These Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle are basically the dessert equivalent of a love note: rich chocolate, sweet strawberry vibes, and a glossy drizzle that makes everything look bakery-level with minimal effort.
They’re perfect for date night in, Galentine’s, classroom parties (swap the garnish—see variations), or just because you want something cute and chocolatey in February.
Why You’ll Love This
You get big chocolate flavor, a bright pop of strawberry in the frosting, and an easy ganache drizzle that instantly makes the cupcakes look fancy—without needing advanced piping skills or special tools.
Ingredients
- For the chocolate cupcakes: 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine salt
- 2 large eggs (room temp)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk + 1/2 tsp vinegar, rested 5 minutes)
- 1/2 cup hot coffee or hot water (coffee boosts chocolate, but either works)
- For the strawberry buttercream: 1 cup unsalted butter (softened), 3 to 3 1/2 cups powdered sugar, 1/4 tsp salt, 1 tsp vanilla extract
- 1/3 cup strawberry jam or preserves (smooth if possible)
- 1–2 tbsp freeze-dried strawberry powder (optional but highly recommended for strong strawberry flavor)
- 1–2 tbsp heavy cream or milk (as needed for texture)
- For the ganache drizzle: 4 oz semi-sweet chocolate (chopped or chips), 1/2 cup heavy cream
- Optional garnish: fresh strawberry slices, heart sprinkles, chocolate curls
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 eggs, oil, vanilla, and buttermilk. Whisk until smooth and combined. The batter will be thick at first.
- Slowly whisk in the hot coffee (or hot water). The batter will loosen up and look glossy—perfect. Divide evenly among liners (about 3/4 full).
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cool in the pan 5 minutes, then move cupcakes to a rack to cool completely.
- Make the strawberry buttercream: beat softened butter for 2–3 minutes until fluffy. Add powdered sugar, salt, vanilla, and strawberry jam. Beat again until smooth. If using freeze-dried strawberry powder, add it now and mix well.
- Adjust the frosting texture: add heavy cream/milk 1 teaspoon at a time if it’s too thick, or a bit more powdered sugar if it’s too soft. Taste and add a pinch more strawberry powder or a spoonful more jam if you want it fruitier.
- Frost the cooled cupcakes (pipe or spread). If you’re piping, a large star tip looks extra Valentine’s-y, but a knife swoop is equally cute.
- Make the ganache: place chocolate in a heatproof bowl. Heat heavy cream until steaming (microwave or stovetop—don’t boil hard), then pour over chocolate. Let sit 2 minutes, then stir until smooth and shiny. Cool 5–10 minutes to slightly thicken.
- Drizzle ganache over frosted cupcakes using a spoon or a small zip-top bag with the corner snipped. Finish with strawberry slices or sprinkles, then let the ganache set for 10–15 minutes before serving.
Tips for the Best Results
- Cool cupcakes completely before frosting, or the buttercream will slide off and you’ll be fighting for your life.
- Use coffee if you can: it won’t taste like coffee, it just makes the chocolate deeper and richer.
- Freeze-dried strawberry powder = major glow-up. It boosts strawberry flavor without making the frosting runny.
- Ganache consistency matters: too warm and it’ll melt the frosting; too cool and it won’t drizzle. Aim for “slow ribbon” thickness.
- Even cupcakes: use a scoop to portion batter so they bake uniformly.
- Jam choice: a smooth jam drizzles into buttercream better. If yours is super chunky, pulse briefly or strain the largest pieces.
Variations
- Strawberry-filled surprise: cut a small cone from each cupcake and spoon in a teaspoon of strawberry jam, then replace the top and frost.
- Dark chocolate ganache: swap semi-sweet for dark chocolate for a more “fancy truffle” vibe.
- White chocolate drizzle: use white chocolate chips + cream for a pink-and-white look (add a tiny drop of pink food coloring if desired).
- Chocolate-covered strawberry style: skip strawberry powder, add a little melted chocolate to the buttercream, and top with a strawberry slice.
- Mini cupcakes: bake 10–12 minutes and keep the same frosting/ganache—perfect for parties.
Storage & Reheating
Store cupcakes in an airtight container in the fridge for up to 3 days (because of the buttercream and ganache). For the best texture, let them sit at room temperature 30–45 minutes before serving. No reheating needed—these are a chill-and-enjoy situation.
FAQ
Can I make these cupcakes ahead of time for Valentine’s Day?
Yes. Bake the cupcakes up to 1 day ahead and store tightly covered at room temp. Make the frosting and ganache the day of (or up to 2 days ahead, refrigerated), then frost and drizzle a few hours before serving for the freshest look.
My strawberry buttercream looks separated or too soft—how do I fix it?
If it’s too soft, chill it for 10–15 minutes, then re-whip. If it looks separated, it’s usually temperature-related: keep beating for another minute or two, or add 1–2 tablespoons powdered sugar to bring it back together.
Can I use fresh strawberries in the frosting instead of jam?
You can, but fresh berries add extra water and can make frosting loose. If you want to use fresh, cook them down into a thick strawberry reduction (cool completely) and use 2–3 tablespoons in place of some jam.
How do I drizzle ganache neatly without making a mess?
Let the ganache cool until it’s thick but still pourable, then use a spoon for a casual drizzle or a zip-top bag for clean lines. Start with a little—ganache spreads as it settles.
Can I make this recipe without buttermilk?
Absolutely. Use 1/2 cup milk mixed with 1/2 teaspoon vinegar or lemon juice, let it sit for 5 minutes, then use it like buttermilk. The cupcakes will still be tender and chocolatey.