The Ultimate Chocolate Covered Strawberry Buttercream Cupcakes

I’ve always believed that the best recipes are those that bring people together and create lasting memories. That’s why I’m so excited to share my recipe for Chocolate Covered Strawberry Buttercream Cupcakes!

This recipe, with approximately 1 hour and 30 minutes of active time (plus cooling), will guide you through creating these luscious treats. These aren’t just any cupcakes; they’re a delightful balance of rich chocolate and sweet strawberry that perfectly captures that classic flavor combination in every bite. Get ready to fall in love with this Chocolate Covered Strawberry Buttercream Cupcakes recipe!

Emily

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Chocolate Covered Strawberry Buttercream Cupcakes

That’s why I’m so excited to share my recipe for Chocolate Covered Strawberry Buttercream Cupcakes! These aren’t just any cupcakes; they’re a delightful balance of rich chocolate and sweet strawberry that perfectly captures that classic flavor combination in every bite.

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Prep Time 40 minutes mins

Cook Time 22 minutes mins

Total Time 3 hours hrs

Servings: 15 cupcakes

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Chocolate Cupcakes:

• 1 cup all-purpose flour (125g) spooned & leveled
• 1/2 cup unsweetened natural cocoa powder (42g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil (80ml)
• 1 cup granulated sugar (200g)
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup milk (120ml) at room temperature
• 1/2 cup hot coffee or hot water (120ml)

Chocolate Ganache:

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

Strawberry Buttercream Frosting:

• 1/2 cup freeze-dried strawberries (about 12–13g)*
• 1/2 cup unsalted butter (8 Tbsp; 113g) softened to room temperature
• 2 cups confectioners’ sugar (240g) sifted
• 2 Tablespoons heavy cream (30ml)
• 1/2 teaspoon pure vanilla extract
• salt to taste

Optional Garnish:

• Sliced fresh strawberries or sprinkles

Equipment

• muffin pan
• Cupcake Liners
• large bowl
• wire rack
• medium heatproof bowl
• small saucepan
• metal spoon
• silicone spatula
• refrigerator
• Blender
• food processor
• handheld mixer
• stand mixer
• paddle attachment
• whisk attachment
• sharp knife
• cupcake carrier
• Wilton 1M tip

Method

 

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and milk together until combined.
3. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
4. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.
6. Place finely chopped chocolate in a medium heatproof bowl.
7. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!)
8. Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache.
9. Once ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.
10. As the ganache cools and thickens, make the filling. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/4 cup. Set aside.
11. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes.
12. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.
13. Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped.
14. Spoon or pipe strawberry buttercream inside each carved-out cupcake—use however much frosting will fit. (I use either a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Usually you can fit between 1–2 teaspoons of frosting in each.)
15. Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
16. With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping.
17. Garnish with fresh strawberry slices or sprinkles, if desired.
18. Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Notes

These Chocolate Covered Strawberry Buttercream Cupcakes are best served at room temperature, as the buttercream will be softer and more flavorful.

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Why You’ll Love These Chocolate Covered Strawberry Buttercream Cupcakes

These cupcakes are more than just a dessert, they’re an experience. Here’s why I think you’ll adore them:

• Perfectly Balanced Flavors: The combination of rich chocolate cake, decadent chocolate ganache, and sweet strawberry buttercream creates a harmonious flavor profile that isn’t too sweet or too rich.
• Decadent Yet Achievable: While they look and taste gourmet, these cupcakes are surprisingly easy to make at home with simple ingredients and straightforward instructions.
• Delightful Texture Combination: From the moist, tender crumb of the chocolate cupcake to the smooth, fudge-like ganache and creamy buttercream, every bite is a textural delight.
• Beautiful Presentation: These cupcakes are not only delicious, but they’re also visually stunning, making them perfect for parties, celebrations, or any special occasion.

Recipe Level of Difficulty

While these Chocolate Covered Strawberry Buttercream Cupcakes might look intimidating, don’t worry! I’ve broken down the difficulty level by component:

• Chocolate Cupcakes: Easy. The batter comes together quickly, and the baking process is simple.
• Chocolate Ganache: Easy. Melting chocolate and cream is straightforward, but chilling time is required.
• Strawberry Buttercream Frosting: Medium. Requires careful blending of ingredients to achieve the right consistency and flavor.
• Assembly: Easy. Filling and frosting the cupcakes is a fun, creative process.

What Makes These Chocolate Covered Strawberry Buttercream Cupcakes So Special?

What truly sets these cupcakes apart is the flavor journey you experience with each bite. The initial taste is the rich, deep chocolate from the moist cupcake and the smooth, fudgy ganache. Then, the sweet and tangy strawberry buttercream bursts onto the scene, providing a delightful contrast that perfectly complements the chocolate.

The textures are just as exciting! You get the soft, tender crumb of the cake, the creamy smoothness of the buttercream, and the dense, melt-in-your-mouth ganache all in one treat. These elements combine to create a truly unforgettable cupcake.

If you are looking for another simple recipe, check out this recipe for Amazing Blueberry Cream Cheese Bread.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need, so you can get everything ready before you start baking.

