Chocolate Strawberry Cupcakes with Chocolate Ganache Filling are a decadent treat that combine two timeless dessert flavors: rich chocolate and fresh strawberry. This irresistible dessert recipe is perfect for special occasions, birthday parties, Valentine's Day celebrations, or any time you crave a little indulgence.
The tender, moist chocolate cupcakes are infused with the natural sweetness of strawberries and filled with a luscious chocolate ganache, creating a delightful surprise with every bite.
Topping everything off is a silky strawberry buttercream that not only enhances the flavor profile but also adds a stunning pop of color to your dessert table. The history of pairing strawberries and chocolate dates back centuries, making this combination one of the most beloved in the world of desserts.
Chocolate has long been considered a symbol of romance, while strawberries, with their vibrant red hue and fragrant aroma, have been associated with freshness and luxury. Together, they evoke memories of chocolate-dipped strawberries, a classic favorite at weddings and romantic dinners alike. This recipe elevates these elements in cupcake form.
Whether you're a seasoned baker or a beginner, this step-by-step guide for Chocolate Strawberry Cupcakes with Chocolate Ganache Filling will help you create the ultimate dessert that's sure to please a crowd and satisfy anyone's sweet tooth.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- ½ cup (120ml) fresh strawberry puree (about 6-8 medium strawberries blended)
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) hot water
- For the chocolate ganache filling:
- 4 ounces (115g) semi-sweet chocolate, chopped
- ½ cup (120ml) heavy cream
- For the strawberry buttercream frosting:
- 1 cup (225g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- ¼ cup (60ml) fresh strawberry puree
- 1 teaspoon pure vanilla extract
- Pinch salt
- Fresh strawberries, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, vegetable oil, buttermilk, strawberry puree, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Pour in the hot water and stir gently until the batter is smooth. The batter will be thin, but this helps create moist cupcakes.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes are cooling, make the ganache by heating the heavy cream in a small saucepan until just beginning to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake, being careful not to cut all the way through.
- Pipe or spoon the ganache into the hollowed-out centers.
- Prepare the strawberry buttercream by creaming the softened butter in a large bowl until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy.
- Frost the filled cupcakes with the strawberry buttercream, using a piping bag or offset spatula.
- Garnish with fresh strawberries or a drizzle of leftover ganache if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutritional Information
Chocolate Strawberry Cupcakes with Chocolate Ganache Filling are undeniably a treat, but being mindful of their nutritional profile can help you enjoy them responsibly. Each cupcake contains roughly 330-370 calories, with about 18-22 grams of fat.
The presence of both eggs and buttermilk provides some protein and calcium, contributing small amounts of nutrients to your dessert. The cocoa powder is a source of antioxidants, and the strawberry puree offers a subtle dose of vitamin C and fiber.
However, as expected with most cupcakes, these are higher in sugars due to the granulated and powdered sugars used in both the batter and the buttercream. Each cupcake has around 32-38 grams of carbohydrates, largely from sugars, with dietary fiber content of about 2 grams per serving.
The chocolate ganache contains heavy cream, which enriches the flavor but also increases the saturated fat content. For those with dietary restrictions, substituting certain ingredients-like using a lower fat dairy or sugar replacement-can bring down the overall calorie count.
These cupcakes are best enjoyed occasionally and balanced with a diet rich in whole grains, fruits, vegetables, and lean proteins. If you need detailed nutritional information for specific dietary needs or allergies, consider calculating based on the exact brands and ingredients you choose.
Wine and Beverage Pairings
A perfect pairing for Chocolate Strawberry Cupcakes with Chocolate Ganache Filling is a glass of chilled sparkling rosé or a fruity Pinot Noir. The bubbles in sparkling wine help cut through the richness of the chocolate ganache, while the berry notes in rosé or Pinot Noir complement the strawberry flavor.
If you prefer non-alcoholic beverages, try serving these cupcakes with a glass of cold milk, which balances the sweetness, or a strawberry-infused iced tea for a refreshing accompaniment. For coffee lovers, a cup of espresso or a creamy cappuccino offers a delightful contrast to the dessert's chocolatey richness.
Cooking Tips and Variations
For the best Chocolate Strawberry Cupcakes with Chocolate Ganache Filling, start with high-quality ingredients-fresh strawberries, premium cocoa powder, and real vanilla extract all make a noticeable difference in flavor. If you wish to intensify the strawberry flavor, you can add a bit of freeze-dried strawberry powder to the buttercream.
When preparing the cupcake batter, do not overmix, as this can result in a denser crumb rather than a tender, moist cupcake. For easy filling, use a cupcake corer or a small paring knife to remove the centers without slicing too deep.
If you prefer a less sweet buttercream, reduce the amount of powdered sugar gradually while checking for the desired consistency. You can switch up the ganache by using white chocolate for a striking visual effect and a creamy, sweetier contrast.
For a gluten-free version, substitute the all-purpose flour for a cup-for-cup gluten-free blend. Vegan variations are possible by using dairy-free butter, plant-based milk, and egg replacers. Finally, for a fun seasonal twist, try adding a hint of orange zest to the batter or topping with mini chocolate chips.
These tips ensure every batch of Chocolate Strawberry Cupcakes with Chocolate Ganache Filling is as delicious and visually impressive as possible.
Serving Suggestions
For a show-stopping presentation, arrange the Chocolate Strawberry Cupcakes with Chocolate Ganache Filling on a tiered stand or a decorative platter. Add an extra flourish by topping each cupcake with a halved or whole fresh strawberry and a drizzle of chocolate ganache.
These cupcakes are ideal for dessert tables at parties, bridal showers, or family gatherings, allowing guests to easily enjoy a single-serving treat. They also make a lovely surprise for birthdays, picnics, or afternoon teas, and are easy to transport in cupcake boxes if you're bringing them to an event.
For a more decadent dessert, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. Matching cupcake liners to the season or occasion can add a festive touch, while decorative sprinkles, edible glitter, or chocolate shavings lend extra visual appeal.
Since these cupcakes are filled, it's a good idea to remind guests, especially younger children, of the hidden ganache surprise within. For formal gatherings, pair with individual dessert plates, forks, and napkins to keep things neat.
With their irresistible flavor and beautiful appearance, Chocolate Strawberry Cupcakes with Chocolate Ganache Filling can be the highlight of any celebration.
Health Benefits
While Chocolate Strawberry Cupcakes with Chocolate Ganache Filling are designed as a decadent dessert, they do offer modest benefits from their wholesome components. Strawberries are naturally rich in vitamin C, manganese, folate, and antioxidants, which support immune health and protect against oxidative stress.
Cocoa powder contains beneficial flavonoids that can promote heart health and enhance mood. Utilizing fresh fruit puree in the batter and frosting enhances both nutritional value and flavor. For those seeking a lighter option, try reducing the sugar slightly or replacing part of the butter with unsweetened applesauce.
Using dark chocolate with a higher cacao percentage in the ganache increases antioxidant levels and decreases sugar content. Cupcakes can also be made with whole-wheat flour for extra fiber. When consumed in moderation, and as part of a balanced diet, these cupcakes can be enjoyed guilt-free on special occasions.
Always be mindful of allergies and dietary needs, especially regarding dairy, eggs, and gluten, and consider substituting ingredients where required.
Frequently Asked Questions
Yes, you can bake the cupcakes and prepare the ganache and frosting up to a day in advance. Store unfrosted cupcakes and ganache-filled cupcakes in an airtight container at room temperature or refrigerate them. Frost and garnish just before serving for best freshness.
Leftover Chocolate Strawberry Cupcakes with Chocolate Ganache Filling should be placed in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for optimal texture.
Yes, thaw frozen strawberries thoroughly and drain excess liquid before pureeing. This ensures your cupcake batter and buttercream do not become too watery, which could affect the texture.
Absolutely. Substitute a quality gluten-free flour blend for the all-purpose flour to make the cupcakes gluten-free. For a vegan version, use dairy-free butter, plant-based milk, and an egg replacer such as flaxseed or applesauce.
You can freeze the unfrosted, unfilled cupcakes for up to 2 months. Defrost them at room temperature, fill with ganache, and frost fresh for the best taste and texture.
Chocolate Strawberry Cupcakes with Chocolate Ganache Filling bring together luscious chocolate, vibrant strawberries, and a silky ganache center in a dessert that's as beautiful as it is delicious. With a moist crumb, rich filling, and creamy strawberry buttercream, each bite is a perfect balance of flavors and textures. These cupcakes are a delightful choice for celebrations both big and small, capturing the hearts of anyone who loves classic dessert combinations. Easy to customize and endlessly versatile, this recipe is a must-have in any sweet lover's repertoire. Bake a batch and share the joy and indulgence they bring to every bite.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 ounces semi-sweet chocolate, chopped
- ¼ cup heavy cream
- ½ cup strawberries, finely chopped
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
Instructions
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1Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
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3Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients, and mix until just combined. Fill cupcake liners two-thirds full with batter.
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4Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
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5For ganache, heat heavy cream until just simmering and pour over chopped chocolate; let sit 2 minutes, then stir until smooth. Cut a small hole in the center of each cupcake and fill with ganache.
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6To make strawberry frosting, beat butter until creamy, add powdered sugar gradually, then mix in chopped strawberries. Pipe or spread onto cooled cupcakes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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