Introduction

These chocolate covered strawberry cupcakes combine rich chocolate cake with a luscious strawberry sauce and decadent ganache. Topped with a creamy strawberry frosting and dipped strawberries, they make a stunning treat for any special occasion.

A close-up view of a chocolate cupcake with three main layers: a dark chocolate base, a thick layer of smooth pink frosting with ridged texture on top, and a shiny, rich dark chocolate sauce dripping down the pink frosting. On the very top, there is a large chocolate-covered strawberry decorated with pink stripes, and a small green leaf near the strawberry. The background shows blurred similar cupcakes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons strawberry sauce, chilled (see instructions below)
3/4 cup unsalted butter, softened to room temperature
3/4 cup hi-ratio shortening (or regular vegetable shortening)
1/4 teaspoon salt
6 cups powdered sugar, sifted
Pink gel food colouring (optional)
12-15 strawberries, rinsed and patted dry
8 oz dark chocolate, chopped
1 tablespoon vegetable shortening
1/2 cup pink candy melts
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup vegetable oil
3/4 cup buttermilk, room temperature
2 teaspoons pure vanilla extract
1/2 cup hot coffee or boiling water
1 cup fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
2-3 tablespoons granulated sugar (or to taste)
3 tablespoons water
1/2 teaspoon lemon juice

Instructions

Step 1: Make the strawberry sauce by combining diced strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally and breaking up the strawberries.
Step 2: Blend the cooked strawberries until smooth, then strain through a fine mesh sieve to remove seeds. Let cool completely, cover, and refrigerate until ready to use.
Step 3: Preheat the oven to 350°F (177°C) and line a 12-cup cupcake pan with paper liners (you can prepare liners for up to 15 cupcakes).
Step 4: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
Step 5: In a separate container, whisk eggs, vegetable oil, buttermilk, and vanilla. Pour wet ingredients into dry ingredients and mix until just combined.
Step 6: Add hot coffee or boiling water to the batter and stir until smooth. The batter will be thin.
Step 7: Fill cupcake liners about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: While cupcakes cool, prepare the chocolate covered strawberries. Wash and dry 12-15 strawberries thoroughly.
Step 10: Line a baking sheet with wax paper or silicone mat. Melt dark chocolate and 1 tablespoon shortening in 30-second intervals in the microwave, stirring until smooth.
Step 11: Dip strawberries into melted chocolate using a toothpick or by holding the stem. Shake off excess chocolate, place on prepared sheet, and refrigerate for 5-10 minutes to set.
Step 12: Melt pink candy melts in 15-second intervals, stirring until smooth. Transfer to a small ziplock bag and snip a tiny corner.
Step 13: Drizzle pink chocolate over the set strawberries, then return them to the refrigerator until ready to use.
Step 14: For ganache, place chocolate chips in a bowl. Heat heavy cream until it simmers and pour over chocolate. Cover and let sit 5 minutes, then stir until smooth.
Step 15: Spoon ganache onto each cooled cupcake and refrigerate to set while preparing frosting.
Step 16: Beat butter, shortening, and salt in a mixer until light and fluffy, about 5-6 minutes.
Step 17: Add half the powdered sugar and mix on low until combined. Add 6 tablespoons of chilled strawberry sauce and mix well.
Step 18: Gradually add remaining powdered sugar and beat until fully combined. Increase speed and beat 5-7 minutes until fluffy. Add pink gel colouring if desired.
Step 19: Pipe a generous swirl of frosting onto each cupcake using a large star tip.
Step 20: Optionally, spoon extra ganache over the frosting. Garnish cupcakes with the chocolate covered strawberries.

Tips & Variations

Substitute hot coffee for water in the batter to enhance the chocolate flavor.
Use fresh strawberries for the sauce when in season for the best flavor.
Add a few drops of pink gel food coloring to the frosting for a vibrant color.
For dairy-free options, try coconut cream instead of heavy cream in the ganache and a dairy-free butter substitute in the frosting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for best texture. Ganache and frosting will firm up when chilled. Leftover chocolate covered strawberries can also be refrigerated for a few days but are best enjoyed fresh.

How to Serve

The image shows a close-up of a dark chocolate cupcake with three main layers: the base layer is a moist, dense dark chocolate cake; the middle layer is thick, swirled pink frosting creating soft curves and ridges; on top of the frosting, rich dark chocolate sauce drips down the sides, giving a shiny, smooth texture. Sitting on the very top is a large chocolate-covered strawberry decorated with pink lines, and a small green leaf adds a fresh touch. The background is a white marbled surface, highlighting the vibrant colors and textures of the cupcake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry sauce ahead of time?

Yes, you can prepare the strawberry sauce up to 3 days in advance. Keep it covered and refrigerated until ready to use.

What if I don’t have a piping bag?

If you don’t have a piping bag, you can spread the frosting onto the cupcakes with a butter knife or the back of a spoon for a simpler look.