These Chocolate Covered Strawberry Cupcakes combine a moist chocolate cupcake with fresh strawberry buttercream, a drizzle of ganache, and a chocolate-covered strawberry on top. They make a beautiful and delicious Valentine’s Day treat.
Valentine’s Day dessert season is here already. These cupcakes are perfect for the holiday — rich chocolate, bright strawberry buttercream, silky ganache, and a decorative chocolate-dipped strawberry make a lovely presentation and an irresistible bite.
I don’t have a Valentine this year, but I do have plenty of baking to lift my spirits. These cupcakes are one of those treats I bake just because they’re so satisfying — chocolate and strawberry is a classic match and it shines here.
Chocolate Covered Strawberry Cupcakes
A chocolate-covered strawberry is the quintessential Valentine’s flavor, and turning that idea into a cupcake makes it portable and even more fun to enjoy. These cupcakes combine a moist chocolate base, a fresh strawberry buttercream, a light ganache drizzle, and a chocolate-covered strawberry garnish.
I waited to make this exact pairing until I had my favorite chocolate cupcake and a strawberry buttercream I love. The result is better than I imagined — chocolate and strawberry complement each other perfectly in texture and flavor.
Moist Chocolate Cupcakes
The cupcakes are straightforward to prepare and turn out very moist. You can follow the cupcake instructions below for clear steps. The batter will be thin once you add hot coffee or boiling water — that’s normal and helps keep the cupcakes tender.
Ganache
The ganache is a simple two-ingredient mixture: chocolate and heavy cream. Heat the cream, pour it over the chocolate, let it sit for a few minutes, then stir until smooth. You can use semisweet or dark chocolate, chips or chopped bars — there’s no need for specialty chocolate since the ganache is just a thin drizzle here.
Strawberry Sauce and Strawberry Buttercream
The strawberry buttercream starts with a homemade strawberry sauce. For a bright strawberry flavor, cook the strawberries with a little sugar, then purée and strain the sauce so the frosting stays smooth and seed-free. Chill the sauce completely before adding it to the buttercream.
I prefer to purée the cooked strawberries rather than strain and thicken them separately — it lets more strawberry flavor stay in the sauce and into the frosting. If you want a seed-free frosting, be sure to press the puréed sauce through a fine mesh sieve.
To pipe the frosting, a large star tip creates a pretty nest-like swirl that holds a chocolate-covered strawberry nicely. You can drizzle a little ganache over the frosting for a polished look, or leave the swirl clean for a simpler presentation.
If you love extra chocolate, don’t hesitate to spoon more ganache over each cupcake — there’s no such thing as too much chocolate in my book.
Chocolate Covered Strawberries
Chocolate-covered strawberries are the crown jewel of these cupcakes. Choose firm, ripe berries and dry them completely — any moisture will make melted chocolate seize. Dip the strawberries in melted dark chocolate, let them set, then optionally drizzle with colored candy melts for a festive finish. If you want to add sprinkles or chopped nuts, do it immediately after dipping so they adhere while the chocolate is still soft.
You can make the chocolate-covered strawberries the night before and keep them refrigerated on a lined tray. They also make a beautiful edible garnish for cupcakes, gifts, or a Valentine’s dessert board.
These cupcakes are perfect to share with someone special — or to keep all to yourself. They also make a thoughtful homemade gift for Mother’s Day or any occasion celebrating love and chocolate.
Enjoy!
Ingredients
Strawberry Sauce:
- 1 cup fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
- 2–3 tablespoons granulated sugar, to taste
- 3 tablespoons water
- ½ teaspoon lemon juice
Chocolate Cupcakes:
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ¾ cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup hot coffee or boiling water
Chocolate Covered Strawberries:
- 12–15 strawberries, rinsed and patted dry
- 8 oz dark chocolate, chopped
- 1 tablespoon vegetable shortening (optional, to loosen chocolate)
- ½ cup pink candy melts (optional, for decoration)
Ganache:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Strawberry Buttercream Frosting:
- 6 tablespoons chilled strawberry sauce (from above)
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup hi-ratio shortening or regular vegetable shortening
- ¼ teaspoon salt
- 6 cups powdered sugar, sifted
- Pink gel food coloring (optional)
Instructions
For the Strawberry Sauce
- Combine strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat and bring to a boil.
- Reduce heat and simmer, breaking up the strawberries and stirring occasionally for 8–10 minutes until softened.
- Transfer to a blender or food processor and pulse until smooth. Press through a fine mesh sieve to remove seeds and cool completely.
- Cover and refrigerate until ready to use.
For the Chocolate Cupcakes
- Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with liners; this recipe yields about 12–15 cupcakes.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Whisk eggs, vegetable oil, buttermilk, and vanilla together. Add to the dry ingredients and whisk to combine. Stir in hot coffee or boiling water; batter will be thin.
- Fill liners about 2/3 full and bake 18–20 minutes or until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
For the Chocolate Covered Strawberries
- Wash and dry strawberries thoroughly. Line a baking sheet with wax paper.
- Melt dark chocolate with shortening in 30-second intervals, stirring until smooth.
- Dip strawberries by the stem or with a toothpick, shake off excess chocolate, and place on the prepared sheet. Chill 5–10 minutes to set.
- When set, melt pink candy melts and drizzle over the strawberries if desired. Chill again until firm.
For the Ganache
- Place chocolate chips in a medium bowl. Heat heavy cream until it just simmers.
- Pour hot cream over chocolate, cover, and let sit 5 minutes. Stir until smooth.
- Spoon a thin layer of ganache onto each cooled cupcake and refrigerate briefly to set before frosting.
For the Strawberry Buttercream
- In a mixer, beat butter, shortening, and salt until light and fluffy, about 5–6 minutes.
- Add half the powdered sugar and mix on low. Add 6 tablespoons chilled strawberry sauce and combine.
- Gradually add remaining powdered sugar and beat on medium-high until light and fluffy, about 5–7 minutes. Add pink gel color if desired.
Assembly
- Fit a piping bag with a large star tip and pipe a generous swirl of strawberry buttercream onto each cupcake.
- Optionally spoon a little reserved ganache over the swirl.
- Top each cupcake with a chocolate-covered strawberry. Serve and enjoy.
Notes
- Make ahead: Cupcakes can be made 1–2 days ahead and stored in an airtight container at room temperature. Strawberry sauce can be made several days ahead and kept refrigerated. Chocolate-covered strawberries can be prepared the night before and stored on a lined tray in the refrigerator. Ganache can be made a day or two ahead; warm gently before using. Frosting can be refrigerated for up to a week or frozen; bring to room temperature and re-whip before piping.
- Decorate dipped strawberries with sprinkles or nuts immediately after dipping so they adhere. Use any color of candy melts or chocolate for drizzling.
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Chocolate Covered Strawberry Cupcakes
Moist chocolate cupcakes topped with fresh strawberry buttercream, a drizzle of ganache and a chocolate covered strawberry — a perfect Valentine’s treat.
BON APPÉTIT!
Love, Dedra ❤
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