Chocolate Covered Strawberry Cupcakes are little bites of happiness that bring together all the best flavors of chocolate and fresh strawberries. These cupcakes have moist chocolate cake bases, topped with fluffy strawberry frosting that tastes just like a fresh strawberry dipped in chocolate. A perfect treat for anyone who loves that classic combo of rich chocolate and sweet, juicy fruit.
I love making these cupcakes when I want to brighten up a gathering or just treat myself to something special. The strawberry frosting is light and fruity, which balances the deep chocolate flavor perfectly. Plus, topping them with a chocolate-covered strawberry adds that extra touch that feels fancy but is actually pretty easy to pull off. It always makes me smile to see how excited everyone gets when they spot the little strawberries on top.
One of my favorite ways to serve these cupcakes is right after a casual dinner with friends or family. They feel like a little celebration in every bite without being too heavy. If you’re like me, you’ll find yourself making them over and over again because they are just that good. Plus, they make the perfect gift when you want to share a bit of sweetness and love with someone special.
Key Ingredients & Substitutions
Chocolate: Unsweetened cocoa powder and semi-sweet chocolate give a rich chocolate flavor. If you prefer something lighter, Dutch-processed cocoa or milk chocolate chips also work well.
Strawberries: Fresh strawberries are best for the cream filling and tops. If fresh aren’t available, frozen (thawed) can be used, but drain well to avoid soggy cupcakes.
Cream Cheese: This adds tang and creaminess to the strawberry filling. You can substitute with mascarpone for a milder taste or use all butter frosting if avoiding dairy.
Heavy Cream: Essential for smooth ganache. If you want a dairy-free option, use coconut cream, though it might alter the flavor slightly.
How Do I Hollow Out Cupcakes and Fill Them Perfectly?
Removing the cupcake center without crumbling is key for neat strawberry filling.
- Use a small knife, melon baller, or cupcake corer to cut a small hole about 1 inch deep.
- Remove the cake pieces gently—save them for snacking or mixing into yogurt.
- Place the halved strawberry cut side down inside the hole.
- Fill around and over the strawberry with the cream cheese mixture using a small spoon or piping bag for an even, smooth top.
Taking your time here helps the filling stay inside and keeps the cupcake looking great once frosted.
Equipment You’ll Need
- Mixing bowls – I use a couple of bowls for mixing the cupcake batter and the filling. They keep everything organized.
- Electric mixer or whisk – makes creaming the cream cheese and butter super quick and smooth.
- Cupcake tin and cupcake liners – helps keep the cupcakes perfectly shaped while baking.
- Melon baller or small spoon – for hollowing out the cupcake centers cleanly.
- Cooling rack – allows cupcakes to cool evenly without getting soggy.
- Small piping bag or spoon – to fill the cupcakes with the strawberry cream expertly.
- Saucepan – necessary for making the creamy chocolate ganache.
- Microwave or double boiler – for melting chocolate and melting white or pink-tinted chocolate.
- Paring knife or small knife – handy for creating cavities in the cupcakes.
Flavor Variations & Add-Ins
- Swap strawberries with raspberries or blueberries for a different berry twist, which pairs nicely with chocolate.
- Add a splash of liqueur like Grand Marnier or Chambord to the strawberry filling or ganache for an adult touch.
- Use white chocolate or tinted melting chocolate for the topping instead of milk or dark chocolate for a softer, pastel look.
- Mix chopped nuts or crushed cookies into the ganache for added crunch and texture.
Chocolate Covered Strawberry Cupcakes
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or milk with 1 tsp vinegar)
- 1/2 cup hot water or hot coffee
For the Strawberry Cream Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp strawberry puree or strawberry jam (strained to remove seeds)
- Fresh strawberries, halved (to fit inside cupcakes)
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
- 1 tsp vanilla extract
For the Chocolate-Covered Strawberry Toppers:
- Fresh whole strawberries, washed and dried
- 4 oz white chocolate or pink-tinted melting chocolate
- 2 oz semisweet chocolate, melted for drizzling
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and mix, another 18-22 minutes to bake the cupcakes, plus additional time to cool, fill, frost, and decorate. Expect around 1.5 to 2 hours total from start to finish, including chilling time for the ganache and setting the chocolate-dipped strawberries.
Step-by-Step Instructions:
1. Prepare the Chocolate Cupcakes:
Preheat your oven to 350°F (175°C), and line a muffin tin with cupcake liners. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the vegetable oil, eggs, vanilla, buttermilk, and hot water or coffee until well mixed. Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. Divide the batter into the cupcake liners, filling each about two-thirds full, and bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let them cool on a wire rack completely.
2. Make the Strawberry Cream Filling:
In a mixing bowl, beat the softened cream cheese and butter until smooth and fluffy. Add powdered sugar and strawberry puree or jam, blending well until light and airy. When the cupcakes are cool, slice off the tops or use a small melon baller to hollow out a small cave in the center of each. Insert a halved strawberry cut side down in the cavity, then pipe or spoon the strawberry cream mixture around and over the strawberry to level with the cupcake surface.
3. Prepare the Chocolate Ganache Frosting:
Warm the heavy cream in a saucepan over medium heat just until it starts to simmer — avoid boiling. Pour the hot cream over the chopped chocolate placed in a heat-safe bowl. Let sit for 2-3 minutes, then stir gently until the mixture is smooth and glossy. Stir in the vanilla extract. Let the ganache cool slightly until thickened but still spreadable.
4. Frost the Cupcakes:
Dip each filled cupcake top carefully into the ganache, or spoon the ganache over to create a smooth, shiny layer. Place cupcakes on a wire rack or tray to set the frosting.
5. Make the Chocolate-Covered Strawberry Toppers:
Melt the white or pink-tinted chocolate using a microwave or double boiler. Dip whole fresh strawberries halfway into the melted chocolate, allowing excess to drip off. Place the dipped strawberries on parchment paper and allow them to set completely. Drizzle melted semisweet chocolate over them for a finishing touch, then let that set as well.
6. Assemble and Serve:
Place one chocolate-covered strawberry on top of each cupcake. You can refrigerate the cupcakes if not serving immediately, but be sure to bring them to room temperature before enjoying for the best flavor and texture.
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries but make sure to thaw them completely and drain any excess liquid to avoid soggy cupcakes. Fresh strawberries work best for both the filling and topping.
How Do I Store These Cupcakes?
Store cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving to enjoy the best flavor and texture.
Can I Make the Ganache Ahead of Time?
Absolutely! You can prepare the ganache a day in advance. Just reheat gently over a double boiler or microwave to soften before dipping or spreading on the cupcakes.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 3/4 cup milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5-10 minutes — this homemade substitute works great in the cupcake batter.
