Chocolate Covered Strawberry Cupcakes

If you’re searching for a decadent dessert that combines the rich flavors of chocolate with the sweet tang of strawberries, look no further than these indulgent Chocolate Covered Strawberry Cupcakes. Perfect for celebrations or just a special treat, this recipe guides you through creating a delightful sweet treat that’s sure to impress.

Ingredients

For the Chocolate 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

For the Chocolate Ganache Topping:

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

For the Strawberry Buttercream Filling:

• 1/2 cup (about 12–13g) freeze-dried strawberries
• 1/2 cup (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 or sprinkles

Directions

Cupcakes:

1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
3. In a separate bowl, combine vegetable oil, sugar, egg, and vanilla extract. Add buttermilk and continue mixing.
4. Add the dry ingredients to the wet ingredients, then stir in the hot coffee or water until the mixture is smooth.
5. Fill the cupcake liners about 2/3 full and bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack.

Chocolate Ganache:

1. Heat the heavy cream in a small pot over medium heat until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a bowl and let sit for a few minutes. Then, stir until the chocolate is completely melted and smooth.
3. Chill the ganache in the refrigerator to thicken slightly before using.

Strawberry Buttercream:

1. Process the freeze-dried strawberries in a food processor until powdered.
2. Beat the softened butter until creamy. Gradually add the confectioners’ sugar, powdered strawberries, cream, vanilla extract, and a pinch of salt. Continue beating until fluffy.

Assembly:

1. Cut a small pocket into the top of each cooled cupcake.
2. Fill each cupcake with a generous amount of strawberry buttercream and replace the sliced top.
3. Top each cupcake with a dollop of chilled chocolate ganache.
4. Garnish with sliced strawberries or sprinkles, if desired.

Nutritional Info:

• Prep Time: 40 minutes
• Cooking Time: 22 minutes
• Total Time: 1 hour 2 minutes
• Calories: 320 kcal per serving
• Servings: 15 cupcakes

This recipe for Chocolate Covered Strawberry Cupcakes is the perfect way to enjoy the best of both worlds—rich chocolate and zesty strawberries. Whether you’re making these for a special occasion or a cozy night in, they’re bound to be a hit. Enjoy the process and the delicious outcome!