Chocolate Covered Strawberry Cupcakes

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Deliciously indulgent and fudgy chocolate cupcakes filled with strawberry buttercream and topped with chocolate ganache. Chocolate covered strawberry cupcakes on sallysbakingaddiction.com

When a triple threat comes together…

  • chocolate cupcakes
  • strawberry buttercream
  • chocolate ganache

… our self control’s in serious trouble. And bonus: there’s strawberry hearts on top. Little cuties!

Deliciously indulgent and fudgy chocolate cupcakes filled with strawberry buttercream and topped with chocolate ganache. Chocolate covered strawberry cupcakes on sallysbakingaddiction.com

Here’s a cupcake I’ve been dreaming about since last Valentine’s Day when I showed you how I make strawberry frosting. Never really got around to making them, so I saved them for Vday 2018. And strawberry is fresh on our minds right now because helloooo fresh strawberry cake.

We’re taking my favorite chocolate cupcakes (the 6th most popular recipe from 2017!), filling with creamy strawberry buttercream, and topping with smooth chocolate ganache. All pretty straightforward recipes grouped together to create a new cupcake masterpiece. Unwrap the decadence.

Deliciously indulgent and fudgy chocolate cupcakes filled with strawberry buttercream and topped with chocolate ganache. Chocolate covered strawberry cupcakes on sallysbakingaddiction.com

Let’s start with chocolate cupcakes. You certainly don’t have to use my recipe for chocolate cupcakes– use your own or a box mix if you prefer it. But can I suggest you try my recipe if you haven’t yet? They’re exceptionally moist with plenty of chocolate flavor to satisfy. I won’t go into detail about how to make them today, but you can visit the recipe if you’re interested. There’s a video too!

Once the cupcakes are baked and cooled, let’s prepare them for the filling.

How to fill cupcakes on sallysbakingaddiction.com

I’ve showed you how I fill cupcakes before, but a little refresher is nice.

  • Take a small knife
  • Carve a hole into the cupcake
  • Spoon or pipe the filling inside
  • Place the carved piece back on top

The cupcakes are about 1.5 inches tall, so you’ll want to carve a 1 inch deep section of cupcake out. This can be roughly 1 inch, a little less is perfectly fine. The section of cupcake you remove will be the shape of a cone (see below). I slice off a little of the narrow end of the cone because it won’t fit back on top with all the strawberry buttercream inside. Does this all make sense? Let me show you.

How to fill cupcakes on sallysbakingaddiction.com

How to fill cupcakes on sallysbakingaddiction.com

How to fill cupcakes on sallysbakingaddiction.com

You certainly don’t have to use a piping tip + bag to fill the cupcakes– spooning the frosting in works too. I find a piping tip makes things a little more neat. Place the carved out piece on top. You’ll cover it all up with ganache, don’t worry.

GANACHE!

Two ingredients here: pure chocolate and heavy cream/heavy whipping cream/double cream. To make the ganache, you’ll heat the heavy cream until warm and pour over the chopped chocolate. Use pure chocolate. You know the 4 ounce bars you buy in the baking aisle? I like Baker’s, Ghirardelli, Nestle Toll House, or Lindt baking bars. Chop the chocolate into super tiny pieces. The smaller the pieces, the quicker and easier they’ll melt to create the ganache.

The ganache has to cool down and thicken up before spreading on the cupcakes. So I suggest making the ganache right after the cupcakes come out of the oven. This way the ganache can cool as the cupcakes cool.

Chocolate ganache on sallysbakingaddiction.com

Want to take your chocolate covered strawberry cupcakes to the next level? Top with red wine chocolate ganache instead of plain ganache. Best Valentine’s Day ever.

Deliciously indulgent and fudgy chocolate cupcakes filled with strawberry buttercream and topped with chocolate ganache. Chocolate covered strawberry cupcakes on sallysbakingaddiction.com

Deliciously indulgent and fudgy chocolate cupcakes filled with strawberry buttercream and topped with chocolate ganache. Chocolate covered strawberry cupcakes on sallysbakingaddiction.com

Let me know if you try this cupcake combination!

