It feels like just yesterday that Christina, Natalie, and I were huddled in my kitchen, laughing over a batch of slightly lopsided brownies. We never imagined that our shared love for honest, home-baked goodness would lead to Delish Script. Today, I’m so excited to share a recipe that truly embodies what we’re all about: comfort, a little bit of magic, and food that makes you happy.
These Chocolate Covered Strawberry Buttercream Cupcakes are a dream, combining rich chocolate cake with a delightful strawberry frosting and a smooth chocolate ganache. This recipe will take about 1 hour and 30 minutes to make, but trust me, every minute is worth it for that first bite!
Table of Contents
Amazing Chocolate Covered Strawberry Buttercream Cupcakes
Ingredients
Equipment
Method
- First, I always preheat the oven to 350°F (177°C). Then, I line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so you’ll need a second muffin pan with 3 liners or plan to bake in batches.
- In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside. In a separate bowl, I whisk the oil, sugar, egg, vanilla, and buttermilk until they’re nicely combined. Next, I pour the wet ingredients into the dry ingredients, add the hot coffee or water, and whisk everything until the batter is completely smooth. Don’t worry, the batter is meant to be thin.
- I spoon or pour the batter into the liners, making sure to fill them only about 2/3 full to prevent any overflow. This should give you enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, I let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. It’s really important that the cupcakes are totally cool, and even chilled in the refrigerator for 20–30 minutes if they feel a bit sticky on top, before we start assembling.
- To make the ganache, I place my finely chopped semi-sweet chocolate in a medium heatproof bowl. I then heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; we don’t want it to boil rapidly. I pour the hot cream over the chocolate and let it sit for 2–3 minutes to allow the chocolate to soften gently. Using a metal spoon or a small silicone spatula, I stir very slowly until the chocolate is completely melted and the mixture is smooth. It will be thin at this stage. Chopping the chocolate finely really helps it melt quickly. If it doesn’t melt, please don’t microwave it; refer to my troubleshooting section if you run into issues. Once smooth, I transfer the ganache to the refrigerator to chill for at least 30 minutes, until it’s thick enough to spread.
- While the ganache is chilling, I prepare the filling. I use a blender or food processor to turn the freeze-dried strawberries into a fine powder, aiming for about 1/4 cup. Then, in a large bowl with my mixer (a handheld or stand mixer works), I beat the softened butter on medium-high speed until it’s creamy, usually about 2 minutes. I add the sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. I start by beating on low speed for about 30 seconds, then switch to high speed and beat for another 2 minutes until the frosting is light and fluffy. I always taste it at this point; if it’s a little too sweet for my liking, I add a pinch of salt.
- Now for the fun part! Using a sharp knife, I carefully cut a circle into the center of each cooled cupcake, creating a pocket about 1 inch deep. The piece I removed will be cone-shaped. I then spoon or pipe the strawberry buttercream into each pocket, filling it generously; usually, 1–2 teaspoons of frosting fit perfectly. I find a teaspoon or a Wilton piping tip #12 is perfect for this. I gently slice or tear off the pointy end of the removed cupcake piece and press the round top back onto the filled cupcake. If you need a visual, my post on “How to Fill Cupcakes” has helpful pictures.
- With a knife or a small icing spatula, I spread a thick layer of the thickened chocolate ganache over the top of each cupcake. I aim for a nice, thick coating so it sets up like a rich fudge. For the final touch, I garnish with fresh strawberry slices or sprinkles, if desired.
- These are best served immediately, but you can store them covered at room temperature or in the refrigerator for up to 1 day. For longer storage, cover and keep leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier is a lifesaver for storing and transporting decorated treats.
Tried this recipe?
Let us know how it was!Why You’ll Love These Chocolate Covered Strawberry Buttercream Cupcakes
- Decadent Flavor Combination: The deep, rich chocolate cake perfectly complements the bright, fruity strawberry buttercream and the luscious chocolate ganache topping. It’s a classic pairing elevated.
- Easy-to-Follow Instructions: I’ve broken down every step, so even if you’re new to baking, you’ll feel confident creating these beautiful cupcakes. My goal is to make baking accessible and fun.
- Impressive Presentation: These cupcakes aren’t just delicious, they look stunning! The glossy ganache and the hint of strawberry peeking through make them perfect for any special occasion or just to brighten someone’s day.
