These decadent Chocolate Strawberry Cupcakes combine rich, moist chocolate cupcakes with a sweet strawberry jam filling, topped with velvety strawberry buttercream, and finished with a silky chocolate ganache. The perfect balance of chocolate and strawberry in every bite, these cupcakes are an irresistible treat for any occasion.
Whether you’re celebrating a birthday, hosting a party, or simply craving a delicious dessert, these cupcakes will satisfy your sweet tooth and impress anyone who takes a bite.
Table of Contents
Why You’ll Love This Recipe
- Irresistible Flavor Combination: The classic pairing of chocolate and strawberry never goes out of style, and these cupcakes deliver on both fronts.
- Moist & Flavorful: The combination of sour cream (or yogurt) and vegetable oil ensures these cupcakes are incredibly moist, while the chocolate chips add a rich depth of flavor.
- Decadent Toppings: The strawberry buttercream and silky chocolate ganache topping elevate these cupcakes to a whole new level of indulgence.
- Versatile: Perfect for birthdays, holidays, or just because, these cupcakes can be garnished with fresh strawberries or chocolate sprinkles to fit any occasion.
Kitchen Tools You’ll Need
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Small paring knife
- Piping bag with your choice of tip
- Fine mesh sieve (for strawberry powder)
- Heatproof bowl for ganache
Chocolate Strawberry Cupcake Ingredients
- 1 cup all-purpose flour (125g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder (42g)
- ⅓ cup semisweet chocolate chips (about 60g)
- 1 teaspoon instant espresso powder (optional)
- ½ cup boiling water
- ½ cup sour cream or plain yogurt (120ml)
- ½ cup vegetable oil (120ml)
- 2 large eggs
- ¾ cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- ½ cup strawberry jam (for filling)
- 1¾ cup freeze-dried strawberries (about 12–13g)
- ¾ cup unsalted butter (170g), softened
- 3 cups powdered sugar (360g), sifted
- ½ teaspoon pure vanilla extract
- 11 tablespoon strawberry jam
- 2 tablespoons milk or fresh strawberries (finely chopped)
- 2/3 cup (160ml) heavy cream
- Sliced fresh strawberries
- Chocolate sprinkles or mini chocolate chips
- Chocolate-dipped strawberries
Spotlight on Key Ingredients
1. Freeze-Dried Strawberries
- Texture: They turn into a fine powder when blended, making it easy to incorporate into the buttercream.
- Flavor: These strawberries bring an intense, natural strawberry flavor to the frosting without any added moisture.
2. Semi-Sweet Chocolate
- Texture: The chopped chocolate melts smoothly into the ganache, providing a rich, silky topping.
- Flavor: Balances the sweetness of the buttercream and strawberry jam, enhancing the overall chocolate-strawberry flavor profile.
Ingredient Substitutions for Different Needs
- No Sour Cream: Substitute with plain yogurt for a similar texture and tang.
- No Espresso Powder: Omit it or substitute with a small amount of instant coffee to enhance the chocolate flavor.
- No Freeze-Dried Strawberries: You can use fresh strawberries, but they won’t give the same concentrated flavor. Use strawberry puree instead.
Chocolate Strawberry Cupcake Recipe
These decadent chocolate cupcakes are filled with strawberry jam, topped with creamy strawberry buttercream, and finished with a luscious chocolate ganache. They’re perfect for anyone who loves the classic chocolate-covered strawberry combination.
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Calories: 528kcal
Servings: 12
Equipment
- 12-cup muffin tin
- Cupcake liners
- Hand or stand mixer
- Small paring knife
- Piping bag with your choice of tip
- Fine mesh sieve (for strawberry powder)
- Heatproof bowl for ganache
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour 125g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder 42g
- ⅓ cup semisweet chocolate chips about 60g
- 1 teaspoon instant espresso powder optional, enhances chocolate flavor
- ½ cup boiling water
- ½ cup sour cream or plain yogurt not non-fat (120ml)
- ½ cup vegetable oil 120ml
- 2 large eggs
- ¾ cup granulated sugar 150g
- 1 teaspoon vanilla extract
- ½ cup strawberry jam for filling
For the Strawberry Buttercream:
- ¾ cup freeze-dried strawberries about 12–13g
- ¾ cup unsalted butter 170g, softened
- 3 cups powdered sugar 360g, sifted
- ½ teaspoon pure vanilla extract
- 1 tablespoon strawberry jam
- 2 tablespoons milk or fresh strawberries 5-8, finely chopped
For the Chocolate Ganache Topping:
- 6 ounces 170g semi-sweet chocolate, finely chopped
- 2/3 cup 160ml heavy cream
Optional Garnish:
- Sliced fresh strawberries
- Chocolate sprinkles or mini chocolate chips
- Chocolate-dipped strawberries
Instructions
For the Chocolate Cupcakes:
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking soda, salt, cocoa powder, and espresso powder (if using). Set aside.
- Make Chocolate Mixture: In a large bowl, whisk together the chocolate chips, boiling water, sour cream, vegetable oil, eggs, granulated sugar, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until smooth and no lumps remain.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Strawberry Buttercream:
- Make Strawberry Powder: In a small food processor, blend the freeze-dried strawberries until they turn into a fine powder. Sift through a fine mesh sieve, discarding solids.
