Description

These Chocolate Covered Strawberry Cupcakes combine rich chocolate and sweet strawberries in a gourmet, handheld form perfect for sharing. A moist chocolate cupcake is filled with a strawberry compote and topped with silky chocolate ganache, making them an elegant yet simple dessert for any occasion.

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup hot water
1 ½ cups fresh strawberries, hulled and diced
¼ cup granulated sugar
1 tablespoon lemon juice
1 cup dark chocolate chips
½ cup heavy cream
2 tablespoons powdered sugar
6–8 fresh strawberries, halved or sliced

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Instructions

Step 1: Prepare the strawberry filling by combining diced strawberries, granulated sugar, and lemon juice in a saucepan. Simmer for 8-10 minutes until thickened and cool completely
Step 2: Preheat oven to 350°F and line a muffin tin. Mix dry ingredients in one bowl and wet ingredients in another, then combine. Fill muffin cups and bake for 18-22 minutes until a skewer comes out clean. Let cool
Step 3: Core the center of each cupcake and fill with the cooled strawberry filling. Replace the tops
Step 4: Make chocolate ganache by heating cream, pouring it over chocolate, and whisking until smooth. Let cool to desired consistency
Step 5: Frost each cupcake with ganache and garnish with fresh strawberries

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3-4 days.

Allow refrigerated cupcakes to come to room temperature before serving.

Prep Time: 30 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg