Chocolate Cupcakes with Strawberry Filling: A Decadent Surprise Inside

Introduction & Inspiration

There’s something undeniably delightful about biting into a seemingly ordinary cupcake and discovering a hidden burst of flavor inside. These Chocolate Cupcakes with Strawberry Filling deliver just that – a rich, moist chocolate cupcake with a sweet and tangy strawberry filling, all topped with a smooth chocolate ganache.

My inspiration for this recipe comes from a love of combining unexpected flavors and textures. The contrast between the deep chocolate and the bright strawberry is a match made in heaven, and the surprise filling adds an element of fun and excitement.

These cupcakes are perfect for any occasion, from a birthday party to a casual get-together. They’re a guaranteed crowd-pleaser, and they’re surprisingly easy to make. They are very original.

A delicious treat, that everyone will love.

Nostalgic Appeal

Chocolate cupcakes, in general, are a classic treat that evokes feelings of childhood nostalgia. The addition of a strawberry filling adds a touch of whimsy and surprise, making these cupcakes even more special.

The combination of chocolate and strawberry is a beloved classic, reminiscent of chocolate-covered strawberries and other favorite desserts. It’s a flavor profile that’s both comforting and familiar.

This recipe aims to capture that nostalgic appeal while providing clear, step-by-step instructions for making a truly exceptional batch of cupcakes. It’s a way to elevate a simple treat to something truly memorable.

A classic with a twist, perfect for any moment.

Homemade Focus

While this recipe utilizes a few shortcuts, such as freeze-dried strawberries for the filling, the emphasis is still on creating a homemade experience. We’re making the cupcakes from scratch, crafting a unique strawberry filling, and whipping up a simple, yet decadent chocolate ganache.

Using high-quality ingredients, like good cocoa powder and fresh strawberries for garnish, elevates the overall flavor and makes these cupcakes truly special. It is a semi-homemade dessert.

It’s about focusing on the key elements and making them the best they can be. It’s about creating a dessert that’s both delicious and satisfying, with a touch of homemade goodness in every bite.

The result, is worth the effort.

Flavor Goal

The primary flavor goal for these Chocolate Cupcakes with Strawberry Filling is a harmonious balance of rich chocolate, sweet strawberry, and a hint of tanginess. The cupcakes themselves should be moist and intensely chocolatey, providing a perfect base for the filling.

The strawberry filling should be sweet and slightly tart, with a concentrated strawberry flavor thanks to the freeze-dried strawberries. The ganache adds another layer of richness and chocolate intensity, creating a smooth, decadent finish.

The overall effect is a cupcake that’s both indulgent and refreshing, a perfect combination of flavors and textures. Each bite is a delightful surprise, with the hidden strawberry filling adding an unexpected burst of flavor.

A delicious cupcake, full of flavor.

Ingredient Insights

For the Cupcakes:

• All-Purpose Flour: Provides the structure for the cupcakes.
• Granulated Sugar: Sweetens the cupcakes and contributes to their tender crumb.
• Baking Cocoa: Provides the rich chocolate flavor. Use a high-quality unsweetened cocoa powder for the best results.
• Baking Soda: The leavening agent, creating a light and airy texture.
• Salt: Enhances the other flavors and balances the sweetness.
• Buttermilk: Adds moisture and a subtle tang that complements the chocolate.
• Large Egg (Room Temperature): Binds the ingredients together and adds richness.
• Canola Oil: Adds moisture and tenderness to the cupcakes.
• Vanilla Extract: Enhances the chocolate flavor and adds a touch of warmth.
• Hot Brewed Coffee: Intensifies the chocolate flavor and adds moisture. The hot coffee helps to “bloom” the cocoa powder, bringing out its full flavor.

For the Strawberry Filling:

• Freeze-Dried Strawberries: Provide a concentrated strawberry flavor and a beautiful pink color to the filling. Freeze-dried strawberries are used because they won’t add excess moisture to the filling.
• Unsalted Butter (Softened): Adds richness and creaminess to the filling.
• Confectioners’ Sugar: Sweetens the filling and creates a smooth texture.
• Heavy Whipping Cream: Adds moisture and helps to create a light and fluffy filling.
• Vanilla Extract: Enhances the strawberry flavor.
• Salt: Balances the sweetness and enhances the other flavors.

For the Ganache:

• Heavy Whipping Cream: Creates a smooth, pourable ganache when combined with the melted chocolate.
• Semisweet Chocolate Chips: Provide the rich chocolate flavor for the ganache.

For Garnish (Optional): *Fresh Strawberries

Essential Equipment

• Muffin Tins (12 cups): For baking the cupcakes.
• Paper Liners: For lining the muffin tins.
• Large Bowl: For mixing the dry ingredients.
• Small Bowl: For mixing the wet ingredients.
• Whisk: For combining ingredients.
• Food Processor (or Blender): For grinding the freeze-dried strawberries into a powder.
• Mixer (Stand Mixer or Hand Mixer): For making the strawberry filling.
• Pastry Bag with a Small Tip (or Resealable Plastic Bag): For filling the cupcakes.
• Small Saucepan: For heating the cream for the ganache.

