Name: Chocolate Covered Strawberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all purpose flour (sifted); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/2 cup sour cream, at room temperature; 1/2 cup milk, at room temperature; 1/2 cup boiling water; 1/2 cup fresh strawberries, chopped (for the filling); 2 tablespoons strawberry jam (for the filling); 1/2 cup unsalted butter, softened (for the buttercream); 2 cups powdered sugar, sifted (for the buttercream); 2-3 tablespoons strawberry puree (for the buttercream); 1-2 teaspoons heavy cream (for the buttercream); A pinch of salt (for the buttercream); 6 ounces semi-sweet chocolate, chopped (for the ganache); 1/2 cup heavy cream (for the ganache); 1 tablespoon unsalted butter (for the ganache)

Jump to Recipe·Print Recipe

introduction

These cupcakes taste like a mix of chocolate and fresh red fruit. They feel soft and moist. You can make them for a party or for a small gift. Try a small chocolate recipe if you want a close idea for the cake base.

why make this recipe

You make this recipe to enjoy a sweet treat that feels fresh and rich. The fresh fruit in the middle gives a bright bite. The chocolate on top makes each bite feel like a small gift. If you like a similar idea, see this easy chocolate treat for more ideas.

how to make Chocolate Covered Strawberry Cupcakes Recipe

I give clear steps below. Read them first so you know the order. Keep all your items near you. You will bake, fill, frost, and pour ganache. For another quick idea on a filled sweet, look at this recipe.

Ingredients :

1 cup all purpose flour (sifted)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, at room temperature
1/2 cup milk, at room temperature
1/2 cup boiling water
1/2 cup fresh strawberries, chopped (for the filling)
2 tablespoons strawberry jam (for the filling)
1/2 cup unsalted butter, softened (for the buttercream)
2 cups powdered sugar, sifted (for the buttercream)
2-3 tablespoons strawberry puree (for the buttercream)
1-2 teaspoons heavy cream (for the buttercream)
A pinch of salt (for the buttercream)
6 ounces semi-sweet chocolate, chopped (for the ganache)
1/2 cup heavy cream (for the ganache)
1 tablespoon unsalted butter (for the ganache)

Directions :

Preheat your oven to 350°F. Line a muffin pan with cupcake liners.
In a bowl, sift together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In another large bowl, beat together 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract. Beat well.
Stir in 1/2 cup sour cream and 1/2 cup milk (room temp) into the butter mixture.
Slowly mix in the dry ingredients. Then carefully whisk in 1/2 cup boiling water until the batter blends.
Fill cupcake liners about 2/3 full with batter. Bake 18-20 minutes, or until a toothpick comes out clean. Let them cool fully.
For the filling, mix 1/2 cup chopped fresh strawberries with 2 tablespoons strawberry jam. When cupcakes cool, cut a small circle in the top and fill with the strawberry mix.
Make the strawberry buttercream: beat 1/2 cup softened butter with 2 cups sifted powdered sugar. Add 2-3 tablespoons strawberry puree, 1-2 teaspoons heavy cream, and a pinch of salt. Beat until light and fluffy.
Make the chocolate ganache: put 6 ounces chopped semi-sweet chocolate in a bowl. Heat 1/2 cup heavy cream until it starts to simmer. Pour the cream over the chocolate with 1 tablespoon butter. Stir until smooth and shiny.
Frost each cupcake with the strawberry buttercream. Drizzle chocolate ganache on top. Serve and enjoy.

how to serve Chocolate Covered Strawberry Cupcakes Recipe

Place cupcakes on a clean plate or tray. Add a fresh whole strawberry on top for a nice look. Serve at room temp so the buttercream feels soft. You can also warm the ganache a little and pour more for a shiny top. Try a simple side idea from this sweet idea for a set that looks matched.

how to store Chocolate Covered Strawberry Cupcakes Recipe

Keep them in a cool place for short time. Store in the fridge in an airtight box for up to 3 days. Let them sit 15-30 minutes at room temp before you eat so the buttercream softens. For a day trip, keep them in a small cooler with an ice pack. For more storage tips, read this note.

tips to make Chocolate Covered Strawberry Cupcakes Recipe

Use room temp eggs and dairy for a smooth batter.
Do not overmix after you add flour. Mix until just set.
Let cupcakes cool fully before you fill them.
Warm the ganache a bit if it gets too thick.
Taste the strawberry puree. Add more if you want a strong fruit taste.

variation (if any)

Use cream cheese in the buttercream for a tangy note.
Swap semi-sweet chocolate for dark chocolate for a deeper taste.
Add a bit of lemon zest to the filling for a bright hint.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well. Pat dry so the filling does not get too wet.

Q: Can I make cupcakes ahead?
A: Yes. Bake and cool them. Fill and frost a day before. Keep in the fridge.

Q: Can I skip the sour cream?
A: You can swap sour cream with plain yogurt. The cake may change a little in feel.

Q: How do I keep the ganache shiny?
A: Use the butter in the ganache and do not overheat the cream. Stir until smooth.

Conclusion

For more ideas and a full guide on a similar cake idea, see Chocolate Covered Strawberry Cupcakes – Sally’s Baking. (Chocolate Covered Strawberry Cupcakes – Sally’s Baking)