Description
Delightfully rich and moist chocolate cupcakes topped with a luscious strawberry buttercream frosting and adorned with chocolate-covered strawberries. Perfect for Valentine’s Day or any special occasion, these cupcakes combine classic chocolate flavors with a fresh strawberry twist, making them irresistible and visually stunning.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour (141g)
- 1 cup granulated sugar (200g)
- ½ cup unsweetened natural cocoa powder (50g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup very hot water
Strawberry Buttercream Frosting
- 1 cup salted butter, softened
- 3 cups powdered sugar
- 1 (1-ounce) bag freeze-dried strawberries, ground into powder
- 2–3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Chocolate Covered Strawberries
- 14–16 medium-sized fresh strawberries
- 1 package Ghirardelli Chocolate Melting Wafers
Instructions
- Preheat Oven and Prep Pan: Heat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the large egg, buttermilk, vegetable oil, and vanilla extract until smooth and incorporated.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients in the stand mixer bowl and mix until just combined to avoid overmixing.
- Add Hot Water: Slowly pour in the very hot water and mix again, scraping the sides of the bowl as needed. The batter will be thin, which is normal.
- Fill Cupcake Liners and Bake: Fill each cupcake liner halfway full with batter. Bake for 18-21 minutes, or until the tops spring back when lightly touched or a toothpick inserted comes out with few moist crumbs.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make Strawberry Buttercream Frosting: Beat the softened butter in a large bowl until creamy and light, about 2 minutes. Gradually add powdered sugar and the powdered freeze-dried strawberries, mixing on low speed until combined. Add vanilla extract and heavy cream, then increase mixer speed and beat for 3-5 minutes until the frosting is light, fluffy, and spreadable.
- Pipe Frosting: Transfer the prepared frosting to a piping bag with your favorite decorative tip. Pipe swirls of frosting onto the cooled cupcakes with care and creativity.
- Melt Chocolate and Dip Strawberries: Melt the Ghirardelli Chocolate Melting Wafers according to package instructions. Dip each fresh strawberry into the melted chocolate, then place on a parchment-lined baking sheet to set and harden.
- Decorate Cupcakes: Once the chocolate on the strawberries has set, place one chocolate-covered strawberry atop each frosted cupcake for a stunning presentation.
Notes
- Garnish ideas include mini chocolate chips, chocolate ganache, sprinkles, or additional fresh strawberries to enhance appearance and flavor.
- Store assembled cupcakes in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- The frosting can be prepared ahead of time and stored in the refrigerator for up to 7 days.
- Unfrosted cupcakes freeze well for up to 3 months. Flash-freeze on a baking tray before transferring to a freezer-safe container or bag.
- Frosting can also be frozen for up to 3 months when stored properly in a freezer-safe container or Ziploc bag.
