Decadent Chocolate-Covered Strawberry Cupcakes
These cupcakes combine rich chocolate, fresh strawberries inside the batter and filling, and a glossy chocolate coating for a perfect indulgent dessert that’s easy to make and crowd-pleasing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
- ½ cup fresh strawberries, finely chopped
- For the strawberry filling:
- 1 cup (150g) fresh strawberries, chopped
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- For the chocolate coating:
- 1 cup (175g) semisweet chocolate chips
- ⅓ cup (80ml) heavy cream
- 1 tbsp (14g) butter
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare strawberry filling: In a small saucepan, combine 1 cup chopped strawberries, 2 tbsp sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until thickened (8-10 minutes). Cool completely.
- Mix dry ingredients: sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Cream butter and sugar: Beat softened butter and sugar until light and fluffy (3-4 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry: Alternately add dry ingredients and buttermilk to butter mixture, starting and ending with dry ingredients. Mix gently.
- Fold in chopped strawberries gently with a spatula.
- Fill cupcake liners about ⅔ full with batter. Create a small well in the center and fill with about 1 tsp cooled strawberry compote. Cover with a little more batter.
- Bake for 18-22 minutes or until a toothpick near the edge comes out clean. Let cool 5 minutes in tin, then transfer to wire rack.
- Prepare chocolate ganache: Heat heavy cream until simmering. Pour over chocolate chips and butter in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
- Coat cupcakes: Dip tops of cooled cupcakes into ganache or spoon over. Let chocolate set at room temperature for 20 minutes or refrigerate for 10 minutes.
Notes
Use room temperature eggs and butter for better rise. Do not overmix batter to avoid dense cupcakes. Create a small well for filling to prevent leakage. Use good-quality chocolate for ganache and allow it to set properly. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based milk and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Fat: 14
- Carbohydrates: 35
- Protein: 3
Keywords: chocolate cupcakes, strawberry cupcakes, chocolate-covered strawberries, homemade cupcakes, easy dessert, strawberry filling, chocolate ganache