Description
Chocolate Covered Strawberry Cupcakes blend rich chocolate cake with luscious strawberry frosting for an irresistible dessert. Sweet strawberry notes and deep cocoa layers create a romantic treat perfect for special occasions, inviting pure indulgence with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (125 grams/4.4 ounces) all-purpose flour
- ½ cup (42 grams/1.5 ounces) unsweetened natural cocoa powder
- 1 cup (200 grams/7 ounces) granulated sugar
- ½ cup (113 grams/4 ounces) unsalted butter
- 2 cups (240 grams/8.5 ounces) confectioners’ sugar
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Liquid and Additional Ingredients:
- ⅓ cup (80 milliliters/2.7 fluid ounces) vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (120 milliliters/4 fluid ounces) buttermilk
- ½ cup (120 milliliters/4 fluid ounces) hot coffee or hot water
- 6 ounces (170 grams/6 ounces) semi-sweet chocolate
- ⅔ cup (160 milliliters/5.3 fluid ounces) heavy cream
- ½ cup (about 12–13 grams/0.4 ounces) freeze-dried strawberries
- 2 tablespoons (30 milliliters/1 fluid ounce) heavy cream
- Salt, to taste
Optional Garnish:
Instructions
- Prepare the oven by heating to 350°F (177°C) and arrange cupcake liners in a 12-cup muffin pan.
- In a mixing bowl, thoroughly combine all dry ingredients for the cupcake base.
- Create a separate mixture with vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk, whisking until well incorporated.
- Merge the wet and dry ingredients, adding brewed coffee or water, and blend until achieving a smooth, consistent batter.
- Carefully distribute the batter into cupcake liners, filling each approximately two-thirds full.
- Place the muffin pan in the preheated oven and bake for 20-22 minutes until a toothpick inserted comes out clean.
- Remove cupcakes from the oven and allow them to cool completely at room temperature.
- For the ganache, gently heat heavy cream until it reaches a simmering point.
- Pour the hot cream over finely chopped chocolate, letting it rest for a few moments before stirring until achieving a glossy, smooth consistency.
- Refrigerate the ganache to allow it to thicken and set.
- Prepare the strawberry buttercream by pulverizing fresh strawberries into a fine powder.
- In a separate bowl, cream unsalted butter, then gradually incorporate powdered sugar, strawberry powder, heavy cream, vanilla extract, and a pinch of salt.
- Whip the mixture until light, fluffy, and well-blended.
- Using a small knife, carefully create a pocket in each cooled cupcake.
- Pipe the strawberry buttercream into the cupcake centers, replacing the cut-out top delicately.
- Generously drizzle the chilled chocolate ganache over each filled cupcake.
- Embellish with optional decorative elements like fresh strawberry slices or chocolate shavings.
Notes
- Precise baking temperature ensures perfect cupcake texture, helping you achieve a moist and tender crumb every time.
- Coffee or water in the batter enhances chocolate’s deep, rich flavor, creating a more complex and sophisticated taste profile.
- Create a smooth strawberry buttercream by processing fresh strawberries into a fine powder, which concentrates the fruit’s natural sweetness and color.
- Ganache technique requires patience: let hot cream sit with chocolate to create a silky, glossy topping that elevates the entire dessert.
- Cutting a small pocket in each cupcake before filling allows for maximum buttercream without overwhelming the delicate cake structure.
- Chilling ganache helps it set to the ideal spreading consistency, preventing a runny or too-thin topping on your decadent cupcakes.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg