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Chocolate Strawberry Cupcakes

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Rich and tender chocolate cupcakes filled with strawberry buttercream and topped with silky chocolate ganache.
Print Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour for structure and a soft crumb
  • 1/2 cup unsweetened cocoa powder for deep chocolate flavor and color
  • 1 teaspoon baking soda for lift and lightness
  • 1/2 teaspoon baking powder for additional rise
  • 1/2 teaspoon salt to balance sweetness and enhance flavor
  • 1/3 cup vegetable oil keeps cupcakes moist and tender
  • 1 cup granulated sugar for sweetness and texture
  • 1 large egg for binding and richness
  • 1 teaspoon vanilla extract adds warm, aromatic depth
  • 1/2 cup buttermilk for tang and a tender crumb
  • 1/2 cup hot coffee or hot water intensifies chocolate flavor and thins batter
Chocolate Ganache
  • 6 ounces semi-sweet chocolate, finely chopped for the ganache base and rich chocolate notes
  • 2/3 cup heavy cream, heated for making the ganache
Strawberry Buttercream
  • 1/2 cup unsalted butter, softened for the buttercream base
  • 1/2 cup freeze-dried strawberries to be processed into powder for concentrated strawberry flavor
  • 2 cups confectioners’ sugar for sweetness and buttercream structure
  • 2-3 tablespoons heavy cream for adjusting buttercream consistency
  • 1/2 teaspoon vanilla extract for the buttercream aroma
  • Salt, to taste to brighten and balance the buttercream
Garnish
  • Fresh strawberry slices or sprinkles for visual appeal

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk until the batter is smooth.
Baking
  1. Fill the cupcake liners about 2/3 full with batter and bake for 20 to 22 minutes.
  2. Check doneness by inserting a toothpick near the center; it should come out with a few moist crumbs.
Cooling and Ganache Preparation
  1. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. To make the ganache, heat the heavy cream until it simmers, pour it over the chopped chocolate, let sit for a minute, then stir until smooth. Chill for at least 30 minutes.
Buttercream Preparation
  1. Process the freeze-dried strawberries into a fine powder.
  2. Beat the softened butter until creamy. Gradually add the confectioners’ sugar, then add the strawberry powder, heavy cream, and vanilla extract. Mix until smooth and fluffy.
Assembly
  1. Cut a small circle from the center of each cooled cupcake to create a pocket.
  2. Fill each pocket with the strawberry buttercream and replace the top.
  3. Top each cupcake with the chilled ganache, allowing some to drip over the sides.
  4. Garnish with fresh strawberry slices or sprinkles if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 56gProtein: 4gFat: 24gSaturated Fat: 12gSodium: 200mgFiber: 2gSugar: 28g

Notes

Store cupcakes in an airtight container for up to 1 day.

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