Decadent Chocolate Covered Strawberry Cupcakes

If you’re craving a truly decadent treat, these Decadent Chocolate Covered Strawberry Cupcakes are your answer. This recipe offers a perfect marriage of moist chocolate cake, luscious strawberry filling, and a rich chocolate ganache, making it incredibly useful for birthdays, special occasions, or simply when you need a serious chocolate fix.

Key Ingredients for Decadent Chocolate Covered Strawberry Cupcakes

For the Chocolate Cupcakes:

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk (whole or 2%)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Strawberry Filling:

• 2 cups fresh or frozen strawberries, hulled and chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

For the Chocolate Ganache Frosting:

• 1 cup heavy cream
• 8 ounces semi-sweet or dark chocolate, finely chopped

For Garnish (Optional):

• Fresh strawberries, sliced or whole
• Chocolate shavings
• Chocolate-dipped strawberries

How to Make Decadent Chocolate Covered Strawberry Cupcakes

Whipping up these Decadent Chocolate Covered Strawberry Cupcakes is surprisingly simple, delivering an explosion of flavor and satisfying textures that will have everyone asking for seconds. The moist chocolate cake, bursting with a vibrant strawberry center, and topped with a silky smooth chocolate ganache, creates a truly delightful experience. These cupcakes are a showstopper, yet achievable for home bakers of all levels. Preparation time is approximately 45 minutes, with an additional 25-30 minutes for baking.

Step-by-Step Instructions

Making the Chocolate Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined and smooth.
4. Carefully stir in the boiling water. The batter will be thin, this is perfectly normal and contributes to the cupcakes’ moistness.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Creating the Strawberry Filling:

1. In a medium saucepan, combine the chopped strawberries and ½ cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
2. In a small bowl, whisk together the cornstarch and lemon juice until smooth.
3. Pour the cornstarch mixture into the simmering strawberries, stirring constantly.
4. Continue to cook, stirring, until the filling thickens to a jam-like consistency, about 3-5 minutes.
5. Remove from heat and let the strawberry filling cool completely.

Preparing the Chocolate Ganache Frosting:

1. Place the finely chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
3. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
4. Gently whisk the mixture until it is smooth and glossy.
5. Let the ganache cool at room temperature until it reaches a spreadable consistency, stirring occasionally. This can take about 1-2 hours, or you can speed it up by placing it in the refrigerator for short intervals (15-20 minutes), stirring well in between.

Assembling the Decadent Chocolate Covered Strawberry Cupcakes:

1. Once the cupcakes are completely cool, use a sharp knife or an apple corer to carefully remove a small cone from the center of each cupcake.
2. Spoon a generous amount of the cooled strawberry filling into the cavity of each cupcake.
3. You can either replace the removed cone of cake or use a dollop of ganache to cover the filling before frosting.
4. Generously frost the top of each cupcake with the chocolate ganache.
5. Garnish with fresh strawberry slices, chocolate shavings, or even whole chocolate-dipped strawberries for an extra touch of elegance.

Why You’ll Love This Decadent Chocolate Covered Strawberry Cupcakes

You will absolutely adore these Decadent Chocolate Covered Strawberry Cupcakes, especially if you’re a fan of the classic chocolate-covered strawberry combination but crave the delightful portability and charm of a cupcake. The star of this show is undoubtedly the bursting heart of sweet, slightly tart strawberry filling nestled within a fudgy, moist chocolate cake, all crowned with a rich, velvety chocolate ganache. These aren’t just cupcakes; they are a mini-celebration in every bite, offering a more elevated experience than a simple chocolate cupcake or frosted strawberry.

The joy of making these beauties at home extends beyond just the incredible taste; it’s also a wonderful way to save money compared to purchasing gourmet cupcakes from a bakery, allowing you to enjoy a truly indulgent dessert without breaking the bank. The combination of fresh strawberries, high-quality chocolate, and a perfectly baked cake means you’re getting premium flavor and texture at a fraction of the cost. So, why not treat yourself and your loved ones to this delightful creation? Bake up a batch of these Decadent Chocolate Covered Strawberry Cupcakes and experience a little bit of chocolate-strawberry heaven!