Chocolate Covered Strawberry Cupcakes

Ingredients:

Strawberry Frosting

  • 1/2 cup (5-6g) freeze-dried strawberries*
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 2 Tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • salt, to taste

Chocolate Ganache

  • 1/2 cup (120ml) heavy cream
  • one 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped*

Directions:

  1. Bake the chocolate cupcakes. As the cupcakes cool, I suggest you make the chocolate ganache in step 2. This way the ganache can cool down and thicken as the cupcakes cool down. Saves you time!
  2. Make the ganache as the cupcakes cool: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil-- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Cover and refrigerate until it's thick and a spreadable consistency, about 1-2 hours. You don't want it runny. The longer it's chilled, the thicker it will be.
  3. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/4 cup. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.
  4. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe frosting inside each carved out cupcake-- use however much frosting will fit. (I use Wilton piping tip #12 to fill cupcakes.) Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling.
  5. Frost each cupcake with thickened chocolate ganache. I use my small icing spatula. If you'd rather pipe the ganache on top, let the ganache chill in the refrigerator for several more hours, so it will be the thicker consistency to pipe.
  6. Store leftover cupcakes in the refrigerator for up to 3-4 days.

Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Strawberry frosting and chocolate ganache can be prepared the day before too. Cover each and refrigerate overnight. The ganache will be nice and thick! Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting, filling, and serving.

Recipe Notes:

*Here is the separate post on how to make the strawberry buttercream. You can read all the details about the frosting in that blog post. The freeze-dried strawberries are the secret. Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans and Giant carries them, as well as Trader Joe’s and Target. Keep your eyes peeled– they’re more commonly found that you think! If you can't find freeze-dried strawberries, try strawberry whipped cream instead.

*Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker's brand. You can use 4 ounces (heaping 2/3 cup) of quality chocolate chips instead, but the ganache won't be as smooth.

Top with strawberry heart slices! Super simple. Watch this video for how to cut strawberries into hearts. I rounded off the top of the heart and cut each into thin slices to top the cupcakes.

Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Small Icing Spatula | Cupcake Liners | Cupcake Pan | Icing Bags | #12 Round Icing TipKitchenAid Food Processor | KitchenAid Stand Mixer | KitchenAid Hand Mixer | Freeze Dried Strawberries

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

66 Comments

All Comments

  1. Made these cupcakes tonight! I did use box chocolate cake mix for the cupcakes and doctored them up a bit. I didn’t have semi sweet chocolate square so I substituted with Ghirardelli chocolate chips….only used 1/2 cup which was a perfect amount. I think 2/3 c would have been too sweet. When I blended my dried strawberries they became more like a paste than a powder. Could be because I used a Vitamix. Wonderful recipe!! Thank you for sharing it. Happy Valentine’s day!

  2. Hi Sally,
    I also just made these for my loves today-wow! My cupcakes came out a bit more brownie-like but very delicious. I subbed sour cream for buttermilk, likely the culprit. The buttercream was delicious, I ate way more with the spoon than I should have. I found my freeze dried strawberries very tart and not as strong tasting in the buttercream, so I added 2T of strawberry preserves. That pushed it over the edge to divine! Thanks so much!

    1. Hi Karen! The cupcakes were a little more dense because of the sour cream/buttermilk switch. Liquid (buttermilk) produces a lighter cake. I’m so glad you enjoyed them. Great idea with the strawberry preserves!

  3. Made these for Valentine’s Day and they were DIVINE! Making a second batch today. Thank you for sharing this glorious recipe.

  4. Would this icing be good with normal frozen strawberries?? I know you say to use freeze dried, but we have lots of frozen strawberries and I’m trying to find something to do with them.

    1. Hi Ellie! Frozen strawberries will not grind up into a powder. You need freeze-dried, with moisture removed, for the powder.

  5. Hi Sally,

    I notice in the buttercream recipe it calls for 1/2 cup of the strawberry powder, but your directions say that you’ll end up with 1/4 cup. Can you clarify which of these measurements is the correct one? I usually need twice as much (by weight) to achieve that measurement (by volume).

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Questions

  1. Would this icing be good with normal frozen strawberries?? I know you say to use freeze dried, but we have lots of frozen strawberries and I’m trying to find something to do with them.

    1. Hi Ellie! Frozen strawberries will not grind up into a powder. You need freeze-dried, with moisture removed, for the powder.

  2. Hi Sally,

    I notice in the buttercream recipe it calls for 1/2 cup of the strawberry powder, but your directions say that you’ll end up with 1/4 cup. Can you clarify which of these measurements is the correct one? I usually need twice as much (by weight) to achieve that measurement (by volume).

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