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) milk, at room temperature
• 1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache:

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

Strawberry Buttercream Frosting:

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

Optional Garnish:

• Sliced fresh strawberries or sprinkles

Ingredient Sourcing & Substitutions

Using high-quality ingredients can truly elevate these cupcakes. For the chocolate, I recommend using a good quality semi-sweet chocolate bar, as it will give the ganache a richer flavor. When it comes to the strawberries, freeze-dried strawberries are key for the buttercream because they provide intense flavor without adding extra moisture. I often find them at Trader Joe’s or online retailers like Amazon.

You can also make another easy treat like Easy Christmas Puppy Chow for the holidays.

If you’re looking for substitutions, here are a few ideas:

• Dairy-Free: Use a plant-based butter alternative, non-dairy milk, non-dairy heavy cream, and dairy-free chocolate.
• Vegan: Use all the dairy-free substitutions mentioned above, plus a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) in place of the egg.
• Other Berries: While freeze-dried strawberries provide the best flavor and color, you could experiment with other freeze-dried berries like raspberries or mixed berries for a different twist.

Step-by-Step Instructions

Now, let’s get baking! Here are the detailed instructions for each component of the recipe:

1. Chocolate Cupcakes:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and milk together until combined.
3. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
4. Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.

2. Chocolate Ganache:

1. Place finely chopped chocolate in a medium heatproof bowl.
2. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!)
3. Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache.
4. Once ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.

3. Strawberry Buttercream Frosting:

1. As the ganache cools and thickens, make the filling. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/4 cup. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes.
3. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.

4. Assembly:

1. Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped.
2. Spoon or pipe strawberry buttercream inside each carved-out cupcake—use however much frosting will fit. (I use either a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Usually you can fit between 1–2 teaspoons of frosting in each.)
3. Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
4. With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping.
5. Garnish with fresh strawberry slices or sprinkles, if desired.
6. Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Troubleshooting Common Issues

Even with the best recipes, things can sometimes go awry. Here’s how to handle some common cupcake conundrums:

• Cupcakes:
• Dry Cupcakes: Make sure you’re measuring your flour correctly (spoon and level method), and don’t overbake.
• Sinking Centers: This can happen if the oven temperature is too high or if you open the oven door too often during baking. Keep the temperature consistent and avoid peeking.
• Uneven Baking: Ensure your oven is properly preheated and that the muffin pan is evenly spaced on the rack.
• Ganache:
• Seized Ganache: If your ganache seizes (becomes grainy), try adding a tablespoon of warm milk or cream and stirring vigorously until it smooths out.
• Overly Thin Ganache: If your ganache is too thin after chilling, try chilling it for a longer period or adding a small amount of melted chocolate.
• Frosting:
• Buttercream Too Thin: Add sifted confectioners’ sugar, one tablespoon at a time, until the desired consistency is reached.
• Buttercream Too Thick: Add a teaspoon of heavy cream or milk at a time until it thins out.
• Curdled Buttercream: This can happen if the butter is too warm. Chill the buttercream for 15-20 minutes and then re-whip.

Piping & Decorating Techniques

Now for the fun part: decorating! For a classic swirl, I love using a Wilton 1M tip. Simply start in the center of the cupcake and pipe outwards in a circular motion, ending with a flourish at the top. For rosettes, pipe small, tight circles overlapping each other. If you’re looking for a delightful treat to bake, you can also try this Ultimate Classic Snickerdoodles Recipe.

Get creative with your garnishes! Fresh strawberry slices arranged artfully on top of the ganache look beautiful. You can also add chocolate shavings, edible glitter, or a sprinkle of freeze-dried strawberry powder for an extra touch of elegance.

Serving & Storage Recommendations

These Chocolate Covered Strawberry Buttercream Cupcakes are best served at room temperature, as the buttercream will be softer and more flavorful. They pair wonderfully with a glass of cold milk, a cup of coffee, or even a sparkling rosé for a more festive occasion.

To store, keep the decorated cupcakes covered at room temperature for up to one day or in the refrigerator for up to 5 days. If refrigerating, let them sit at room temperature for about 30 minutes before serving to soften the buttercream. I highly recommend using a cupcake carrier to protect your beautiful creations during storage and transport.

Can This Recipe Be Scaled?

Yes, absolutely! If you’re baking for a crowd, you can easily double or triple this recipe. For larger batches, you might need to increase the baking time slightly, so keep a close eye on the cupcakes. Also, make sure to use larger bowls and equipment to accommodate the increased volume of ingredients.

Frequently Asked Questions (FAQ)

Here are some common questions I get asked about this recipe:

According to the CDC, the Nutrition Facts Label on packaged foods is based on dietary recommendations for Americans. The US Food and Drug Administration (FDA) regulates what goes on …

Conclusion

I truly hope you enjoy baking and sharing these Chocolate Covered Strawberry Buttercream Cupcakes as much as I do. They’re a little labor of love that always brings smiles to faces.

Now, I’d love to hear from you! Please leave a comment below with any questions, feedback, or photos of your baking creations. If you make any modifications, I’m especially interested to know how they turned out! Be sure to tag Delish Map on social media so I can see your beautiful cupcakes. Happy baking!