Storing and Reheating Tips

To keep your Decadent Chocolate Covered Strawberry Cupcakes tasting their absolute best, proper storage is key.

• Refrigeration: Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. The ganache may firm up in the fridge, so allowing them to come to room temperature for about 20-30 minutes before serving will enhance their flavour and texture.
• Freezing: For longer storage, you can freeze the unfrosted cupcakes or frosted ones.
  • Unfrosted Cupcakes: Cool the cupcakes completely. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 2 months. Thaw at room temperature.
  • Frosted Cupcakes: It’s best to freeze frosted cupcakes without any fresh fruit garnishes on top. Place the frosted cupcakes on a baking sheet and freeze until the ganache is firm, about 1-2 hours. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature.
• Reheating: These cupcakes are best served at room temperature. If they have been refrigerated, simply let them sit out for a bit before enjoying. There is no need to reheat them as the flavors are already well-developed.

Final Thoughts

These Decadent Chocolate Covered Strawberry Cupcakes are a testament to how simple ingredients can create something truly extraordinary. Gather your loved ones and share the joy of baking and indulging in this delightful treat. Give them a try – you won’t be disappointed!

Decadent Chocolate Covered Strawberry Cupcakes

These Decadent Chocolate Covered Strawberry Cupcakes offer a perfect marriage of moist chocolate cake, luscious strawberry filling, and a rich chocolate ganache, making them incredibly useful for birthdays, special occasions, or simply when you need a serious chocolate fix.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Cooling Time for Ganache 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 cupcakes

Course: Cupcakes, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Cupcakes

• 1.75 cups all-purpose flour
• 2 cups granulated sugar
• 0.75 cup unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk whole or 2%
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Strawberry Filling

• 2 cups fresh or frozen strawberries hulled and chopped
• 0.5 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

Chocolate Ganache Frosting

• 1 cup heavy cream
• 8 ounces semi-sweet or dark chocolate finely chopped

Garnish (Optional)

• fresh strawberries sliced or whole
• chocolate shavings
• chocolate-dipped strawberries

Equipment

• Muffin tin
• Paper liners
• Mixing bowls
• Whisk
• Wooden skewer
• Wire rack
• Medium saucepan
• Small Bowl
• Heatproof bowl
• Sharp knife
• Apple Corer

Method

 

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
   1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined and smooth.
   2 large eggs, 1 cup milk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
4. Carefully stir in the boiling water. The batter will be thin, this is perfectly normal and contributes to the cupcakes’ moistness.
   1 cup boiling water
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
8. In a medium saucepan, combine the chopped strawberries and ½ cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
   2 cups fresh or frozen strawberries, 0.5 cup granulated sugar
9. In a small bowl, whisk together the cornstarch and lemon juice until smooth.
   2 tablespoons cornstarch, 1 tablespoon lemon juice
10. Pour the cornstarch mixture into the simmering strawberries, stirring constantly.
11. Continue to cook, stirring, until the filling thickens to a jam-like consistency, about 3-5 minutes.
12. Remove from heat and let the strawberry filling cool completely.
13. Place the finely chopped chocolate in a heatproof bowl.
    8 ounces semi-sweet or dark chocolate
14. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
    1 cup heavy cream
15. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
16. Gently whisk the mixture until it is smooth and glossy.
17. Let the ganache cool at room temperature until it reaches a spreadable consistency, stirring occasionally. This can take about 1-2 hours, or you can speed it up by placing it in the refrigerator for short intervals (15-20 minutes), stirring well in between.
18. Once the cupcakes are completely cool, use a sharp knife or an apple corer to carefully remove a small cone from the center of each cupcake.
19. Spoon a generous amount of the cooled strawberry filling into the cavity of each cupcake.
20. You can either replace the removed cone of cake or use a dollop of ganache to cover the filling before frosting.
21. Generously frost the top of each cupcake with the chocolate ganache.
22. Garnish with fresh strawberry slices, chocolate shavings, or even whole chocolate-dipped strawberries for an extra touch of elegance.
    fresh strawberries, chocolate shavings, chocolate-dipped strawberries

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature before serving. Freezing instructions are also provided for longer storage.