Prep Time: 40 minutes | Cook Time: 22 minutes | Total Time: 3 hours (includes cooling) | Yield: 15 cupcakes
A Love Letter to Chocolate and Strawberries
There’s something magical about the classic combination of chocolate and strawberries that never fails to make my heart skip a beat. When I first decided to transform this beloved pairing into cupcake form, I knew I wanted something that would capture all the romance and indulgence of chocolate-covered strawberries from a fancy confectionery. After countless kitchen experiments and taste tests (the hardest job, really!), these cupcakes emerged as the perfect tribute to this timeless duo.
What makes these cupcakes truly special isn’t just their stunning appearance—though that glossy chocolate ganache certainly doesn’t hurt. Instead, it’s the way each component works together to create layers of flavor and texture that mirror the experience of biting into a premium chocolate-covered strawberry.
Why You’ll Fall Head Over Heels for This Recipe
These aren’t your average cupcakes, and here’s exactly why they’ll become your new obsession. First, the chocolate cake itself strikes the perfect balance between rich cocoa flavor and tender, moist crumb. Unlike dense, overly sweet chocolate cupcakes that leave you reaching for milk, these have a sophisticated depth that comes from using both cocoa powder and hot coffee to bloom the chocolate flavors.
The surprise comes when you bite through that gorgeous ganache topping to discover the hidden strawberry buttercream center. This isn’t artificial strawberry flavoring we’re talking about—freeze-dried strawberries provide an intense, natural berry flavor that perfectly complements the chocolate without being cloying.
Finally, the chocolate ganache topping sets into a luxurious, fudge-like coating that’s reminiscent of the finest chocolate shell on gourmet strawberries. Together, these elements create a cupcake experience that’s both nostalgic and elevated.
Essential 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) 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
Step-by-Step Instructions
Preparing Your Kitchen
Begin by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners. Since this recipe yields approximately 15 cupcakes, you’ll also need to prepare a second muffin pan with 3 additional liners, or plan to bake in batches.
Creating the Perfect Chocolate Cupcakes
Start by whisking together all your dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt—in a large bowl. This ensures even distribution of leavening agents throughout your batter. In a separate bowl, combine the wet ingredients: oil, sugar, egg, vanilla, and buttermilk, whisking until completely smooth.
Next, pour the wet ingredients into the dry mixture, then add the hot coffee or water. The batter will be quite thin, which might seem alarming, but this consistency is exactly what creates those incredibly moist cupcakes. Whisk everything together until just combined—overmixing can lead to tough cupcakes.
Divide the batter among your prepared liners, filling each only 2/3 full to prevent overflow during baking. Bake for 20-22 minutes, testing doneness with a toothpick inserted into the center—it should come out clean or with just a few moist crumbs.
The Cooling Process
Allow the cupcakes to cool in their pan for 10 minutes before transferring to a wire rack. Complete cooling is crucial here—warm cupcakes will cause your buttercream to melt and your ganache to slide right off. If your cupcakes feel particularly sticky on top, a 20-30 minute chill in the refrigerator will make assembly much easier.
Mastering the Ganache
While your cupcakes cool, prepare your chocolate ganache topping. Place your finely chopped chocolate in a medium heatproof bowl—the finer you chop it, the more smoothly it will melt. Heat the cream in a small saucepan over medium heat until it just begins to simmer gently. Avoid letting it come to a rapid boil, as overheated cream can cause the ganache to break.
Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes. This gentle heating allows the chocolate to soften gradually. Using a metal spoon or small silicone spatula, stir very slowly from the center outward until the mixture becomes smooth and glossy.
The ganache will be quite thin at this stage, so transfer it to the refrigerator for at least 30 minutes to thicken to a spreadable consistency. During this time, you can prepare your strawberry buttercream filling.
Crafting the Strawberry Buttercream
The secret to achieving intense strawberry flavor lies in using freeze-dried strawberries rather than fresh or frozen fruit. Process these in a blender or food processor until they form a fine powder—you should have about 1/4 cup of strawberry powder.
In a large bowl, beat the softened butter with a handheld or stand mixer until light and creamy, approximately 2 minutes. Gradually add the sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low speed initially to prevent a sugar cloud, then increase to high speed for 2 minutes until the frosting is smooth and pipeable.
Taste your buttercream and add a pinch of salt if it seems too sweet—this helps balance the flavors and enhances the strawberry taste.
Assembly Techniques
Filling the Cupcakes
Using a sharp knife, carefully cut a circle into the center of each cooled cupcake, creating a pocket about 1 inch deep. The removed piece will be cone-shaped—save these pieces as you’ll need the tops shortly.
