Name: Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ¾ cup granulated sugar; ⅓ cup dutch-processed cocoa powder; ¾ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon kosher salt; 1 large egg (room temperature); ⅓ cup sour cream (room temperature); ⅓ cup vegetable oil; ½ teaspoon vanilla extract; ½ cup coffee or water (steaming hot); ½ cup semi-sweet chocolate (chopped); ½ cup heavy whipping cream; 2 large egg whites; ½ cup granulated sugar; ¼ teaspoon kosher salt; 10 tablespoons unsalted butter (room temperature); ¼ cup powdered freeze-dried strawberries (whole freeze-dried strawberries ground into a powder); 1 teaspoon vanilla extract; Fresh strawberries (halved, optional)

If you’re craving a dessert that brings together the rich indulgence of chocolate with the fresh, fruity brightness of berries, you’re going to adore this Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe. These cupcakes are a dream come true, combining moist chocolate cake, a luscious chocolate ganache center, and a light, fluffy strawberry Swiss meringue buttercream that is scented with real freeze-dried strawberries. Every bite is a delicious balance of deep cocoa notes and vibrant strawberry flavor—a perfect treat whether you’re celebrating a special occasion or simply want to brighten your day with something divine.

Ingredients You’ll Need

A close-up view of thick, shiny dark brown chocolate batter in a white bowl, showing a rich, dense texture with small chunks and slight unevenness in the mixture. The batter clings to the sides of the bowl, which has a smooth interior surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Although this recipe may seem fancy, the ingredients are wonderfully simple and straightforward. Each one plays a crucial role, from the Dutch-processed cocoa that delivers that deep chocolate richness to the freeze-dried strawberries that infuse the buttercream with authentic fruity flavor and gorgeous color.

All-purpose flour: The backbone of the cupcakes, providing structure and tenderness.
Granulated sugar: Sweetens the cupcake and helps create a tender crumb.
Dutch-processed cocoa powder: Adds a smooth, intense chocolate flavor and dark color.
Baking soda and baking powder: Work together to give the cupcakes the perfect rise and fluffy texture.
Kosher salt: Enhances the sweetness and balances flavors beautifully.
Large egg (room temperature): Offers moisture and binding for the batter.
Sour cream (room temperature): Keeps the cupcakes delectably moist and tender.
Vegetable oil: Contributes lightness and richness without overpowering.
Vanilla extract: Brings warmth and depth to all the flavors.
Hot coffee or water: Intensifies the chocolate notes and helps dissolve cocoa powder evenly.
Semi-sweet chocolate (chopped): The star in the ganache for luscious, melty filling.
Heavy whipping cream: Creates the creamy base for the ganache.
Egg whites: Essential for the silky, airy meringue in the buttercream.
Powdered granulated sugar: Sweetens and stabilizes the Swiss meringue buttercream.
Unsalted butter (room temperature): Provides richness and smooth texture to the frosting.
Freeze-dried strawberries (powdered): Infuses natural strawberry flavor and lovely pink color into the buttercream.
Fresh strawberries: For an optional, beautiful garnish that tastes as fantastic as it looks.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe

Step 1: Prepare and Bake the Cupcakes

Start by preheating your oven to 350°F and lining a muffin tin with your favorite cupcake liners. Sift together the dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and salt—to ensure your cupcakes have a perfectly tender and even crumb. In a separate bowl, whisk together the egg, sour cream, vegetable oil, and vanilla extract until smooth and luscious. Slowly mix the wet ingredients into the dry, then add the hot coffee or water carefully; this step really wakes up the cocoa and enhances the chocolate flavor remarkably. Fill the cupcake liners halfway to allow room for rise, then bake for about 13-15 minutes until the tops spring back and a toothpick comes out mostly clean with a few moist crumbs.

Step 2: Make the Chocolate Ganache

While your cupcakes bake, melt the chocolate for the ganache. Heat the heavy cream until it is just about to simmer and pour it over the chopped semi-sweet chocolate. Let it sit for a minute to soften the chocolate, then gently stir from the center outward until you get a smooth, thick mixture. You want this to cool until it reaches the density of peanut butter—perfect for piping into the cupcakes to create that decadent molten center.

Step 3: Prepare the Strawberry Swiss Meringue Buttercream

This is where the magic truly happens. Start by combining the egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk constantly until the sugar has dissolved completely and the mixture feels warm but not hot to the touch (about 160°F). Transfer to a stand mixer fitted with a whisk attachment and whip on high until stiff, glossy peaks form and the mixture cools to room temperature. Add your butter piece by piece on a low speed—don’t worry if it looks curdled at some point; it will come together beautifully with continued mixing. Finally, fold in the finely powdered freeze-dried strawberries and vanilla extract. The result is a silky, light pink frosting that perfectly sings of fresh berry flavor.

