Ultimate Chocolate Covered Strawberry Cupcakes

I’ve always been a sucker for chocolate-covered strawberries. That perfect combination of rich chocolate and sweet, slightly tart strawberries just gets me every time. So, I thought, why not turn that into a cupcake? These Chocolate Covered Strawberry Buttercream Cupcakes are the ultimate treat! Get ready for a burst of flavor in every bite.

This recipe requires about 3 hours, including prep, bake, and chill time, but I promise, it’s so worth it!

Jessica

Chocolate Covered Strawberry Cupcakes

These Chocolate Covered Strawberry Buttercream Cupcakes combine rich chocolate cupcakes with a luscious strawberry buttercream filling and a decadent chocolate ganache topping.

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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 Method

Ingredients

  

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Chocolate Cupcakes

• 1 cup all-purpose flour (spooned & leveled)
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk*, at room temperature
• 1/2 cup hot coffee or hot water

Chocolate Ganache

• 6 ounces semi-sweet chocolate, finely chopped
• 2/3 cup heavy cream

Strawberry Buttercream

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

Optional Garnish

• optional garnish: sliced fresh strawberries or sprinkles

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 buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
3. 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.
4. 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.
5. Place finely chopped chocolate in a medium heatproof bowl. 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!) 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. 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.
6. 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. 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. 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.
7. 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. 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.) 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.
8. 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. Garnish with fresh strawberry slices or sprinkles, if desired.
9. 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.

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Why You’ll Love These Chocolate Covered Strawberry Buttercream Cupcakes

• The perfect blend of chocolate, strawberry, and creamy buttercream.
• Impress your friends and family with these bakery-worthy cupcakes.
• Clear, step-by-step instructions for baking success, no matter your skill level!
• A delicious twist on a classic dessert.

Ingredients for Chocolate Covered Strawberry Buttercream Cupcakes

Here’s everything you’ll need to whip up these delicious cupcakes! I’ve broken it down into sections to make it super easy.

For the Chocolate Cupcakes

• 1 cup (125g) all-purpose flour (spooned & leveled): This is the base of the cupcakes, providing structure.
• 1/2 cup (42g) unsweetened natural cocoa powder: For that rich chocolate flavor we all love.
• 1 teaspoon baking soda: Helps the cupcakes rise and gives them a light, airy texture.
• 1/2 teaspoon baking powder: Works with the baking soda to create the perfect lift.
• 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1/3 cup (80ml) vegetable oil: Adds moisture to the cupcakes.
• 1 cup (200g) granulated sugar: Sweetens the cupcakes and helps them stay moist.
• 1 large egg, at room temperature: Binds the ingredients together and adds richness.
• 1 teaspoon pure vanilla extract: Enhances the chocolate flavor.
• 1/2 cup (120ml) buttermilk*, at room temperature: Adds moisture and tang to the cupcakes.
• 1/2 cup (120ml) hot coffee or hot water: Intensifies the chocolate flavor.

For the Chocolate Ganache

• 6 ounces (170g) semi-sweet chocolate, finely chopped: The star of our topping, providing that smooth, chocolatey goodness.
• 2/3 cup (160ml or 5.3 ounces) heavy cream: Creates the perfect creamy consistency for the ganache.

For the Strawberry Buttercream

• 1/2 cup (about 12–13g) freeze-dried strawberries*: These add an intense strawberry flavor and beautiful color to the buttercream.
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature: The base of our buttercream, providing richness and structure.
• 2 cups (240g) confectioners’ sugar, sifted: Sweetens and stabilizes the buttercream.
• 2 Tablespoons (30ml) heavy cream: Adds moisture and creaminess to the buttercream.
• 1/2 teaspoon pure vanilla extract: Enhances the strawberry flavor.
• salt, to taste: Balances the sweetness of the buttercream.

Optional Garnish

• optional garnish: sliced fresh strawberries or sprinkles

How to Make Chocolate Covered Strawberry Buttercream Cupcakes

I’ve broken this recipe down into simple steps, so don’t worry, it’s easier than it looks!

