Introduction & Inspiration: Chocolate and Strawberry Bliss
These Chocolate Cupcakes with Strawberry Filling are a decadent and delightful treat! I love the combination of the rich, moist chocolate cupcakes, the sweet and tangy strawberry filling, and the smooth, luscious chocolate ganache.
The inspiration for this recipe came from my love for chocolate and strawberries together. It’s a classic pairing. And I wanted to create a cupcake that showcased.
I also wanted to incorporate a surprise element – the hidden strawberry filling! It adds an extra layer of flavor and texture. And makes these cupcakes even more special.
These cupcakes are perfect for any occasion, from birthdays to Valentine’s Day to a simple weeknight treat. They’re a guaranteed crowd-pleaser. And they’re surprisingly easy.
Nostalgic Appeal (with a Hidden Surprise)
Cupcakes, with their individual portions and their endless flavor possibilities, evoke a sense of childhood nostalgia and celebration. They remind me of birthday parties, bake sales, and the simple joy.
These Chocolate Cupcakes with Strawberry Filling take that familiar treat. And add a delightful surprise – a hidden pocket of sweet and tangy strawberry filling! It is a special addition.
There’s something inherently satisfying about biting into a seemingly ordinary chocolate cupcake. And discovering a burst of fresh strawberry flavor inside. It’s a fun and unexpected element.
It’s the kind of cupcake that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat.
Homemade Focus (and the Magic of Freeze-Dried Strawberries)
I’m a strong advocate for homemade baked goods, and these Chocolate Cupcakes with Strawberry Filling are a perfect example of why. Making your own cupcakes, filling, and ganache.
Store-bought cupcakes often lack the fresh flavor, the moist texture, and the unique elements that you can achieve with homemade. When you bake from scratch, you know the ingredients.
This recipe uses a clever trick for the strawberry filling: freeze-dried strawberries! These provide an intense strawberry flavor and a beautiful pink color without adding extra moisture.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the joy of baking from scratch. And to enjoy.
Flavor Goal: Rich Chocolate, Sweet Strawberry, and Smooth Ganache
The flavor goal of these Chocolate Cupcakes with Strawberry Filling is to achieve a perfect balance of rich, intense chocolate, sweet and tangy strawberry, and smooth, decadent ganache.
The chocolate cupcakes, made with all-purpose flour, sugar, baking cocoa, baking soda, salt, buttermilk, an egg, canola oil, vanilla extract, and hot brewed coffee. Are incredibly moist.
The strawberry filling, made with freeze-dried strawberries, unsalted butter, confectioners’ sugar, heavy whipping cream, vanilla extract, and salt. Adds a burst of fresh strawberry flavor.
The ganache, made with heavy whipping cream and semisweet chocolate chips. Provides a smooth, luscious topping that complements the chocolate cupcakes.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Chocolate Cupcakes with Strawberry Filling so special. For the Cupcakes:
All-purpose flour, sugar, baking cocoa, baking soda, and salt form the dry base. Buttermilk adds moisture and a subtle tanginess.
A large egg, at room temperature, adds richness and structure. Canola oil adds moisture. Vanilla extract enhances the flavors.
Hot brewed coffee is a secret ingredient that intensifies the chocolate flavor and adds moisture.
For the Strawberry Filling:
Freeze-dried strawberries are the key to the intense strawberry flavor and beautiful pink color. Unsalted butter, softened, provides richness and creaminess.
Confectioners’ sugar adds sweetness and structure. Heavy whipping cream adds moisture.
Vanilla extract enhances the flavors. A pinch of salt balances the sweetness.
For the Ganache:
Heavy whipping cream creates the smooth, creamy base of the ganache. Semisweet chocolate chips provide the rich chocolate flavor.
Fresh strawberries (optional), for garnish.
Essential Equipment
You’ll need a few basic baking tools:
A 12-cup muffin tin.
Paper liners: for the muffin tin.
Large and small bowls: for mixing.
A whisk.
An electric mixer (handheld or stand mixer).
A food processor (for the freeze-dried strawberries).
A pastry bag with a very small tip (for filling the cupcakes). Or a zip-top bag.
A small saucepan: for heating the cream for the ganache.
