Rich chocolate cupcakes topped with homemade strawberry buttercream frosting and finished with chocolate ganache, these Chocolate Strawberry Cupcakes are the perfect Valentine's Day dessert!
Inspired by our family's love for chocolate covered strawberries and chocolate cake, I combined the two flavors into these chocolate and strawberry cupcakes. Cupcakes are one of my favorite desserts to bake, whether it's my classic Vanilla Cupcakes or Chocolate Peanut Butter Cupcakes, and this version feels extra special for Valentine's Day. The rich chocolate base paired with a bright strawberry frosting is such a fun and delicious combination.
The key to the best homemade strawberry buttercream frosting is using freeze-dried strawberries. I've made strawberry frosting with fresh strawberry puree before, and while it tastes great, it can make the buttercream a little too soft. Freeze-dried strawberries give you that fresh strawberry flavor without adding extra moisture, resulting in a thick, fluffy frosting that pipes beautifully.
Table of contents
If you're planning a little Valentine's Day baking, these cupcakes pair perfectly with my Valentine M&M Cookies and Sweetheart Brownies. They're all fun, festive desserts that are great for sharing.
Key Ingredients & Substitutions
- Cocoa Powder - Gives these cupcakes a rich, chocolatey flavor.
- Buttermilk - Keeps the cupcakes soft and tender. If needed, substitute by adding a splash of vinegar or lemon juice to regular milk.
- Freeze Dried Strawberries - The key to a great tasting strawberry buttercream. They add real strawberry flavor without extra moisture.
- Unsalted Butter - Used in both the cupcakes and frosting. Softened butter is essential for a light, fluffy buttercream.
- Heavy Cream - Used in both the buttercream and the ganache. If needed, you can substitute milk in the buttercream and skip the ganache.
See the recipe card below for the full list of ingredients and measurements.
How To Make Chocolate Strawberry Cupcakes
These chocolate cupcakes come together easily with simple ingredients and bake up moist and tender every time.
- Heat the butter, cocoa powder, salt, and water just until the butter is melted.
- Stir to fully combine, then set aside to cool slightly while you prepare the remaining ingredients.
- Whisk the dry ingredients together in a mixing bowl.
- Stir the chocolate mixture into the dry ingredients until combined.
- Add the buttermilk, egg, and vanilla and mix until smooth.
- Scoop the batter into lined cupcake pans. Bake until set, then cool completely before frosting.
See the recipe card below for the full recipe.
How To Make Strawberry Buttercream Frosting
This homemade strawberry buttercream is thick, fluffy, and packed with real strawberry flavor.
- Process the freeze-dried strawberries into a fine powder.
- Beat the butter until light and fluffy. Add in the remaining ingredients and beat until smooth and fluffy.
How To Make Chocolate Ganache
This simple chocolate ganache adds a rich finishing touch and comes together with just two ingredients.
- Heat the cream until just simmering and pour over the chocolate chips.
- Whisk until smooth and glossy, then let cool slightly before using.
Assembling the Cupcakes
Once the cupcakes are completely cool, pipe the strawberry buttercream on top. Finish by drizzling the chocolate ganache over the frosting and sprinkle with crushed freeze-dried strawberries if desired. Enjoy!
👉 Sky's Tips
- Use room temperature buttermilk and eggs so everything mixes smoothly.
- When melting the butter, avoid overheating. If it's too hot, it can cook the eggs when added.
- Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.
Storage
Store Chocolate Strawberry Cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
I hope you enjoy baking these Chocolate Strawberry Cupcakes as much as we do. They're such a fun and delicious treat for Valentine's Day or any time you're craving chocolate and strawberries.
-Sky🩷
Frequently Asked Questions
Yes. The cupcakes can be baked one day in advance and stored unfrosted in an airtight container at room temperature. Frost and add the ganache the day you plan to serve the for best results.
Because of the strawberry buttercream and chocolate ganache, these cupcakes should be stored in the refrigerator. Bring them to room temperature before serving for the best texture.
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Chocolate Strawberry Cupcakes recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Chocolate Strawberry Cupcakes
Ingredients
Cupcake Batter
- ½ cup unsalted butter
- 3 ounces cocoa powder
- ½ teaspoon salt
- ½ cup water
- 7 ounces all-purpose flour (¾ cup + 2 tablespoons)
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup buttermilk room temperature
- 1 large egg room temperature
- ½ teaspoon vanilla extract
Strawberry Buttercream Frosting
- 1 cup freeze dried strawberries
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Chocolate Ganache
- ⅓ cup heavy cream
- 3 ounces chocolate chips dark or semi-sweet chocolate
Instructions
Cupcake Batter
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
- Add the buttermilk, egg, and vanilla extract. Mix until the batter is smooth and fully combined.
- Scoop the batter into the prepared cupcake pan, filling each liner ¾ of the way full. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
Strawberry Buttercream Frosting
- Using a food processor, process the freeze-dried strawberries into a powder. A few small crumbs of the strawberries are fine, but you mostly want a powder.
- In a mixing bowl, cream the butter until light and fluffy. Add in the powdered sugar, strawberry powder, vanilla extract and heavy cream. Beat for 2 minutes.
Chocolate Ganache
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan over medium low heat, heat the heavy cream until it just starts to simmer. Remove from the heat and immediately pour over the chocolate chips. Let this sit for about 3 minutes before whisking until smooth.
- Assemble the cupcakes: Pipe the strawberry frosting on each of the cupcakes then drizzle over the chocolate ganache. Sprinkle on a few crumbled freeze-dried strawberries if desired. Enjoy!
Notes
- Use room temperature buttermilk and eggs so everything mixes smoothly.
- When melting the butter, avoid overheating. If it's too hot, it can cook the eggs when added.
- Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.
Comments
No Comments