Jump to Recipe Print Recipe“Did you hear that cupcakes can be both indulgent and sophisticated?” I smiled as I watched my friend’s eyes light up at the mention of my Chocolate Strawberry Cupcakes with Chocolate Ganache Filling. These delightful creations combine the nostalgia of chocolate-covered strawberries with the decadence of freshly baked cupcakes, making them perfect for any occasion. Not only are they a visual masterpiece, but they also whip up in no time, giving you a sweet victory over takeout. Imagine filling moist chocolate cupcakes with silky ganache and topping them with a fluffy strawberry buttercream made from freeze-dried strawberries—now that’s a crowd-pleaser! Whether you’re celebrating a special day or just treating yourself, these cupcakes promise a delicious escape from the ordinary. Can you resist the temptation to bite into one? Let’s get baking! Why Should You Try These Cupcakes? Delightful Combination: These cupcakes merge the best of both worlds—rich chocolate and fresh strawberries—creating an irresistible treat that leaves a lasting impression. Easy to Make: The straightforward process means you can whip up a batch in no time, allowing you to indulge without taking too much time away from other activities. Perfect for Any Occasion: Whether it’s a birthday, holiday, or a simple afternoon treat, these cupcakes are sure to impress anyone fortunate enough to get one. Unique Flavor Experience: The silky chocolate ganache filling, paired with strawberry buttercream made from freeze-dried strawberries, results in a flavor burst with each bite. Versatile Options: Feel free to get creative with variations, like adding raspberry for a different twist. These cupcakes can easily suit any palate or occasion! Check out additional creative delights such as Strawberry Spinach Salad for a refreshing side dish or Chocolate Croissant Bake for another sweet treat! Heading Chocolate Strawberry Cupcake Ingredients Ingredient groups For the Cupcakes All-Purpose Flour – Provides structure; can substitute with gluten-free flour blend. Granulated Sugar – Sweetens the cupcakes for balanced flavors; no direct substitution recommended. Dutch-Processed Cocoa Powder – Adds deep chocolate flavor; substitute with unsweetened cocoa for a different taste. Baking Soda & Baking Powder – Helps cupcakes rise; ensure freshness and don’t substitute. Kosher Salt – Enhances flavors; use regular salt in equal amounts. Large Egg – Binds ingredients and adds moisture; for a vegan version, replace with flaxseed meal. Sour Cream – Adds moisture and richness; Greek yogurt can be an alternative. Vegetable Oil – Keeps cupcakes moist; can replace with melted coconut oil or butter. Vanilla Extract – Provides aromatic flavor; use pure for best results. Coffee or Water – Adds moisture and enhances chocolate flavor; decaf is a milder option. For the Ganache Semi-Sweet Chocolate – Creates a rich filling; milk chocolate can be used for sweetness. Heavy Whipping Cream – Adds creaminess; can substitute with half-and-half for a lighter ganache. For the Buttercream Egg Whites – Forms the base of swiss meringue buttercream; aquafaba is a vegan substitute. Granulated Sugar – Sweetens and stabilizes frosting; no substitutions are recommended. Unsalted Butter – Provides creaminess in frosting; use vegan butter for a dairy-free option. Powdered Freeze-Dried Strawberries – Intensifies strawberry flavor; fresh strawberries can be used, but texture may vary. Vanilla Extract – Enhances flavor; pure extract is preferred for the best taste. Indulge in these Chocolate Strawberry Cupcakes with Chocolate Ganache Filling and let your taste buds experience a delightful journey! Step‑by‑Step Instructions for Chocolate Strawberry Cupcakes with Chocolate Ganache Filling Step 1: Prepare the Cupcake Batter Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt. In a separate bowl, whisk together the egg, sour cream, vegetable oil, and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Add the hot coffee and mix until you have a silky batter. Step 2: Bake the Cupcakes Fill each cupcake liner halfway with the prepared chocolate batter, which should be rich and glossy. Place the tin in the preheated oven and bake for 13-15 minutes, watching for the cupcakes to rise and domed in the center. To test for doneness, insert a toothpick into the center; it should come out