry Cupcakes Recipe is going to be your new obsession. Imagine biting into moist, tender chocolate cupcakes bursting with the essence of strawberries, topped with luscious chocolate ganache and crowned with fresh strawberries. This recipe takes your classic cupcake game to the next level with a delightful balance of rich cocoa, a hint of espresso to deepen the flavor, and the natural sweetness of freeze-dried strawberries woven right into the batter. It’s truly a celebration of flavors that feels as special as it tastes.
Ingredients You’ll Need
This Chocolate Covered Strawberry Cupcakes Recipe calls for simple, pantry-friendly ingredients that all have their starring roles. Each one adds to the cupcakes’ rich flavor, perfect texture, or irresistible appearance, making this recipe as reliable as it is delicious.
- All-purpose flour: The foundation for your cupcake’s soft yet sturdy crumb.
- Unsweetened cocoa powder: Brings that deep chocolate flavor and beautiful color.
- Baking powder and baking soda: Essential leavening agents to give your cupcakes a perfect rise.
- Salt: Enhances and balances the sweetness while boosting flavors.
- Light brown sugar (packed): Adds moisture and a subtle caramel undertone.
- Granulated sugar: Sweetens and contributes to the tender crumb.
- Vegetable oil: Keeps cupcakes moist and light.
- Buttermilk: Adds tanginess and reacts with baking soda for fluffiness.
- Egg: Binds ingredients and provides structure.
- Vanilla extract: Enhances all the flavors beautifully.
- Boiling water: Intensifies the cocoa flavor and helps dissolve the espresso powder.
- Instant espresso powder: Elevates the chocolate with rich, deep notes.
- Freeze dried strawberries: Adds bursts of concentrated strawberry flavor throughout.
- Unsalted butter (softened): The base for the creamy frosting.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Heavy whipping cream: Makes the frosting silky smooth and light.
- Semi sweet chocolate chips: Melted to create the glossy chocolate ganache topping.
- Fresh medium strawberries: Washed and dried, these are the gorgeous finishing touch.
How to Make Chocolate Covered Strawberry Cupcakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to make sure everything is evenly distributed. Next, in another bowl, whisk together both sugars, vegetable oil, buttermilk, egg, and vanilla extract until smooth and combined. Slowly add the dry ingredients to the wet mixture, mixing just until blended. Stir in the boiling water mixed with instant espresso powder to bring out a deep chocolate richness. Finally, gently fold in the freeze-dried strawberries to sprinkle delightful bursts of flavor right into each bite.
Step 2: Bake the Cupcakes
Divide the batter evenly into the cupcake liners, filling each about two-thirds full to give them room to rise perfectly. Pop them into the oven and bake for 15 minutes or until a toothpick inserted into the center comes out clean. When done, allow the cupcakes to cool completely on a wire rack before frosting. This patience is key to keeping your frosting luscious and melt-free.
Step 3: Make the Frosting and Ganache
For the frosting, cream the softened butter until fluffy. Gradually add the powdered sugar, then beat in the heavy cream, vanilla extract, and a pinch of salt until light and creamy. Meanwhile, melt the semi sweet chocolate chips gently in a double boiler or microwave, stirring frequently until smooth and glossy. This melt will become the luscious chocolate cover that gives the cupcakes their signature finish.
Step 4: Assemble the Cupcakes
Frost each cooled cupcake with a generous swirl of strawberry buttercream. Then, dip the tops or drizzle the chocolate ganache over the frosting. Crown each cupcake with a fresh strawberry, placed upright and ready to impress. This final touch makes these treats as visually stunning as they are delicious.
How to Serve Chocolate Covered Strawberry Cupcakes Recipe
Garnishes
Adding a sprinkle of crushed freeze-dried strawberries or a delicate dusting of cocoa powder on top of the ganache can add gorgeous texture and intensified flavor. A light drizzle of white chocolate or edible gold dust also elevates the presentation for special occasions.
Side Dishes
Serve these cupcakes alongside a cup of freshly brewed coffee or a glass of chilled milk to complement the chocolate and strawberry flavors. Fresh fruit salads or berry coulis can refresh the palate and add vibrant colors on the side.
Creative Ways to Present
For parties, display these cupcakes on a tiered cake stand adorned with fresh strawberry leaves or small flowers for an elegant touch. Alternatively, place one cupcake inside decorative paper cupcake boxes as charming gifts or favors your guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator to preserve freshness and protect the frosting. They will stay delicious for up to 3 days, making it easy to enjoy these treats over several occasions.
