Chocolate Strawberry Cupcakes with Ganache Recipe

If you’re a fan of rich chocolate and fresh, fruity goodness, then you’re absolutely going to adore this Chocolate Strawberry Cupcakes with Ganache Recipe. I remember the first time I made these—they blew me away! Tender, moist chocolate cupcakes filled with a luscious strawberry buttercream and topped with smooth, glossy chocolate ganache. It’s like a perfect bite of a chocolate-covered strawberry, but in cupcake form. Trust me, once you try this recipe, it’ll become a go-to treat for birthdays, special occasions, or whenever you want to impress your friends with your baking skills.

this Recipe

Ingredients You’ll Need

For this Chocolate Strawberry Cupcakes with Ganache Recipe, the ingredients complement each other beautifully. I love how the cocoa powder and coffee intensify the chocolate flavor, and the freeze-dried strawberries give the buttercream a natural, vibrant fruitiness that fresh strawberries just can’t match.

• All-purpose flour: Use spooned and leveled for accuracy to keep cupcakes tender.
• Unsweetened natural cocoa powder: This gives a deep, authentic chocolate taste—don’t substitute with Dutch-processed cocoa.
• Baking soda and baking powder: Both work together to create the perfect lift.
• Salt: Enhances the chocolate flavor—it makes a huge difference!
• Vegetable oil: Keeps the cupcakes moist; avoid using butter here.
• Granulated sugar: Sweetens but balances with chocolate richness.
• Large egg: Adds structure and richness; room temperature is key.
• Pure vanilla extract: Elevates all the flavors.
• Buttermilk: Makes cupcakes tender with a slight tang; if you don’t have buttermilk, I’ll share a trick later.
• Hot coffee or hot water: Enhances cocoa flavor without making the cupcakes taste like coffee.
• Semi-sweet chocolate (for ganache): Use good quality—trust me, it pays off in flavor and ganache texture.
• Heavy cream (for ganache and buttercream): Richness that makes your frosting and ganache silky smooth.
• Freeze-dried strawberries: The secret weapon for vibrant, natural strawberry flavor in buttercream.
• Unsalted butter (for buttercream): Softened to room temperature for easy whipping.
• Confectioners’ sugar: For silky smooth frosting that’s not gritty.
• Salt (to taste in buttercream): Balances sweetness perfectly.
• Optional garnishes: Fresh strawberry slices or sprinkles add a pretty, fresh touch.

Variations

I love encouraging you to make this Chocolate Strawberry Cupcakes with Ganache Recipe your own. There’s so much room to get creative, whether you have dietary needs or just want to switch up the flavors a bit.

• Dairy-Free Variation: I tested swapping heavy cream with canned coconut milk for ganache and buttercream—still delicious but with tropical notes.
• Use Sour Cream Instead of Buttermilk: I tried this when I ran out of buttermilk; cupcakes were sturdier but less chocolatey. It works if you want firmer cupcakes for easier filling.
• Strawberry Whipped Cream Filling: If freeze-dried strawberries aren’t available, swap the buttercream for strawberry whipped cream for a lighter, airy filling.
• Add a Hint of Liqueur: For adults only, a splash of strawberry or chocolate liqueur in the buttercream adds a grown-up twist my family loved.

How to Make Chocolate Strawberry Cupcakes with Ganache Recipe

Step 1: Whisking Your Dry Ingredients

Start by mixing your flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Make sure to spoon and level your flour to avoid dense cupcakes. I usually sift my cocoa powder too to avoid lumps. This step might seem basic, but it ensures the cupcakes bake evenly and rise perfectly!

Step 2: Mixing the Wet Ingredients

In a separate bowl, whisk together vegetable oil, sugar, the egg, vanilla, and buttermilk. The buttermilk adds moisture and a subtle tang which complements the chocolate beautifully. I like to use room temperature eggs for better emulsification. Once this is smooth, slowly pour it into the dry mix.

Step 3: Adding the Hot Coffee or Water

This might sound surprising, but stirring in hot coffee or water at this stage is a game changer. The hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor without making the cupcakes taste like coffee. I promise, you won’t notice the coffee flavor—it just ups the chocolate intensity!

