Desserts

Chocolate Covered Strawberry Cupcakes

Name: Chocolate Covered Strawberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup fresh strawberries, chopped; 6 ounces semi-sweet chocolate, melted; 1/2 cup heavy cream

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A rich chocolate cupcake meets a bright burst of fresh strawberry in these Chocolate Covered Strawberry Cupcakes. Soft, moist cake flecked with juicy strawberry pieces bakes into a tender crumb. A glossy chocolate ganache tops each cupcake, then a fresh strawberry crown adds color and a fruity bite. The result smells of warm cocoa and sweet berries, with creamy chocolate on the tongue and a soft, slightly sticky finish. If you love chocolate-and-strawberry combos, you might also enjoy chocolate-covered cherry brownie bombs for another gooey treat.

Recipe Information

Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 33–35 minutes
Servings: 12 cupcakes
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 cupcake):

Calories per serving: 320 kcal
Protein: 4 g
Carbohydrates: 40 g
Fat: 18 g
Fiber: 3 g
Sugar: 24 g
Sodium: 160 mg

Why Make This Chocolate Covered Strawberry Cupcakes

These cupcakes are a simple way to celebrate two classic flavors together. They balance deep chocolate with the bright, slightly tart taste of fresh strawberries. The texture is moist and tender, with small bursts of fruit in each bite. The chocolate ganache gives a shiny, smooth finish that looks special and tastes indulgent. Make them for birthdays, date nights, or just because you want a pretty, homemade dessert that isn’t fussy.

How to Make Chocolate Covered Strawberry Cupcakes

This recipe uses basic pantry ingredients and fresh strawberries. You mix dry and wet ingredients, fold in chopped berries, bake, then top with a quick ganache. The whole process is straightforward and forgiving. Read the steps below and follow the simple tips to keep the strawberries from making the batter too wet.

Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh strawberries, chopped
6 ounces semi-sweet chocolate, melted
1/2 cup heavy cream

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners. Wash and dry the strawberries, remove the stems, and chop them into small pieces. Measure and set out the butter, eggs, milk, and other ingredients so everything is ready.

Step 2: Mixing

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until even. In a separate bowl, add the softened butter, eggs, vanilla extract, and milk. Beat the wet mixture until smooth and slightly fluffy. Gently fold the wet mix into the dry ingredients until combined. Fold in the chopped strawberries with a light hand so they stay intact and release less juice.

Step 3: Baking

Spoon the batter into the cupcake liners, filling each about 2/3 full to allow room to rise. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake or the cupcakes will dry out. Remove from the oven and let the cupcakes cool completely on a wire rack before adding ganache.

Step 4: Finishing

Heat the heavy cream in a small saucepan over low heat until it just begins to simmer—do not boil. Pour the hot cream over the melted semi-sweet chocolate in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy to form the ganache. Once cupcakes are fully cool, dip the tops into the chocolate ganache or spoon it over each top. Immediately top each cupcake with a whole strawberry for garnish. Allow the ganache to set at room temperature for 20–30 minutes, or chill briefly to speed the process before serving.

How to Serve Chocolate Covered Strawberry Cupcakes

Serve at room temperature so the ganache is smooth and the crumbs stay tender. Present on a platter for a party or pack individually for a picnic. Pair with a cold glass of milk, a cup of coffee, or a light sparkling wine. For a dessert plate, serve one cupcake with a dollop of whipped cream and a few sliced strawberries.

How to Store Chocolate Covered Strawberry Cupcakes

Room temperature: Store in an airtight container for up to 1 day if your kitchen is cool and dry.
Refrigerator: Keep in a single layer in an airtight container for 2–3 days. Note: refrigeration can slightly firm the ganache and may make the crumb denser.
Freezer: Freeze unfrosted cupcakes for up to 1 month in a tightly sealed container. Thaw in the fridge and add ganache fresh. Ganache-covered cupcakes can be frozen, but texture may change; wrap individually and store up to 1 month.
Bring refrigerated cupcakes to room temperature for 20–30 minutes before serving for the best texture and flavor.

Expert Tips for Perfect Chocolate Covered Strawberry Cupcakes

Keep strawberry pieces small and gently fold them in to prevent the batter from turning watery and to avoid sinking.
Pat strawberries dry with paper towels after washing to reduce extra moisture in the batter.
Use room-temperature butter and eggs so they incorporate smoothly and create a tender crumb.
For a shinier ganache, use a good-quality semi-sweet chocolate and warm—but not boiling—cream.
If ganache is too thick, warm it gently over a water bath and stir; if too thin, chill briefly until it firms.
To avoid strawberries bleeding into the ganache garnish, place strawberries on top just before serving.
Substitute milk with buttermilk for a slightly tangy, softer crumb.
For a lighter frosting, whip cooled ganache slightly before spreading to make a fluffier finish.

Delicious Variations

White chocolate strawberry: Use white chocolate for the ganache and add a splash of lemon zest to the batter.
Strawberry cream cheese swirl: Fold 1/2 cup softened cream cheese with 2 tbsp powdered sugar and pipe lightly on top before dipping in chocolate.
Almond twist: Replace 1/4 cup flour with almond flour and top with toasted sliced almonds.
Mini cupcakes: Make bite-sized versions—reduce bake time to 10–12 minutes.
Boozy option: Add 1 tablespoon strawberry liqueur to the ganache for an adult twist.

Frequently Asked Questions

Q: Can I use frozen strawberries instead of fresh?
A: You can, but thaw and drain them very well and pat dry to remove excess liquid. Frozen strawberries release more juice and can make the batter too wet. Use fresh when possible for best texture.

Q: My ganache is grainy. What went wrong?
A: Grainy ganache usually means the chocolate seized from exposure to moisture or was overheated. Stir gently and warm over a double boiler until smooth. If it won’t smooth, add 1 teaspoon of warm cream at a time and stir.

Q: How do I stop strawberries from sinking in the batter?
A: Toss the chopped strawberries in a teaspoon of flour before folding them into the batter. This helps suspend them and reduces sinking.

Q: Can I make the cupcakes ahead of time?
A: Yes. Bake the cupcakes a day ahead and store unfrosted in an airtight container at room temperature. Add ganache and strawberry garnish the day you plan to serve for the freshest flavor.

Q: What chocolate should I use for best results?
A: Use good-quality semi-sweet chocolate with at least 50–60% cocoa for a balanced flavor. Avoid chips labeled exclusively for baking if possible—they sometimes contain stabilizers that affect melting.

Conclusion

These Chocolate Covered Strawberry Cupcakes are an easy, show-stopping dessert that brings fresh fruit and rich chocolate together. They taste like a celebration: deep cocoa in the cake, soft berry pockets, and a glossy ganache that looks professional. Try them for casual gatherings or special events—small changes in toppings or chocolate type let you tailor them to any occasion. For another take on fruit-and-chocolate treats for parties, see this recipe for Chocolate Covered Strawberry Cupcakes | Life Love and Sugar. Enjoy baking, and have fun sharing these sweet, fruity cupcakes with friends and family.