If you’re searching for the perfect special-occasion treat, these Chocolate Covered Strawberry Cupcakes are pure magic in a wrapper. Imagine the rich depth of moist chocolate cake, a burst of bright and fruity strawberry buttercream nestled in the center, and the crowning glory—a luscious, fudge-like layer of chocolate ganache. Every bite captures that classic chocolate covered strawberry flavor, but in the form of a portable, utterly crave-worthy cupcake. Whether it’s for a birthday, Valentine’s Day, or simply a sweet indulgence, you’ll fall in love with this irresistible twist on a favorite dessert.

Chocolate Covered Strawberry Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering everything you need for Chocolate Covered Strawberry Cupcakes couldn’t be easier, and every ingredient plays a key role. Each one was picked for a reason—texture, flavor, color—so don’t skip or swap unless you’re feeling adventurous!

All-purpose flour: The backbone of the cupcakes provides structure and a tender crumb.
Unsweetened natural cocoa powder: For deep, rich chocolate flavor—choose high quality for best results.
Baking soda & baking powder: These leaveners ensure the cupcakes rise perfectly, giving you soft, fluffy tops.
Salt: Just a touch keeps the sweetness balanced and lets the chocolate truly pop.
Vegetable oil: Moisture is key for cupcakes; oil keeps the crumb extra soft and fresh for days.
Granulated sugar: Sweetens the batter while helping it stay tender and light.
Egg: Adds richness and binds everything together for sturdy-but-soft cupcakes.
Pure vanilla extract: Rounds out all the flavors with a warm, aromatic background note.
Buttermilk: Its tangy acidity creates incredibly moist, flavorful cake.
Hot coffee or hot water: Enhances the cocoa flavor and makes the batter beautifully smooth.
Semi-sweet chocolate: Chopped chocolate forms the base of the lavish ganache topping.
Heavy cream: Essential for making silky ganache and fluffy strawberry buttercream.
Freeze-dried strawberries: Packed with real strawberry flavor and brilliant color, these turn regular buttercream into a showstopper.
Unsalted butter: The foundation of the buttercream, offering creamy richness and perfect spreadability.
Confectioners’ sugar: Sifted to keep your frosting cloud-like and smooth.
Vanilla extract (for buttercream): Adds delicate sweetness and complexity to the strawberry frosting.
Salt (for buttercream): A pinch balances sweetness and sharpens all the flavors.
Optional garnish: Fresh strawberry slices or festive sprinkles for that final, irresistible touch.

How to Make Chocolate Covered Strawberry Cupcakes

Step 1: Prep Your Cupcake Tins

Start by preheating your oven to 350°F (177°C). Line a standard 12-cup muffin pan with cupcake liners, and since this recipe makes about 15 cupcakes, prepare a second pan with three more liners (or bake in two rounds). This step makes sure your cupcakes pop out easily and look picture-perfect.

Step 2: Mix the Dry and Wet Ingredients

Grab two large bowls—one for your dry ingredients and one for your wet. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in the first bowl. In a separate bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until everything’s combined. The buttermilk will make your cupcake base irresistibly moist, while the cocoa powder and espresso (or hot water) deepen the chocolate flavor.

Step 3: Combine and Bake

Pour the wet ingredients into the dry, then add the hot coffee or water. Stir everything together until just combined; the batter will seem thin, but trust the process! Divide the batter between your cupcake liners, filling each about two-thirds full for an ideal rise. Bake for 20-22 minutes—look for a toothpick to come out clean for perfect doneness. Cool the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to finish cooling completely.

Step 4: Whip Up the Chocolate Ganache

For that decadent “chocolate covered” finish, place finely chopped semi-sweet chocolate in a heatproof bowl. Gently bring the cream to a simmer (no boiling) and pour it over the chocolate. Let it sit for a few minutes, then slowly stir until everything is smooth and glossy. Chill the ganache in the refrigerator for at least 30 minutes while you make the strawberry buttercream filling. This ensures it thickens into a fudge-like layer that won’t slide right off your cupcakes.

Step 5: Make the Strawberry Buttercream Filling

As the ganache cools, turn your attention to the dreamy strawberry filling. Pulse freeze-dried strawberries in a blender or food processor until they’re a fine powder—this concentrated berry dust is your flavor bomb! Beat the butter until creamy, then add your sifted confectioners’ sugar, the strawberry powder, cream, and vanilla. Start on low to avoid sugar clouds, then whip on high until fluffy. Taste and add a pinch of salt if needed. The result? Buttercream that’s divinely pink, tangy, and bursting with real strawberry essence.

