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 These Cupcakes Always Impress
Chocolate and strawberry is one of those flavor combinations that never really goes out of style, and these cupcakes prove exactly why. The rich chocolate cake, sweet strawberry filling, creamy buttercream, and silky ganache all work together without feeling overly heavy.
What I love most about this recipe is the texture in every bite. The cupcakes stay incredibly soft and moist, while the strawberry jam tucked inside adds a little surprise that makes them feel bakery-style and extra special.
They’re also the kind of dessert that looks impressive without being difficult to make. Whether it’s for birthdays, Valentine’s Day, parties, or just a weekend baking project, these cupcakes always disappear quickly.
Helpful Ingredient Notes & Easy Swaps
Freeze-dried strawberries are one of the best ways to get strong strawberry flavor into buttercream without making it watery. Once blended into powder, they mix beautifully into the frosting and give it a natural fruity taste.
A small amount of espresso powder helps deepen the chocolate flavor without making the cupcakes taste like coffee. If you don’t have any, you can simply leave it out.
Sour cream helps keep the cupcakes soft and moist, but plain yogurt works just as well if that’s what you already have in the fridge.
[wpforms id="35562"]You can also swap the vegetable oil for another neutral oil like canola or sunflower oil without changing the texture much.
Chocolate Strawberry Cupcake Recipe
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
Small Baking Tips That Make These Cupcakes Better
Using room temperature ingredients helps the batter mix more evenly and creates a softer cupcake texture.
Try not to overmix the batter once the dry ingredients are added. Mixing too much can make the cupcakes heavier instead of light and fluffy.
Let the ganache cool slightly before adding it over the frosting so it stays thick and glossy instead of running off the cupcakes completely.
And most importantly, make sure the cupcakes are fully cooled before decorating or the frosting can start melting almost immediately.
What Not To Do When Making These Cupcakes
Don’t overfill the cupcake liners or the tops may spill over while baking. Filling them about two-thirds full usually works best.
Avoid overbaking the cupcakes since chocolate cake can dry out quickly if left in the oven too long.
If the ganache feels too thin, let it sit for a few more minutes before drizzling it over the frosting.
And when filling the cupcakes with jam, don’t cut the center too deep or the filling may leak through the bottom.
Try More Strawberry Recipes
- Strawberry Slushies
- Strawberry Pie
- Strawberry Rhubarb Cake
- Strawberry Shortcake
- No-Bake Mini Cheesecakes
Decorating Ideas That Make Them Look Bakery-Style
Chocolate-dipped strawberries on top instantly make these cupcakes feel elegant and perfect for celebrations.
For birthdays or parties, adding chocolate sprinkles, mini chocolate chips, or extra ganache drizzle gives them a more playful dessert-shop look.
Fresh strawberry slices also add beautiful color and make the cupcakes feel lighter and fresher visually.
And if you want a simple finish, even a tall swirl of strawberry buttercream with a light dusting of cocoa powder looks gorgeous.
Storage & Make-Ahead Tips
These cupcakes can be stored in an airtight container at room temperature for about 2 days, or in the refrigerator for up to 5 days if you want to keep the frosting extra fresh.
If refrigerated, letting them sit at room temperature for 15–20 minutes before serving helps soften the frosting again.
You can also bake the cupcakes ahead of time and freeze them unfrosted for up to 3 months. Once thawed, decorate them fresh before serving for the best texture.
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.
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