Description
Decadent chocolate strawberry cupcakes featuring moist chocolate cake filled with a luscious strawberry filling, topped with creamy strawberry buttercream frosting, and finished with a rich chocolate ganache drizzle and freeze-dried strawberry garnish. Perfect for celebrations or a special treat.
Ingredients
Chocolate Cupcakes
- ¼ cup dark or dutch-process cocoa powder
- ¼ cup semisweet chocolate chips
- ¾ cup boiling water
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
- 2 tsp vanilla extract
Strawberry Filling
- 6 oz frozen strawberries
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
Strawberry Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- ¼ cup strawberry reduction
- 2 tbsp heavy cream (room temperature)
- 1 tsp vanilla extract
- ¼ tsp salt
Chocolate Ganache
- ¼ cup semisweet chocolate chips
- 2 tbsp heavy cream
Decoration
- ¼ cup freeze-dried strawberries
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350℉ (177℃) and line a cupcake pan with 12 cupcake liners to ensure even baking and easy cleanup.
- Prepare Chocolate Mixture. In a small bowl, combine the cocoa powder, semisweet chocolate chips, and boiling water. Stir until the chocolate chips melt completely, then set aside and let it cool for 5 minutes.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt to evenly distribute the leavening agent and flavorings.
- Combine Wet and Dry Ingredients. Pour the cooled chocolate mixture into the dry ingredients and whisk until just combined. Then whisk in the vegetable oil, eggs, and vanilla extract until the batter is smooth and thin.
- Fill Cupcake Liners and Bake. Using a liquid measuring cup or a bowl with a spout, portion the batter evenly into the liners, filling about two-thirds to three-quarters full. Bake for approximately 20 minutes or until a gentle touch causes the tops to bounce back. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Strawberry Filling. In a small saucepan over medium-low heat, combine the frozen strawberries, granulated sugar, and lemon juice. Cook while occasionally stirring until the strawberries break down and the mixture bubbles. Mash with a wooden spoon to further break up the fruit.
- Thicken Filling. In a separate small bowl, mix cornstarch with water until smooth. Remove the strawberry mixture from heat, then stir in the cornstarch slurry. Mix until the filling thickens. Transfer to a heatproof bowl and let cool to room temperature. Store in refrigerator up to one week if made ahead.
- Prepare Strawberry Buttercream Frosting. Before frosting, ensure strawberry reduction is at room temperature. Using a stand mixer with paddle attachment or hand mixer, whip the room temperature butter for 5 minutes until pale and creamy. Gradually add powdered sugar in two parts, mixing on low speed until incorporated.
- Add Flavorings to Buttercream. Mix in the strawberry reduction, followed by heavy cream, vanilla extract, and salt on low speed until fully combined and smooth. Scrape sides and bottom of the bowl to ensure even mixing.
- Whip Buttercream. Increase mixer speed to medium and whip for another 3 to 5 minutes until smooth and creamy. If the mixture appears curdled, continue whipping until it emulsifies. Finish by whipping on low speed for several minutes to reduce air bubbles.
- Optional Smooth Buttercream. For extra smooth texture, gently melt 1 cup of the frosting in the microwave for 15 seconds, then mix it back into the bowl on low speed until creamy and smooth.
- Make Chocolate Ganache. In a microwave-safe bowl, heat semisweet chocolate chips with heavy cream in 15-second intervals, stirring between intervals until smooth and fully melted. Let the ganache cool for 5 minutes before use.
- Core Cupcakes. Use an apple corer to carefully remove the center of each cooled cupcake, about two-thirds deep, creating a cavity for the strawberry filling.
- Fill Cupcakes. Fill a piping bag with the cooled strawberry filling and pipe it into each cupcake cavity generously.
- Pipe Frosting. Fit a piping bag with a Wilton 1M tip and fill it with strawberry buttercream. Pipe a large swirl over each filled cupcake, creating an attractive and smooth finish.
- Decorate with Ganache and Strawberries. Drizzle the cooled chocolate ganache over the buttercream, then garnish each cupcake with freeze-dried strawberries for a crunchy, fruity contrast and beautiful presentation.
Notes
- The cupcake batter will be thin, this is expected and helps produce moist cupcakes.
- To make strawberry reduction, simmer strawberries with sugar until thickened, then strain to use in buttercream—can be made up to a week ahead.
- Ensure all butter and eggs are at room temperature for best mixing results.
- If the buttercream curdles during whipping, keep mixing until it smooths out.
- Freeze-dried strawberries add texture and a pop of color as decoration.
- Store assembled cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
