Chocolate Covered Strawberry Cupcakes: 15 Decadent Treats

Rich chocolate cupcakes paired with sweet strawberry buttercream and topped with a decadent chocolate ganache.

Scale

1 cup all-purpose flour (Spoon and level the flour for accuracy)
1/2 cup unsweetened cocoa powder (Natural cocoa powder recommended for best results)
1 teaspoon baking soda (Helps the cupcakes rise)
1/2 teaspoon baking powder (Adds lift and softness)
1/2 teaspoon salt (Balances sweetness)
1/3 cup vegetable oil (For moisture)
1 cup granulated sugar (Sweetens the cupcakes)
1 large egg (Room temperature for even mixing)
1 teaspoon vanilla extract (Adds depth of flavor)
1/2 cup buttermilk (Room temperature buttermilk helps keep the cupcakes moist)
1/2 cup hot coffee (Enhances the cocoa flavor can substitute with hot water)
6 ounces semi-sweet chocolate (Chopped finely for smooth melting)
2/3 cup heavy cream (Adds richness to the ganache)
1/2 cup freeze-dried strawberries (Processed into a powder for flavor concentration)
1/2 cup unsalted butter (Softened for easy mixing)
2 cups confectioners’ sugar (Sifted to avoid lumps)
2 tablespoons heavy cream (For creaminess)
1/2 teaspoon vanilla extract (For flavor enhancement)
Salt (To taste balances sweetness)
Fresh strawberry slices (For garnish)
Sprinkles (For extra decoration)

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Preheat the oven to 350°F (177°C). Line a muffin pan with cupcake liners, using a second pan or baking in batches for 15 cupcakes.
Mix the dry ingredients: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Combine the wet ingredients: In a separate bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk.
Add the wet ingredients to the dry, followed by the hot coffee. Whisk until fully combined. The batter will be thin.
Spoon or pour the batter into cupcake liners, filling each 2/3 full. Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
Cool the cupcakes for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Make the ganache: Heat the cream in a small saucepan until it simmers. Pour over the chopped chocolate and let sit for a few minutes before stirring until smooth. Let the ganache cool in the fridge for 30 minutes to thicken.
Make the strawberry buttercream: Process the freeze-dried strawberries into a fine powder. Beat the butter until creamy, then add the sugar, strawberry powder, cream, and vanilla, mixing until smooth. Add salt to taste.
Fill the cupcakes: Cut a cone out of the center of each cooled cupcake. Spoon or pipe the strawberry buttercream into the cavity. Place the cupcake top back on.
Top with the ganache: Spread the thickened ganache generously over each filled cupcake. Finish with fresh strawberry slices or sprinkles if desired.