Chocolate Strawberry Cupcakes

These Chocolate Strawberry Cupcakes combine deep, cocoa-forward cake with bright strawberry buttercream for a dessert that feels both indulgent and fresh. The cupcakes bake up moist and tender with a silky crumb, thanks to oil and buttermilk, while a touch of hot coffee intensifies the chocolate flavor and lifts the aroma. The ganache topping sets glossy and smooth, providing a rich, slightly bittersweet contrast to the bright, fruity buttercream made from powdered freeze-dried strawberries. These cupcakes are ideal for birthdays, afternoon tea, weekend baking projects, or whenever you want a bakery-quality treat at home. For a chocolate pairing or other easy sweets to serve alongside, try this best chocolate crinkle cookies recipe to complete a dessert spread.

Ingredients

1 cup (125g) all-purpose flour, for structure and tender crumb.
1/2 cup (42g) unsweetened cocoa powder, for rich chocolate flavor.
1 teaspoon baking soda, for lift and lightness.
1/2 teaspoon baking powder, for extra rise.
1/2 teaspoon salt, balances sweetness and enhances chocolate.
1/3 cup (80ml) vegetable oil, keeps the cupcakes moist and tender.
1 cup (200g) granulated sugar, for sweetness and texture.
1 large egg, binds ingredients and adds richness.
1 teaspoon pure vanilla extract, adds depth and warmth.
1/2 cup (120ml) buttermilk, for acidity and a soft crumb.
1/2 cup (120ml) hot coffee or hot water, intensifies the chocolate flavor.
6 ounces (170g) semi-sweet chocolate, finely chopped, for the ganache.
2/3 cup (160ml) heavy cream, to make the ganache smooth and glossy.
1/2 cup (about 12–13g) freeze-dried strawberries, for concentrated strawberry flavor in buttercream.
1/2 cup (113g) unsalted butter, softened, as the buttercream base.
2 cups (240g) confectioners’ sugar, sifted, for sweet, silky buttercream.
2–3 Tablespoons (30–45ml) heavy cream for buttercream, to reach desired consistency.
1/2 teaspoon pure vanilla extract for buttercream, for flavor lift.
Salt to taste, to balance the buttercream sweetness.
Optional garnish: sliced fresh strawberries or sprinkles, for presentation and fresh contrast.
Tip: For a playful dessert platter, serve with chocolate marshmallow cookies for variety by checking this chocolate marshmallow cookies idea.

Step-by-step Instructions

Preheat and prepare. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This ensures even baking and easy removal.
Combine dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until uniform. Sifting the cocoa and flour together helps avoid lumps.
Whisk wet ingredients. In another bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and homogenous.
Make the batter. Pour the wet ingredients into the dry ingredients and add the hot coffee or hot water. Whisk until just combined. The batter will be thin, which is expected and helps produce a moist cupcake. Tip: Use hot coffee for a deeper chocolate flavor or hot water if you prefer a milder profile.
Fill pans and bake. Fill the cupcake liners about 2/3 full. Bake for 20 to 22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Cool the cupcakes. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling and decorating. Cooling fully prevents the buttercream from melting.
Make the ganache. For the ganache, heat the 2/3 cup (160ml) heavy cream until simmering, then pour it over the chopped 6 ounces (170g) semi-sweet chocolate. Let sit for a minute, then stir until smooth. Chill in the refrigerator for at least 30 minutes until it thickens to a pourable but not runny consistency.
Prepare the strawberry powder. Process the 1/2 cup (about 12–13g) freeze-dried strawberries to a fine powder using a food processor or spice grinder. This powder will give concentrated strawberry flavor without adding moisture.
Make the strawberry buttercream. Beat the 1/2 cup (113g) softened unsalted butter until creamy. Gradually add the 2 cups (240g) sifted confectioners’ sugar, then add the freeze-dried strawberry powder, 2 to 3 Tablespoons (30–45ml) heavy cream, and 1/2 teaspoon pure vanilla extract for buttercream. Beat until fluffy. Adjust salt to taste to balance sweetness. Tip: Add the heavy cream a tablespoon at a time to reach your preferred piping consistency.
Fill the cupcakes. Cut a small circle out of the center of each cooled cupcake, remove the cake core, and fill the cavity with the strawberry buttercream. Replace the tops to close the filled cupcake.
Top with ganache and garnish. Spoon or pour the chilled ganache over each filled cupcake so it covers the top. Garnish with sliced fresh strawberries or sprinkles if desired. Serve immediately or store covered. For another chocolate-packed dessert idea, try this chocolate caramel dump cake for a simple crowd pleaser.

