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Chocolate Strawberry Cupcakes with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 88 reviews
  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours
  • Yield: 15 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully rich chocolate covered strawberry cupcakes featuring moist chocolate cupcakes filled with a luscious strawberry buttercream and topped with a silky chocolate ganache. Perfect for special occasions or an indulgent treat, these cupcakes combine the deep flavor of cocoa with the bright sweetness of freeze-dried strawberries.

Ingredients

Scale

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

Chocolate Ganache Topping

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

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
  • 2–3 Tablespoons (30–45ml) heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Salt, to taste

Optional Garnish

  • Sliced fresh strawberries or sprinkles

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare a second pan with 3 liners or bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients: In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk until the batter is smooth and fully combined; the batter will be thin.
  5. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full to prevent spilling. You should have enough batter for 15 cupcakes.
  6. Bake: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If sticky on top, chill in the refrigerator for 20–30 minutes before assembling.
  8. Make Chocolate Ganache: Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it gently simmers (not boiling). Pour the hot cream over the chocolate, let sit for 2–3 minutes to soften, then slowly stir until smooth. Refrigerate ganache for at least 30 minutes until thickened before spreading.
  9. Prepare Strawberry Buttercream Filling: Use a blender or food processor to grind freeze-dried strawberries into a powder (about 1/4 cup). In a large bowl, beat softened butter on medium-high speed for 2 minutes until creamy. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. Beat on low for 30 seconds, then high speed for 2 minutes. Adjust with a pinch of salt if too sweet.
  10. Fill the Cupcakes: Using a sharp knife, cut out a 1-inch deep circle from the center of each cooled cupcake to create a pocket. Spoon or pipe strawberry buttercream into each cavity (about 1–2 teaspoons). Trim the pointed cone piece of cake removed and gently press it back on top of the filling.
  11. Top with Ganache: Spread the chilled, thickened chocolate ganache on top of each filled cupcake in a thick, fudge-like layer. Garnish with fresh strawberry slices or sprinkles if desired.
  12. Serve or Store: Serve immediately or store covered at room temperature or refrigerated for up to 1 day. Leftover cupcakes can be refrigerated for up to 5 days. Use a cupcake carrier for transport or longer freshness.

Notes

  • Make ahead by baking cupcakes 1 day in advance and keeping them covered at room temperature. Fill and frost on serving day.
  • Both strawberry buttercream and ganache can be made the day before and refrigerated overnight. Beat frosting with a splash of cream to soften after chilling.
  • Unfrosted cupcakes can be frozen up to 3 months. Thaw overnight in refrigerator before filling and frosting.
  • Use freeze-dried strawberries for the buttercream; fresh or frozen won’t work the same.
  • For a sturdier cupcake crumb, substitute sour cream for buttermilk, but it may reduce chocolate flavor intensity.
  • DIY buttermilk: Add 1 teaspoon white vinegar or lemon juice to milk and let sit 5 minutes.
  • Use hot coffee instead of water for deeper chocolate flavor. Coffee taste is not noticeable in the final product.
  • Use good-quality semi-sweet chocolate for ganache for best texture and flavor.
  • This recipe can be adapted into a layered cake with the same fillings and ganache.
  • For decorative strawberry heart slices, watch tutorials on cutting strawberry hearts.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/chocolate-strawberry-cupcakes-with-ganache-recipe/