Step 6: Fill the Cupcakes

Time for cupcake surgery! Using a sharp paring knife, cut a one-inch deep circle out of the center of each cooled cupcake, creating a pocket for the strawberry buttercream. Fill each cavity generously with the pink frosting (a teaspoon measuring spoon or piping bag works wonders). Trim the cone-shaped cupcake cores and gently plug the holes—you’re building a hidden surprise in every bite.

Step 7: Top with Ganache

Once your ganache has thickened, spread a lavish layer on each cupcake using a small icing spatula or knife. Don’t be shy—the thicker, the fudgier! Decorate with fresh strawberry slices or a shower of colorful sprinkles if you want bonus points for flair. And there you have it—all the joy of Chocolate Covered Strawberry Cupcakes, ready to thrill your taste buds!

How to Serve Chocolate Covered Strawberry Cupcakes

Garnishes

To truly capture the “wow!” factor, top each cupcake with a glossy slice of fresh strawberry or a sprinkle of sparkling sugar. The strawberries not only hint at the surprise inside but also add freshness and color, while sprinkles make any occasion feel like a celebration. If you’re going for ultimate elegance, try a whole chocolate-dipped strawberry on top!

Side Dishes

Chocolate Covered Strawberry Cupcakes pair beautifully with a light dessert beverage—think sparkling rosé or a simple flute of icy lemonade. For a gathering, serve alongside a fruit salad, a bowl of whipped cream, or even a platter of extra chocolate-dipped strawberries to lean into that indulgent, romantic vibe.

Creative Ways to Present

Bring out your inner pastry chef! Arrange your cupcakes on a tiered cake stand, circle them around a pile of fresh strawberries, or package them in clear boxes with ribbon for the ultimate edible gift. These cupcakes are showstoppers at bake sales, birthdays, or brunches—wherever they go, expect swooning guests.

Make Ahead and Storage

Storing Leftovers

Any leftover Chocolate Covered Strawberry Cupcakes can be stored, covered tightly, in the refrigerator for up to five days. A cupcake carrier works like a charm for both storage and easy transportation. The moisture from the filling keeps them tender, and the ganache topping stays shiny and delicious.

Freezing

If you’d like to make these cupcakes in advance, you can freeze the baked (unfilled, unfrosted) cupcakes for up to two months. Wrap them individually in plastic wrap, then pop them into a freezer bag. Thaw overnight in the fridge, and frost fresh before serving to ensure the ganache and buttercream are at their most delightful.

Reheating

There’s usually no need to reheat these cupcakes, as they’re meant to be enjoyed at room temperature or chilled. If you’d like to serve them slightly warmer—perhaps just to take the chill off from the refrigerator—let them sit on the counter for about 30 minutes before serving. This softens the frosting and intensifies the strawberry and chocolate flavors.

FAQs

Can I use store-bought strawberry jam instead of freeze-dried strawberries?

For the boldest flavor and prettiest color, freeze-dried strawberries are perfect. Jam can work in a pinch, but it will change the texture and sweetness, so adjust the amount of confectioners’ sugar as needed.

What’s the best way to chop chocolate for the ganache?

Use a sharp knife to slice the chocolate into fine, even pieces. This helps the hot cream melt it easily for a ultra-smooth ganache layer. Skip the chocolate chips—they don’t melt as smoothly as bars.

Can I make this recipe gluten-free?

Absolutely! Substitute a gluten-free all-purpose flour blend (one formulated for cup-for-cup replacement) and double-check that your cocoa powder and chocolate are gluten-free as well.

How do I know when my cupcakes are done?

Check them at 20 minutes using a toothpick. If it comes out clean or with just a few crumbs, they’re ready! The tops should spring back lightly if touched.

Can I make mini cupcakes with this recipe?

You sure can! Fill mini cupcake liners about halfway and start checking for doneness around the 10-minute mark—mini cupcakes bake much faster but pack just as much flavor.

Final Thoughts

There’s something truly special about making (and sharing) these Chocolate Covered Strawberry Cupcakes. The combination of rich chocolate, real strawberry buttercream, and decadent ganache never disappoints. Whether you’re baking for loved ones or simply spoiling yourself, this recipe is bound to become a favorite. I hope you give them a try and experience for yourself how irresistible this treat can be!

Chocolate Covered Strawberry Cupcakes Recipe