Decadent Chocolate Strawberry Cupcakes with Rich Ganache Filling

Indulge in the ultimate dessert experience with these exquisite chocolate strawberry cupcakes. Each bite delivers the nostalgic taste of chocolate-covered strawberries, reimagined in a moist, fluffy cupcake form. Featuring rich chocolate cupcakes, a luscious chocolate ganache filling, and a vibrant strawberry Swiss meringue buttercream made with real freeze-dried strawberries, this recipe promises a dessert that’s as stunning to look at as it is delicious to eat. Perfect for any special occasion or simply to satisfy a sweet craving, these cupcakes are a true celebration of classic flavor combinations.

Whether you’re planning a romantic Valentine’s Day surprise, a festive gathering, or just craving a luxurious treat, these cupcakes are sure to impress. They are crafted using our versatile base chocolate cupcake recipe, a beloved foundation that consistently produces a light, fluffy, and intensely chocolatey crumb. This same reliable base also shines in popular recipes like our fun s’mores cupcakes and our sophisticated mocha cupcakes, demonstrating its adaptability to various exciting flavors. For those who might prefer a different profile, we also offer delightful vanilla cupcakes with strawberry filling, ensuring there’s a perfect cupcake for every palate. However, for a truly show-stopping dessert that marries rich chocolate with bright strawberry, these cupcakes remain an unparalleled choice.

Why You’ll Adore These Chocolate Strawberry Cupcakes

These cupcakes are more than just a dessert; they’re an experience designed to delight your senses and impress your guests. Here’s why this particular recipe will quickly become one of your most treasured:

• Harmonious Three-Component Design: Each cupcake is a symphony of textures and flavors, meticulously crafted for perfection. It begins with a supremely moist and fluffy chocolate cupcake, prepared from scratch, offering a rich and tender foundation. This delightful base is then generously filled with a velvety, homemade chocolate ganache, delivering an intense and luxurious burst of chocolate in the center. Finally, it’s crowned with the silkiest strawberry Swiss meringue buttercream you’ll ever taste, perfectly balanced with the potent flavor of real freeze-dried strawberries. A fresh strawberry or chocolate-covered strawberry garnish adds a final touch of elegance and fresh flavor, elevating the entire experience.
• The Quintessence of a Chocolate-Covered Strawberry in Cake Form: Forget the traditional chocolate-dipped fruit; these cupcakes encapsulate that iconic flavor combination in every single bite. The deep, dark chocolate notes from both the cupcake and the decadent ganache perfectly complement the bright, tangy sweetness of the strawberry buttercream. This creates a cohesive and incredibly satisfying flavor profile that genuinely tastes just like a gourmet chocolate-covered strawberry. For an extra touch of indulgence and visual appeal, consider topping each cupcake with an actual miniature chocolate-covered strawberry, truly bringing the concept home.
• Exquisitely Balanced Sweetness: While the intricate layers might suggest an overly sweet treat, this recipe is carefully crafted for perfect flavor equilibrium. The use of Dutch-processed cocoa powder in the cupcake batter yields a deep, mellow chocolate flavor that is never cloying or overpowering. The rich chocolate ganache provides a satisfying burst of sweetness and creamy texture, while the strawberry icing, made with Swiss meringue buttercream, offers a light, natural tartness. This creates a refreshing contrast that beautifully cuts through the richness, a welcome departure from the often overly sweet and heavy American buttercreams. The result is a sophisticated dessert that satisfies deeply without overwhelming your palate.

