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Chocolate Covered Strawberry Cupcakes: Indulge in Fudge Bliss!

Chocolate Covered Strawberry Cupcakes (Fudge Ganache & Strawberry Buttercream)

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Delicious chocolate cupcakes topped with rich fudge ganache and creamy strawberry buttercream, perfect for any occasion.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup strawberries, pureed
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup heavy cream
  • 8 oz semi-sweet chocolate, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
  4. Stir in the boiling water until the batter is smooth.
  5. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Let the cupcakes cool completely.
  8. For the fudge ganache, heat the heavy cream in a saucepan until just simmering, then pour over the chopped chocolate. Let sit for a few minutes, then stir until smooth.
  9. For the strawberry buttercream, beat the softened butter until creamy, then gradually add powdered sugar and strawberry puree until desired consistency is reached.
  10. Once the cupcakes are cool, dip the tops in the fudge ganache and let set.
  11. Pipe the strawberry buttercream on top of the ganache.

Notes

  • For a stronger strawberry flavor, add more strawberry puree to the buttercream.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • These cupcakes can be frozen for up to 2 months without the frosting.

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