Chocolate Covered Strawberry Cupcakes: 15 Irresistible Treats

Rich chocolate cupcakes paired with sweet strawberry buttercream and topped with a decadent chocolate ganache.

Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners.
Mix the dry ingredients: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Combine the wet ingredients: In a separate bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk.
Add the wet ingredients to the dry, followed by the hot coffee. Whisk until fully combined.
Spoon or pour the batter into cupcake liners, filling each 2/3 full. Bake for 20–22 minutes.
Cool the cupcakes for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Make the ganache: Heat the cream until it simmers. Pour over the chopped chocolate and let sit before stirring until smooth. Cool in the fridge for 30 minutes.
Make the strawberry buttercream: Process the freeze-dried strawberries into a fine powder. Beat the butter, then add sugar, strawberry powder, cream, and vanilla, mixing until smooth. Add salt to taste.
Fill the cupcakes: Cut a cone out of the center of each cooled cupcake. Spoon or pipe the strawberry buttercream into the cavity. Place the cupcake top back on.
Top with the ganache: Spread the thickened ganache generously over each filled cupcake. Finish with fresh strawberry slices or sprinkles if desired.