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Chocolate Strawberry Cupcakes

Irresistible Chocolate Strawberry Cupcakes with Ganache Delight

Indulge in delightful Chocolate Strawberry Cupcakes filled with rich chocolate ganache and topped with airy strawberry buttercream.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Can be substituted with gluten-free blend.
  • 1 cup Granulated Sugar Coconut sugar is a lower glycemic index alternative.
  • 0.5 cups Dutch-Processed Cocoa Powder Use natural cocoa for a lighter taste.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 tsp Baking Powder Essential leavening agent.
  • 0.5 tsp Kosher Salt Table salt can be used in a slight reduction.
  • 1 large Egg Opt for a flax egg for a vegan alternative.
  • 0.5 cups Sour Cream Greek yogurt works well as a substitute.
  • 0.5 cups Vegetable Oil Melted coconut oil is a tasty alternative.
  • 1 tsp Vanilla Extract Use pure vanilla for the best flavor.
  • 1 cups Coffee or Water (steaming hot) Hot water is a perfect substitute.
For the Ganache Filling
  • 8 oz Semi-Sweet Chocolate (chopped) Dark chocolate can deepen flavor.
  • 0.5 cups Heavy Whipping Cream Whipping coconut cream can make it dairy-free.
For the Buttercream Frosting
  • 2 large Egg Whites Aquafaba offers a vegan option.
  • 0.5 cups Powdered Freeze-Dried Strawberries Fresh or frozen mashed strawberries work if moisture is managed.
  • 1 cups Unsalted Butter Vegan butter substitutes easily for a non-dairy version.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • Piping bag
  • Stand mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, sift together all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and kosher salt.
  3. In another bowl, whisk together large egg, sour cream, vegetable oil, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients, then mix in steaming hot coffee or water until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 13-15 minutes.
  6. Prepare ganache filling by heating heavy whipping cream and pouring it over chopped semi-sweet chocolate.
  7. Combine egg whites, granulated sugar, and salt over simmering water, whisk, then whip until peaks form. Gradually add butter and freeze-dried strawberries.
  8. Remove a small portion from the center of each cooled cupcake and spoon in the cooled chocolate ganache.
  9. Pipe strawberry buttercream on top of each cupcake and garnish with a strawberry.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gCalcium: 30mgIron: 1mg

Notes

These cupcakes are perfect for celebrations or as a sweet surprise for loved ones. Experiment with different fillings or frosting flavors to customize your treats.

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