There’s something truly magical about chocolate-covered strawberries, and when you transform that into cupcakes, the result is pure bliss. Chocolate-covered strawberry buttercream cupcakes are a delightful treat that balances rich chocolate flavors with the tart sweetness of fresh strawberries. If you’re looking to impress someone special or simply indulge your sweet tooth, these cupcakes are perfect. They take about an hour to prepare and bake, making them a feasible option for both beginners and experienced bakers alike.
What makes these cupcakes stand out is their unique combination of textures and flavors. The moist chocolate cake provides a rich base while the strawberry chunks add bursts of freshness throughout. T topped with luscious buttercream frosting and drizzled with chocolate ganache, these cupcakes will elevate any occasion, from birthday celebrations to casual gatherings with friends. Plus, they’re a fantastic way to enjoy strawberries when they’re in season.
Why you’ll love this
- The cupcakes are incredibly moist and chocolatey.
- Fresh strawberries add a vibrant, fruity taste.
- The combination of chocolate ganache and buttercream is indulgently delicious.
- Perfect for special occasions or simply when you need a sweet treat.
- Easy to make, requiring not much time and few dishes.
"These cupcakes are a guaranteed hit at any party!"
Step-by-step overview
Making chocolate-covered strawberry buttercream cupcakes is a straightforward process. You’ll start by preparing the batter, which combines creamed butter and sugar with the dry ingredients. Once the cupcakes are baked, you’ll fill them with chocolate ganache for a rich surprise. Finally, the cupcakes are topped with smooth buttercream and a drizzle of chocolate for that ultimate finish.
What you’ll need
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup strawberries, chopped
- 1 cup chocolate ganache (store-bought or homemade)
- Buttercream frosting (for topping)
Ingredient notes & swaps
- For a gluten-free option, consider using gluten-free all-purpose flour.
- Unsweetened cocoa powder can be swapped with Dutch-processed cocoa for a deeper flavor.
- Substitute fresh strawberries with frozen ones, but ensure they are thawed and well-drained.
How to make it
Creating these cupcakes is both fun and fulfilling. The key is to follow the steps closely for the best results.
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the eggs, one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk until everything is just combined.
- Carefully fold in the chopped strawberries to keep them intact.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
- After cooling, use a small knife to cut out a core from the center of each cupcake and fill them with chocolate ganache.
- Finally, top each cupcake generously with buttercream frosting and drizzle with extra chocolate ganache.
Pro Tip: Make sure to allow the cupcakes to cool completely before filling them, so the ganache doesn’t melt into the cake.
Helpful cooking tips
- Let ingredients come to room temperature for better mixing and texture.
- Check for doneness by inserting a toothpick; it should come out clean with just a few crumbs.
- For a more festive look, garnish with a whole strawberry on top of the frosting.
Serving suggestions
These cupcakes can be enjoyed on their own or paired with a scoop of ice cream for an extra treat. Serve them on a beautiful platter with some fresh strawberries on the side to enhance the presentation. Drizzling a little extra chocolate sauce around the plate can add a decorative touch.
Storage & reheating tips
Store any leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them, but be sure to bring them back to room temperature before serving to revive their softness. If you prefer freezing, wrap each cupcake tightly in plastic wrap and place them in a sealed bag; they should stay fresh for up to three months.
How to fix common issues
- If the cupcakes come out dry, ensure you’re measuring flour correctly by spooning it into the cup and leveling it off rather than scooping directly from the bag.
- If your buttercream is too thick, add a little milk, one teaspoon at a time, until the desired consistency is reached.
- For cupcakes that collapse, check that your baking powder and baking soda are fresh to ensure proper leavening.
Recipe variations
Feel free to get creative! You can add mini chocolate chips for extra chocolate flavor or swap out strawberries for raspberries for a different fruit experience. Another option is to infuse the buttercream with a hint of vanilla bean paste or almond extract for a unique twist.
Common questions
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but they should be thawed and drained to avoid excess moisture in the batter.
How can I make the buttercream frosting less sweet?
To cut down on sweetness, consider adding a pinch of salt or incorporating cream cheese into your buttercream for a tangy flavor.
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes a day ahead and store them, then frost just before serving for the best texture and flavor.
What can I use instead of chocolate ganache?
If you prefer a different filling, you can use a flavored mousse, fruit preserves, or even whipped cream for a lighter option.
How should I serve these cupcakes?
These cupcakes shine on their own, but for a more decadent experience, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They are ideal for birthday celebrations or as a special dessert after dinner.
Chocolate-Covered Strawberry Buttercream Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, incorporating each fully before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk until everything is just combined.
- Carefully fold in the chopped strawberries.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow them to cool completely.
- After cooling, cut out a core from the center of each cupcake and fill with chocolate ganache.
- Top each cupcake generously with buttercream frosting and drizzle with extra chocolate ganache.