Chocolate strawberry cupcakes are one of the best desserts you can make. These decadent cupcakes are a twist on regular chocolate cupcakes, with a rich fudgy consistency and moist texture. They’re topped with a chocolate ganache and creamy strawberry cream cheese frosting!
Indulge in these decadent Chocolate Strawberry Cupcakes, perfect for Valentine’s Day or a special date night. Each cupcake features a rich chocolate base, a layer of chocolate ganache, and a generous swirl of fresh strawberry cream cheese frosting, topped with a chocolate-dipped strawberry.
Ingredients for Chocolate Strawberry Cupcakes:
- Flour: Provides structure to the cupcakes.
- Sugar: Sweetens the batter and aids in moisture retention.
- Dutch-Processed Cocoa Powder: Offers a deep chocolate flavor and dark color.
- Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise.
- Salt: Enhances the overall flavor.
- Espresso Powder: Intensifies the chocolate flavor.
- Buttermilk: Adds moisture and a slight tang, resulting in a tender crumb.
- Vegetable Oil: Contributes to the cupcakes’ moist texture.
- Eggs: Bind the ingredients and provide structure.
- Vanilla Extract: Enhances the sweetness and depth of flavor.
- Boiling Water: Blooming the cocoa powder for a richer chocolate taste.
- Heavy Cream: Used in ganache for a smooth, creamy texture.
- Semi-Sweet Chocolate Chips: Melted into ganache for a luscious topping.
- Fresh Strawberries: Serve as a fresh topping and flavoring for the frosting.
- Cream Cheese: Provides a tangy, creamy base for the frosting.
- Butter: Adds richness to the frosting.
- Confectioners’ Sugar: Sweetens and stabilizes the frosting
How to prepare these Chocolate Stawberry Cupcakes
Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line cupcake pans with liners and lightly spray with baking spray.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until well combined.
- Reduce the mixer speed to low and carefully add the boiling water, mixing until the batter is smooth.
- Fill each cupcake liner halfway with batter. Bake for 20-25 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pans for at least 30 minutes.
Prepare the Ganache:
- Place semi-sweet chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over low heat until small bubbles form around the edges.
- Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Slowly whisk until the mixture is smooth and glossy.
- Allow the ganache to cool for 10-15 minutes.
- Dip whole strawberries into the ganache, ensuring they are well coated. Place them on parchment paper and refrigerate to set.
Prepare the Strawberry Cream Cheese Frosting:
- Bring the butter and cream cheese to room temperature.
- In a blender, puree fresh strawberries until smooth.
- Transfer the strawberry puree to a small saucepan and cook over medium heat, stirring frequently, for about 30 minutes to reduce the liquid. Strain the mixture to remove seeds and refrigerate to cool.
- In a mixing bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add confectioners’ sugar, one cup at a time, mixing on low speed until fully incorporated.
- Add the cooled strawberry reduction and mix until the frosting is smooth and creamy.
Assemble the Cupcakes:
- Once the cupcakes have cooled, dip the tops into the ganache to create a smooth layer.
- Allow the ganache to set slightly, then pipe or spread the strawberry cream cheese frosting on top.
- Garnish each cupcake with a ganache-dipped strawberry.
Three Reasons You’ll Love This Recipe:
- Decadent Flavor Combination: The rich chocolate cupcake paired with fresh strawberry cream cheese frosting and a chocolate-dipped strawberry creates a luxurious and romantic treat.
- Elegant Presentation: The combination of ganache, pink-hued frosting, and a glossy chocolate-covered strawberry makes these cupcakes visually stunning, perfect for impressing your special someone.
- Homemade Touch: Baking these cupcakes from scratch adds a personal and heartfelt element to your Valentine’s Day or date night celebration.
Storage:
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, place the cupcakes in an airtight container and refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: Unfrosted cupcakes can be frozen. Wrap them individually in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and frost before serving.
Servings: 36 cupcakes
Calories: 280kcal
Ingredients
Ingredients for chocolate cupcakes:
- 2 cups flour
- 2 cups sugar
- 3/4 cup dutch processed cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons espresso powder
- 1 cup milk buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ingredients for Ganache to dip strawberries and for frosting:
- 1 cup heavy cream
- 12 ounce semi sweet chips
- 36 whole strawberries stems intact
Ingredients for strawberry cream cheese frosting:
- 1 quart strawberries stems removed, halved
- 8 ounce cream cheese
- 8 tablespoons butter
- 3 cups confectioner sugar
Instructions
Instructions for the chocolate cupcakes:
- Preheat oven to 350º F. Prepare two cup cake pans by placing cupcake papers in them and spray with baking spray. Put water in a small pot to boil.
- Measure dry ingredients into a bowl of a stand mixer. Whisk to combine.
- Add all wet ingredients except the water and mix together on medium speed until well combined. Reduce speed and carefully measure in boiling water to the cake batter until smooth.
- Using an ice cream scoop, measure the batter evenly into the cupcake liners. Only fill cupcake papers half way, as you are looking for a more flat cupcake, not one that comes over the top. Bake for 20-25 minutes, rotating pans half way thru until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven and allow to cool for at least a half hour.
Instructions for ganache:
- Chop the chocolate into small pieces, and place in a heat proof bowl.
- Heat the heavy whipping cream in a small pot, over a low flame until slight bubbles form.
- Pour the cream over the chocolate and let it sit for 2-3 minutes. Slowly whisk the mixture, using a one direction motion, until chocolate is smooth and glossy.
- Allow to cool for about 10-15 minutes.
- Dip strawberries into ganache, and place on side on a parchment paper. Place strawberries in fridge to set up. Ganache will remain tacky, this is okay!
Instructions for the strawberry cream cheese frosting:
- Allow butter and cream cheese to come to room temperature. I like to get it out in the morning, if making in the afternoon.
- Add strawberries to a blender, and pulse till a smooth consistency, scraping down side of blender as needed.
- Place strawberry mixture in a small pot, and cook over a medium heat to reduce the water out of the mixture. This will take about 30 minutes. Continue to stir and adjust heat to avoid burning the mixture. Strain mixture thru a strainer, using the back of a spoon to press as much of the puree out as you can. Place in refrigerator to cool.
- Cream together the butter and cream cheese using a mixer. Add in the confectioner sugar, one cup at a time, mixing in between additions.
- Add in strawberry puree, half at a time, mixing in between. At this point, frosting may be soft, so place in the refrigerator for 10-15 minutes, to stiffen up, and then beat again.
Instructions to assemble cupcakes:
- Using a butter knife, smooth a layer of ganache over top of each cupcake, leaving a small edge showing.
- Place the cupcakes, still in the cupcake tin into the fridge for the ganache to set up, at least 20 minutes.
- Fill a piping bag with the strawberry cream cheese frosting. Place in fridge for about 10 minutes.
Top cupcakes with strawberries:
- Bring cupcakes out of fridge, and pipe a high swirl of frosting onto each of the cupcakes, allowing an edge of the ganache to show. Put cupcakes back into fridge to allow the cream cheese frosting to set up.
- At this point, if you are going to take cupcakes to an event, travel with the chocolate covered strawberries separate and arrange at the event. If you are ready to serve at your house, top each cupcake with a strawberry!
Notes
If you know you will not serve all the cupcakes at one, do not place the ganache covered strawberry onto the cupcake until serving, to avoid the strawberry juice to bleed down into the cupcake.
Nutrition
Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 177mg | Fiber: 2g | Sugar: 27g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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