Chocolate Covered Strawberry Cupcakes

Enjoy extra moist chocolate covered strawberry cupcakes with a sweet strawberry buttercream surprise in the center. Finish these perfectly rich cupcakes with fudge-like chocolate ganache and you’ll win the way to anyone’s heart!

Ingredients

Chocolate Cupcakes

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (42g) unsweetened natural 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, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120ml) buttermilk*, at room temperature
1/2 cup (120ml) hot coffee or hot water

Chocolate Ganache Topping

6 ounces (170g) semi-sweet chocolate, finely chopped
2/3 cup (160ml or 5.3 ounces) heavy cream

Strawberry Buttercream Filling

1/2 cup (about 12–13g) freeze-dried strawberries*
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar, sifted
2 Tablespoons (30ml) heavy cream
1/2 teaspoon pure vanilla extract
salt, to taste
optional garnish: sliced fresh strawberries or sprinkles

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
Make the cupcakes: Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.