Go Back
+ servings
chocolate covered strawberry cupcake on white plate

Chocolate Covered Strawberry Cupcakes Recipe

Lil' Luna
Devilishly rich chocolate covered strawberry cupcakes topped with a ganache smothered strawberry are the perfect way to say "I Love You!"
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 419 kcal



  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp butter
  • 2 oz semisweet baking chocolate chopped
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 2 eggs
  • 1 tsp vanilla


  • 1/2 cup butter softened
  • 4 oz cream cheese softened
  • 1.2 oz freeze dried strawberries
  • 2 1/2-3 cups powdered sugar
  • 1 tsp vanilla
  • 1-3 tsp heavy whipping cream or milk


  • 4 oz semisweet chocolate
  • 1/2 cup whipping cream


  • 15 strawberries



  • Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
  • Mix flour, sugars, baking soda, and salt together and set aside.
  • Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla.
  • Whisk the liquid ingredients into the dry until smooth.
  • Pour ¼ cup batter into each paper liner. Bake for 15-18 minutes or until toothpick comes out clean.
  • Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.


  • Place freeze dried berries in the blender and puree until a fine powder. Sift into a bowl to remove large pieces that didn't get blended.
  • Cream butter, cream cheese, and strawberry powder in an electric mixer until smooth. Mix in the powdered sugar a little at a time. Add vanilla and then the milk 1 teaspoon at a time until desired thickness.


  • Place chocolate in a bowl and pour hot whipping cream on top. Cover and let it sit for two minutes and then stir until smooth. Let the ganache cool for about 5 minutes before dipping strawberries.


  • Once the cupcakes have cooled, pipe on the frosting. Dip strawberries in the ganache and immediately press into the frosted cupcake.
  • Serve within 2 hours or store in the fridge. Allow to come to room temperate for serving.


Serving: 15gCalories: 419kcalCarbohydrates: 54gProtein: 4gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 70mgSodium: 227mgPotassium: 205mgFiber: 2gSugar: 41gVitamin A: 589IUVitamin C: 35mgCalcium: 53mgIron: 2mg
Keyword Chocolate Covered Strawberry Cupcakes
Tried this recipe?Let us know how it was!