Essential Ingredients for Perfect Cupcakes

Crafting these extraordinary chocolate strawberry cupcakes requires a selection of quality ingredients, and paying close attention to their condition and type will ensure the best possible outcome. The detailed quantities can be found in the recipe card below, but here’s a closer look at some of the key players and why they are so important:

• Sour Cream: This humble yet powerful ingredient is absolutely crucial for keeping the chocolate cupcakes exceptionally moist and tender. Its acidity reacts with the baking soda, contributing to a light and airy crumb, while its fat content ensures richness. For optimal incorporation, it is vital that your sour cream is at room temperature before mixing.
• Hot Coffee: Do not underestimate the magic of hot coffee in chocolate recipes! While it won’t impart a coffee flavor, its warmth helps to “bloom” the cocoa powder, significantly intensifying and deepening the natural chocolate notes. If coffee is not available, steaming hot water can be used as a substitute, offering a similar blooming effect.
• Heavy Whipping Cream: This rich cream is the foundation of our silky chocolate ganache. When heated to a near-simmer and poured over chopped chocolate, it creates a luxurious, thick, and pourable mixture that transforms into an irresistible, spoon-worthy filling once cooled.
• Unsalted Butter: The cornerstone of our smooth Swiss meringue buttercream. The quality and temperature of your butter are paramount here. It must be at a true room temperature—soft enough to leave an indentation when gently pressed, but still cool to the touch. Butter that is too cold will cause the buttercream to curdle and split, while butter that is too warm will result in a greasy and unstable frosting. For more detailed guidance, read our post on Room Temperature Butter.
• Freeze-Dried Strawberries: This is the secret to achieving a powerful, authentic, and “punchy” strawberry flavor in the Swiss meringue buttercream without compromising its texture. Unlike fresh strawberries, the freeze-dried version, when blended into a fine powder, adds intense fruit flavor and vibrant color without introducing excess moisture that would make the frosting too wet or unstable. Be sure to use “freeze-dried” (crisp and brittle) and not just “dried” (chewy and pliable) fruit for the best results, ensuring a super fresh strawberry frosting taste.
• Dutch-Processed Cocoa Powder: This specific type of cocoa powder is key to the deep, mellow, and sophisticated chocolate flavor of the cupcakes. Dutch-processed cocoa has been treated with an alkalizing agent to reduce its acidity, resulting in a darker color and a less bitter, more rounded chocolate taste that perfectly complements the sweetness of the ganache and the tang of the strawberry buttercream, creating a balanced flavor profile rather than being overly sweet.
• Semi-Sweet or Dark Chocolate (in Bar Form): For the ganache, using a high-quality semi-sweet or dark chocolate bar (as opposed to chocolate chips, which often contain stabilizers that prevent smooth melting) is essential. Chopping the chocolate finely ensures it melts evenly and quickly when combined with the hot cream, yielding a silky, thick ganache that pipes beautifully into the center of each cupcake.

Please refer to the complete recipe card below for the full list of ingredients and precise quantities.

Creative Substitutions and Flavorful Variations

While this recipe for chocolate strawberry cupcakes is a masterpiece on its own, don’t hesitate to personalize it! Baking is all about creativity and adapting to your taste or convenience. Here are some delightful ways to modify these cupcakes:

• Strawberry Jam for Ganache: For an alternative to the rich chocolate ganache, consider filling these beautiful cupcakes with a high-quality strawberry jam or preserve. This can intensify the strawberry flavor profile and offer a different, perhaps tangier, textural contrast within the cupcake.
• Explore Other Freeze-Dried Fruits: The beauty of Swiss meringue buttercream is its incredible versatility with freeze-dried fruits. While strawberry is classic, you can easily swap it out for other freeze-dried options. Imagine using raspberries for a delightful chocolate raspberry cake pairing, or even blueberries for a unique and surprising twist. Just ensure the fruit is blended into a fine powder.
• Time-Saving Shortcut for Cupcakes: If you’re short on time but still crave homemade goodness, a good quality store-bought chocolate cake mix can be a fantastic shortcut for the cupcake base. Simply follow the package directions for baking the cupcakes, and then proceed with our homemade chocolate ganache and strawberry Swiss meringue buttercream recipes to ensure that signature gourmet taste.
• Boost the Chocolate Intensity: For the ultimate chocolate lover, consider folding in an additional ½ cup of mini chocolate chips into the cupcake batter just before baking. This adds another layer of chocolate texture and an even richer, more intense chocolate flavor to the cake itself.
• Go All-In on a Chocolate & Strawberry Twist: For a different yet equally decadent experience, reverse the flavor emphasis. Pair these cupcakes with our rich chocolate Swiss meringue buttercream and then fill the centers with a vibrant strawberry jam. This twist offers a new dynamic, where the chocolate frosting takes center stage, beautifully complemented by the sweet and tart strawberry filling.

