Chocolate Cupcakes with Strawberry Filling

Introduction & Inspiration

These Chocolate Cupcakes with Strawberry Filling are a decadent treat, perfect for any chocolate and strawberry lover. They combine a moist, rich chocolate cupcake with a creamy, sweet-tart strawberry filling and a silky smooth chocolate ganache topping. It’s a triple threat.

My inspiration for this recipe comes from a love of combining classic flavors in unexpected ways. Chocolate and strawberry are a timeless pairing. But the freeze-dried strawberry filling and the rich ganache take these cupcakes to the next level.

This particular recipe is designed to be both approachable and impressive. It’s about creating a cupcake that’s not only delicious. But also visually appealing, with its hidden surprise filling and glossy ganache.

I believe that baking should be a joyful and rewarding experience. These Chocolate Cupcakes with Strawberry Filling embody that philosophy. They’re a treat that’s sure to impress. And they’re surprisingly fun to make.

Nostalgic Appeal

Chocolate cupcakes, in general, have a strong nostalgic appeal for many people. They’re a classic treat. Often associated with birthdays, celebrations, and childhood memories. It’s a classic for a reason.

The addition of a strawberry filling adds a playful and nostalgic twist. Strawberries are a beloved fruit. Often associated with summertime, picnics, and sweet, juicy flavors.

The combination of chocolate and strawberry is a familiar and comforting one. It’s a flavor pairing that’s both classic and exciting. It’s always a winner.

These cupcakes are a way to connect with the past while also creating new memories. They’re a dessert that feels both familiar and special. They are perfect for any occasion.

Homemade Focus

This Chocolate Cupcakes with Strawberry Filling recipe is all about the homemade experience. Every element, from the cupcakes to the filling to the ganache, is made with care and attention to detail. It’s about creating from scratch.

Making cupcakes from scratch is a rewarding process. It allows you to control the quality of the ingredients. And to ensure that every component is made with the best possible ingredients. It’s worth the effort.

The act of mixing the batter, making the filling, and creating the ganache is a therapeutic one. It’s a chance to slow down. Connect with the ingredients, and to enjoy the simple pleasure of baking.

This homemade focus results in cupcakes that are far superior to anything store-bought. The flavors are more intense, the textures are more refined, and the satisfaction is immeasurable.

Flavor Goal

The flavor goal for these Chocolate Cupcakes with Strawberry Filling is a harmonious balance of rich chocolate, sweet and tart strawberry, and a smooth, creamy texture. We’re aiming for a layered flavor experience.

The chocolate cupcakes should be moist and tender, with a deep, rich chocolate flavor that’s not overly sweet. They’re the foundation.

The strawberry filling should be creamy and sweet, with a pronounced strawberry flavor that’s both fresh and slightly tart. It’s the hidden surprise.

The chocolate ganache topping adds a layer of intense chocolate flavor and a beautiful glossy finish. It’s the crowning glory.

The overall effect is a cupcake that’s both decadent and refreshing. It’s a perfect balance of flavors and textures.

Ingredient Insights

Let’s take a closer look at the ingredients and why each one is important for this recipe. Understanding the role of each component is crucial. For baking success.

For the Cupcakes:

• All-Purpose Flour: Provides the structure of the cupcakes. All-purpose flour is the standard choice.
• Sugar: Provides sweetness and contributes to the cupcakes’ texture.
• Baking Cocoa: Provides the rich chocolate flavor. Use unsweetened cocoa powder.
• Baking Soda: The leavening agent, which means it helps the cupcakes rise.
• Salt: Enhances the flavors and balances the sweetness.
• Buttermilk: Adds moisture and a slight tanginess to the cupcakes, resulting in a tender crumb.
• Large Egg (Room Temperature): Adds richness, structure, and moisture to the cupcakes.
• Canola Oil: Adds moisture and tenderness to the cupcakes.
• Vanilla Extract: Enhances the other flavors and adds a warm, aromatic note.
• Hot Brewed Coffee: Enhances the chocolate flavor and adds moisture to the cupcakes.

For the Strawberry Filling:

• Freeze-Dried Strawberries: Provide the intense strawberry flavor. Freeze-dried strawberries are a great way to add concentrated fruit flavor without adding extra moisture.
• Unsalted Butter (Softened): Adds richness and helps to create a creamy filling.
• Confectioners’ Sugar: Provides sweetness and structure to the filling.
• Heavy Whipping Cream: Adds creaminess and helps to create a smooth filling.
• Vanilla Extract: Enhances the flavor of the filling.
• Salt: Balances the sweetness and enhances the other flavors.

For the Ganache:

• Heavy Whipping Cream: Provides the creamy base for the ganache.
• Semisweet Chocolate Chips: Provide the rich chocolate flavor of the ganache.

For Garnish (Optional):

• Fresh Strawberries: Add a beautiful and fresh element to the finished cupcakes.

Essential Equipment

Having the right tools makes the cupcake-making process much smoother and more enjoyable. Here’s a list of the essential equipment. Good tools are essential.

• 12-Cup Muffin Tin: This is the standard size for this recipe.
• Paper Liners: For lining the muffin cups. This prevents the cupcakes from sticking and makes cleanup easier.
• Large Bowl: For mixing the dry ingredients and for making the filling.
• Small Bowl: For whisking together the wet ingredients.
• Whisk: For combining the dry and wet ingredients.
• Sifter:
• Electric Mixer (Handheld or Stand): For beating the butter for the filling.
• Food Processor: For processing the freeze-dried strawberries into a powder.
• Pastry Bag with a Very Small Tip: For filling the cupcakes.
• Small Saucepan: For heating the cream for the ganache.
• Heat-Proof Bowl: For melting the chocolate for the ganache.
• Measuring cups and spoons

List of Ingredients with Measurements

Here’s the complete list of ingredients with precise measurements for easy reference. Accuracy is key in baking. Always double-check.

