Chocolate Coated Strawberry Cupcakes – Sally’s Baking Dependancy

Take pleasure in additional moist chocolate coated strawberry cupcakes with a candy strawberry buttercream shock within the middle. End these completely wealthy cupcakes with fudge-like chocolate ganache and also you’ll win the way in which to anybody’s coronary heart! 😉

Initially printed in 2018, photographs up to date in 2023.

When you adore chocolate coated strawberries—biting into wealthy darkish chocolate with a juicy strawberry inside—this cupcake recipe is for you. We’re taking probably the most chocolatey chocolate cupcake and topping it with delicate, fudge-like chocolate ganache. And hidden inside is the candy shock of fluffy strawberry buttercream. These are identical to my top-rated cream-filled chocolate cupcakes, however with a strawberry twist. SO GOOD!

Make the buttercream filling with freeze-dried strawberries, the identical manner we make the frosting for my selfmade strawberry cake. (And really these festive Valentine’s Day cupcakes too!) That is one of the simplest ways to get REAL strawberry taste… no synthetic taste right here!

Why You’ll Love These Chocolate Coated Strawberry Cupcakes

• Additional delicate & moist chocolate cupcakes, not dense or dry in any respect
• Excessive chocolate taste; sizzling liquid “blooms” the cocoa
• Candy, fluffy strawberry cream within the middle, made with freeze-dried strawberries
• Wealthy, fudge-like chocolate topping is simply 2 substances: chocolate and cream
• No piping suggestions or particular adorning abilities wanted for these pure beauties

And when you love these flavors for breakfast, make sure to strive these chocolate coated strawberry muffins!

3 Elements to This Recipe

Even for a embellished cupcake, the method remains to be fairly simple: Make the cupcakes, make the ganache, make the filling. Carve a bit of gap within the middle of the cooled cupcakes, fill with buttercream, and unfold cooled ganache on prime.

1. Chocolate Cupcakes: My staff and I like these selfmade cupcakes as a result of they’re exceptionally moist with a great deal of chocolate taste. They’re principally the cupcake model of this ever-popular chocolate cake. I’ve one other recipe for plain chocolate cupcakes on my web site, however at the moment’s model holds up higher with a filling inside. (And tastes extra chocolatey!)
2. Chocolate Ganache Topping: Simply 2 substances right here: chocolate and heavy cream/heavy whipping cream/double cream. The chocolate ganache takes a little bit of time, however most of it’s hands-off as you let the ganache cool. I instruct you to make it earlier than the filling, to provide it time to thicken up.
3. Strawberry Buttercream Filling: Freeze-dried strawberries are the key to probably the most scrumptious strawberry buttercream. You’ll be able to sometimes discover them within the dried fruit part of most grocery shops, or on-line. When you can’t discover them, use the whipped cream from these strawberry shortcake cupcakes and even this raspberry cake filling as a substitute.

Make the Chocolate Cupcakes First

You don’t even want a mixer for this step, simply seize a sturdy whisk. You’ll merely whisk collectively the dry substances, whisk collectively the moist substances, then pour moist into dry and add the recent espresso (or water).

Spoon/pour the batter right into a muffin pan lined with cupcake liners—you need to have sufficient batter to make 15 cupcakes, so you’ll both want 2 muffin pans or you may bake them in 2 batches. Fill the liners about 2/3 full. When you use the batter to make fewer than 15 cupcakes, you’re overfilling the lined cups and your cupcakes will spill over the perimeters. You need them to bake up good and flat on prime.

Elective step: When the cupcakes are utterly—or almost utterly—cool, place them within the fridge for 20–half-hour to make them a bit simpler to carve into and fill.

And now… is there any topping extra wealthy and indulgent-tasting than chocolate ganache?

Make the Chocolate Ganache

Though it’s the topping, I like to recommend making the chocolate ganache earlier than you make the filling and whereas the cupcakes cool. It is because the ganache additionally wants to chill and thicken. You want simply 2 substances to make chocolate ganache:

1. Pure Chocolate: Be sure you use actual, high quality chocolate. I sometimes use the 4-ounce baking bars discovered within the grocery retailer baking aisle, labeled semi-sweet or bittersweet (like Ghirardelli or Baker’s manufacturers). You should use high quality chocolate chips as a substitute, however the ganache gained’t be as easy, as chocolate chips have stabilizers in them. You want 6 ounces, which is 1.5 bars (170g).
2. Heavy Cream: This can be referred to as by one other title the place you’re, like heavy whipping cream or double cream. Simply be certain that it has a minimal of 36% fats content material, in any other case it gained’t arrange as properly. Often you need to use 6 ounces of cream per 6 ounces of chocolate, however I not too long ago lowered it all the way down to 2/3 cup (simply over 5 ounces), so the ganache is a bit of thicker.

By the way in which, when you’re making these chocolate coated strawberry cupcakes for a grownup Valentine’s Day dessert, be at liberty to kick issues up a notch by utilizing crimson wine chocolate ganache because the topping as a substitute; or strive the chocolate raspberry ganache on this chocolate raspberry cake.