Freezing
If you want to make this Chocolate Covered Strawberry Cupcakes Recipe ahead of time, you can freeze un-iced cupcakes in a sealed freezer bag for up to 3 months. When ready to enjoy, thaw them completely before frosting and decorating to ensure a fresh taste and texture.
Reheating
For best results, allow refrigerated cupcakes to come to room temperature before eating so the flavors and textures shine. Avoid microwaving the frosted cupcakes directly to prevent melting; instead, warm unfrosted cupcakes slightly if desired, then add the frosting.
FAQs
Can I substitute fresh strawberries for freeze-dried in the batter?
Fresh strawberries have higher moisture content, which can affect the cupcake texture. Freeze-dried strawberries are preferred for this recipe because they add concentrated flavor without extra moisture, keeping the cupcakes light and tender.
How do I prevent the chocolate ganache from melting the frosting?
Make sure the cupcakes are completely cooled and the frosting is set before applying ganache. You can chill the frosted cupcakes briefly to firm up the buttercream, which will help the ganache sit beautifully on top without melting it.
Can I use all butter instead of vegetable oil in the batter?
Vegetable oil helps keep cupcakes moist and tender due to its liquid form at room temperature. Using butter instead may result in a denser cupcake. You could substitute melted butter, but expect a slightly different texture.
Is it possible to make this recipe gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or a similar binder to achieve a similar texture to the original.
How long does the frosting take to make?
With softened butter and room temperature ingredients, the frosting should take about 5 to 7 minutes to whip up until smooth and fluffy. It’s quick to prepare and well worth the wait for that creamy strawberry flavor.
Final Thoughts
There’s something incredibly joyful about making and sharing this Chocolate Covered Strawberry Cupcakes Recipe. Whether you’re celebrating a special occasion or just treating yourself to a sublime dessert, these cupcakes offer a delicious combination of flavors that never fails to impress. I can’t wait for you to try them and experience how effortlessly chocolate and strawberries can come together in cupcake form. Happy baking!
Print
Chocolate Covered Strawberry Cupcakes Recipe
- Prep Time: 70 minutes
- Cook Time: 15 minutes
- Total Time: 85 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Chocolate Covered Strawberry Cupcakes featuring moist chocolate cake infused with espresso and freeze-dried strawberries, topped with a luscious strawberry buttercream and finished with a chocolate-dipped fresh strawberry for an irresistible treat.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 teaspoon instant espresso powder
- 1 ounce freeze dried strawberries
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Decoration
- 1 cup semi sweet chocolate chips
- 16 medium strawberries (washed and dried)
Instructions
- Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly combine and aerate.
- Mix wet ingredients and combine: In a separate bowl, whisk the light brown sugar, granulated sugar, vegetable oil, buttermilk, egg, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Incorporate espresso and boiling water: Dissolve the instant espresso powder in the boiling water. Slowly add this lukewarm espresso water to the batter, mixing gently until smooth. Fold in the freeze-dried strawberries carefully to distribute evenly.
- Bake the cupcakes: Preheat the oven to 350°F (175°C). Line cupcake tins with liners and pour the batter evenly to fill about 2/3 of each cup. Bake for 15 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely.
- Make the strawberry buttercream: Beat the softened unsalted butter on medium-high speed until creamy. Gradually add powdered sugar, alternating with heavy whipping cream, beating until smooth and fluffy. Mix in vanilla extract and salt to balance flavors.
- Frost the cupcakes: Once cupcakes are fully cooled, pipe or spread the strawberry buttercream evenly atop each cupcake using a spatula or piping bag.
- Prepare chocolate-covered strawberries: Melt semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between until smooth. Dip each washed and dried strawberry halfway into the melted chocolate, then place on parchment paper to set.
- Decorate the cupcakes: Top each frosted cupcake with a chocolate-covered strawberry once the chocolate has firmed, adding a visually stunning and flavorful finishing touch.
Notes
- Be sure the cupcakes are completely cooled before frosting to prevent melting the buttercream.
- Freeze-dried strawberries add intense flavor without moisture – do not substitute with fresh in the batter.
- Use high-quality semi-sweet chocolate for dipping for the best shine and snap.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar added.
