Indulge in the decadent delight of Strawberry Filled Chocolate Cupcakes layered with rich strawberry buttercream and drizzled with silky chocolate ganache. Perfect as Valentine Desserts, these moist, fudgy treats unite tangy strawberries with a burst of cocoa, creating an irresistible, enchanting experience that transforms any celebration into a sweet, memorable affair.

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I really love making these Chocolate Covered Strawberry Cupcakes because they got a balanced mix of rich chocolate and fresh strawberry flavors. I use sifted 1 cup all purpose flour along with 1/2 cup unsweetened cocoa powder and 1 teaspoon baking soda to keep the cupcakes light yet fudgy.

My recipe calls for 1/2 cup unsalted butter that’s melted and 1 cup granulated sugar which add to the indulgent texture. Two large eggs and a teaspoon of vanilla extract help bind the batter together, while 1/2 cup sour cream, 1/2 cup milk and 1/2 cup boiling water make them extra moist.

I fold in 1/2 cup chopped fresh strawberries and 2 tablespoons strawberry jam to give the cupcake a distinct fruity burst. For the buttercream, I mix 1/2 cup softened butter with sifted powdered sugar and a couple of tablespoons strawberry puree.

The ganache is prepared with 6 ounces chopped semi-sweet chocolate, 1/2 cup heavy cream and a tablespoon unsalted butter. These treats are perfect for Valentines and any time you crave a mix of chocolate and strawberry treats.

Why I Like this Recipe

I really like this recipe because the cupcakes come out super chocolaty and fudgy, which is just my favorite kind of sweetness. I love how the fresh strawberry filling adds a burst of fruity flavor that makes every bite exciting. The homemade buttercream and ganache give it a rich, indulgent feel and make me feel like I’m treating myself to something special. Also, it’s fun to follow the recipe and watch all the flavors come together in such a cool way.

these cupcakes are so damn tasty, i mean, they’re full of rich chocolate goodness and have that fudgy texture that just melts in your mouth. the strawberry filling is a sweet surprise inside and the chocolate ganache on top takes it to another level. perfect for valentines day or whenever you just wanna treat yourself even if it’s not a special day.

Ingredients

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All purpose flour gives light structure and essential carbohydrates for each cupcake.
Cocoa powder adds dark chocolate flavor with antioxidants and boosts richness.
Melted butter gives moist texture and a smooth, rich taste to the batter.
Eggs provide essential protein and help bind the cupcake mixture properly.
Sour cream adds tang and extra moisture to keep cupcakes super soft.
Chopped strawberries deliver natural sweetness and offer healthy fiber and vitamins.
Strawberry jam boosts fruity flavor, acting as a tangy filling in the center.
Semi-sweet chocolate creates a decadent ganache with a balanced, slight bitterness.
Milk adds moisture and aids in achieving a tender, lovely crumb.

Ingredient Quantities

1 cup all purpose flour (sifted)

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup sour cream, at room temperature

1/2 cup milk, at room temperature

1/2 cup boiling water

1/2 cup fresh strawberries, chopped (for the filling)

2 tablespoons strawberry jam (for the filling)

1/2 cup unsalted butter, softened (for the buttercream)

2 cups powdered sugar, sifted (for the buttercream)

2-3 tablespoons strawberry puree (for the buttercream)

1-2 teaspoons heavy cream (for the buttercream)

A pinch of salt (for the buttercream)

6 ounces semi-sweet chocolate, chopped (for the ganache)

1/2 cup heavy cream (for the ganache)

1 tablespoon unsalted butter (for the ganache)

How to Make this

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

2. In a bowl, sift together 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another large bowl, beat together 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth, then add 2 large eggs and 1 teaspoon vanilla extract and beat well.

4. Stir in 1/2 cup sour cream and 1/2 cup milk (make sure they are at room temperature) into the butter mixture.

5. Slowly mix in the dry ingredients, then carefully whisk in 1/2 cup boiling water until the batter is well blended.

6. Fold in the batter into the cupcake liners filling them about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean; let them cool completely.

