Can I make this ahead of time?

Yes. This recipe is forgiving. Make the cupcakes a day in advance, keep them chilled if your home is warm, and add the ganache the same day of serving if you prefer a fresh finish. Making ahead often makes serving easier and lets the flavors settle naturally.

My cupcakes sank in the middle. What happened?

Most often this is from opening the oven too early or the center being slightly underbaked when removed. Give them the full baking time plus a minute or two as needed. Also check that baking powder and baking soda are fresh.

How do I get a smooth ganache finish?

Warm the ganache slightly and pour it in the center of each cooled cupcake. Use the back of a spoon to coax it toward the edge. A thin crust will form as it cools. If the ganache is too thin, chill briefly before pouring.

Can I use frozen strawberries to make the buttercream?

You can, but thaw and drain them well. Frozen fruit carries extra water that can thin buttercream. A cooked-down reduction of frozen strawberries will concentrate flavor and keep the frosting stable.

Is there a way to make these gluten-free?

Yes. Use a one-to-one gluten-free flour blend and check for any textural adjustments. You may find the batter slightly looser; a brief rest before filling the liners helps the batter hydrate and thicken.

Chocolate Covered Strawberry Cupcakes 2026

Description

Decadent chocolate cupcakes with a delightful strawberry buttercream center and a smooth chocolate ganache topping.

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 cup strawberry buttercream frosting
1 cup chocolate ganache

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fill each cupcake liner halfway with the cupcake batter.
Place a dollop of strawberry buttercream in the center of each cupcake and then top with more batter to cover.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely before topping them with chocolate ganache.
Drizzle or spread the chocolate ganache over the cupcakes and serve.

Notes

Store cupcakes covered at room temperature for up to two days, or refrigerate for up to five days. Freezing is possible for up to three months.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg