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Chocolate Covered Strawberry Cupcakes

Indulgent Chocolate Covered Strawberry Cupcakes You’ll Love

Chocolate Covered Strawberry Cupcakes are a tempting treat that combine rich chocolate and fresh strawberries in a delightful dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Swap with a gluten-free flour blend for gluten-free option.
  • 1/2 cup Cocoa Powder Opt for unsweetened natural cocoa.
  • 1 tsp Baking Soda Ensure it's fresh.
  • 1 tsp Baking Powder Ensure it's fresh.
  • 1 cup Granulated Sugar Consider using brown sugar for deeper flavor.
  • 1/2 cup Vegetable Oil Choose neutral oil.
  • 2 large Eggs Use room temperature for better mixing.
  • 1 tsp Vanilla Extract
  • 1/2 cup Buttermilk Can be replaced with milk and vinegar mixture for dairy-free.
  • 1 cup Hot Coffee/Water Hot water can be used instead of coffee.
For the Ganache and Topping
  • 8 oz Semi-Sweet Chocolate Choose high-quality chocolate.
  • 1 cup Heavy Cream
  • 12 small Fresh Strawberries Ensure they're completely dry before decorating.
  • 1/4 cup Freeze-Dried Strawberries For crunchy texture and enhanced decoration.

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • Whisk
  • Hand mixer
  • Small knife or cupcake corer
  • saucepan

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sugar until well combined.
  3. In another bowl, combine the eggs, oil, buttermilk, vanilla extract, and hot coffee, then mix until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
  6. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the strawberry buttercream by beating butter with powdered sugar and freeze-dried strawberries until creamy.
  8. Once cooled, make a hole in each cupcake and fill it with the strawberry buttercream.
  9. In a saucepan over low heat, melt the heavy cream and semi-sweet chocolate together until smooth for the ganache.
  10. Drizzle the ganache over each cupcake and top with fresh strawberries and freeze-dried strawberries.
  11. Serve and enjoy your delicious Chocolate Covered Strawberry Cupcakes!

Notes

Use room temperature ingredients and check leavening agents for maximum rise. Store cupcakes in an airtight container to maintain freshness.