Recipe Details

Prep Time: 25 minutes.
Cook Time: 20 to 22 minutes.
Total Time: 1 hour 45 minutes, including chilling and cooling time.
Servings: Makes 12 cupcakes.
Calories: Approximately 460 calories per cupcake.

Tips, Storage & Variations

Tips:
- Measure flour by spooning into the cup and leveling with a knife to avoid dense cupcakes.
- Use hot coffee instead of hot water to deepen the chocolate flavor.
- Chill ganache until pourable but not completely set to get a glossy top that still spreads.
Storage:
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- If storing at room temperature for short periods, keep them covered and cool, up to one day.
Freezing:
- Freeze unfrosted cupcakes wrapped individually for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and fill and frost.
- For filled and frosted cupcakes, freeze flat in a single layer for up to one month, then thaw in the refrigerator to prevent condensation.
Variations using existing ingredients only:
- Use hot coffee for a more intense chocolate profile or hot water for a milder cake.
- Fold a few extra chopped semi-sweet chocolate pieces into batter before baking for pockets of melted chocolate.
- Skip the ganache for a pure buttercream finish or pipe extra strawberry buttercream on top for a lighter look.
- For a combo dessert tray, pair these cupcakes with chewy chocolate chip cookies for a crowd-pleasing selection, or explore alternate dump cake ideas in this chocolate caramel dump cake variations article.

Frequently Asked Questions

How do I make the ganache thicker or thinner?

Chill the ganache longer to thicken, or warm it slightly and stir to thin to a pourable consistency.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture and will change buttercream texture. Freeze-dried strawberries are best for concentrated flavor without extra liquid.

Why is the batter thin?

The batter is meant to be thin because of the oil and hot liquid; it yields a moist cupcake.

Can I make these cupcakes ahead of time?

Yes. Bake and freeze unfrosted cupcakes up to 3 months, then thaw, fill, and frost when ready.

How do I prevent the buttercream from being too sweet?

Add a small pinch of salt to balance sweetness and adjust confectioners’ sugar as needed.

Conclusion

I hope these Chocolate Strawberry Cupcakes become a favorite for your next celebration or cozy baking day. If you want a version with chocolate-dipped strawberries on top for extra drama, see the inspiring presentation at Celebrating Sweets chocolate dipped strawberry cupcakes. For another baker-tested approach to chocolate and strawberry combinations, check the recipe ideas at Sally’s chocolate covered strawberry cupcakes. Enjoy baking, share with friends, and savor each bite.

Chocolate Strawberry Cupcakes

Print Recipe

Indulge in these moist Chocolate Strawberry Cupcakes topped with rich ganache and bright strawberry buttercream, perfect for any celebration.

Author: amanda-lewis
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 105 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (125g) all-purpose flour
1/2 cup (42g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (120ml) buttermilk
1/2 cup (120ml) hot coffee or hot water
6 ounces (170g) semi-sweet chocolate, finely chopped
2/3 cup (160ml) heavy cream (for ganache)
1/2 cup (about 12–13g) freeze-dried strawberries
1/2 cup (113g) unsalted butter, softened
2 cups (240g) confectioners’ sugar, sifted
2–3 Tablespoons (30–45ml) heavy cream (for buttercream)
1/2 teaspoon pure vanilla extract (for buttercream)
Salt to taste
Optional garnish: sliced fresh strawberries or sprinkles

Instructions

Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
Combine the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl, whisking until uniform.
Whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk in another bowl until smooth.
Make the batter by combining wet and dry ingredients and adding hot coffee or hot water, whisking until just combined.
Fill the cupcake liners about 2/3 full and bake for 20 to 22 minutes.
Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make ganache by heating heavy cream, pouring over chopped chocolate, letting sit, and stirring until smooth. Chill for 30 minutes.
Prepare strawberry powder by processing freeze-dried strawberries to a fine powder.
Make strawberry buttercream by beating softened butter and gradually adding sifted confectioners’ sugar and strawberry powder until fluffy.
Fill cooled cupcakes with strawberry buttercream and replace the tops.
Top with chilled ganache and garnish as desired.