That’s it! The equipment list is relatively straightforward. The key is to have a way to process the freeze-dried strawberries.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
CUPCAKES
- 1-1/4 cups all-purpose flour
- 1-1/4 cups sugar
- 1/3 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg, room temperature
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2/3 cup hot brewed coffee
STRAWBERRY FILLING:
- 1/2 cup freeze-dried strawberries
- 1/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
GANACHE:
- 1/2 cup heavy whipping cream
- 1/2 cup semisweet chocolate chips
- 3 fresh strawberries, optional
These measurements are from the recipe. Remember to use fresh, high-quality ingredients.
Step-by-Step Instructions
Ready to bake some amazing Chocolate Cupcakes with Strawberry Filling? Here’s a detailed, step-by-step guide:
1. Prepare Oven and Muffin Tin:
Preheat the oven to 350°F (175°C).
Line 12 muffin cups with paper liners.
2. Combine Dry Ingredients (Cupcakes): Sift the all-purpose flour, granulated sugar, baking cocoa, baking soda, and salt together twice.
Place the sifted dry ingredients in a large bowl.
3. Combine Wet Ingredients (Cupcakes):
In a small bowl, whisk together the buttermilk, egg, canola oil, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the flour mixture.
Drizzle in the hot brewed coffee.
Beating until smooth. Be careful not to overmix the batter.
5. Fill Cupcake Liners: Fill the prepared muffin cups about three-fourths full.
6. Bake: Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18-20 minutes.
7. Cool: Cool the cupcakes in the muffin pans for 10 minutes.
Before removing them to wire racks to cool completely.
8. Make the Strawberry Filling:
While the cupcakes are cooling, make the strawberry filling.
Place the freeze-dried strawberries in a food processor.
Process until a fine powder forms.
In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
Beat in the confectioners’ sugar, heavy whipping cream, vanilla extract, salt, and the strawberry powder until smooth.
9. Fill the Cupcakes:
Cut a small hole in the corner of a pastry bag.
Insert a very small tip. (Or, use a zip-top bag and snip off a tiny corner).
Fill the pastry bag (or zip-top bag) with the strawberry filling.
Push the tip through the bottom of the paper liner of each cooled cupcake.
Squeeze a small amount of filling into the center of each cupcake.
10. Make the Ganache: Place the semisweet chocolate chips in a small bowl.
In a small saucepan, bring the heavy whipping cream just to a boil.
Pour the hot cream over the chocolate chips.
Let stand for 2 minutes.
Stir with a whisk until smooth.
11. Dip Cupcakes in Ganache:
Dip the tops of the filled cupcakes in the ganache.
Let stand until the ganache is set.
12. Garnish (Optional):
If desired, garnish the tops of the cupcakes with slices of fresh strawberries. Serve and enjoy!
Troubleshooting
Possible baking issues:
Problem: The cupcakes are dry.
Solution: Make sure you’re not overbaking the cupcakes. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of liquid ingredients.
Problem: The cupcakes are dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a dense texture.
Problem: The filling is too runny.
Solution: Make sure you’re using freeze-dried strawberries, not fresh strawberries, for the filling. Fresh strawberries contain too much moisture. You can also try adding a bit more confectioners’ sugar to thicken the filling.
Problem: The ganache is too thick/thin.
Solution: Adjust the consistency of the ganache.
Problem: Cupcakes are sinking. Solution: Check oven temperature.
Tips and Variations
Here are some extra tips:
Tip: For an even more intense chocolate flavor, use dark chocolate cocoa powder.
Tip: To ensure even baking, rotate the muffin tin halfway through the baking time.
Tip: If you don’t have a pastry bag, you can use a zip-top bag with a small corner snipped off to fill the cupcakes.
Variation: Use different types of freeze-dried fruit, such as raspberries or blueberries, for the filling.
Variation: Add a layer of chocolate chips or chopped nuts to the cupcake batter before baking.
Variation: Frost the cupcakes with a different type of frosting, such as cream cheese frosting or vanilla buttercream, instead of ganache.
Variation: Add a sprinkle of sea salt.
Variation: Add mini chocolate chips to batter.
Serving and Pairing Suggestions
These cupcakes are perfect for many occasions:
Serving Suggestions:
Serve the cupcakes at room temperature.
Serve them as a dessert for a birthday party, a holiday gathering, a potluck, or any occasion.
They’re also perfect for a simple weeknight treat or an afternoon snack.