Pro Tips for Efficient Baking: Mastering Your Workflow!

Baking these multi-component cupcakes can feel like a culinary adventure, but with a little planning and smart timing, the process can be incredibly smooth and enjoyable. Follow these expert tips to streamline your efforts and enjoy a stress-free baking experience, culminating in perfectly crafted chocolate strawberry cupcakes:

1. Prioritize Cupcake Baking: Always begin by preparing your chocolate cupcake batter and getting them into the oven. The cupcakes require baking and a complete cooling period, making them the longest active component.
2. Prepare Ganache During Bake Time: While your cupcakes are baking and beginning to cool, you can efficiently prepare your chocolate ganache. To expedite its cooling and achieve the perfect pipeable, peanut butter-like consistency, place the ganache bowl in the refrigerator and stir it thoroughly every few minutes. This proactive step saves valuable time.
3. Initiate Buttercream Base: As the ganache chills, move on to whipping up the plain Swiss meringue base for your buttercream. This involves gently heating egg whites and sugar over a double boiler, then whipping them into a stable, glossy meringue.
4. Pulverize Freeze-Dried Strawberries: Just before you’re ready to incorporate them into the meringue, quickly blend your freeze-dried strawberries into a fine, vibrant powder. Doing this last minute prevents them from absorbing ambient moisture and clumping up.
5. Complete the Buttercream: Incorporate the fresh strawberry powder and finish preparing the Swiss meringue buttercream until it transforms into a beautifully smooth, fluffy, and silky frosting.
6. Fill Cooled Cupcakes: Once the chocolate cupcakes are completely cool and the ganache has reached the ideal consistency, carefully core each cupcake and fill them generously with the rich chocolate ganache.
7. Frost and Garnish: Finally, transfer your vibrant strawberry buttercream to a piping bag and elegantly pipe the frosting onto each filled cupcake. Add your fresh strawberry garnishes just before serving for the ultimate presentation.

Step One: Begin by preheating your oven to 350°F (175°C) and lining a standard 12-hole muffin tin with cupcake liners. In a large mixing bowl, thoroughly sift together all your dry ingredients: all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt. In a separate, medium-sized bowl, whisk together the wet ingredients: the large room-temperature egg, room-temperature sour cream, vegetable oil, and vanilla extract until well combined and smooth. Gently combine the wet ingredients with the dry ingredients, mixing with a wooden spoon or spatula until the batter is just smooth. Avoid overmixing, as this can lead to tough cupcakes.

Step Two: Carefully pour the steaming hot coffee (or hot water if you’re not using coffee) into the prepared chocolate batter. Gently stir until everything is just combined. The hot liquid helps to bloom the cocoa powder, intensifying the chocolate flavor, and also contributes significantly to the incredibly moist and tender texture of the cupcakes. The batter will be relatively thin at this stage, which is perfectly normal for moist chocolate cupcakes.

Step Three: Using a cookie scoop or a spoon, fill each of the prepared cupcake liners evenly, about two-thirds full. Ensure that the batter is distributed equally among all liners to promote uniform baking and consistent cupcake sizes. This meticulous step helps each cupcake rise beautifully and bake thoroughly.

Step Four: Bake the cupcakes in your preheated oven for approximately 13-15 minutes. You’ll know they are done when the tops are lightly domed and spring back immediately when gently touched. A wooden toothpick inserted into the center should come out clean, perhaps with a few moist crumbs clinging to it, but no wet batter. Once baked, remove the muffin tin from the oven and allow the cupcakes to cool completely in the tin on a wire rack before attempting to handle or fill them. This prevents them from collapsing or tearing.

