Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delightful blend of rich chocolate and sweet strawberries that are sure to please everyone. These cupcakes not only look beautiful but also taste heavenly! Each bite offers a perfect combination of moist chocolate cake, luscious strawberry-flavored buttercream, and a smooth chocolate ganache on top. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are a great choice to impress family and friends.

The idea of chocolate-covered strawberries is beloved by many, and transforming this classic treat into a cupcake takes it to a whole new level. With their inviting aroma, delicious flavors, and beautiful presentation, these cupcakes are perfect for birthdays, anniversaries, or any gathering where you want to create a bit of sweetness. Get ready to indulge your senses and enjoy the joy of baking with this simple yet impressive recipe!

Ingredients for Chocolate Covered Strawberry Cupcakes

To make these fantastic cupcakes, you’ll need the following ingredients.

List of ingredients with measurements

• 1 cup all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot coffee or hot water
• 6 ounces semi-sweet chocolate
• 1/3 cup heavy cream
• 1/2 cup freeze-dried strawberries
• 8 tablespoons unsalted butter
• 2 cups confectioners’ sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon pure vanilla extract
• Salt to taste
• Optional garnish: sliced fresh strawberries or sprinkles

Optional ingredient substitutions

If you don’t have all the ingredients on hand, don’t worry! Here are a few substitutions you can use:

• Flour: Whole wheat flour can replace all-purpose flour for a healthier option.
• Vegetable oil: You can substitute it with melted coconut oil or butter.
• Granulated sugar: Brown sugar can be used for a richer flavor.
• Buttermilk: You can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
• Heavy cream: For a lighter option, substitute with half-and-half.

Feel free to mix and match to find what works best for you!

How to Make Chocolate Covered Strawberry Cupcakes

Baking these delicious cupcakes is quite straightforward! Just follow these easy steps to create them at home.

Step 1: Preheat the oven

Start by preheating your oven to 350°F (177°C). This is an important step, as it ensures the cupcakes bake evenly. While the oven is heating, line a 12-cup muffin pan with cupcake liners. The recipe typically yields about 15 cupcakes, so if you don’t have two pans, you can bake in batches.

Step 2: Prepare the dry ingredients

In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together until they are well mixed. This ensures that the leavening agents are evenly distributed throughout the flour, which helps your cupcakes rise properly.

Step 3: Combine the wet ingredients

In another bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until everything is well combined. The mixture will become slightly thicker and creamier. Next, pour the wet mixture into the bowl with the dry ingredients. Stir to combine, and then add the hot coffee or hot water. Mix until the batter is smooth and there are no lumps.

Step 4: Bake the cupcakes

Now it’s time to fill the cupcake liners! Use a spoon or an ice cream scoop to fill each liner about two-thirds full with batter. This helps prevent the cupcakes from overflowing while baking. Place the muffin pan in the oven and bake for about 20-22 minutes. You’ll know they are done when a toothpick inserted into the center of a cupcake comes out clean. Once baked, leave them to cool in the pan for about 10 minutes. Afterward, carefully transfer the cupcakes to a wire rack to cool completely. If they feel sticky on top, you can chill them in the refrigerator for 20-30 minutes.

Step 5: Make the chocolate ganache

While the cupcakes cool, prepare the chocolate ganache. Start by chopping the semi-sweet chocolate into small pieces and place them in a heatproof bowl. In a saucepan, heat the heavy cream until it simmers, then pour it over the chopped chocolate. Allow it to sit for 2-3 minutes before stirring. Mix until it’s smooth and shiny. Now, refrigerate the ganache for at least 30 minutes so that it thickens up and is easy to spread on top of the cupcakes.

Step 6: Prepare the strawberry buttercream

For the delicious strawberry buttercream, you’ll first need to process the freeze-dried strawberries into a fine powder. In a bowl, beat the unsalted butter until it becomes creamy. Then add the powdered sugar, strawberry powder, heavy cream, and vanilla extract. Beat this mixture until it is fluffy and well combined. If it’s too sweet for your liking, add a pinch of salt to balance the flavor.

Step 7: Fill the cupcakes

Once the cupcakes are completely cool, it’s time to add the filling. Cut a small cone out of the center of each cupcake, making sure not to cut too deep. Take the cone out and set it aside. Fill each cupcake with the strawberry buttercream, then replace the cone top to seal it. This will give your cupcakes an exciting surprise filling!

