I developed these chocolate-covered strawberry cupcakes while trying to translate a familiar Valentine’s Day flavor pairing into a dessert that felt indulgent without being overly delicate. Chocolate-dipped strawberries are classic, but I wanted something that carried more depth and texture—something baked, layered, and unapologetically rich.

The idea was to combine a deeply chocolate cupcake with a strawberry-forward filling that felt bright and intentional rather than artificial.

What drew me to this recipe was the contrast. The cocoa-heavy base is bold and dark, the strawberry filling is soft and fragrant, and the ganache brings everything together in a smooth, glossy finish.

These cupcakes are not subtle, and they are not meant to be. They are the kind of dessert you make when the occasion calls for something expressive, a little dramatic, and unmistakably celebratory.

Why You Will Love This Recipe?

• Deep chocolate flavor enhanced with coffee and espresso
• Strawberry filling provides balance and brightness
• Ganache topping adds a rich, bakery-style finish
• Ideal for Valentine’s Day or special celebrations
• Visually striking with layered textures and colors

Tips You Must Know!

• Use room-temperature ingredients for smoother batter
• Do not overmix once wet and dry ingredients are combined
• Allow ganache to cool slightly for better spreading
• Core cupcakes carefully to avoid breaking the base
• Chill filling briefly if it becomes too soft to pipe

How To Make the Recipe?

Ingredients

• Cupcake Base
• 1 1/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 cup granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot coffee
• 1/2 tsp instant espresso powder

Chocolate Topping Ganache

• 6 oz semi-sweet chocolate
• 2/3 cup heavy cream

Strawberry Filling

• 1/2 cup freeze-dried strawberries, pulverized
• 3/4 cup unsalted butter
• 2 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

Garnish
Fresh or freeze-dried strawberry slices

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt, whisking until evenly blended.
3. In a separate bowl, mix the vegetable oil, sugar, egg, vanilla extract, and buttermilk until the mixture appears smooth and well incorporated.
4. Add the dry ingredients to the wet mixture and stir gently. Pour in the hot coffee and espresso powder, mixing just until the batter is smooth and uniform.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20 to 22 minutes. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
6. To prepare the ganache, heat the heavy cream until it just begins to simmer. Pour it over the chopped semi-sweet chocolate and let it sit undisturbed for 3 minutes. Stir until smooth, then refrigerate for about 30 minutes until slightly thickened.
7. For the strawberry filling, pulverize the freeze-dried strawberries into a fine powder. Beat the butter until light and fluffy, then gradually add the powdered sugar, strawberry powder, heavy cream, vanilla extract, and salt, mixing until smooth.
8. Using a small knife, remove a cone-shaped section from the center of each cupcake, about one inch deep. Set the removed pieces aside. Fill the cavities with the strawberry frosting, then replace the cupcake tops.
9. Spread the prepared ganache over each cupcake, allowing it to gently drip over the edges. Finish with strawberry slices and serve.

Variations I Will Suggest You Try!

• Use dark chocolate ganache for a more intense finish
• Add fresh strawberry pieces to the filling for texture
• Swap espresso powder for instant coffee granules
• Top with chocolate curls instead of fruit

Storage and Leftover Tips!

1. Store cupcakes in an airtight container in the refrigerator for up to 3 days
2. Bring to room temperature before serving for best flavor
3. Ganache may firm up when chilled and will soften as it warms
4. Avoid freezing once assembled for best texture

How I Like to Serve This Dish?

• As a Valentine’s Day dessert centerpiece
• Paired with coffee or espresso
• Served slightly chilled for cleaner slices
• Presented on a simple platter to highlight the ganache

Rich Chocolate Covered Strawberry Cupcakes Recipe

These chocolate strawberry cupcakes are rich, moist, and indulgent. A deep chocolate cupcake is filled with strawberry buttercream and finished with silky chocolate ganache. Perfect for celebrations or when you want a bakery-style treat at home.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method

Ingredients

  

Cupcake Base

• 1 1/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 cup granulated sugar
• 1 egg room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot coffee
• 1/2 tsp instant espresso powder

Chocolate Topping Ganache

• 6 oz semi-sweet chocolate
• 2/3 cup heavy cream
• Strawberry Filling
• 1/2 cup freeze-dried strawberries pulverized
• 3/4 cup unsalted butter
• 2 cups powdered sugar sifted
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt

• Fresh or freeze-dried strawberry slices

Equipment

• 12-cup muffin pan
• Cupcake liners
• Mixing bowls (medium and large)
• Whisk
• Hand mixer or stand mixer
• Measuring cups and spoons
• Blender or food processor (for strawberries)
• Small saucepan
• Heatproof bowl
• Cooling rack
• Knife or cupcake corer
• Spoon or piping bag

Method

 

Bake the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a muffin pan with liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk oil, sugar, egg, vanilla, and buttermilk until smooth.
4. Mix the dry ingredients into the wet ingredients. Stir in the hot coffee and espresso powder.
5. Fill cupcake liners about ⅔ full and bake for 20–22 minutes.
6. Cool for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache

1. Heat the cream until just simmering. Pour it over chopped chocolate.
2. Let sit for 3 minutes, then stir until smooth. Chill for 30 minutes until slightly thickened.

Prepare the Strawberry Filling

1. Pulverize freeze-dried strawberries into a fine powder.
2. Beat butter until fluffy. Add powdered sugar, strawberry powder, cream, vanilla, and salt. Beat until smooth.

Assemble

1. Core the center of each cupcake. Fill with strawberry frosting and replace the top piece.
2. Spread ganache over each cupcake and garnish with strawberry slices.
3. Serve immediately or chill until ready to serve.

FAQs

1. Can the cupcakes be made ahead of time?
   Yes, the cupcakes can be baked a day in advance and assembled before serving.
2. Is the coffee flavor strong?
   No, the coffee enhances the chocolate without overpowering it.
3. Can fresh strawberries be used in the filling?
   Freeze-dried strawberries are recommended for flavor concentration and texture.
4. Do these cupcakes travel well?
   They are best transported chilled and assembled close to serving time.

Recipe Summary

These rich chocolate-covered strawberry cupcakes feature a moist cocoa cupcake base, a bright strawberry filling, and a smooth chocolate ganache topping. The combination delivers bold flavor, contrast, and a visually striking dessert ideal for Valentine’s Day or any special occasion.