Step Five: While your chocolate cupcakes are baking and then cooling, prepare the luscious chocolate ganache. Finely chop your semi-sweet chocolate bar and place the pieces in a heatproof bowl. In a small saucepan, heat the heavy whipping cream until it just begins to simmer—you’ll see small bubbles forming around the edges, but do not let it boil. Immediately pour the hot cream over the chopped chocolate and let it sit undisturbed for exactly 1 minute. After a minute, gently stir the mixture from the center, slowly moving outwards with a rubber spatula or spoon until the mixture comes together completely and is beautifully smooth and glossy. Allow the ganache to cool to room temperature until it thickens to the consistency of soft peanut butter – thick enough to hold its shape when piped, but still creamy and spoonable. To accelerate cooling, you can place the bowl in the refrigerator and stir every few minutes.

Step Six: While the cupcakes continue to cool and the ganache thickens, it’s time to prepare your strawberry Swiss meringue buttercream. Begin by separating two large eggs, reserving the yolks for another culinary use. In a heatproof bowl, combine the egg whites, granulated sugar, and kosher salt. Place this bowl over a saucepan containing about 1 inch of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk the mixture constantly over medium heat until the sugar is completely dissolved and the mixture is warm to the touch, reaching approximately 160°F (71°C) on a thermometer. You can also test by rubbing a small amount between your thumb and finger; if no sugar granules are felt, it’s ready. Transfer the warm meringue mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch (room temperature). This can take anywhere from 8 to 15 minutes. With the mixer running on low or medium-low speed, add the room temperature unsalted butter one tablespoon at a time. Ensure each piece is fully incorporated before adding the next. Don’t be alarmed if the buttercream appears curdled or soupy after adding about half of the butter; this is a normal stage in the process. Continue adding the remaining butter. Once all the butter is incorporated, increase the speed to medium-high and whip until the buttercream transforms into a beautifully smooth, fluffy, and silky frosting. Finally, pulverize the freeze-dried strawberries into a fine powder and fold them into the buttercream along with the vanilla extract, mixing until just combined and the color is uniform. Use a rubber spatula to scrape down the sides and bottom of the bowl and give it one last gentle mix.

Step Seven: Once the chocolate cupcakes are completely cool, it’s time to create the reservoir for the luscious chocolate ganache. Using a cupcake corer, the round handle of a wooden spoon (approximately ½ inch in diameter), or a small, sharp paring knife, carefully core out the center of each cupcake. It is crucial not to push all the way through to the bottom; leave a small, solid base of cake to ensure the ganache stays contained within the cupcake. This creates a neat and professional-looking cavity.

Step Eight: Transfer the cooled, thickened chocolate ganache into a piping bag or a sturdy ziplock bag. Snip off a small corner of the bag, creating an opening that is slightly smaller than the hole you cored in the cupcake. Carefully squeeze the ganache into the center of each cored cupcake until it rises just flush with the top surface. For an extra smooth finish, gently tap the cupcakes on the counter a few times after filling to help the ganache settle and eliminate any air pockets. Add more ganache if needed to perfectly top off each hole.

Filling Tip #1: While specialized cupcake corers are available and work wonderfully for removing the center of cupcakes, you might find that the round end of a sturdy wooden spoon works perfectly as an alternative. When pressing down, do so firmly but remember not to press the spoon the entire way to the bottom. This technique not only creates a neat well but also gently compresses the cake at the base, forming a strong barrier to contain your delicious ganache filling.

Filling Tip #2: After piping the ganache into the cupcakes, gently tapping the muffin tin or individual cupcakes on your counter is a simple yet effective trick. This action helps the ganache to settle, allowing it to fully fill the opening and smooth out any potential air bubbles, ensuring a beautiful and complete ganache core in every single cupcake. Don’t hesitate to add a little more ganache to top off each hole perfectly!

