Description
Delight in these luscious Chocolate Covered Strawberry Cupcakes featuring a moist chocolate base infused with rich coffee, filled with a sweet strawberry buttercream center, and topped with a silky chocolate ganache and fresh strawberries. Perfect for any celebration or chocolate lover!
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee or water
Strawberry Buttercream Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 cup freeze-dried strawberries (ground into powder)
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt (optional)
Chocolate Ganache Ingredients
- 6 oz semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Garnish
- Fresh strawberry slices or chocolate-dipped strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until the mixture is smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently to incorporate.
- Add Hot Coffee or Water: Stir in the hot coffee or water until the batter is smooth and uniform in texture.
- Fill and Bake: Fill the cupcake liners halfway with batter and bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Prepare Buttercream: Beat the softened unsalted butter until creamy and smooth.
- Add Sugar and Strawberry Powder: Gradually add confectioners’ sugar and the ground freeze-dried strawberry powder, mixing well to combine.
- Finish Buttercream: Add 1 to 2 tablespoons of heavy cream, vanilla extract, and a pinch of salt if desired. Beat until the buttercream is light and fluffy.
- Make Ganache: Place the finely chopped semi-sweet chocolate in a heatproof bowl.
- Heat Cream: Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate.
- Combine Ganache: Let the cream and chocolate sit for 2–3 minutes, then stir gently until the ganache is smooth and well combined. Allow it to cool to a spreadable consistency.
- Core Cupcakes: Using a small knife, cut a cone-shaped piece out from the center of each cooled cupcake, removing the piece carefully.
- Fill with Buttercream: Fill the cavity inside each cupcake with the strawberry buttercream and replace the top piece to seal the filling.
- Frost with Ganache: Spread the cooled chocolate ganache over the tops of each cupcake evenly.
- Garnish: Decorate each cupcake with fresh strawberry slices or chocolate-dipped strawberries as desired for an elegant finish.
Notes
- For best results, use freshly ground freeze-dried strawberries for vibrant flavor in the buttercream.
- Substitute hot coffee with hot water for a milder chocolate flavor or if avoiding caffeine.
- Make sure cupcakes are completely cool before filling and frosting to prevent melting or sliding.
- The ganache consistency can be adjusted by cooling longer if too runny or warming slightly if too stiff.
- Chocolate-dipped strawberries can be prepared in advance and stored in the refrigerator.