Pairing Suggestions:
These cupcakes pair well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A glass of dessert wine, such as a Moscato d’Asti or a Port.
They’re also delicious on their own!
They are beautiful and impressive.
Nutritional Information
Here’s an approximate nutritional breakdown per cupcake:
- Calories: 336
- Fat: 16g (7g saturated fat)
- Cholesterol: 39mg
- Sodium: 206mg
- Carbohydrate: 49g (36g sugars, 2g fiber)
- Protein: 3g
This is based on the provided nutrition facts. These Chocolate Cupcakes with Strawberry Filling are a relatively rich and decadent treat, due to the sugar, butter, oil, and chocolate.
They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the sugar and fat content by using sugar substitutes and less butter.
Print
Chocolate Cupcakes with Strawberry Filling
Description
These Chocolate Cupcakes with Strawberry Filling are a decadent and delightful treat! I love the combination of the rich, moist chocolate cupcakes, the sweet and tangy strawberry filling, and the smooth, luscious chocolate ganache
Ingredients
CUPCAKES
- 1–1/4 cups all-purpose flour
- 1–1/4 cups sugar
- 1/3 cup baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg, room temperature
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2/3 cup hot brewed coffee
STRAWBERRY FILLING:
- 1/2 cup freeze-dried strawberries
- 1/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
GANACHE:
- 1/2 cup heavy whipping cream
- 1/2 cup semisweet chocolate chips
- 3 fresh strawberries, optional
Instructions
1. Prepare Oven and Muffin Tin:
Preheat the oven to 350°F (175°C).
Line 12 muffin cups with paper liners.
2. Combine Dry Ingredients (Cupcakes): Sift the all-purpose flour, granulated sugar, baking cocoa, baking soda, and salt together twice.
Place the sifted dry ingredients in a large bowl.
3. Combine Wet Ingredients (Cupcakes):
In a small bowl, whisk together the buttermilk, egg, canola oil, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the flour mixture.
Drizzle in the hot brewed coffee.
Beating until smooth. Be careful not to overmix the batter.
5. Fill Cupcake Liners: Fill the prepared muffin cups about three-fourths full.
6. Bake: Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18-20 minutes.
7. Cool: Cool the cupcakes in the muffin pans for 10 minutes.
Before removing them to wire racks to cool completely.
8. Make the Strawberry Filling:
While the cupcakes are cooling, make the strawberry filling.
Place the freeze-dried strawberries in a food processor.
Process until a fine powder forms.
In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
Beat in the confectioners’ sugar, heavy whipping cream, vanilla extract, salt, and the strawberry powder until smooth.
9. Fill the Cupcakes:
Cut a small hole in the corner of a pastry bag.
Insert a very small tip. (Or, use a zip-top bag and snip off a tiny corner).
Fill the pastry bag (or zip-top bag) with the strawberry filling.
Push the tip through the bottom of the paper liner of each cooled cupcake.
Squeeze a small amount of filling into the center of each cupcake.
10. Make the Ganache: Place the semisweet chocolate chips in a small bowl.
In a small saucepan, bring the heavy whipping cream just to a boil.
Pour the hot cream over the chocolate chips.
Let stand for 2 minutes.
Stir with a whisk until smooth.
11. Dip Cupcakes in Ganache:
Dip the tops of the filled cupcakes in the ganache.
Let stand until the ganache is set.
12. Garnish (Optional):
If desired, garnish the tops of the cupcakes with slices of fresh strawberries. Serve and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Chocolate Cupcakes with Strawberry Filling baking journey!
Summary: These Chocolate Cupcakes with Strawberry Filling are moist, rich chocolate cupcakes filled with a sweet and tangy strawberry filling and topped with a smooth chocolate ganache. They’re a decadent and delightful treat that’s perfect for any occasion.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes and make the filling and ganache ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature. Store the filling and ganache separately in the refrigerator. Assemble the cupcakes just before serving.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes. Wrap them tightly. Freeze for up to 2 months. Thaw at room temperature before filling and frosting.
Q: I don’t have freeze-dried strawberries. Can I use fresh strawberries for the filling?
A: No, I don’t recommend using fresh strawberries for the filling. Fresh strawberries contain too much moisture, which will make the filling runny.
Q: My ganache is seizing, what do I do? A: Add a touch more cream, and stir.
Q: Can I use different extracts? A: Absolutely.