Ingredients for Chocolate Covered Strawberry Buttercream Cupcakes
Chocolate Cupcakes Ingredients
- 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
Chocolate Ganache Ingredients
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml or 5.3 ounces) heavy cream
Strawberry Buttercream Ingredients
- 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: sliced fresh strawberries or sprinkles
How to Make Chocolate Covered Strawberry Buttercream Cupcakes: Step-by-Step Instructions
Part 1: Baking the Chocolate Cupcakes
First, I always preheat the oven to 350°F (177°C). Then, I line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so you’ll need a second muffin pan with 3 liners or plan to bake in batches.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt, then set it aside. In a separate bowl, I whisk the oil, sugar, egg, vanilla, and buttermilk until they’re nicely combined. Next, I pour the wet ingredients into the dry ingredients, add the hot coffee or water, and whisk everything until the batter is completely smooth. Don’t worry, the batter is meant to be thin.
I spoon or pour the batter into the liners, making sure to fill them only about 2/3 full to prevent any overflow. This should give you enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. It’s really important that the cupcakes are totally cool, and even chilled in the refrigerator for 20–30 minutes if they feel a bit sticky on top, before we start assembling.
Part 2: Preparing the Chocolate Ganache
To make the ganache, I place my finely chopped semi-sweet chocolate in a medium heatproof bowl. I then heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; we don’t want it to boil rapidly. I pour the hot cream over the chocolate and let it sit for 2–3 minutes to allow the chocolate to soften gently. Using a metal spoon or a small silicone spatula, I stir very slowly until the chocolate is completely melted and the mixture is smooth. It will be thin at this stage. Chopping the chocolate finely really helps it melt quickly.
If it doesn’t melt, please don’t microwave it; refer to my troubleshooting section if you run into issues. Once smooth, I transfer the ganache to the refrigerator to chill for at least 30 minutes, until it’s thick enough to spread.
Part 3: Whipping Up the Strawberry Buttercream
While the ganache is chilling, I prepare the filling. I use a blender or food processor to turn the freeze-dried strawberries into a fine powder, aiming for about 1/4 cup. Then, in a large bowl with my mixer (a handheld or stand mixer works), I beat the softened butter on medium-high speed until it’s creamy, usually about 2 minutes.
I add the sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla extract. I start by beating on low speed for about 30 seconds, then switch to high speed and beat for another 2 minutes until the frosting is light and fluffy. I always taste it at this point; if it’s a little too sweet for my liking, I add a pinch of salt.
Part 4: Assembling Your Chocolate Covered Strawberry Buttercream Cupcakes
Now for the fun part! Using a sharp knife, I carefully cut a circle into the center of each cooled cupcake, creating a pocket about 1 inch deep. The piece I removed will be cone-shaped. I then spoon or pipe the strawberry buttercream into each pocket, filling it generously; usually, 1–2 teaspoons of frosting fit perfectly. I find a teaspoon or a Wilton piping tip #12 is perfect for this. I gently slice or tear off the pointy end of the removed cupcake piece and press the round top back onto the filled cupcake. If you need a visual, my post on “How to Fill Cupcakes” has helpful pictures.
With a knife or a small icing spatula, I spread a thick layer of the thickened chocolate ganache over the top of each cupcake. I aim for a nice, thick coating so it sets up like a rich fudge. For the final touch, I garnish with fresh strawberry slices or sprinkles, if desired.
These are best served immediately, but you can store them covered at room temperature or in the refrigerator for up to 1 day. For longer storage, cover and keep leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier is a lifesaver for storing and transporting decorated treats.
Expert Baking Tips for Chocolate Covered Strawberry Buttercream Cupcakes
Achieving perfect cupcakes always comes down to a few key practices. Always ensure your ingredients are at room temperature, especially eggs and dairy, as this helps them emulsify properly for a smoother batter and richer flavor. Measure your flour correctly by spooning it into the cup and leveling it off, rather than scooping directly from the bag, which can lead to dry cupcakes.
Using good quality cocoa powder and chocolate will also make a noticeable difference in the final taste. Don’t overmix the batter once the flour is added; mix just until combined to keep the cupcakes tender. You can explore more options for baking and sweets on our bakes and sweets category page.