Step 8: Finish with ganache

Now it’s time to finish your cupcakes! Use a spoon to spread the thickened chocolate ganache generously over the top of each cupcake. You can let the ganache drip down the sides for a beautiful look. For an extra touch, garnish with either sliced fresh strawberries or colorful sprinkles to make them even more appealing.

Step 9: Serve and enjoy!

Finally, your Chocolate Covered Strawberry Cupcakes are ready to be served! Enjoy the delicious fusion of flavors and impress your guests with these eye-catching treats.

How to Serve Chocolate Covered Strawberry Cupcakes

When it comes to serving, presentation can make a big difference. Here are some ideas on how to present your amazing cupcakes.

Best ways to serve Chocolate Covered Strawberry Cupcakes

Serve Chocolate Covered Strawberry Cupcakes on a beautiful cake stand to elevate their appearance. Consider adding a few fresh strawberries around the base for a pop of color and a hint about their filling. These cupcakes can be enjoyed at room temperature or chilled for a refreshing treat.

Serving suggestions or pairings

Pair these cupcakes with a glass of cold milk, hot coffee, or even a refreshing berry smoothie. They also make a perfect dessert alongside a scoop of vanilla ice cream. The cool creaminess of the ice cream complements the rich chocolate and strawberry flavors beautifully!

How to Store Chocolate Covered Strawberry Cupcakes

Storing your delicious cupcakes properly will help retain their freshness and flavor.

Proper storage methods

To store Chocolate Covered Strawberry Cupcakes, keep them in an airtight container at room temperature. These cupcakes are best consumed within one day after baking. If you want to prolong their shelf life, you can store them in the refrigerator. Place them in a sealed container to prevent drying out.

Tips for reheating or freezing

If you want to enjoy your cupcakes later, you can freeze them! Wrap each cupcake tightly in plastic wrap or aluminum foil and place them in an airtight container before putting them in the freezer. When you’re ready to enjoy them, let them thaw overnight in the refrigerator. For a warm treat, you can also gently microwave them for a few seconds before serving.

Tips to Make Chocolate Covered Strawberry Cupcakes

Making cupcakes can be an art, and small adjustments can lead to big improvements. Here are some handy tips.

Common mistakes to avoid

One common mistake is overmixing the batter. This can result in tough cupcakes! Mix until the ingredients are just combined. Another pitfall is not measuring ingredients accurately. Using too much flour or sugar can affect the texture and taste, so be sure to measure carefully.

Helpful tips for better results

For super moist cupcakes, avoid overbaking. Use the toothpick test to check if they are done. If they come out with a few moist crumbs, they are perfect! Additionally, allowing the ganache to cool slightly before spreading provides a better consistency that is easier to work with. Lastly, feel free to taste-test the buttercream and adjust sweetness according to your preference!

Variation of Chocolate Covered Strawberry Cupcakes

These cupcakes are versatile, and there are many ways you can make them your own!

Suggested variations or twists on the recipe

Why not try different flavors of buttercream? You can experiment with raspberry or blueberry buttercream for a fruity twist. You could also replace the chocolate ganache with a vanilla glaze for a lighter topping. Another idea is to add chopped nuts or chocolate chips to the batter for added texture.

Adjustments for dietary preferences

If you’re looking for healthier options, you can use whole grain flour and natural sweeteners instead of granulated sugar. For a dairy-free version, substitute all dairy ingredients with non-dairy alternatives. For vegan cupcakes, try using flax eggs instead of a real egg, and opt for plant-based milk for the buttermilk.

FAQs

As you prepare to make Chocolate Covered Strawberry Cupcakes, you might have some questions. Here are the answers to a few common queries.

What can I do if the dish isn’t turning out right?

If the cupcakes are not rising, check the freshness of your baking soda and baking powder. Old leavening agents may not work effectively. If the texture is dry, ensure you didn’t overbake, and consider adding more moisture ingredients next time.

Can I make this ahead of time?

Yes, you can make the cupcakes in advance. Bake them a day ahead and store them in an airtight container. You can also prepare the ganache and buttercream beforehand and store them in the refrigerator. Assemble the cupcakes just before serving for the best taste.

What can I substitute for ingredients?

If you’re low on eggs, a common substitute is one-fourth cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. If you don’t have cocoa powder, you can substitute it with carob powder for a different flavor, but keep in mind that the taste will vary.

With this detailed guide, you’re well-equipped to create Chocolate Covered Strawberry Cupcakes that are sure to impress! Enjoy the baking journey, and don’t forget to share your delightful treats with friends and family. Happy baking!

Print