Ingredients

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

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

Step-by-Step Instructions

1. Preheat and Prepare:

• Preheat oven to 350°F (175°C).
• Line 12 muffin cups with paper liners.

2. Combine Dry Ingredients:

• Sift flour, sugar, cocoa, baking soda and salt together twice; place in a large bowl.

3. Combine Wet Ingredients:

• In a small bowl, whisk buttermilk, egg, oil and vanilla until smooth.
• Add to flour mixture.

4. Add Coffee and Mix:

• Drizzle in hot coffee, beating until smooth. The batter will be thin.

5. Bake the Cupcakes:

• Fill prepared cups three-fourths full.
• Bake until a toothpick inserted in center comes out clean, 18-20 minutes.
• Cool in pans 10 minutes before removing to wire racks to cool completely.

6. Make the Strawberry Filling:

• Place freeze-dried strawberries in a food processor; process until a fine powder.
• In a large bowl, beat butter until creamy.
• Beat in confectioners’ sugar, cream, vanilla, salt and strawberry powder until smooth.

7. Fill the Cupcakes:

• Cut a small hole in the corner of a pastry bag; insert a very small tip.
• Fill with strawberry filling.
• Push the tip through the bottom of paper liner to fill each cupcake.

8. Make the Ganache:

• Place chocolate chips in a small bowl.
• In a small saucepan, bring cream just to a boil.
• Pour over chocolate; let stand 2 minutes.
• Stir with a whisk until smooth.

9. Frost and Garnish:

• Dip tops of cupcakes in ganache, let stand until set.
• If desired, garnish tops with slices of fresh strawberries.

Troubleshooting

• Cupcakes are Dry: This could be due to overbaking, too much flour, or not enough liquid. Make sure to measure the flour accurately (spoon and level method), and don’t overbake.
• Cupcakes are Dense: This could be due to overmixing the batter or using cold ingredients. Make sure to mix the batter until just combined, and use a room temperature egg.
• Filling is Too Runny: If your filling is too runny, you can try adding a bit more confectioners’ sugar, a tablespoon at a time, until it reaches the desired consistency.
• Ganache is Too Thick/Thin: If the ganache is too thick, add a bit more warm cream, a teaspoon at a time. If it’s too thin, let it cool slightly, and it should thicken up.

Tips and Variations

• Use High-Quality Cocoa Powder: The flavor of the cocoa powder will significantly impact the flavor of the cupcakes. Use a good-quality unsweetened cocoa powder.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough cupcakes. Mix just until the ingredients are combined.
• Use Room Temperature Ingredients: Using a room temperature egg helps to create a smoother batter.
• Add Chocolate Chips: Stir in some chocolate chips to the cupcake batter for extra chocolatey goodness.
• Try Different Fillings: Experiment with other fillings, such as raspberry jam, Nutella, or cream cheese frosting.
• Make Mini Cupcakes: Use mini muffin tins and liners for bite-sized treats. Adjust the baking time accordingly.

Serving and Pairing Suggestions

• Serve at Room Temperature or Slightly Chilled: These cupcakes are delicious at room temperature or slightly chilled.
• With a Glass of Milk or Coffee: A classic pairing!
• As a Dessert for a Party: Perfect for a birthday party, potluck, or any special occasion.
• With Berries

Nutritional Information

(Note: This is an estimated nutritional breakdown.) Per Serving (1 cupcake):

• Calories: 280-320
• Fat: 15-18g
• Saturated Fat: 8-10g
• Cholesterol: 40-50mg
• Sodium: 180-220mg
• Total Carbohydrates: 35-40g
• Dietary Fiber: 1-2g
• Sugars: 25-30g
• Protein: 3-4g

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Recipe Summary and Q&A

Summary: These Chocolate Cupcakes with Strawberry Filling feature moist, chocolatey cupcakes made from scratch, a sweet and tangy strawberry filling made with freeze-dried strawberries, and a simple chocolate ganache topping. The process involves making the cupcakes, making the filling, filling the cupcakes, making the ganache, and frosting the cupcakes.

Q&A:

• Q: Can I use fresh strawberries for the filling?
  • A: Freeze-dried strawberries are recommended for the filling because they provide a concentrated strawberry flavor without adding extra moisture. If you use fresh strawberries, the filling may be too runny.
• Q: Can I make these cupcakes ahead of time?
  • A: Yes! You can make the cupcakes and the filling a day ahead. 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; How long will these cupcakes last?
• A: 2 to 3 days, in the refrigerator.
• Q: Can I freeze these cupcakes?
  • A: You can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before filling and frosting.  
• Q: Can I use a different type of frosting?
  • A: Yes, a simple vanilla buttercream or a cream cheese frosting would also be delicious.