Variations on Chocolate Covered Strawberry Buttercream Cupcakes
I love that this recipe is so versatile! For those looking for dietary alternatives, here are some simple swaps:
| Variation | Substitution | Notes |
|---|---|---|
| Gluten-Free | Use a good quality 1:1 gluten-free baking flour blend. | Ensure the blend contains xanthan gum. You might need to adjust baking time slightly. |
| Dairy-Free | Use dairy-free butter alternative, dairy-free milk for buttermilk, and dairy-free chocolate for ganache. | Ensure your dairy-free chocolate chips are suitable for melting. Plant-based milks like almond or soy can substitute for buttermilk. |
| Vegan | Use a vegan butter alternative, plant-based milk for buttermilk, dairy-free chocolate, and an egg replacer (like flax egg). | For the egg replacer, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes. Ensure all components are vegan-certified. |
Troubleshooting Common Cupcake Problems
I know how frustrating it can be when things don’t turn out quite as planned. If your cupcakes turn out dry, it’s usually because they were overbaked or too much flour was used. Try to be precise with your measurements and keep an eye on the baking time. A sunken center often indicates the oven temperature was too high or the cupcakes were underbaked. Make sure your oven is accurately calibrated. If your frosting seems curdled, it might be due to butter that was too cold or too warm, or over-mixing. Try to ensure your butter is softened, not melted, and mix gradually.
For runny ganache, it’s often because the cream was too hot when added to the chocolate, or the chocolate wasn’t chopped finely enough. If your ganache is too thin after chilling, you can try gently warming it slightly and whisking in a bit more finely chopped chocolate until it reaches the desired consistency. For another delicious cream cheese recipe, check out this Blueberry Cream Cheese Bread.
Decorating Ideas for Chocolate Covered Strawberry Buttercream Cupcakes
Beyond the classic ganache drizzle, there are so many ways to make these cupcakes even more special! You could add some delicate chocolate shards by pouring melted chocolate onto parchment paper, letting it set, and then breaking it into elegant pieces. Edible glitter can add a touch of sparkle for a festive feel.
For a more polished look, use a piping bag with different tips to create swirls or rosettes on top of the ganache. You can also use cookie cutters to make fun shapes from fondant or thin chocolate pieces. These decorations aren’t just for Valentine’s Day; consider them for birthdays, spring parties, or even a “just because” treat!
Make-Ahead and Storage Instructions
I love having baked goods ready to go, so I often prepare components ahead of time. The chocolate cupcakes can be baked and stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. The strawberry buttercream frosting can be made and stored in an airtight container in the refrigerator for up to 5 days; let it come to room temperature and re-whip it briefly before using.
The chocolate ganache can also be made ahead and stored in the refrigerator; gently warm it on the stovetop or in the microwave in short intervals until spreadable. Assembled cupcakes are best enjoyed within 1-2 days and can be stored at room temperature or in the fridge.
Baking at Different Altitudes
Baking at higher altitudes requires a few adjustments to ensure your cupcakes turn out perfectly. For altitudes above 3,000 feet, I recommend increasing the oven temperature by about 25°F (15°C) and decreasing the baking time slightly. You may also need to reduce the leavening agents (baking soda and baking powder) by about 1/8 to 1/4 teaspoon each, and slightly increase the liquid content by about 1-2 tablespoons. It often takes a little experimentation to find the perfect balance for your specific altitude.
If you enjoy a more simple type of sweet, you should try the Classic Snickerdoodles: The Ultimate Easy Recipe.
Frequently Asked Questions
What’s the best piping tip for these cupcakes?
While the recipe suggests using a teaspoon or Wilton piping tip #12 for filling the cupcakes, for decorating the top, a larger open star tip like a Wilton 1M or a French star tip can create beautiful swirls. If you prefer a simpler look, a round tip works well for a clean dollop of frosting or ganache.
How can I prepare these cupcakes ahead of time?
You can absolutely prepare these cupcakes ahead of time! Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months. The strawberry buttercream can be made and refrigerated for up to 5 days, just re-whip it before use. The chocolate ganache can also be made ahead and refrigerated; gently rewarm it until spreadable. Assemble the cupcakes on the day you plan to serve them for the best texture and appearance, or up to a day in advance if storing them in the refrigerator.
How many calories does each cupcake contain?
Note: While I am unable to provide exact calorie counts for this specific recipe as it depends on various factors, the nutrition facts for assorted cupcakes from the University of Connecticut can give you a general idea.
Conclusion
These Chocolate Covered Strawberry Buttercream Cupcakes are a labor of love, but they are so incredibly worth it. The combination of moist chocolate cake, sweet strawberry frosting, and rich ganache is simply divine. I hope you love making and sharing these as much as I do. They’re a perfect example of how simple ingredients can create something truly special.
If you try this recipe, please let me know in the comments below! I absolutely love hearing about your baking adventures and seeing your creations. Do you have any questions or your own tips to share? Drop them below, and let’s chat all things delicious!