For the 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

For the 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

For the Ganache:

• 1/2 cup Heavy Whipping Cream
• 1/2 cup Semisweet Chocolate Chips

For Garnish (Optional):

• 3 Fresh Strawberries

Gather all your ingredients before you begin. This “mise en place” approach makes the baking process much more organized. It helps prevent errors.

Step-by-Step Instructions

Now, let’s break down the process into clear, easy-to-follow steps. I’ll guide you through each stage. My goal is clarity.

Step 1: Preheat Oven and Prepare Pan.

Preheat the oven to 350°F (175°C).

Line 12 muffin cups with paper liners.

Step 2: Combine Dry Ingredients.

Sift the flour, sugar, cocoa powder, baking soda, and salt together twice.

Place in a large bowl.

Step 3: Combine Wet Ingredients.

In a small bowl, whisk together the buttermilk, egg, oil, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients.

Add the wet ingredients to the flour mixture.

Drizzle in the hot coffee.

Beat until smooth. Don’t overmix.

Step 5: Bake the Cupcakes.

Fill the prepared muffin cups three-fourths full.

Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.

Step 6: Cool the Cupcakes.

Cool in the pans for 10 minutes before removing to wire racks to cool completely.

Step 7: 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 butter until creamy.

Beat in the confectioners’ sugar, cream, vanilla extract, salt, and strawberry powder until smooth.

Step 8: Fill the Cupcakes.

Cut a small hole in the corner of a pastry bag. Insert a very small tip.

Fill the pastry bag with the strawberry filling.

Push the tip through the bottom of the paper liner to fill each cupcake.

Step 9: Make the Ganache.

Place the chocolate chips in a small heat-proof bowl.

In a small saucepan, bring the heavy cream just to a boil.

Pour the hot cream over the chocolate chips. Let stand for 2 minutes.

Stir with a whisk until smooth.

Step 10: Dip and Garnish.

Dip the tops of the filled cupcakes in the ganache.

Let stand until the ganache is set.

If desired, garnish the tops with slices of fresh strawberries.

Troubleshooting

Even with careful preparation, things can sometimes go wrong. Here are some common problems and solutions. It’s good to be prepared.

Problem: Cupcakes are dry. Solution: This could be due to overbaking, too much flour, or not enough liquid. Make sure you’re measuring the ingredients accurately and checking for doneness with a toothpick.

Problem: Cupcakes are dense. Solution: This could be due to overmixing the batter. Mix the batter just until the ingredients are combined.

Problem: Filling is too runny. Solution: Make sure you’re using freeze-dried strawberries, not fresh strawberries, for the filling. You can also try adding a bit more confectioners’ sugar to thicken it.

Problem: Ganache is grainy. Solution: This can happen if the chocolate is overheated. Make sure to heat the cream gently and stir the chocolate and cream mixture until smooth.

Problem: Cupcakes sink in the middle Solution: Avoid opening the oven door while baking.

Tips and Variations

Here are some tips and variations to customize your Chocolate Cupcakes with Strawberry Filling. I always encourage creativity. Have fun!

Tip: For an even more intense chocolate flavor, use dark chocolate cocoa powder in the cupcakes.

Variation: Use a different type of berry for the filling, such as raspberries or blueberries.

Tip: Add a layer of chocolate chips or chopped nuts to the batter before baking for added texture and flavor.

Variation: Replace the ganache topping with a chocolate buttercream frosting.

Tip: Store leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.  

Serving and Pairing Suggestions

These Chocolate Cupcakes with Strawberry Filling are a delightful treat on their own. Here are some serving ideas. To make them even better.

Serve at room temperature.

Pair with a glass of cold milk, a cup of coffee, or a glass of dessert wine.

Serve as a dessert for a birthday party, Valentine’s Day, or any special occasion.

Offer a dollop of whipped cream on top of each cupcake for an extra touch of indulgence.

Nutritional Information

Per Serving (1 cupcake): Calories: 336 Fat: 16g Saturated Fat: 7g Cholesterol: 39mg Sodium: 206mg Carbohydrates: 49g Fiber: 2g Sugar: 36g Protein: 3g

Please keep in mind that these are estimated values.

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Recipe Summary and Q&A

Let’s recap the recipe and answer some frequently asked questions. I want to provide all the information you need. My goal is baking success.

Recipe Summary:

1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Combine dry ingredients.
3. Combine wet ingredients.
4. Combine wet and dry ingredients, add coffee.
5. Bake cupcakes. Cool completely.
6. Make strawberry filling.
7. Fill cupcakes.
8. Make ganache.
9. Dip cupcakes in ganache. Garnish.

Q&A:

Q: Can I use fresh strawberries in the filling? A: I don’t recommend using fresh strawberries for the filling, as they will release too much liquid and make the filling runny. Freeze-dried strawberries are essential for the right consistency and flavor.

Q: Can I make these cupcakes ahead of time? A: Yes, you can make the cupcakes and the filling a day ahead of time. Store the cupcakes in an airtight container at room temperature and the filling in the refrigerator. Fill and frost the cupcakes just before serving.

Q: Can I freeze these cupcakes? A: Yes, you can freeze the unfrosted cupcakes, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before filling and frosting.

Q: My ganache is too thick. What do I do? A: Add a little more warm cream to the ganache, a teaspoon at a time, until it reaches the desired consistency.

Q: Can I use another type of filling?

A: Sure!