Chocolate-Covered Strawberry Cupcakes

Name: Chocolate-Covered Strawberry Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 large egg; ½ cup vegetable oil; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup boiling water; 8 oz semi-sweet chocolate, chopped; 1 cup heavy cream; fresh strawberries, for topping

Highlighted under: Sweet Bakes

I absolutely love these Chocolate-Covered Strawberry Cupcakes! The combination of rich chocolate cake and fresh strawberries creates a delightful balance of flavors that is simply irresistible. Each bite offers a perfect harmony of sweetness and texture, with the frosting adding a creamy touch that complements the cupcake beautifully. I often prepare these for special occasions, and they never fail to impress my family and friends. If you're looking for a show-stopping dessert that’s both delicious and visually stunning, this recipe is a must-try!

Created by

Anna

Last updated on 2026-01-08T12:22:36.207Z

When I made these cupcakes for the first time, I was blown away by how well the chocolate and strawberries paired together. I experimented with various frosting techniques, but the chocolate ganache really stole the show. By using a mixture of heavy cream and chocolate, I achieved a smooth and shiny finish that makes these cupcakes look like they came from a bakery!

I also found that using fresh strawberries topped with a drizzle of chocolate really enhances the overall experience. The contrast of a rich chocolate cupcake with the juicy sweetness of the strawberries is a match made in heaven. Make sure to use ripe strawberries for the best flavor!

        Why You'll Love These Cupcakes
        Decadent chocolate cake that’s moist and tender
Fresh strawberries add a burst of natural sweetness
Impressive presentation makes them perfect for any occasion

      

The Importance of Quality Ingredients

When making Chocolate-Covered Strawberry Cupcakes, the quality of your ingredients significantly affects the final taste. Using high-quality unsweetened cocoa powder will enrich the chocolate flavor and contribute to the moist texture of the cake. I recommend opting for Dutch-processed cocoa, which has been treated with an alkalizing agent, providing a deeper, more complex chocolate profile. Likewise, fresh strawberries are essential; they should be ripe and sweet to ensure they create that delightful burst of flavor on top of each cupcake.

In this recipe, buttermilk plays a crucial role in achieving the tender crumb of the cupcakes. If you’re out of buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly. This tangy milk alternative not only keeps the cupcakes moist but also enhances the chocolate's richness.

Mastering the Baking Process

Baking time can vary slightly depending on your oven’s precision, so keep an eye on your cupcakes during the last few minutes. A toothpick should come out clean or with a few moist crumbs, but not wet batter. If you find that your cupcakes are rising too much or cracking on the top, consider reducing the oven temperature by about 25°F (15°C) and baking for longer to promote even cooking.

After baking, let the cupcakes cool completely in the pan for about 10 minutes before transferring them to a wire rack. If you skip this step, the steam can create a soggy bottom. Cooling them thoroughly ensures that the ganache won't melt when you frost the cupcakes, maintaining that beautiful presentation with a glossy chocolate finish.

Ingredients

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
½ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 cup boiling water

Frosting Ingredients

8 oz semi-sweet chocolate, chopped
1 cup heavy cream
fresh strawberries, for topping

Instructions

Directions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together egg, vegetable oil, vanilla extract, and buttermilk. Gradually mix wet ingredients into the dry ingredients, then stir in boiling water until the batter is smooth.

Bake the Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Make the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth and glossy.

Frost the Cupcakes

Once the cupcakes have cooled, dip the tops into the ganache or spread it on with a knife. Top each cupcake with a fresh strawberry for a beautiful finish.

Pro Tips

For the best results, make sure your ingredients are at room temperature before mixing. Also, using high-quality chocolate will enhance the flavor of the ganache significantly.

Storing and Serving Suggestions

If you're preparing these cupcakes in advance, consider assembling them without the ganache and strawberries. Store the cooled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. When you're ready to serve, prepare the ganache and fresh strawberries in the final moments for the best presentation and flavor.

For a more decadent experience, you can add a dollop of whipped cream alongside the strawberry topping or serve them with a scoop of vanilla ice cream. Pairing these cupcakes with other desserts like a fruit tart can also create a delightful dessert platter for parties or celebrations.

Variations You Can Try

Feel free to experiment with flavors! For a luxurious twist on these cupcakes, try adding espresso powder to the chocolate batter to amplify the chocolate flavor. A tablespoon or two will do the trick without overpowering the other ingredients. Alternatively, you can infuse your ganache with flavors like mint or orange zest for a refreshing change.

If you're looking for a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. It’s essential, however, to check the blend for xanthan gum since not all blends contain it; adding it according to package instructions will ensure your cupcakes have the right texture.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries will give the best texture and flavor, but you can use thawed frozen strawberries if necessary.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days, but they are best enjoyed fresh.

→ Can I make the batter ahead of time?

It's best to bake the cupcakes immediately after mixing the batter for optimal rise and texture.

→ What can I substitute for buttermilk?

You can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.