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Chocolate Strawberry Cupcakes with Ganache and Strawberry Swiss Meringue Buttercream Recipe

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4 from 12 reviews

These decadent Chocolate Strawberry Cupcakes combine rich chocolate cupcakes with a luscious chocolate ganache center and a light, fluffy strawberry Swiss meringue buttercream. Topped with fresh strawberry halves, they offer the perfect balance of intense cocoa flavor and sweet berry freshness for a gourmet dessert experience.

Ingredients

Cupcake 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)

Chocolate Ganache

  • ½ cup semi-sweet chocolate (chopped)
  • ½ cup heavy whipping cream

Strawberry Swiss Meringue Buttercream

  • 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

Garnish

  • Fresh strawberries (halved, optional)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners to ensure easy removal after baking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, granulated sugar, dutch-processed cocoa powder, baking soda, baking powder, and kosher salt in a large mixing bowl to combine and aerate.
  3. Combine Wet Ingredients: In a separate bowl, whisk the large egg, sour cream, vegetable oil, and vanilla extract until smooth and well combined.
  4. Mix Batter: Add the wet ingredients into the dry ingredients and gently mix using a wooden spoon or rubber spatula. Slowly add the steaming hot coffee or water, stirring carefully to create a smooth batter without overmixing.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly, filling each cupcake liner about halfway full. Bake in the preheated oven for 13 to 15 minutes. The cupcakes are done when the top springs back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Prepare Chocolate Ganache: While cupcakes bake, place chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy whipping cream until just below simmering and pour it over the chocolate. Let it sit for 1 minute, then stir from the center outwards until smooth and fully combined. Allow ganache to cool at room temperature until thickened to a peanut butter-like consistency for piping.
  7. Make Strawberry Swiss Meringue Buttercream – Stage 1 (Heating): Separate the egg whites from the yolks, reserving yolks for another use. In a heatproof bowl placed over simmering water (double boiler), combine egg whites, granulated sugar, and kosher salt. Whisk continuously every 15 seconds until the sugar dissolves completely and the mixture reaches 160°F (71°C) or feels warm without sugar granules when rubbed between fingers.
  8. Make Strawberry Swiss Meringue Buttercream – Stage 2 (Whipping): Transfer the warmed egg white mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form and the mixture cools to room temperature.
  9. Add Butter and Strawberry Powder: Reduce mixer speed to low or medium-low. Add unsalted butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. If the buttercream looks curdled after half the butter, continue to add the remaining butter and then increase speed to medium-high, whisking until smooth. Fold in freeze-dried strawberry powder and vanilla extract until evenly combined, scraping down the bowl as needed.
  10. Hollow Cupcakes: Using a round utensil about ½ inch in diameter, carefully press into the center of each cooled cupcake to create a shallow hole for the ganache filling. Avoid going all the way through to the bottom.
  11. Fill with Ganache: Spoon the thickened ganache into a piping bag with a small round tip. Pipe ganache into the hollowed cavities of each cupcake until level with the top surface.
  12. Pipe Buttercream: Transfer the strawberry buttercream into a piping bag fitted with a star tip. Pipe decorative swirls on top of each cupcake.
  13. Garnish: Halve fresh strawberries and place one half on top of each buttercream swirl for an attractive and flavorful garnish.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for better mixing and texture.
  • Use fresh freeze-dried strawberries for optimal flavor in the buttercream; grind into a fine powder before adding.
  • The ganache’s consistency is key: it should be thick enough to pipe without running out of the cupcake.
  • Swiss meringue buttercream can appear curdled mid-process but will smooth out with continued mixing.
  • Store cupcakes refrigerated if not serving immediately; bring to room temperature before serving for best flavor.
  • Make sure to whisk egg whites and sugar constantly while heating to avoid scrambling the eggs.

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