I whipped up these Strawberry Filled Chocolate Cupcakes that marry rich cocoa, tangy buttermilk, and fresh strawberries. The batter blends 1 cup all-purpose flour with unsweetened cocoa powder while a hint of strawberry puree infuses the filling. Topped with a silky chocolate ganache, they are a perfect indulgence. Absolutely delightful.

Jump to Recipe

I recently tried my hand at these Chocolate Covered Strawberry Cupcakes and I gotta say they’re a showstopper. I started with a rich chocolate base that combines 1 cup all-purpose flour, 1 cup granulated sugar, and 3/4 cup unsweetened cocoa powder along with some baking powder, soda and a pinch of salt.

Then I mixed in 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup buttermilk, and 1/2 cup vegetable oil to form a smooth batter before stirring in 1/2 cup boiling water that really helped make the cupcakes extra fudgy. I filled them with 1/3 cup strawberry puree from fresh strawberries and topped them with a buttercream made of 1/2 cup unsalted butter, powdered sugar and a little more strawberry puree.

To round it off, I drizzled a decadent chocolate ganache made with 4 ounces semisweet chocolate and 1/2 cup heavy cream. This recipe reminds me of those Valentine desserts I adore and even a slight twist takes it a notch up.

Why I Like this Recipe

I really love these cupcakes because they mix the rich, fudgy chocolate taste with a blast of strawberry that makes every bite so surprising. I like how the moist texture and the creamy buttercream blend together to give me a delicious contrast in every mouthful. I also enjoy how the recipe is a little extra with that strawberry filling hidden inside – it feels like a cool secret every time I bite into one. Finally, I appreciate that this recipe is fun to make for special days like Valentine’s Day and it always seems to impress my friends.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour is full of carbs that build structure and energy in your cupcakes.
Granulated sugar adds sweetness and moisture balancing the bitter notes from cocoa powder.
Cocoa powder enriches flavor and supplies antioxidants while contributing natural color.
Buttermilk adds moisture and a tangy taste along with extra protein benefits.
Strawberry puree brings a fresh fruity note and a vitamin C boost to the recipe.
Unsalted butter gives creaminess and rich flavor while binding ingredients together.
Semisweet chocolate covers cupcakes, adding indulgent richness and a smooth bittersweet finish.

Ingredient Quantities

For the Cupcakes: 1 cup all-purpose flour

1 cup granulated sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup buttermilk

1/2 cup boiling water

1/2 cup vegetable oil

1 teaspoon vanilla extract

For the Strawberry Filling: 1/3 cup strawberry puree (made from about 1 pint fresh strawberries)

For the Strawberry Buttercream: 1/2 cup unsalted butter, softened

2 1/2 cups powdered sugar

2 tablespoons strawberry puree

1 to 2 tablespoons heavy cream, as needed

For the Chocolate Ganache: 4 ounces semisweet chocolate, chopped

1/2 cup heavy cream

A pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a medium bowl, sift together 1 cup flour, 1 cup sugar, 3/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another bowl, beat 2 large eggs, then stir in 1/2 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.

4. Add the wet ingredients to the dry mix and stir until just combined. Then slowly pour in 1/2 cup boiling water and mix until smooth.

5. Divide the batter evenly among your cupcake liners, filling each about 2/3 of the way full.

6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a rack.

7. Once cooled, slice a small round opening in the center of each cupcake (or poke a hole with a small knife) and fill with 1/3 cup strawberry puree evenly divided among them.

8. For the buttercream, beat 1/2 cup softened butter until creamy. Gradually add 2 1/2 cups powdered sugar, then mix in 2 tablespoons strawberry puree and 1 to 2 tablespoons heavy cream until you reach your desired consistency.

9. Spread or pipe a generous layer of the strawberry buttercream on each cupcake.

10. For the ganache, heat 1/2 cup heavy cream in a small saucepan until it’s just simmering. Pour the hot cream over 4 ounces chopped semisweet chocolate and add a pinch of salt. Let it sit for a minute and stir until smooth, then drizzle this ganache over the frosted cupcakes. Enjoy your dessert!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cupcake pan and paper cupcake liners
3. At least two mixing bowls (one for the dry ingredients and one for the wet ingredients)
4. A sifter or fine-mesh sieve for the dry ingredients
5. Measuring cups and spoons
6. A whisk or electric mixer for beating eggs and creaming the butter
7. A spatula for stirring and mixing
8. A small saucepan for the chocolate ganache
9. A cooling rack to let the cupcakes cool completely
10. A small knife or similar utensil to cut a round opening in each cupcake
11. A piping bag or offset spatula for frosting the cupcakes

FAQ

Q: Can i make a vegan version of these cupcakes?

A: Yea you can try substituting the eggs with a flax egg, using a vegan butter alternative for the buttercream and plant cream in the ganache.

Q: Do i really need to use boiling water for the cupcake batter?

A: Yes, the boiling water helps to intensify the cocoa flavor and creates a moist texture, but be careful when mixing.

Q: How long should i bake these cupcakes for?

A: You should bake them for about 20-25 minutes at 350°F depending on your oven, just do a toothpick test to be sure.

Q: Can i prepare any parts of the recipe ahead of time?

A: Absolutely, you can make the cupcakes a day in advance and keep them in an airtight container, and the strawberry buttercream can be stored in the fridge.

Q: How do i know when the ganache is smooth enough to use?

A: Let the ganache sit for a few minutes after mixing, then stir it a couple times. If it's not too thick and has a shiny finish, it's ready.

Chocolate Covered Strawberry Cupcakes Recipe Substitutions and Variations

Buttermilk: You can mix 1/2 cup whole milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes to replace buttermilk.
Vegetable Oil: Try using canola oil or even melted butter if it fits your recipe.
Strawberry Puree: If you don’t have fresh strawbs, you can use a good quality strawberry jam thinned out with a little water.
Heavy Cream: Half-and-half works fine, or mix 3/4 cup whole milk with 1/4 cup melted butter as a substitute.
Semisweet Chocolate: If needed, dark chocolate with about 60% cocoa can work well in its place.

Pro Tips

1. Make sure your ingredients, especially the eggs and buttermilk, are at room temperature. It helps the batter mix more evenly and gives your cupcakes a better, softer texture.
2. When you add the boiling water to the mix, do it slowly and stir gently. This step helps to unlock the cocoa’s full flavor and stops any weird lumps from forming.
3. Keep a close eye on the cupcakes while they bake. Even if the recipe says 20-25 minutes, every oven is different so check a bit before the timer goes off so they dont dry out.
4. If you’re doing the ganache, let the hot cream sit on the chopped chocolate for a minute before stirring. This gives the choco enough time to melt completely and create a nice, smooth drizzle without any lumps.