Strawberry Chocolate Cupcakes

These Strawberry Chocolate Cupcakes are made completely from scratch! The decadent flavor makes it a bakery-worthy recipe fit for a special event, holiday, and more.

Prep Time20

Cook Time18

Chill time20

Total Time58

Servings:

Calories: 509kcal

Author: Karin and Ken

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
1 large egg room temperature
½ cup whole milk room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
½ cup hot water

Chocolate Ganache

¾ cup semi-sweet chocolate chips
⅓ cup heavy cream

Strawberry Buttercream

1 cup unsalted butter, softened
2 ½ cups powdered sugar
¼ cup freeze-dried strawberry powder
1 teaspoon vanilla extract
2 tablespoons heavy cream

Garnish

Fresh strawberry slices
Extra ganache for drizzling

Instructions

For the Chocolate Cupcakes: Preheat the oven to 350°F (180°C) and line a 12-cup cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large mixing bowl with a hand mixer, beat the sugar, egg, milk, oil, and vanilla until smooth. Add the dry ingredients and mix just until combined. Pour in the hot water and mix until the batter is smooth and thin. Divide the batter between the cupcake liners, filling each about two-thirds full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
For the Ganache: Place the chocolate chips in a heat-safe bowl. Warm the cream until steaming and pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Chill for about 15 minutes until slightly thickened but still spoonable.
Fill the Cupcakes: Use a cupcake corer or a small knife to remove a small center from each cooled cupcake. Spoon or pipe the ganache into the center of each one. Replace the top piece if desired.
For the Strawberry Buttercream: Add the freeze dried strawberries to a food processor and pulse until a fine powder forms. Beat the softened butter and vanilla in a large mixing bowl with a hand mixer until light and creamy. Add the powdered sugar gradually until completely combined. And the freeze-dried strawberry powder and mix on low until combined. If the buttercream becomes too thick after adding the strawberry, you can add 1 tablespoon of cream until you reach the desired consistency. Beat on medium-high until fluffy.
Decorate: Pipe the strawberry buttercream onto the cupcakes using a piping bag with a large star tip. Warm the remaining ganache slightly if needed, then drizzle it over the frosting. Top each cupcake with a fresh strawberry slice.

Video

Notes

Prepare the cupcakes, ganache, and frosting a day in advance. Keep the cupcakes tightly covered and the buttercream and ganache in separate containers in the refrigerator.
Cool the chocolate cupcakes completely before adding the ganache and buttercream.
Avoid using fresh strawberries in the buttercream because it will cause it to be watery because of the extra moisture.

Nutrition