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chocolate strawberry cupcake treats

Chocolate Covered Strawberry Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 fine-mesh sieve (for sifting)
  • 1 Small saucepan
  • 1 microwave-safe bowl (for melting chocolate, optional)
  • 1 wire cooling rack
  • 1 piping bag with round or star tip (optional)
  • 1 small paring knife
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk room temperature
  • 1 cup fresh strawberries finely chopped
  • 1 teaspoon lemon juice fresh
  • 1 tablespoon granulated sugar for strawberries
  • 1/2 cup heavy whipping cream for ganache
  • 1 cup semi-sweet chocolate chips for ganache
  • 1 tablespoon unsalted butter for ganache shine; room temperature
  • 12 whole fresh strawberries for topping; dried and hulled

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with 12 paper cupcake liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt, then set aside.
  • In another small bowl combine the finely chopped strawberries, lemon juice, and 1 tablespoon granulated sugar, stirring and letting them macerate while you prepare the batter.
  • In a large mixing bowl beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add half of the dry ingredients to the wet mixture and mix on low just until combined.
  • Pour in the milk and mix on low until mostly incorporated.
  • Add the remaining dry ingredients and mix just until no dry streaks remain, scraping down the bowl with a spatula as needed.
  • Gently fold the macerated chopped strawberries and their juices into the batter with a spatula until evenly distributed.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely, about 30–40 minutes.
  • While the cupcakes cool, heat the heavy cream in a small saucepan over medium-low heat until steaming but not boiling.
  • Place the chocolate chips in a heatproof bowl and pour the hot cream over them, letting it sit for 2–3 minutes.
  • Add 1 tablespoon butter to the chocolate and cream, then whisk gently until smooth and glossy.
  • Let the ganache sit at room temperature for 10–15 minutes until it thickens slightly but is still pourable.
  • Once the cupcakes are completely cool, dip the top of each cupcake into the ganache or spoon the ganache over the tops, letting excess drip off.
  • If desired, transfer some ganache to a piping bag and pipe a small swirl in the center of each cupcake for extra height.
  • Press one whole dry strawberry gently onto the center of each cupcake while the ganache is still soft so it adheres.
  • Let the ganache set at room temperature for about 10 minutes before serving or refrigerating.

Notes

For best results, make sure the cupcakes are fully cool before adding ganache so it doesn’t slide off, and ensure your whole strawberries are completely dry to prevent the chocolate from seizing or slipping. If your ganache becomes too thick, warm it for a few seconds in the microwave and stir until smooth; if it’s too runny, let it stand longer at room temperature to firm up. These cupcakes are best eaten the day they’re made, but you can refrigerate them in an airtight container for up to 2 days, bringing them back to room temperature before serving for the best texture and flavor.
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