Surprise your loved one with these decadent Valentine’s Chocolate Covered Strawberry Cupcakes, a perfect fusion of moist chocolate cake and luscious strawberry filling, all crowned with a rich chocolate ganache that mimics the classic Valentine’s treat. This recipe is your secret weapon for creating an unforgettable dessert that’s both impressive and delightfully easy to make at home.
Key Ingredients for Valentine’s Chocolate Covered Strawberry Cupcakes
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes)
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- ¾ cup hot water or hot brewed coffee
For the Strawberry Filling:
- 2 cups fresh or frozen strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Ganache Frosting:
- 10 ounces good quality semi-sweet or dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter, softened (optional, for shine)
For Garnish (Optional):
- Fresh strawberries
- Chocolate shavings or curls
- Red or pink sprinkles
How to Make Valentine’s Chocolate Covered Strawberry Cupcakes
These Valentine’s Chocolate Covered Strawberry Cupcakes are designed for maximum delight with minimal fuss, offering a deeply satisfying chocolate flavor complemented by a bright strawberry burst and a smooth, luxurious ganache. The process is straightforward, proving that professional-looking desserts are achievable for every home baker, with a total preparation and baking time of approximately 75-90 minutes, including cooling.
Step-by-Step Instructions
Prepare the Strawberry Filling: In a medium saucepan, combine the chopped strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a jam-like consistency, about 10-15 minutes. If using frozen strawberries, this might take a little longer. Remove from heat and let it cool completely while you prepare the cupcakes. For a smoother filling, you can use an immersion blender or food processor once cooled.
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and 1 ½ cups granulated sugar. Make sure there are no lumps.
Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix.
Add Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter, mixing on low speed until smooth. The batter will be thin; this is normal and contributes to the moistness of the cupcakes.
Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake the Cupcakes: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes: Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before filling and frosting.
Prepare the Chocolate Ganache: While the cupcakes cool, make the ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes, then gently whisk until the chocolate is completely melted and the ganache is smooth and glossy. If using, whisk in the softened butter until it melts and incorporates. Let the ganache cool at room temperature for about 30-60 minutes, stirring occasionally, until it thickens to a spreadable consistency. It should be thick enough to hold its shape but still pliable.
Fill the Cupcakes: Once the cupcakes are completely cool, cut a conical shape out of the center of each cupcake using a small knife or an apple corer, leaving about a ½-inch border. Remove the removed cake piece and set it aside or crumble it. Spoon about 1-2 tablespoons of the cooled strawberry filling into the cavity of each cupcake. You can gently press the filling down.
Frost the Cupcakes: Place the removed cake cone back on top of the filling, or simply leave the cavity open for a more rustic look. Frost the cooled cupcakes generously with the chocolate ganache using an offset spatula or a piping bag fitted with a star tip.
Decorate: Immediately decorate the frosted cupcakes with fresh strawberries, chocolate shavings, or sprinkles before the ganache sets completely.
Why You’ll Love This Valentine’s Chocolate Covered Strawberry Cupcakes
You’ll adore these Valentine’s Chocolate Covered Strawberry Cupcakes not just for their stunning presentation, but for the symphony of flavors and textures they offer. The moist, rich chocolate cake provides the perfect base for the tangy, sweet strawberry filling, creating a flavor profile that’s far more complex and satisfying than your average chocolate cupcake. Making them at home is incredibly cost-effective compared to purchasing similar gourmet treats from a bakery, allowing you to create a truly special gesture without breaking the bank. The luscious chocolate ganache topping, with its deep cocoa notes, truly elevates these cupcakes, making them a showstopper dessert that your Valentine will remember.
Imagine biting into that tender chocolate crumb, uncovering a burst of fresh, bright strawberry, all enveloped in a silky smooth chocolate coating – it’s a delightful sensory experience that evokes pure joy. These cupcakes are a wonderful twist on the classic chocolate-covered strawberries, transforming them into a portable, individual treat that’s perfect for sharing. So ditch the store-bought sweets and embrace the joy of baking something truly heartfelt this Valentine’s Day. Give these Valentine’s Chocolate Covered Strawberry Cupcakes a try – your taste buds will thank you!
Storing and Reheating Tips
To best enjoy your Valentine’s Chocolate Covered Strawberry Cupcakes, proper storage is key.
- Refrigerator: Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. The ganache will firm up slightly in the fridge, so allow them to sit at room temperature for 15-30 minutes before serving for the best texture.
- Freezing: Cupcakes can be frozen before frosting, or after frosting (if the ganache is firm). Wrap unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Frosted cupcakes can be frozen on a baking sheet until firm, then transferred to an airtight container or freezer bag, also for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
- Reheating: These cupcakes are best served at room temperature or slightly chilled. Reheating is generally not recommended as it can affect the texture of the cake and the ganache. However, if you prefer them warm, you can briefly microwave them for 10-15 seconds, but be cautious not to overheat.
Final Thoughts
These Valentine’s Chocolate Covered Strawberry Cupcakes are a truly delightful way to express your love through baking. Their impressive appearance and delicious combination of chocolate and strawberry make them a perfect romantic dessert. Give them a go – the joy of creating and sharing these treats is as sweet as their flavor!
Valentine’s Chocolate Covered Strawberry Cupcakes
Ingredients
Equipment
Method
- In a medium saucepan, combine the chopped strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens into a jam-like consistency, about 10-15 minutes. Remove from heat and let it cool completely. For a smoother filling, you can use an immersion blender or food processor once cooled.2 cups fresh or frozen strawberries, 0.25 cup granulated sugar, 1 tablespoon lemon juice
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and 1 ½ cups granulated sugar. Make sure there are no lumps.1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 1.5 cups granulated sugar
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Do not overmix.
- Gradually add the hot water or hot brewed coffee to the batter, mixing on low speed until smooth. The batter will be thin; this is normal.0.75 cup hot water or hot brewed coffee
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before filling and frosting.
- While the cupcakes cool, make the ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes, then gently whisk until the ganache is smooth and glossy. If using, whisk in the softened butter. Let the ganache cool at room temperature for about 30-60 minutes, stirring occasionally, until it thickens to a spreadable consistency.10 ounces good quality semi-sweet or dark chocolate, 1 cup heavy cream, 1 tablespoon unsalted butter
- Once the cupcakes are completely cool, cut a conical shape out of the center of each cupcake. Remove the removed cake piece. Spoon about 1-2 tablespoons of the cooled strawberry filling into the cavity of each cupcake.
- Place the removed cake cone back on top of the filling, or leave the cavity open. Frost the cooled cupcakes generously with the chocolate ganache.
- Immediately decorate the frosted cupcakes with fresh strawberries, chocolate shavings, or sprinkles before the ganache sets completely.fresh strawberries, chocolate shavings or curls, red or pink sprinkles