Cupcake Recipes

Strawberry Filled Chocolate Cupcake

strawberry filled chocolate cupcake

It’s almost Valentine’s Day and it’s time to show your loved one that you care.  I’m not sure if you know this or not, but the best way to do that is with a delicious cupcake.

If you’re a perfectionist, then you’ll want to make this strawberry filled chocolate cupcake!  It’s quite literally the most amazing thing I’ve ever created.  I know… it sounds intense, but holy cow… it’s good.

We started with our foundation chocolate cupcake.  It’s moist, rich, and can be utilized for a ton of variations.

I think the biggest difference between this cupcake and others is the baking temperature and time.  It’s low and slow, baby.

The oven temperature is set at 300ºF and the time can vary from 19-25 minutes.  Our oven produces a quality cupcake at 24 minutes.

Just be sure to toothpick test your cupcakes before you decide they’re done.

This recipe requires a bit of planning… You’ll need to make a strawberry buttercream and a chocolate ganache.  It sounds complicated, but it’s not.

The buttercream and chocolate ganache are incredibly easy to make.  All three parts are great on their own, but come together to form the perfect strawberry filled chocolate cupcake!

The Strawberry Buttercream

chocolate cupcake with chocolate ganache

Buttercream is the strangest thing to make.  You start by whipping some softened butter, add powdered sugar, and typically some heavy whipping cream.  It doesn’t look like it should turn into creamy deliciousness… but it does!

It’s like sugary magic.  Delicious, sugary magic…

Anyway, this strawberry buttercream is a little different.  You’ll need softened butter and powdered sugar, but you won’t be using ANY milk or heavy whipping cream.  None.  Put it down!

You’ll need fresh strawberries, finely chopped.  You’ll add these and their juice to the butter and powdered sugar.  Don’t fret either, there is plenty of moisture and it turns into an amazing buttercream right in front of your eyes.

If it’s too thin, add a little more powdered sugar.  Ff it’s too thin, add more strawberries.  Just remember that a little goes a long way.

This buttercream is going to go inside the chocolate cupcake.  So, if it’s not a perfect consistency… it’s ok.  Don’t get too hung up on that.  You’re strawberry filled chocolate cupcake will still turn out amazing!

Chocolate cupcake on cutting boardTip:  Cut out a pit in your cupcake to fill with your strawberry buttercream.  It’s easier than trying to force it in with a small pipping tip. Plus, you can eat the centers you cut out… Win-Win!

Secondary awesome tip:  Use a hand mixer.   It’ll allow you to evenly mix everything and produce a masterpiece.


The Chocolate Ganache

A chocolate cupcake deserves the appropriate topping, and this ganache is it, baby!

The first time I made a chocolate ganache, I was shocked how easy it was to make.  It’s literally some buttermilk and chocolate.  Boom.  You’re ready to beat Bobby Flay.

The trick to a good ganache is how long you let it rest.  Once you have that velvety smooth chocolate topping, let it sit for 10-15 minutes at room temperature.

The longer it sits, the thicker it gets.  If it sits too long, you’ll end up with a thick frosting type of icing.  If you use it right away, it’ll be a thin icing.

I found that 15 minutes will allow you to dip your cupcake in and it will create an amazing chocolate glaze.  I’m a fan of dipping the strawberry filled chocolate cupcake in the ganache.

Tip:  Add a bit of the ganache to your coffee.  No one will know, and it’ll taste like delicious heaven in the morning.  You deserve it!

If you’d like to use the tools we use to create our cupcakes, you can purchase them through these amazon affiliate links.  We get a small commission off the sale, and it doesn’t increase your price at all!  We appreciate the support!

Strawberry Filled Chocolate Cupcake

Course Dessert
Cuisine American
Keyword Strawberry filled chocolate cupcakes
Prep Time 40 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 1 hour 4 minutes
Servings 18 Cupcakes


The Most Amazing Chocolate Cupcake

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 6 T cocoa powder
  • 1 t baking soda
  • 1/2 t salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 t vanilla
  • 1/2 cup hot water

Sassy Strawberry Buttercream Frosting

  • 8 T butter, softened OR 1 stick
  • 4 cups confectioner's sugar
  • 1/2 cup fresh strawberries, finely chopped (with juice)

Chocolate Ganache

  • 4 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream


The Most Amazing Chocolate Cupcake

  1. Preheat your oven to 300 degrees!
  2. Combine all of the dry ingredients in a large bowl by whisking together.
  3. Combine the egg, buttermilk, vegetable oil, and vanilla in a medium sized bowl and set aside.
  4. The wet and dry ingredients are going to get married now in a beautiful ceremony with a hand mixer!
  5. Add the water to the batter and mix together. Batter will be thin, do not fret!
  6. Fill your liners in your cupcake pan with the batter, filling each liner about halfway.
  7. Bake these little cuties for 18-23 minutes, or until a toothpick comes out clean when inserted in the middle!
  8. Remove the cupcakes from the oven and allow to cool in their pans for 2 minutes. Then, remove the cupcakes from the pan and allow to cool on a wire rack until ready to frost.

Sassy Strawberry Buttercream Frosting

  1. Cream the softened butter in a large bowl with an electric hand mixer.
  2. Alternate adding in the strawberries and powdered sugar until combined on low speed.
  3. Add more strawberries if the frosting seems too dry.  Add more confectioner's sugar if the frosting seems too thin.  ENJOY <3

Chocolate Ganache

  1. Measure out the chocolate chips and set aside.
  2. Pour the heavy whipping cream into a microwave-safe bowl and heat for 45 seconds - 1 minute.  *Keep an eye so you don't make a mess of the micrwave with bubbly whipping cream!*
  3. Add the heated heavy whipping cream to the bowl of chocolate chips and let sit for 2-3 minutes.
  4. After waiting 2-3 minutes, slowly begin to whisk the chocolate into the whipping cream working from the inside of the bowl to the outside.
  5. Allow to sit for 10-15 minute before dipping your cupcakes!

2 thoughts on “Strawberry Filled Chocolate Cupcake

    1. We typically store them in an air-tight container in the refrigerator if they last longer than a day. Hope they turned out well!!

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