Name: Chocolate Covered Strawberry Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all purpose flour (sifted); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/2 cup sour cream, at room temperature; 1/2 cup milk, at room temperature; 1/2 cup boiling water; 1/2 cup fresh strawberries, chopped (for the filling); 2 tablespoons strawberry jam (for the filling); 1/2 cup unsalted butter, softened (for the buttercream); 2 cups powdered sugar, sifted (for the buttercream); 2-3 tablespoons strawberry puree (for the buttercream); 1-2 teaspoons heavy cream (for the buttercream); A pinch of salt (for the buttercream); 6 ounces semi-sweet chocolate, chopped (for the ganache); 1/2 cup heavy cream (for the ganache); 1 tablespoon unsalted butter (for the ganache)

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introduction

This is a slow, sweet cupcake that mixes chocolate and fresh strawberry. You will bake soft cake, fill it with real berries, top it with pink cream and pour warm chocolate on top. Many people love the mix of sweet chocolate and bright fruit. You can try a strawberry brownies if you want a bar form.

why make this recipe

This recipe tastes like a small, fancy cake. You can make it for a party, a gift, or a small treat at home. The cake stays soft. The fruit inside feels fresh. The top looks like a small chocolate shell. If you want other easy chocolate ideas, see this easy chocolate treats page.

how to make Chocolate Covered Strawberry Cupcakes Recipe

You mix dry items and wet items in two bowls. You fold wet into dry, then add hot water to make a thin batter. You bake the batter in a muffin pan. After the cakes cool, you cut a small hole and fill it with chopped strawberries and jam. You beat butter and sugar with strawberry puree to make pink buttercream. You heat cream and pour it over chopped chocolate to make a shiny ganache. You frost each cupcake with the pink cream and pour the warm ganache on top. For more simple bake tips, check this brownie guide.

Ingredients :

1 cup all purpose flour (sifted)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, at room temperature
1/2 cup milk, at room temperature
1/2 cup boiling water
1/2 cup fresh strawberries, chopped (for the filling)
2 tablespoons strawberry jam (for the filling)
1/2 cup unsalted butter, softened (for the buttercream)
2 cups powdered sugar, sifted (for the buttercream)
2-3 tablespoons strawberry puree (for the buttercream)
1-2 teaspoons heavy cream (for the buttercream)
A pinch of salt (for the buttercream)
6 ounces semi-sweet chocolate, chopped (for the ganache)
1/2 cup heavy cream (for the ganache)
1 tablespoon unsalted butter (for the ganache)

Directions :

Preheat your oven to 350°F and line a muffin pan with cupcake liners.
In a bowl, sift together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In another large bowl, beat together 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth, then add 2 large eggs and 1 teaspoon vanilla extract and beat well.
Stir in 1/2 cup sour cream and 1/2 cup milk (make sure they are at room temperature) into the butter mixture.
Slowly mix in the dry ingredients, then carefully whisk in 1/2 cup boiling water until the batter is well blended.
Fold in the batter into the cupcake liners filling them about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean; let them cool completely.
For the filling, mix together 1/2 cup chopped fresh strawberries with 2 tablespoons strawberry jam and, once the cupcakes are cooled, use a small knife or a piping tip to cut out a small circle in the center and fill with the strawberry mixture.
To make the strawberry buttercream, beat 1/2 cup unsalted butter (softened) with 2 cups sifted powdered sugar, then add 2-3 tablespoons strawberry puree, 1-2 teaspoons heavy cream and a pinch of salt until it’s light and fluffy.
For the chocolate ganache, place 6 ounces chopped semi-sweet chocolate in a bowl, heat 1/2 cup heavy cream until it just begins to simmer, then pour over the chocolate along with 1 tablespoon unsalted butter, stirring until smooth and shiny.
Frost each cupcake generously with the strawberry buttercream and drizzle the chocolate ganache on top for that extra decadent touch then enjoy your chocolate covered strawberry cupcakes.

For help with oven times and baking, you can read a short note at this baking note.

how to serve Chocolate Covered Strawberry Cupcakes Recipe

Place the cupcakes on a clean plate. Serve at room temp or a bit cool. The ganache looks best if you pour it just before you serve. Add a whole small strawberry on top for a fresh look. You can serve with a small glass of milk or tea.

how to store Chocolate Covered Strawberry Cupcakes Recipe

Keep the cupcakes in a covered box or a cake tin in the fridge for up to 3 days. Let them sit 15 minutes at room temp before you eat so the buttercream softens. Do not keep them in a hot place. You can freeze unfrosted cupcakes for two months. Thaw them in the fridge, then fill and frost before serving.

tips to make Chocolate Covered Strawberry Cupcakes Recipe

Use room temp eggs and milk for a smooth batter.
Do not overmix the batter. Mix just until you see no dry flour.
Let cupcakes cool fully before you fill or frost.
Warm the ganache a little if it gets thick.
If you want a stronger strawberry taste, add more puree to the buttercream. You can read extra tips for other treats.

variation (if any)

Make mini cupcakes for a small bite.
Use dark chocolate for a deeper taste.
Swap fresh strawberries for raspberry jam if you like tart fruit.
Skip the jam and use a whole small berry inside for texture.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well. Pat dry before you chop.

Q: Can I make this gluten free?
A: Yes. Use a 1:1 gluten free flour mix. Check rise and bake time.

Q: How do I make the ganache thinner?
A: Add a small spoon of warm cream and stir. Warm it slightly but do not boil.

Q: Can I make the buttercream less sweet?
A: Use a bit less powdered sugar and add more strawberry puree. Chill if it gets soft.

Q: Can I prepare parts ahead?
A: Yes. Bake cupcakes a day before. Make ganache and buttercream and keep in the fridge.

Conclusion

For a simple step-by-step guide and a tester recipe, see Chocolate Covered Strawberry Cupcakes – Sally’s Baking.

Chocolate Covered Strawberry Cupcakes Recipe