Chocolate Covered Strawberry Cupcakes
Delicious chocolate covered strawberry cupcakes filled with strawberry buttercream and topped with chocolate ganache.
Equipment
- 12-cup muffin pan
- cupcake liners
- Whisk
- Mixing bowls
- Cooling Rack
- Food Processor
- electric mixer
- Sifter
- piping bag
- small icing spatula
- cupcake carrier
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour spooned & leveled
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk at room temperature
- ½ cup hot coffee or hot water
Chocolate Ganache Topping
- 6 ounces semi-sweet chocolate finely chopped
- ⅔ cup heavy cream
Strawberry Buttercream Filling
- ½ cup freeze-dried strawberries
- ½ cup unsalted butter softened to room temperature
- 2 cups confectioners’ sugar sifted
- 2 Tablespoons heavy cream
- ½ teaspoon pure vanilla extract
- salt to taste
- optional garnish sliced fresh strawberries or sprinkles
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- 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.
- Pour/spoon the batter into the liners, filling only ⅔ full to avoid spilling over the sides.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
Ganache
- Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan until it begins to simmer.
- Pour over chocolate, then let it sit for 2–3 minutes. Stir until chocolate is melted and mixture is smooth.
- Transfer ganache to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cupcakes.
Buttercream Filling
- Process the freeze-dried strawberries into a powdery crumb using a blender or food processor.
- In a large bowl, beat the butter until creamy. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla, mixing well.
- Taste and add a pinch of salt if frosting is too sweet.
Assembly
- Using a knife, cut a circle into the center of the cooled cupcakes to create a little pocket.
- Spoon or pipe strawberry buttercream inside each carved-out cupcake.
- Press the round piece of cupcake back on top of the filling.
- Spread the thickened chocolate ganache on top of each cupcake and garnish if desired.
- Serve immediately or store covered at room temperature or in the refrigerator.
Notes
Cupcakes can be made 1 day in advance. Keep covered tightly at room temperature and fill/frost the day of serving. Strawberry buttercream and chocolate ganache can be prepared the day before and refrigerated overnight.
Nutrition
Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg
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