Step 1: Bake the Chocolate Cupcakes

• 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. Beginner tip: Make sure your oven is properly preheated for even baking!
• 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 buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin. Beginner tip: Don’t overmix the batter; a few lumps are okay.
• 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. Beginner tip: Start checking for doneness at 20 minutes to avoid overbaking.
• 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. Beginner tip: Cooling the cupcakes completely prevents the ganache from melting.

Step 2: Prepare the Chocolate Ganache

• Place finely chopped chocolate in a medium heatproof bowl. 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!) 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. 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.

Step 3: Make the Strawberry Buttercream Frosting

• 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. 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. 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. Freeze-dried strawberries give the most intense flavor, in my opinion!

Step 4: Assemble the Chocolate Covered Strawberry Buttercream Cupcakes

• 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. 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.) 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.
• 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. Garnish with fresh strawberry slices or sprinkles, if desired.
• 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.

Ingredient Substitutions

Sometimes you need to make a swap! Here are a few ideas:

Troubleshooting Chocolate Ganache

If your ganache seizes (becomes grainy or clumpy), don’t panic! Try adding a tablespoon of warm milk or cream and stirring vigorously until smooth. This technique is helpful for achieving a smooth consistency.

Troubleshooting Strawberry Buttercream

If your buttercream curdles, it’s often because the butter is too warm. Place the bowl in the refrigerator for a few minutes, then beat again. If it’s too thin, add more sifted confectioners’ sugar. If it’s too thick, add a tiny bit more heavy cream.

My Cupcakes Sank! (Troubleshooting)

Cupcakes sink in the middle for a few reasons. Overmixing the batter can cause too much gluten development, leading to a dense cupcake. Make sure your oven temperature is accurate, and avoid opening the oven door too frequently during baking.

Flavor Variations for Your Chocolate Covered Strawberry Buttercream Cupcakes

Want to mix things up? Try adding almond or rose extract to the buttercream for a unique twist. You can also add a teaspoon of instant coffee powder to the chocolate cupcake batter for a mocha flavor.

Advanced Decoration Tips

Get creative with your decorations! Try piping the buttercream in different patterns using various piping tips. Edible glitter always adds a touch of glam. You could even make chocolate shards to stick into the ganache.

Make-Ahead Instructions and Storage

You can bake the cupcakes a day ahead of time and store them in an airtight container at room temperature. The ganache can also be made ahead and stored in the refrigerator for up to 3 days. The buttercream is best made fresh, but it can be stored in the refrigerator for up to 2 days. Let the ganache and buttercream come to room temperature before using.

Dietary Modifications

For gluten-free cupcakes, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute the buttermilk with a non-dairy alternative, use a dairy-free butter substitute for the buttercream, and ensure your chocolate is dairy-free. A vegan egg replacer should work well in place of the egg.

Serving Suggestions

These cupcakes pair wonderfully with a glass of milk, a cup of coffee, or even a sparkling rosé. Present them beautifully on a tiered cupcake stand for birthdays, Valentine’s Day, or any special occasion!

Chocolate Covered Strawberry Buttercream Cupcakes Recipe

Description

These Chocolate Covered Strawberry Buttercream Cupcakes combine rich chocolate cupcakes with a luscious strawberry buttercream filling and a decadent chocolate ganache topping. It’s a delightful twist on a classic dessert that’s sure to impress!

Ingredients

For the 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

For the Chocolate Ganache

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

For the Strawberry Buttercream

• 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

• optional garnish: sliced fresh strawberries or sprinkles

Instructions

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 buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
3. 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.
4. 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.
5. Place finely chopped chocolate in a medium heatproof bowl. 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!) 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. 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.
6. 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. 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. 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.
7. 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. 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.) 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.
8. 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. Garnish with fresh strawberry slices or sprinkles, if desired.
9. 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.

Frequently Asked Questions

Conclusion

These Chocolate Covered Strawberry Buttercream Cupcakes are a delightful treat that combines the best of both worlds: rich chocolate and sweet strawberries. With easy-to-follow instructions and simple ingredients, you can create bakery-worthy cupcakes in your own kitchen!

I hope you enjoy making these cupcakes as much as I do! If you try this recipe, please leave a comment below and let me know how they turned out. I’d love to hear about any variations you try too! And don’t forget to share your photos on social media!

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