Chocolate Strawberry Cupcakes with Ganache offers a delightful fusion of rich chocolate and sweet strawberries, perfect for any occasion. This recipe is incredibly useful for anyone looking to impress with homemade treats without being an expert baker, providing a decadent yet approachable dessert experience.
Key Ingredients for Chocolate Strawberry Cupcakes with Ganache
- For the Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (whole or 2%)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh strawberries, finely chopped (about 150g)
- For the Strawberry Swirl:
- ½ cup fresh strawberries, pureed (about 75g)
- 1 tablespoon granulated sugar
- For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate chips (about 225g)
- 1 cup heavy cream
- 1 tablespoon unsalted butter, softened (optional, for extra shine)
- For Garnish (Optional):
- Fresh strawberries, halved or quartered
- Chocolate shavings
How to Make Chocolate Strawberry Cupcakes with Ganache
Whipping up these Chocolate Strawberry Cupcakes with Ganache is a surprisingly simple yet incredibly rewarding baking adventure. In just about 25 minutes of prep and 20 minutes of baking, you’ll have a batch of moist, tender cupcakes bursting with the delightful pairing of chocolate and strawberry. The secret lies in the fluffy chocolate cake base, the vibrant strawberry swirl, and the lusciously smooth ganache that ties it all together, promising a truly satisfying treat for your taste buds.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.
- Add Wet Ingredients (Except Boiling Water): Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
- Incorporate Boiling Water: Carefully pour in the boiling water. The batter will be thin; this is normal. Beat on low speed until just combined. Be cautious to avoid splashing the hot water.
- Fold in Chopped Strawberries: Gently fold in the finely chopped fresh strawberries into the batter. This ensures little bursts of fruity goodness in every bite.
- Prepare Strawberry Swirl: In a small bowl, combine the pureed strawberries with 1 tablespoon of granulated sugar. Stir until the sugar is dissolved.
- Fill Cupcake Liners: Fill each muffin liner about two-thirds full with the chocolate batter.
- Add Strawberry Swirl: Dollop about one teaspoon of the strawberry puree mixture onto the top of the chocolate batter in each liner. Using a toothpick or skewer, gently swirl the strawberry mixture into the chocolate batter to create a marbled effect. Don’t overmix, or the colors will blend too much.
- Bake the Cupcakes: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Make the Chocolate Ganache: While the cupcakes are cooling, prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.
- Combine Chocolate and Cream: Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring.
- Emulsify the Ganache: Gently whisk the mixture starting from the center, gradually expanding outwards, until the ganache is smooth and glossy. If using, stir in the softened butter for extra shine.
- Frost the Cupcakes: Once the cupcakes are completely cool, spoon or pipe the chocolate ganache over the top of each cupcake.
- Garnish (Optional): Decorate the Chocolate Strawberry Cupcakes with Ganache with fresh strawberry halves or shavings for an extra touch of elegance and flavor.
Why You’ll Love This Chocolate Strawberry Cupcakes with Ganache
You’ll adore these Chocolate Strawberry Cupcakes with Ganache for their irresistible combination of deep, rich chocolate and bright, sweet strawberries, all crowned with a velvety smooth ganache. They’re a step above your average chocolate cupcake, offering a sophisticated flavor profile that’s perfect for special occasions or just a delightful treat. Plus, making them at home saves you money compared to buying gourmet cupcakes, allowing you to enjoy a bakery-quality dessert without breaking the bank. Unlike a simple chocolate cupcake, the addition of fresh strawberries provides a welcome burst of freshness, and the decadent ganache elevates them to a truly luxurious dessert experience.
Imagine biting into a cloud-like chocolate cupcake, the gentle sweetness of strawberry woven throughout, and then that luscious, melt-in-your-mouth ganache. It’s a symphony of flavors and textures that will have everyone asking for seconds. These aren’t just cupcakes; they’re little edible masterpieces that are surprisingly achievable for any home baker. So, ditch the store-bought versions and impress your friends and family with these stunning Chocolate Strawberry Cupcakes with Ganache – your kitchen will smell amazing, and your taste buds will thank you!
Storing and Reheating Tips
To keep your Chocolate Strawberry Cupcakes with Ganache at their absolute best, proper storage is key:
- Refrigeration: Store unfrosted or frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The ganache will firm up in the fridge, which is perfectly normal.
- Room Temperature (Frosted): If your ganache is stable and the ambient temperature isn’t too warm, you can store frosted cupcakes in an airtight container at room temperature for up to 2 days. However, refrigeration is generally recommended for optimal freshness, especially if using fresh strawberries in the batter.
- Freezing: For longer storage, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
- Reheating/Serving:
- From Refrigerator: Let the cupcakes sit at room temperature for about 30-60 minutes before serving to allow the ganache to soften slightly and the cake to reach its ideal texture.
- From Freezer: Transfer frozen unfrosted cupcakes to the refrigerator overnight to thaw. Once thawed, frost them with the ganache and let them sit at room temperature for about 30 minutes before serving.
Final Thoughts
These Chocolate Strawberry Cupcakes with Ganache are a truly delightful dessert that proves homemade treats can be both beautiful and delicious. We encourage you to gather your ingredients and experience the joy of creating these flavourful cupcakes for yourself – they’re sure to be a hit!
Chocolate Strawberry Cupcakes with Ganache
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps.1.75 cups all-purpose flour, 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined.2 large eggs, 1 cup milk (whole or 2%), 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the boiling water. The batter will be thin; this is normal. Beat on low speed until just combined. Be cautious to avoid splashing the hot water.1 cup boiling water
- Gently fold in the finely chopped fresh strawberries into the batter. This ensures little bursts of fruity goodness in every bite.1 cup fresh strawberries, finely chopped
- In a small bowl, combine the pureed strawberries with 1 tablespoon of granulated sugar. Stir until the sugar is dissolved.0.5 cup fresh strawberries, pureed, 1 tablespoon granulated sugar
- Fill each muffin liner about two-thirds full with the chocolate batter.
- Dollop about one teaspoon of the strawberry puree mixture onto the top of the chocolate batter in each liner. Using a toothpick or skewer, gently swirl the strawberry mixture into the chocolate batter to create a marbled effect. Don’t overmix, or the colors will blend too much.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cupcakes are cooling, prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.8 ounces semi-sweet chocolate chips, 1 cup heavy cream
- Pour the hot cream over the chocolate chips. Let it sit for 5 minutes without stirring.
- Gently whisk the mixture starting from the center, gradually expanding outwards, until the ganache is smooth and glossy. If using, stir in the softened butter for extra shine.1 tablespoon unsalted butter, softened
- Once the cupcakes are completely cool, spoon or pipe the chocolate ganache over the top of each cupcake.
- Decorate the Chocolate Strawberry Cupcakes with Ganache with fresh strawberry halves or shavings for an extra touch of elegance and flavor.fresh strawberries, halved or quartered, chocolate shavings