Spoon or pipe the strawberry buttercream into each hollow, using as much frosting as will comfortably fit (typically 1-2 teaspoons per cupcake). Trim the pointed end off each cone-shaped piece you removed earlier, then gently press the rounded tops back onto the filled cupcakes.
Applying the Ganache
Once your ganache has thickened to a spreadable consistency, use a knife or small offset spatula to spread a generous layer over each cupcake. Apply it thickly—this creates that luxurious, fudge-like topping that sets beautifully as it cools.
Serving and Presentation Ideas
These cupcakes are stunning on their own, but a few simple garnishes can elevate them even further. Thinly sliced fresh strawberries arranged in a fan pattern create an elegant finish, while heart-shaped strawberry slices add a romantic touch perfect for special occasions.
For a more playful presentation, consider a light dusting of cocoa powder or a sprinkle of freeze-dried strawberry powder around the plate. The contrast in colors creates visual interest while hinting at the flavors within.
Serve these cupcakes at room temperature for the best texture and flavor experience. The ganache will have a pleasant firmness while the cake remains tender and moist.
Creative Variations to Try
Flavor Twists
Transform these cupcakes by experimenting with different freeze-dried fruits in the buttercream. Raspberry creates a more tart flavor profile, while freeze-dried cherries offer a sophisticated twist reminiscent of chocolate-covered cherries.
For white chocolate lovers, substitute white chocolate for the semi-sweet chocolate in the ganache, though you may need to adjust the cream quantity slightly as white chocolate behaves differently when melted.
Seasonal Adaptations
During summer months, incorporate fresh berry compote between the cake and buttercream layers for extra fruitiness. Winter holidays call for adding a hint of peppermint extract to the buttercream and crushing candy canes over the ganache.
Make-Ahead Strategies
Planning ahead makes these impressive cupcakes much more manageable for special occasions. The unfrosted cupcakes can be baked up to one day in advance—simply wrap them tightly and store at room temperature.
Both the strawberry buttercream and chocolate ganache can also be prepared the day before. Store the buttercream covered in the refrigerator, then let it come to room temperature and rewhip with a splash of cream if needed. The ganache will thicken considerably when chilled, but gentle rewarming over a double boiler will restore its spreadable consistency.
For longer storage, unfrosted and unfilled cupcakes freeze beautifully for up to three months. Thaw them overnight in the refrigerator and bring to room temperature before assembly.
Expert Notes and Tips
Ingredient Insights
Buttermilk is non-negotiable in this recipe—its acidity reacts with the baking soda to create tender cupcakes and enhances the chocolate flavor. If you don’t have buttermilk on hand, create a substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/2 cup of whole milk and letting it sit for 5 minutes.
The hot coffee might seem unusual, but it intensifies the chocolate flavor without adding any coffee taste. Hot water works as a substitute, though coffee provides superior depth of flavor.
Troubleshooting Common Issues
If your cupcakes sink slightly in the center during baking, don’t worry—they usually pop back up by the end of baking time. Since you’ll be cutting out the centers anyway, minor sinking isn’t problematic.
Should your ganache appear grainy or broken, it’s likely due to overheated cream. Rescue it by adding a tablespoon of cool cream and whisking gently, or start fresh if severely broken.
Professional Finishing Touches
For bakery-quality results, ensure all ingredients are at room temperature before beginning. This promotes even mixing and better texture in your final cupcakes.
When applying ganache, work quickly but deliberately—it continues to thicken as it cools, so timing is important for achieving smooth coverage.
Frequently Asked Questions
Can I make these cupcakes without freeze-dried strawberries? While freeze-dried strawberries provide the most intense flavor, you can substitute with strawberry extract (use sparingly—start with 1/4 teaspoon) or strawberry jam (reduce the cream accordingly). However, neither alternative will provide the same vibrant flavor and natural color.
How do I store leftover cupcakes? Store assembled cupcakes covered in the refrigerator for up to 5 days. The ganache may lose some of its gloss when chilled, but the flavor remains excellent. Bring them to room temperature about 30 minutes before serving for optimal texture.
Can I turn this recipe into a layer cake? Absolutely! Use a chocolate cake recipe designed for two 9-inch layers, spread strawberry buttercream between the layers, and cover the entire cake with ganache. The flavors work beautifully in cake form.
What’s the best way to transport these cupcakes? A cupcake carrier with individual compartments prevents the ganache from smearing. If you don’t have one, place the cupcakes in a single layer in a covered container and avoid stacking.
Why do my cupcakes stick to the liners? This usually happens when cupcakes are too warm during assembly or if they’re stored in a humid environment. Ensure complete cooling and consider chilling briefly before removing liners if the problem persists.