clean. Remove the tin from the oven and allow the cupcakes to cool completely on a wire rack. Step 3: Make the Chocolate Ganache While the cupcakes are cooling, prepare the chocolate ganache filling. In a saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove it from the heat and pour it over the chopped semi-sweet chocolate in a heatproof bowl. Let it stand for 5 minutes, then stir gently until smooth and shiny. Allow the ganache to chill in the refrigerator for about 30 minutes until it thickens to a spreadable consistency. Step 4: Prepare the Strawberry Buttercream Next, prepare the luscious strawberry swiss meringue buttercream. Start by placing the egg whites and granulated sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar dissolves, about 3-5 minutes. Remove from the heat, then beat with a stand mixer on high speed until stiff peaks form and the mixture cools. Gradually add room temperature unsalted butter, mixing until creamy, and then blend in the powdered freeze-dried strawberries and vanilla extract. Step 5: Fill the Cupcakes Take each completely cooled cupcake and use a small knife or cupcake corer to remove a small section from the center. Fill each cupcake with the chilled chocolate ganache, filling until it reaches the top of the cupcake. This will create a delightful surprise of rich chocolate flavor within each bite of your Chocolate Strawberry Cupcakes. Step 6: Frost the Cupcakes Using a piping bag fitted with a decorative tip, swirl the strawberry buttercream on top of each ganache-filled cupcake. Let the buttercream create a beautiful, generous crown over each cupcake, making them visually stunning. For an extra touch of elegance, consider garnishing with fresh strawberries or chocolate-covered strawberries on top. Step 7: Serve and Enjoy Once frosted, your Chocolate Strawberry Cupcakes with Chocolate Ganache Filling are ready to be enjoyed! Allow the cupcakes to sit at room temperature for a bit before serving for the best flavor and texture. Gather your friends and family, and get ready to indulge in these delicious treats! What to Serve with Chocolate Strawberry Cupcakes with Chocolate Ganache Filling These charming cupcakes are a heavenly treat that can be elevated into a full meal experience, delightful in both flavor and presentation. Fresh Berry Salad: A light and refreshing mix of seasonal berries enhances the sweetness of the cupcakes, adding a delightful burst of flavor. Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly complements the rich chocolate ganache and strawberry buttercream, creating a comforting duo. Coffee or Espresso: The rich notes of coffee provide a great balance to the sweetness of the cupcakes, making each bite even more decadent. Chocolate Sauce Drizzle: For chocolate lovers, a warm drizzle of chocolate sauce can add an indulgent touch that brings out the chocolate flavor in the cupcakes even more. Strawberry Milkshake: A luscious strawberry shake mirrors the flavors of the cupcakes, creating a nostalgic pairing that delights the taste buds. Chocolate-Covered Strawberries: These can be a beautiful addition, echoing the theme while gifting a crunch that contrasts the cake’s softness. Whipped Cream Topping: Light and airy whipped cream adds a soft texture, rounding out the flavors without overwhelming the palate. Pair any of these options with your Chocolate Strawberry Cupcakes for a delightful dessert experience! Chocolate Strawberry Cupcakes Variations Feel free to explore these delightful variations to make this cupcake recipe uniquely yours! Gluten-Free: Substitute all-purpose flour with a good gluten-free flour blend for a delicious alternative that everyone can enjoy. Dairy-Free: Use almond or coconut milk in place of heavy cream and choose vegan butter for the frosting to create a dairy-free delight. Fruit Flavor Boost: Substitute powdered freeze-dried strawberries with raspberry or blueberry powder in the buttercream for a fruity twist that perfectly complements chocolate. Nutty Addition: Mix in some finely chopped nuts, like hazelnuts or almonds, into the cupcake batter for an added crunch and flavor depth. Fruity Filling: Instead of chocolate ganache, try filling the cupcakes with strawberry jam or lemon curd for a fruity surprise inside! Minty Freshness: Add a few drops of peppermint extract to the buttercream for a refreshing minty twist