Step 4: Assemble the Cupcakes

Once cooled, hollow out a small cylinder in the center of each cupcake using the back of a wooden spoon or a similar tool. Pipe in the thickened chocolate ganache until it’s flush with the cupcake surface. Then, pipe generous swirls of strawberry Swiss meringue buttercream on top. For an elegant final touch, tuck half of a fresh strawberry into the peak of each frosting swirl. These cupcakes are now ready to steal the show!

How to Serve Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe

The image shows dark chocolate cupcakes on a white marbled surface with a metal cooling rack. Each cupcake has a thick, moist, rich dark brown cake base with a slightly glossy top layer. One cupcake in the front has a small dollop of shiny chocolate filling in the center. The other cupcakes have pink frosting being piped on them, with the frosting swirled in thick, soft, and fluffy layers that form a rose-like pattern on top. The pink frosting has small darker pink specks throughout, giving it a textured look. A woman's hand is holding the piping bag in the middle of adding more frosting to one cupcake. The image looks clear and bright, shot closely to show details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries are your best friend when it comes to garnishing these cupcakes. Their bright, natural sweetness complements the rich chocolate and creamy strawberry buttercream perfectly. You could also lightly dust the tops with powdered sugar or add a sprinkle of edible flower petals for a fancy occasion.

Side Dishes

Pair these cupcakes with a simple glass of cold milk or a cup of freshly brewed coffee or tea to balance the richness. For an extra treat, serve alongside a few bowls of mixed berries or a light strawberry sorbet to keep the fruity theme vibrant.

Creative Ways to Present

These cupcakes look delightful arranged on a tiered stand for a party or sitting elegantly on individual dessert plates with a drizzle of melted chocolate or an extra smear of strawberry sauce. If you feel adventurous, try using pink cupcake liners or adding a sprinkle of crushed freeze-dried strawberries on top of the frosting to intensify the strawberry sparkle.

Make Ahead and Storage

Storing Leftovers

These cupcakes stay fresh when stored in an airtight container at room temperature for up to two days. If your kitchen is warm, it’s better to refrigerate them loosely covered to keep the buttercream firm and safe.

Freezing

You can absolutely freeze these cupcakes to enjoy later. Freeze them without the fresh strawberry garnish, wrapped tightly in plastic wrap and then in a freezer-safe bag. They’ll keep well for up to one month. Thaw overnight in the refrigerator before serving.

Reheating

Since this cupcake has a ganache center and buttercream frosting, reheating is not recommended as it might alter the texture and appearance. Enjoy these delicious treats chilled or at room temperature for the best flavor and texture.

FAQs

Can I substitute fresh strawberries instead of freeze-dried for the buttercream?

Freeze-dried strawberries are preferred because they provide intense flavor without adding extra moisture, which can disrupt the buttercream texture. Fresh strawberries tend to add water and can cause the frosting to become runny.

What can I use if I don’t have Dutch-processed cocoa powder?

You can use natural cocoa powder, but expect a slightly different flavor profile and color. Dutch-processed cocoa is smoother and less acidic, which complements the coffee and other ingredients perfectly in this recipe.

Is the raw egg in the buttercream safe to eat?

This recipe uses Swiss meringue, where the egg whites and sugar are gently heated to 160°F, which makes it safe by killing harmful bacteria. Just ensure you follow the heating instructions correctly for safety and texture.

Can I make this recipe dairy-free?

While the recipe relies on dairy ingredients like butter and cream, you could experiment with dairy-free alternatives such as coconut cream for ganache and plant-based butter substitutes, but the texture and flavor might differ from the original.

How long does it take to make these cupcakes?

From start to finish, including baking, cooling, and frosting, these cupcakes take about 1 hour and 45 minutes. It’s worth every minute for the layers of flavor and texture they offer!

Final Thoughts

This Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe is truly a showstopper. Its harmonious blend of rich chocolate, luscious ganache, and delightfully fluffy, berry-infused buttercream is perfect for any celebration or just to treat yourself. Once you try this recipe, it might just become your new favorite indulgence to share with loved ones or savor quietly with a cup of tea. Don’t hesitate—bake a batch and watch smiles blossom around you.

Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe

Ingredients You’ll Need