Step Nine: Transfer your vibrant strawberry Swiss meringue buttercream to a piping bag that has been pre-fitted with your chosen piping tip. An open star tip, such as a Wilton 1M, is highly recommended for creating those beautiful, classic swirls you see in bakeries. Starting from the outer edge, pipe a generous and elegant swirl of frosting onto each cupcake, working your way towards the center and creating a lovely peak.

Step Ten: For the perfect final touch and presentation, take 6 large, fresh strawberries and slice them in half. Delicately place one strawberry half onto the top of each frosting swirl. This adds a beautiful pop of color, a touch of fresh fruit, and enhances the overall “chocolate-covered strawberry” theme. Your exquisite chocolate strawberry cupcakes are now ready to be admired and savored! Serve immediately for the best experience.

Mastering Your Chocolate Strawberry Cupcakes: Expert Advice for Success

Achieve bakery-perfect results every single time with these valuable insights and techniques from experienced bakers. These expert tips will help you navigate potential challenges and ensure your chocolate strawberry cupcakes are nothing short of spectacular:

• Optimal Freeze-Dried Strawberry Preparation: Always blitz your freeze-dried strawberries into a fine, consistent powder immediately before you plan to add them to the buttercream. If the powdered strawberries sit out for too long, they will readily absorb moisture from the air and begin to clump up, making it difficult to achieve a smooth and even distribution of flavor and color in your frosting. Freshly ground powder ensures the best texture.
• Precise Cupcake Coring: Whether you opt for a dedicated cupcake corer, utilize the round handle of a sturdy wooden spoon, or carefully use a small, sharp knife, ensure the hole created in the center of your chocolate cupcake is uniform in size, ideally about ½ inch in diameter. Remember the golden rule: never core all the way through to the bottom! Leaving a solid base of cake prevents your ganache filling from seeping out and creates a stable foundation.
• Ganache Consistency is Key: The chocolate ganache should reach a consistency similar to soft, spreadable peanut butter before you pipe it into the cupcakes. It needs to be thick enough to hold its shape once piped into the cupcake cavity, but still smooth and creamy enough to flow. If your ganache is too runny, simply chill it in the refrigerator for a few more minutes, stirring frequently. If it becomes too firm, gently warm it for a few seconds in the microwave (stirring thoroughly) until it reaches the desired consistency.
• Effortless Filling Technique: For a clean, efficient, and mess-free ganache filling process, transfer the thickened ganache into a piping bag or a sturdy ziplock bag. Snip off a small corner of the bag to create a controlled opening. This allows you to easily and precisely dispense the ganache directly into the cored centers of your cupcakes, minimizing drips and ensuring an even fill.
• Trust the Swiss Meringue Buttercream Process: If you’re new to Swiss meringue buttercream, don’t be alarmed if it appears curdled, soupy, or completely split when you first start adding the butter. This is a very common and normal stage in the process! Patience is key here. Continue beating the mixture on medium-high speed in your stand mixer. With persistent whipping, it will miraculously transform into a beautifully thick, smooth, and silky frosting. Trust the science!
• Piping for Professional Presentation: To create those stunning, professional-looking swirls on top of your cupcakes, invest in a good quality piping bag and an open star tip. A Wilton 1M tip is a classic choice for creating beautiful rosettes and swirls. Experiment with different piping tips like the Wilton 2D or 2A to discover various decorative styles that enhance the visual appeal of your delicious creations.

Frequently Asked Questions About Chocolate Strawberry Cupcakes

Get answers to common questions about making these delicious chocolate strawberry cupcakes, from sourcing key ingredients to perfecting your baking and decorating techniques.

Proper Storage for Enduring Freshness & Flavor

To ensure your delicious chocolate strawberry cupcakes remain as fresh and delightful as the day they were baked, proper storage is essential. This guidance covers both fully assembled treats and individual components, helping you extend their shelf life and maintain their optimal taste and texture.