that pairs beautifully with chocolate. Choco-Peanut Butter: Replace the ganache with a creamy peanut butter filling for a nutty chocolate lover’s dream. This combination is pure magic! Heated Up: Spice things up by adding a pinch of cayenne pepper or cinnamon to the cupcake batter for a subtle kick that balances the sweetness perfectly. With these variations, you can turn your Chocolate Strawberry Cupcakes into an array of treats that keep your taste buds dancing! And if you’re looking for more delightful recipes, consider trying out these Vegan Chocolate Chip Cookies or a tempting Chocolate Croissant Bake for that sweet tooth! Expert Tips for Chocolate Strawberry Cupcakes Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing; this prevents clumps and creates a smoother batter for your chocolate strawberry cupcakes. Accurate Measurements: Be precise with your ingredient measurements, especially for the dry ingredients. Too much flour can lead to dense cupcakes—stick to the recipe for perfect results! Chill the Ganache: Let the chocolate ganache cool in the fridge until it thickens to a spreadable consistency; a runny ganache will make filling the cupcakes messy. Pipe with Care: Use a piping bag with a small tip for filling cupcakes to avoid overflow; a little practice goes a long way in achieving that perfect ganache center. Let Frosting Set: After frosting your cupcakes, allow them to sit for a few minutes before serving. This helps the flavors meld and ensures your strawberry buttercream holds its shape. Make Ahead Options These Chocolate Strawberry Cupcakes with Chocolate Ganache Filling are perfect for busy weeknights or special occasions! You can prepare the cupcakes up to 24 hours in advance by baking them, cooling completely, and then storing them in an airtight container at room temperature. The chocolate ganache can also be made ahead; simply chill it for up to 3 days in the refrigerator. For the best results, fill the cupcakes with ganache and frost them with the strawberry buttercream just before serving to ensure freshness and quality. This way, your cupcakes will be just as delicious and visually stunning when you’re ready to indulge! How to Store and Freeze Chocolate Strawberry Cupcakes Room Temperature: Keep cupcakes at room temperature for up to 24 hours in an airtight container to maintain freshness and flavor. Fridge: Store frosted cupcakes in the refrigerator for up to 2 days. Allow them to sit at room temperature for about 2 hours before serving to soften the buttercream. Freezer: You can freeze unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap and then foil to prevent freezer burn. Let them thaw at room temperature before frosting. Reheating: If desired, warm cupcakes in the microwave for about 10 seconds for a delightful, freshly-baked taste. Enjoy your Chocolate Strawberry Cupcakes warmed to perfection! Chocolate Strawberry Cupcakes with Chocolate Ganache Filling Recipe FAQs How do I select ripe strawberries for my cupcakes? Absolutely! When selecting strawberries, look for ones that are bright red, firm, and have a sweet aroma. Avoid those with dark spots or signs of mushiness. If they’re too soft, they may be overripe, resulting in a less fresh taste in your strawberry buttercream. How should I store my Chocolate Strawberry Cupcakes? You can keep these delightful cupcakes at room temperature for up to 24 hours in an airtight container. For longer storage, refrigerate them, where they’ll last for about 2 days. Just remember to let them sit at room temperature for about 2 hours before serving to allow the buttercream to soften and regain its creamy texture. Can I freeze Chocolate Strawberry Cupcakes? Certainly! To freeze unfrosted cupcakes, wrap each one tightly in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag or container. They can be kept for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature and frost them with your luscious buttercream! What should I do if my ganache is too runny? If your chocolate ganache is too runny to fill the cupcakes, don’t worry—this can happen! Simply chill it in the refrigerator for 15 to 30 minutes until it thickens to a peanut butter consistency. Stir it every few minutes to ensure it sets evenly. If it’s still too thin, microwave it in short bursts of 5 seconds, stirring between each burst until you achieve the desired consistency. Are these cupcakes suitable for people with allergies? While these Chocolate Strawberry Cupcakes are deliciously decadent, they do contain common allergens such as eggs, dairy, and gluten. If you’re looking to cater to specific dietary needs, consider using a gluten-free flour blend for the cake, aquafaba for the egg whites, and vegan butter for a dairy-free buttercream. Always check with your guests for any allergies before serving! Irresistible Chocolate Strawberry Cupcakes with Ganache Filling Indulge in decadent Chocolate Strawberry Cupcakes with Chocolate Ganache Filling that combine rich chocolate and fresh strawberries. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour blend.1 cup Granulated Sugar No direct substitution recommended.1/2 cup Dutch-Processed Cocoa Powder Substitute with unsweetened cocoa for a different taste.1 tsp Baking Soda Ensure freshness and don’t substitute.1 tsp Baking Powder Ensure freshness and don’t substitute.1/2 tsp Kosher Salt Use regular salt in equal amounts.1 large Egg Replace with flaxseed meal for vegan version.1/2 cup Sour Cream Greek yogurt can be an alternative.1/2 cup Vegetable Oil Can replace with melted coconut oil or butter.1 tsp Vanilla Extract Use pure for best results.1 cup Coffee or Water Decaf is a milder option.For the Ganache8 oz Semi-Sweet Chocolate Milk chocolate can be used for sweetness.1 cup Heavy Whipping Cream Can substitute with half-and-half for a lighter ganache.For the Buttercream4 large Egg Whites Aquafaba is a vegan substitute.1 cup Granulated Sugar No substitutions are recommended.1 cup Unsalted Butter Use vegan butter for a dairy-free option.1/2 cup Powdered Freeze-Dried Strawberries Fresh strawberries can be used, but texture may vary.1 tsp Vanilla Extract Pure extract is preferred for the best taste. Equipment Ovencupcake tinMixing bowlsWhiskpiping bagHeatproof bowlsaucepan Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt. In a separate bowl, whisk together the egg, sour cream, vegetable oil, and vanilla extract until smooth. Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Add the hot coffee and mix until you have a silky batter.Fill each cupcake liner halfway with the prepared chocolate batter, which should be rich and glossy. Place the tin in the preheated oven and bake for 13-15 minutes, watching for the cupcakes to rise and domed in the center. To test for doneness, insert a toothpick into the center; it should come out clean. Remove the tin from the oven and allow the cupcakes to cool completely on a wire rack.While the cupcakes are cooling, prepare the chocolate ganache filling. In a saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove it from the heat and pour it over the chopped semi-sweet chocolate in a heatproof bowl. Let it stand for 5 minutes, then stir gently until smooth and shiny. Allow the ganache to chill in the refrigerator for about 30 minutes until it thickens to a spreadable consistency.Next, prepare the luscious strawberry swiss meringue buttercream. Start by placing the egg whites and granulated sugar in a heatproof bowl over a pot of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar dissolves, about 3-5 minutes. Remove from the heat, then beat with a stand mixer on high speed until stiff peaks form and the mixture cools. Gradually add room temperature unsalted butter, mixing until creamy, and then blend in the powdered freeze-dried strawberries and vanilla extract.Take each completely cooled cupcake and use a small knife or cupcake corer to remove a small section from the center. Fill each cupcake with the chilled chocolate ganache, filling until it reaches the top of the cupcake.Using a piping bag fitted with a decorative tip, swirl the strawberry buttercream on top of each ganache-filled cupcake. Let the buttercream create a beautiful, generous crown over each cupcake.Once frosted, your Chocolate Strawberry Cupcakes with Chocolate Ganache Filling are ready to be enjoyed! Allow the cupcakes to sit at room temperature for a bit before serving for the best flavor and texture. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg NotesEnsure all ingredients are at room temperature for better mixing. Be precise with your ingredient measurements, especially for the dry ingredients. Let the ganache cool properly and let frosting set before serving. Tried this recipe?Let us know how it was!