Warmth the cream, pour over chopped chocolate in a heatproof bowl, let sit for a couple of minutes to melt the chocolate, after which slowly stir till the chocolate has all melted. The combination gained’t appear to mix at first (left photograph beneath), however hold stirring.

Let it cool and thicken for about half-hour within the fridge:

Make the Strawberry Buttercream Filling

That is principally my strawberry buttercream frosting recipe, however scaled all the way down to make the correct amount to fill these chocolate coated strawberry cupcakes.

Begin by grinding the freeze-dried strawberries right into a powder, both in a meals processor or blender:

Tip: Don’t use “dried strawberries” which have a chewy/gummy texture like raisins or dried apricots. They gained’t grind right into a powder. You want freeze-dried strawberries, which have all the moisture eliminated. They’re the identical strawberries it’s good to make these strawberry and cream cookies.

You additionally want room-temperature butter, sifted confectioners’ sugar, heavy cream, and vanilla. Style and add a pinch of salt if it’s too candy. Now you’re able to…

Fill & Assemble the Chocolate Coated Strawberry Cupcakes

We’ll use the identical filling technique as these cream-filled chocolate cupcakes. With a pointy knife, minimize a circle within the cupcake, and take away the middle, which can be roughly the form of a cone. Utilizing a small spoon (or you would pipe it), fill the center of the cupcake with as a lot strawberry buttercream as you may match. (Often between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the spherical piece again on prime of the filling.

This could get a bit of messy as a result of the cupcakes are oh-so-soft and moist. That’s effective, you’re protecting up the mess with ganache. Unfold it on prime:

Elective Garnishes

For a crowning glory, I like to prime these cupcakes with a strawberry coronary heart. Watch this video for methods to minimize strawberries into hearts. I rounded off the highest of the center and minimize every into skinny slices to prime the cupcakes. A easy however elegant garnish! You can additionally prime the ganache with sprinkles earlier than it units, or add a chocolate-dipped strawberry.

And you probably have any leftover strawberry buttercream, you may spoon it right into a piping bag fitted with a small spherical piping tip (like Wilton #6) and pipe a coronary heart or letter on prime.

Extra Valentine’s Day Treats

Make sure to take a look at my checklist of Valentine’s Day Dessert Recipes, which incorporates favorites comparable to:

Print

Chocolate Coated Strawberry Cupcakes

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  Creator: Sally
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  Prep Time: 40 minutes
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  Cook dinner Time: 22 minutes
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  Whole Time: 3 hours (consists of cooling)
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  Yield: 15 cupcakes
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  Class: Cupcakes
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  Technique: Baking
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  Delicacies: American

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Description

These are deliciously indulgent and fudgy chocolate cupcakes crammed with strawberry buttercream and topped with chocolate ganache.

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Chocolate Cupcakes

Chocolate Ganache Topping

Strawberry Buttercream Filling

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Directions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
2. Make the cupcakes: Whisk the flour, cocoa powder, baking soda, baking powder, and salt collectively in a big bowl. Put aside. Whisk the oil, sugar, egg, vanilla, and buttermilk collectively till mixed. Pour the moist substances into the dry substances, add the recent espresso/water, and whisk till the batter is totally mixed. Batter is skinny.
3. Pour/spoon the batter into the liners, filling solely 2/3 full to keep away from spilling over the perimeters. It is best to have sufficient batter for 15 cupcakes. Bake for 20–22 minutes, or till a toothpick inserted within the middle comes out clear.
4. Permit cupcakes to chill within the pan for 10 minutes, after which switch to a wire rack to chill utterly. Cupcakes should be utterly cooled—and even chilled for 20–half-hour within the fridge in the event that they’re notably sticky on prime—earlier than assembling.
5. Make the chocolate ganache: Place finely chopped chocolate in a medium heatproof bowl. Warmth the cream in a small saucepan over medium warmth till it begins to softly simmer. (Don’t let it come to a fast boil—that’s too sizzling!) Pour over chocolate, then let it sit for two–3 minutes to softly soften the chocolate. With a steel spoon or small rubber spatula, very slowly stir till chocolate has melted and combination is easy. Ganache is skinny. The finer you chopped the chocolate, the faster it’s going to soften with the cream. If it’s not melting, don’t microwave it. If wanted, see Troubleshooting Chocolate Ganache. As soon as ganache combination is easy, switch it to the fridge and let it chill for not less than half-hour to thicken earlier than spreading on cooled and crammed cupcakes.
6. Make the strawberry buttercream filling: Because the ganache cools and thickens, make the filling. Utilizing a blender or meals processor, course of the freeze-dried strawberries right into a powdery crumb. It is best to have round 1/4 cup. Put aside. In a big bowl utilizing a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high velocity till creamy, about 2 minutes. Add sifted confectioners’ sugar, strawberry powder, heavy cream, and vanilla. Beat on low velocity for 30 seconds, then swap to excessive velocity and beat for two minutes. Style. Add a pinch of salt if frosting is just too candy. Put aside.
7. Fill the cupcakes: Utilizing a pointy knife, minimize a circle into the middle of the cooled cupcakes to create a bit of pocket about 1 inch deep. The piece you eliminated can be form of cone-shaped. Spoon or pipe strawberry buttercream inside every carved-out cupcake—use nonetheless a lot frosting will match. (I exploit both a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Often you may match between 1–2 teaspoons of frosting in every.) Slice/tear off the sharp finish of the “cone” piece of cupcake you eliminated, and gently press the spherical piece again on prime of the filling.
8. High with ganache: With a knife or small icing spatula, unfold the thickened chocolate ganache on prime of every cupcake. Unfold on a thick layer, so it units as a thick fudge-like topping. Garnish with recent strawberry slices or sprinkles, if desired.
9. Serve instantly or retailer coated at room temperature or within the fridge for as much as 1 day earlier than serving. Cowl and retailer leftover cupcakes within the fridge for as much as 5 days. I like to recommend a cupcake service for storing and transporting embellished cupcakes.