- Make the Buttercream: Using a hand mixer or stand mixer, beat the softened butter until creamy (about 2 minutes). Gradually add the sifted powdered sugar, ½ cup at a time, beating until smooth.
- Add Flavor: Add the strawberry powder, vanilla extract, strawberry jam, and milk (or chopped fresh strawberries). Beat on medium speed until fully combined. Adjust the consistency by adding more powdered sugar to thicken or more milk/strawberry puree to thin it out.
For the Chocolate Ganache:
- Make the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the cream over the chocolate and let it sit for 2–3 minutes to melt. Stir until smooth and glossy. Let the ganache cool slightly before using.
Assemble the Cupcakes:
- Core the Cupcakes: Use a small paring knife to cut a cone shape out of the center of each cooled cupcake. Set the cone aside.
- Fill with Strawberry Jam: Spoon about 1–2 teaspoons of strawberry jam into each hole in the cupcake, then place the “lid” (the bottom part of the cone) back on top to cover the filling.
- Frost the Cupcakes: Using a piping bag fitted with your choice of tip (a star tip works great for a decorative effect), pipe the strawberry buttercream on top of each cupcake.
- Top with Ganache: Spoon or drizzle the cooled chocolate ganache over the frosting to create a thick, fudge-like topping.
- Garnish: Add sliced fresh strawberries, chocolate sprinkles, mini chocolate chips, or chocolate-dipped strawberries for decoration.
Nutrition
Serving: 1g | Calories: 528kcal | Carbohydrates: 66g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 230mg | Fiber: 3g | Sugar: 42g
Common Mistakes to Avoid
- Overfilling Cupcake Liners: Fill each liner about 2/3 full to prevent overflowing during baking.
- Underbaking the Cupcakes: Always check for doneness with a toothpick to ensure they’re fully baked before removing from the oven.
- Overmixing the Batter: Stir gently to keep the cupcakes light and fluffy. Overmixing can cause them to become dense.
- Ganache Too Runny: Allow the ganache to cool slightly before topping the cupcakes. If it’s too hot, it will run off the frosting.
- Unfrosted Cupcakes: Ensure the cupcakes are fully cooled before frosting them to avoid the frosting melting or sliding off.
Cooking Tips and Tricks
- Check the Cupcakes Early: Start checking them after 18 minutes; every oven is different.
- Use Room Temperature Ingredients: This helps the batter mix evenly and bake more consistently.
- Let Ganache Cool: Allow the ganache to cool to a pourable consistency before drizzling it over the cupcakes.
- Use Fresh Cupcake Liners: Ensure liners don’t stick to the cupcakes by using fresh ones for an easy release.
Delicious Variations You Should Not Miss
These cupcakes are versatile and can be customized to suit different tastes and occasions:
- Berry Medley: Use a mix of freeze-dried strawberries, raspberries, or blueberries for a berry-flavored buttercream.
- Nutty Twist: Add chopped nuts like hazelnuts or almonds to the cupcake batter for a bit of crunch.
- Chocolate Buttercream: Swap out the strawberry buttercream for a rich chocolate buttercream if you prefer more chocolate flavor.
- Mini Version: Make mini cupcakes for bite-sized treats.
- Fruity Frosting: Use fresh fruit purees in place of the freeze-dried strawberries for a more natural fruit flavor.
Try More Strawberry Recipes
- Strawberry Slushies
- Strawberry Pie
- Strawberry Rhubarb Cake
- Strawberry Shortcake
- No-Bake Mini Cheesecakes
Best Make-Ahead and Storage Tips
- Room Storage: Store cupcakes in an airtight container at room temperature for up to 3 days.
- Fridge Storage: Keep cupcakes in the fridge if you prefer to keep the frosting fresh. They will last for up to 5 days.
- Freezer Friendly: Freeze the cupcakes without frosting for up to 3 months. Frost them after thawing.
- Reheat Tip: Warm cupcakes in the microwave for a few seconds to bring them back to room temperature.
Frequently Asked Questions
- Can I make these cupcakes gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure to check the consistency and adjust as needed, as gluten-free flours may require slightly different moisture levels. - Can I freeze the chocolate ganache?
Yes, you can freeze the ganache for up to 1 month. To use, thaw it in the refrigerator overnight and reheat it gently before using it as a topping. - Can I use another type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with another neutral oil, such as canola or sunflower oil, without affecting the taste or texture of the cupcakes. - How do I prevent the strawberry jam from leaking out of the cupcakes?
Make sure to use a small paring knife to create a small cavity in the cupcakes and don’t overfill with jam. The “lid” from the core of the cupcake should help seal in the jam. - Can I use store-bought strawberry jam instead of homemade?
Yes, store-bought strawberry jam works perfectly fine. Just choose a good-quality jam with a thick consistency to avoid it running out of the cupcakes after filling. - How can I make the buttercream fluffier?
If your buttercream isn’t fluffy enough, try whipping it for a bit longer or adding a little more powdered sugar to achieve the desired texture. - Can I make this recipe without eggs?
Yes, you can use an egg replacement like a flax egg (1 tbsp flaxseed meal + 3 tbsp water), or you can substitute with applesauce or mashed banana for a more moist result. - How do I prevent the cupcake liners from sticking?
To prevent the liners from sticking to the cupcakes, you can lightly grease the pan before placing the liners in it, or use parchment paper liners for easy removal.
hi there,
i’m Austin
A photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes.
