Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle

These Chocolate Strawberry Valentine’s Day Cupcakes are basically a love letter in dessert form: rich chocolate cake, a fluffy strawberry frosting that tastes like the real fruit (because it is), and a glossy ganache drizzle that makes everything look bakery-level with minimal effort.

They’re perfect for Valentine’s Day, Galentine’s, birthdays, or any time you want to show up with something cute and undeniably delicious. Bonus: they’re easy to decorate, even if you’re not a “piping perfection” person.

Why You’ll Love This

You get big chocolate flavor, bright strawberry vibes, and a dramatic ganache finish—all in one handheld dessert that feels fancy but comes together with simple steps and everyday ingredients.

Ingredients

For the chocolate cupcakes: 1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1 large egg, room temperature
1/2 cup buttermilk (or milk + 1/2 tsp vinegar, rested 5 minutes)
1/2 cup neutral oil (canola/vegetable)
1 tsp vanilla extract
1/2 cup hot coffee (or hot water)
For the strawberry frosting: 1 cup freeze-dried strawberries, finely crushed into powder
1 cup (2 sticks) unsalted butter, softened
3 to 3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
2 to 4 tbsp heavy cream or milk (as needed)
For the ganache drizzle: 4 oz semi-sweet chocolate, finely chopped
1/2 cup heavy cream
Optional Valentine’s toppings: heart sprinkles, chocolate curls, fresh strawberry slices (add right before serving)

How to Make It

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the egg, buttermilk, oil, and vanilla. Whisk until smooth and glossy.
Pour in the hot coffee and whisk again (the batter will be thin—totally correct). Fill liners about 2/3 full.
Bake for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
Make the frosting: beat softened butter for 2 minutes until pale and fluffy. Add powdered sugar, freeze-dried strawberry powder, vanilla, and a pinch of salt. Beat until combined.
Add heavy cream/milk 1 tablespoon at a time until the frosting is smooth, fluffy, and pipeable. Beat 1 more minute for extra lift.
Pipe or spread frosting onto fully cooled cupcakes. (If you want the “Valentine’s swirl,” use a large star tip and a steady spiral.)
Make the ganache: heat heavy cream until just steaming (microwave or stovetop). Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Cool 5–10 minutes until it drizzles nicely.
Drizzle ganache over frosted cupcakes. Top with sprinkles or chocolate curls. Let ganache set for 10–15 minutes before serving.

Tips for the Best Results

Use hot coffee if you can: it deepens the chocolate flavor without making the cupcakes taste like coffee.
Don’t overfill: 2/3 full helps you get a nice dome without overflow.
Cool completely before frosting: warm cupcakes melt buttercream fast (and not in a cute way).
Freeze-dried strawberries are the secret: they add real strawberry flavor without watering down the frosting.
Control the ganache: if it’s too runny, let it cool longer; if it’s too thick, warm it in 5-second bursts and stir.
Make them look extra Valentine’s: add heart sprinkles right after drizzling so they stick.

Variations

Strawberry-filled cupcakes: core the cupcakes and spoon in strawberry jam before frosting.
Chocolate-covered strawberry vibe: add a halved fresh strawberry on top right before serving.
Dark chocolate ganache: swap semi-sweet chocolate for dark chocolate for a less-sweet finish.
Whipped strawberry frosting: replace 1/2 cup butter with 4 oz cream cheese for a tangy, stable swirl.
Mini cupcakes: bake 10–12 minutes and drizzle with ganache using a spoon for quick decorating.

Storage & Reheating

Store cupcakes in an airtight container in the fridge for up to 3 days (because of the frosting and ganache). Let them sit at room temperature for 20–30 minutes before serving for the best texture and flavor. No reheating needed—these are a chill-and-serve situation.

FAQ

Can I use fresh strawberries in the frosting instead of freeze-dried?

Fresh strawberries add too much liquid, which can make buttercream loose or grainy. If you want to use fresh berries, cook them down into a thick strawberry reduction, cool completely, then beat in 1–2 tablespoons at a time (you may need extra powdered sugar to balance it).

My ganache is sliding off the frosting—what went wrong?

Usually the ganache is too warm or too thin. Let it cool a few more minutes so it thickens slightly, and make sure the frosted cupcakes are cool (chilling them for 10 minutes helps). Drizzle gently instead of pouring.

Can I make these cupcakes ahead for a Valentine’s party?

Yes. Bake the cupcakes 1 day ahead and store tightly covered at room temp. Frost and drizzle the day of, or frost the day before and refrigerate. Add fresh strawberry garnishes right before serving so they stay pretty.

Can I skip the coffee in the cupcake batter?

Absolutely. Swap the hot coffee for hot water. The cupcakes will still be chocolatey, just slightly less intense in flavor.

How do I get neat, bakery-style frosting swirls?

Use a large star tip and make sure your frosting is the right consistency: it should hold peaks but still feel smooth when you stir it. If it’s too stiff, add cream 1 teaspoon at a time; if it’s too soft, add a bit more powdered sugar or chill it for 10 minutes before piping.