7. For the filling, mix together 1/2 cup chopped fresh strawberries with 2 tablespoons strawberry jam and, once the cupcakes are cooled, use a small knife or a piping tip to cut out a small circle in the center and fill with the strawberry mixture.

8. To make the strawberry buttercream, beat 1/2 cup unsalted butter (softened) with 2 cups sifted powdered sugar, then add 2-3 tablespoons strawberry puree, 1-2 teaspoons heavy cream and a pinch of salt until it’s light and fluffy.

9. For the chocolate ganache, place 6 ounces chopped semi-sweet chocolate in a bowl, heat 1/2 cup heavy cream until it just begins to simmer, then pour over the chocolate along with 1 tablespoon unsalted butter, stirring until smooth and shiny.

10. Frost each cupcake generously with the strawberry buttercream and drizzle the chocolate ganache on top for that extra decadent touch then enjoy your chocolate covered strawberry cupcakes.

Equipment Needed

1. Oven – to bake your cupcakes at 350°F
2. Muffin pan – for holding the cupcakes
3. Cupcake liners – to line the pan
4. Small bowl with sifter – for sifting flour, cocoa, and spices
5. Large mixing bowl – for beating butter and sugar with eggs and vanilla
6. Electric mixer or hand whisk – to mix ingredients smoothly
7. Measuring cups and spoons – to accurately measure all ingredients
8. Spatula – for folding in dry ingredients and mixing batter
9. Small saucepan – for heating heavy cream for the ganache
10. Heatproof bowl – for melting chocolate with the heated cream
11. Small knife or piping tip – to cut a circle in the cupcakes and fill them with strawberry mixture

FAQ

Q: Can I make these cupcakes ahead of time?

A: Yup, you sure can! You can bake them a day early and just store them in an airtight container. Just add the ganache and fresh buttercream when you're ready to serve them.

Q: Do I have to use all the ingredients exactly as listed?

A: Not necessarily, sometimes you can swap things out. For instance, if you dont have sour cream, you might try using plain yogurt but the texture could change a bit.

Q: What if I don't have fresh strawberries for the filling?

A: You can use frozen ones, just be sure to thaw and drain them first, or even increase the jam a bit if needed to keep that fruity flavor alive.

Q: How do I get the perfect ganache consistency?

A: The trick is to heat the heavy cream until it's just about to boil and then pour it over the chocolate. Stir it till smooth then add the butter. Let it cool a little before pouring over or dipping.

Q: What can I do if my batter seems too runny with all that boiling water?

A: The boiling water really helps to bloom the cocoa and bring out a deeper flavor but if you're worried about a runny batter, dont stress. It bakes out just fine, making the cupcakes moist and delicious.

Chocolate Covered Strawberry Cupcakes Recipe Substitutions and Variations

If you dont have sour cream, you can swap it with plain Greek yogurt in equal amounts. It brings a similar tang to the recipe.
For milk, almond milk or another plant-based milk would work just fine if youre out of regular milk.
If you’re low on heavy cream for the ganache, a can of coconut cream can be a good substitute though it may add a slight coconut flavor.
You can substitute unsalted butter in both the batter and buttercream with a high quality vegan butter or even margarine if needed.
Frozen strawberries (thawed and drained) can replace fresh chopped strawberries in the filling if that’s all you have on hand.

Pro Tips

1. Make sure all your dairy and eggs are at room temperature, otherwise your cupcake mix might get lumpy and not mix evenly.
2. When you’re mixing in the boiling water, add it slowly while whisking gently so you avoid clumps or overmixing the batter; trust me, it makes a big difference.
3. Remember to only fill your cupcake liners about 2/3 full so your cupcakes can rise properly and wont spill over in the oven.
4. For the buttercream, beat the butter until its super fluffy before adding powdered sugar and strawberry puree – this helps get that smooth, creamy texture that sticks to the cupcake without being too heavy.