Step 4: Baking the Cupcakes

Spoon the batter into cupcake liners, filling each about two-thirds full. It’s important not to overfill—they’ll rise but you want to avoid spilling over. Bake at 350°F (177°C) for about 20 to 22 minutes. When a toothpick comes out clean (or with just a few moist crumbs), they’re done. Let them cool in the pan for 10 minutes, then move them to a rack to cool completely.

Step 5: Preparing the Strawberry Buttercream Filling

While the cupcakes cool, blitz freeze-dried strawberries into a fine powder in a food processor or blender. This creates that amazing natural strawberry flavor without extra moisture. Beat softened butter until creamy, then add your sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat until fluffy and taste-test! Add a pinch of salt if it’s too sweet. This buttercream is the star of the filling and will make you want to fill all your cupcakes with it.

Step 6: Making the Chocolate Ganache

Chop semi-sweet chocolate finely and place it in a bowl. Heat heavy cream until it almost simmers, then pour over the chocolate. Let it sit for a couple of minutes to melt, then gently stir until smooth and glossy. Don’t rush this step! If your ganache feels too thin, refrigerate it for about 30 minutes to thicken before spreading on cupcakes—it should have a fudge-like texture when ready.

Step 7: Filling and Assembling Your Cupcakes

Using a sharp knife, carve a small circle about an inch deep from each cupcake’s center—think of it like coring an apple, but gentler. Spoon or pipe the strawberry buttercream into these pockets. I like using a piping bag with a round tip for neatness. Then carefully press the cut-out “cone” piece back on top to seal in that yummy filling.

Step 8: Topping with Ganache and Garnishing

Spread a generous layer of the thickened ganache over each cupcake. I adore how this sets into a shiny, fudge-like topping—so luscious. For a pretty finish, add fresh strawberry slices or sprinkles right after ganache application. If you’re anything like me, these garnishes make the cupcakes look as good as they taste.

How to Serve Chocolate Strawberry Cupcakes with Ganache Recipe

Garnishes

I love topping these cupcakes with thin slices of fresh strawberries—it adds a juicy bite and makes them feel even more festive. Alternatively, colorful sprinkles bring playful fun, especially if you’re making these for celebrations or kids. A light dust of cocoa powder or edible glitter also bathes these treats in extra sweetness and shine.

Side Dishes

Serve these cupcakes with a simple mixed berry salad or a glass of chilled milk or your favorite fruity iced tea. At my last gathering, I paired them with a light lemon sorbet, and the citrus cut through the richness perfectly—it’s a refreshing combo I highly recommend!

Creative Ways to Present

For special occasions, I arranged cupcakes on a tiered stand with fresh rose petals and green leaves tucked between them—it looked like a fancy bakery display! You can also pipe delicate rosettes of strawberry buttercream on top before adding ganache for a gorgeous layered look. Going to a party? Box them in a cupcake carrier with some ribbon—it’s an easy way to impress.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes covered tightly in the refrigerator and consume them within 5 days for best freshness. I find that storing them in an airtight container or cupcake carrier protects the delicate ganache topping from drying out or cracking.

Freezing

Unfrosted and unfilled cupcakes freeze beautifully for up to 3 months. When I tried freezing filled cupcakes, they got a little messy after thawing, so I recommend assembling just before serving. When you thaw, leave cupcakes in the fridge overnight and allow to reach room temperature before filling and frosting.

Reheating

If you want to gently warm your cupcakes before serving, I suggest microwaving them for 10-15 seconds to soften the filling without melting the ganache. Alternatively, take them out of the fridge about 30 minutes prior to serving for best texture.

FAQs

Final Thoughts

I absolutely love how this Chocolate Strawberry Cupcakes with Ganache Recipe turns out every time. It’s a recipe where the flavors sing together, and that’s why my family goes crazy for it, especially when I bring these cupcakes to gatherings. It’s such a satisfying project too—you get to fill, frost, and decorate, and the results always make you proud. Give this one a try, follow the tips, and I’m confident you’ll be baking these beauties again and again. Happy baking, and enjoy every delicious bite!

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