why make this recipe
Chocolate Covered Strawberry Cupcakes are a delightful treat that combines the rich taste of chocolate with the freshness of strawberries. These cupcakes are perfect for any occasion, whether it’s a birthday party, a special celebration, or just a sweet indulgence. The combination of chocolate cake, strawberry buttercream, and chocolate ganache makes them a crowd-pleaser. Plus, they are simple to make and fun to decorate!
how to make Chocolate Covered Strawberry Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry buttercream (store-bought or homemade)
- 1 cup chocolate ganache
- Fresh strawberries for garnish
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fill cupcake liners with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
- Once cooled, core the center of each cupcake and fill with strawberry buttercream.
- Dip the top of each cupcake into the ganache and let it set.
- Garnish with fresh strawberries and serve.
how to serve Chocolate Covered Strawberry Cupcakes
Serve these cupcakes on a nice platter or cake stand to impress your guests. They are best enjoyed fresh, but they can also be served after a few hours of rest. For an added touch, you can drizzle some extra chocolate ganache over the top or sprinkle some chocolate shavings for decoration.
how to store Chocolate Covered Strawberry Cupcakes
These cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you prefer to keep them for longer, store them in the refrigerator, where they will stay fresh for about a week. Just be sure to bring them back to room temperature before serving for the best taste!
tips to make Chocolate Covered Strawberry Cupcakes
- Make sure your butter is melted but not hot when mixing with the other ingredients to avoid cooking the eggs.
- Don’t overmix the batter; stop once the ingredients are just combined to ensure your cupcakes are light and fluffy.
- For the chocolate ganache, let it cool for a few minutes after making it to achieve a thick consistency that’s perfect for dipping.
variation
You can experiment with flavored buttercream, like vanilla or cream cheese, instead of strawberry if you prefer a different taste. You could also add chocolate chips to the cupcake batter for an extra chocolatey delight!
FAQs
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day before serving. Just store them in an airtight container until you’re ready to frost and dip them.What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.How do I make homemade strawberry buttercream?
To make homemade strawberry buttercream, beat together 1 cup of softened butter with 4 cups of powdered sugar, then mix in 1/2 cup of pureed fresh strawberries until well combined.
Chocolate Covered Strawberry Cupcakes
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Filling and Topping
- 1/2 cup strawberry buttercream
- 1 cup chocolate ganache
- Fresh strawberries for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk.
- Combine the wet ingredients with the dry ingredients until just mixed.
Baking
- Fill cupcake liners with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely.
Assembly
- Once cooled, core the center of each cupcake and fill with strawberry buttercream.
- Dip the top of each cupcake into the ganache and let it set.
- Garnish with fresh strawberries and serve.