Storing Assembled & Frosted Cupcakes:

For immediate enjoyment, store frosted chocolate strawberry cupcakes at room temperature in an airtight container for up to 24 hours. This is ideal for short-term display or serving on the same day. For extended freshness, tightly cover the cupcakes and transfer them to the refrigerator, where they will keep beautifully for up to 2 days. Before serving refrigerated cupcakes, it is crucial to allow them to sit at room temperature for at least 2 hours. This brings the buttercream and ganache back to their intended creamy, luxurious texture, ensuring the optimal flavor experience.

Storing Individual Components (Unassembled):

• Chocolate Cupcake Base: The unfrosted chocolate cupcake bases can be stored lightly covered at room temperature for up to 4 days. This makes them a great make-ahead option.
• Chocolate Ganache: Once prepared and cooled, the chocolate ganache should be covered tightly and placed in the refrigerator. It will keep well for up to one week. Before use, allow the ganache to come to room temperature and then stir it thoroughly to regain its smooth, pipeable consistency. If it’s too firm, a very gentle warming (e.g., in a microwave at low power for short bursts, stirring frequently) can help soften it.
• Strawberry Swiss Meringue Buttercream: This stable buttercream can be stored at room temperature for up to 3 days in an airtight container. For longer storage, you can refrigerate it for up to a week. When ready to use refrigerated buttercream, let it come completely to room temperature (this might take several hours). Once at room temperature, re-whip it in a stand mixer with the whisk attachment until it becomes smooth, light, and fluffy again.

Explore More Irresistible Chocolate Cake Recipes You’ll Love

If you’re a true connoisseur of rich, decadent chocolate desserts, you’re in for a treat! Discover these other incredible chocolate-focused recipes from our kitchen, each designed to bring joy and deliciousness to your baking repertoire. From sophisticated layer cakes to comforting everyday treats, there’s a chocolate creation here for every occasion.

• Black Velvet Cake with Chocolate Sour Cream Frosting
• Rich Chocolate Walnut Cake
• Decadent Triple Chocolate Layer Cake with Ganache
• Salted Caramel Chocolate Cake

Key Baking Principles: Insights from Our Kitchen

Understanding these fundamental baking principles will consistently elevate your results, no matter the recipe. Incorporate these tips into your baking routine for improved precision and delicious outcomes:

• The Importance of Salt: All recipes developed in our kitchen are created with Diamond Crystal kosher salt, which is recognized as the least salty variety of kosher salt. If you choose to use Morton’s kosher salt or any type of sea salt, you will need to reduce the specified amount by half, as these varieties are approximately twice as potent. Please, for the sake of your final product’s flavor balance, do not use standard table salt, as its finer granulation and different mineral composition can significantly alter the taste and texture of baked goods.
• Precision with Measurements: While many recipes, including ours, often provide measurements in cups, baking by weight using a digital kitchen scale is always recommended for the most accurate and consistent results. For your convenience, our recipe card below provides ingredients in US Customary units. For those who prefer metric, converting the measurements by weight will yield superior accuracy.
• Adjusting Recipe Yield: If you need to scale a recipe up or down, remember that while ingredient quantities can be adjusted, baking times may need independent adjustment based on the new total volume or changes in pan size. Always use your best judgment and visual cues when adjusting bake times.
• Pan Size Adaptations: For those who wish to bake a recipe in a different sized pan than specified, a reliable pan size converter tool can be incredibly helpful. This tool can guide you in adjusting both the recipe volume and the baking times accordingly, ensuring your cake or cupcakes bake evenly and thoroughly, preventing under or over-baking.

Chocolate Strawberry Cupcakes with Chocolate Ganache Filling

Callan Wenner

These chocolate strawberry cupcakes perfectly capture the irresistible charm of chocolate-covered strawberries, reimagined in a delightful cake form! Each cupcake features a moist, tender chocolate base generously filled with rich, silky chocolate ganache and crowned with a vibrant strawberry buttercream frosting. Made with freeze-dried strawberries, the buttercream delivers a bold, authentic strawberry flavor that harmonizes beautifully with the deep chocolate. An exquisite treat for any celebration!