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Notes

1. Make Forward & Freezing Directions: Bake the cupcakes 1 day prematurely. Maintain cupcakes coated tightly at room temperature and fill/frost the day of serving. Strawberry buttercream and chocolate ganache may be ready the day earlier than too. Cowl every and refrigerate in a single day. After refrigerating, the buttercream can be stiff. Beating in a splash of heavy cream or milk will assist skinny the frosting out once more, if wanted. The ganache can be good and thick. If wanted to skinny out, spoon ganache into heatproof bowl and place over a pot of simmering water. Stir consistently till thinned out. Unfrosted, unfilled cupcakes may be frozen as much as 3 months. Thaw in a single day within the fridge and convey to room temperature earlier than assembling and serving.
2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Small Icing Spatula | Cupcake Liners | Cupcake Pan | Meals Processor | Electrical Mixer (Handheld or Stand Mixer) | Freeze Dried Strawberries | Sifter/Sieve | Piping Bag (Disposable or Reusable) | #12 Spherical Piping Tip | Cupcake Service
3. Strawberry Buttercream: See the separate submit on methods to make the strawberry buttercream. You’ll be able to learn all the small print in regards to the frosting in that weblog submit. The freeze-dried strawberries are the key; don’t use recent or frozen. The place to purchase freeze-dried strawberries? I at all times discover them in my common grocery retailer within the dried fruit aisle. When you can’t discover freeze-dried strawberries on the retailer, you may buy them on-line or strive strawberry whipped cream as a substitute.
4. Cupcakes Sinking: The cupcakes could appear to be they’re sinking within the middle whereas they’re baking, however they need to pop again up by the point baking is completed. It doesn’t matter all that a lot in the event that they sink a bit within the middle, although, as a result of we’re slicing out the middles and filling them with cream.
5. Buttermilk vs. Bitter Cream: I examined these cupcakes each methods. Made with buttermilk, they’ve the very best taste, however could be a little delicate and sticky, so barely harder to chop and fill (I like to recommend a fast chill within the fridge earlier than slicing and filling, to make them a bit simpler to work with). Made with bitter cream, they’ve a sturdier crumb, however the chocolate taste isn’t as robust. You can even strive utilizing half of every, when you occur to have each!
6. Buttermilk: Buttermilk is required for this recipe. You may make your personal DIY model of buttermilk if wanted. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add sufficient entire milk to the identical measuring cup till it reaches 1/2 cup. (In a pinch, decrease fats or nondairy milks work for this soured milk, however the cupcakes gained’t style as moist or wealthy.) Stir it round and let sit for five minutes. The selfmade “buttermilk” can be considerably curdled and able to use within the recipe.
7. Sizzling Espresso or Sizzling Water: Sizzling liquid enhances the cocoa powder’s taste. It additionally encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t style like espresso in any respect! When you don’t drink espresso, you need to use sizzling water. For deeper and richer taste, although, use espresso (common or decaf, however be certain that it’s black with no sugar or cream). You’ll be able to both brew it in a espresso maker or make instantaneous espresso.
8. Chocolate for Ganache: Actual, high quality chocolate is good for ganache to set correctly. I exploit the 4-ounce baking bars discovered within the grocery retailer baking aisle, comparable to Ghirardelli or Baker’s manufacturers. You’ll want 1.5 of the 4-ounce bars to yield 6 ounces. When you can’t discover these, you need to use 170g (about 1 cup) of high-quality semi-sweet chocolate chips.
9. Can I Make This Right into a Cake? Completely. Use my chocolate cake recipe for two cake layers, unfold the strawberry buttercream on one cooled cake, prime with 2nd cake, and prime total cake with ganache.
10. High with Strawberry Coronary heart Slices! Tremendous easy. Watch this video for methods to minimize strawberries into hearts. I rounded off the highest of the center and minimize every into skinny slices to prime the cupcakes.
11. Extra Success Ideas: Make sure to take a look at my 10 Ideas for Baking the BEST Cupcakes.

Key phrases: Chocolate Coated Strawberry Cupcakes