Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle

These chocolate strawberry Valentine’s Day cupcakes are giving bakery-case energy without the bakery-case effort. You get a rich, fluffy chocolate cupcake, a strawberry-forward frosting that tastes like real fruit (not fake candy vibes), and a glossy ganache drizzle that makes everything look instantly fancy.

They’re perfect for date night at home, Galentine’s, classroom parties, or when you just want dessert that says “I planned this” (even if you didn’t).

Why You’ll Love This

Chocolate + strawberry is a forever combo, and this version nails it: moist cocoa cupcakes, bright berry frosting, and a ganache finish that looks romantic but is actually super simple.

Ingredients

For the chocolate cupcakes: 1 cup 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
1 large egg, room temperature
1/2 cup buttermilk (or milk + 1 1/2 tsp lemon juice, rested 5 minutes)
1/2 cup neutral oil (canola/vegetable)
1 tsp vanilla extract
1/2 cup hot coffee or hot water (coffee makes the chocolate pop)
For the strawberry frosting: 1/2 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
1/8 tsp salt
2–3 tbsp heavy cream or milk, as needed
For the ganache drizzle: 4 oz semi-sweet chocolate, chopped (or chips)
1/2 cup heavy cream
Optional Valentine finish: fresh strawberry slices, heart sprinkles, or chocolate shavings

How to Make It

Prep. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Mix dry ingredients. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
Add wet ingredients. Whisk in the egg, buttermilk, oil, and vanilla. The batter will be thick at first.
Bloom the cocoa. Slowly whisk in the hot coffee (or hot water). Batter will turn smooth and thin-ish—that’s correct.
Bake. Divide batter evenly between liners (about 2/3 full). Bake 16–19 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). Cool in the pan 5 minutes, then move to a rack to cool completely.
Make strawberry frosting. Beat softened butter for 2 minutes until pale and fluffy. Add freeze-dried strawberry powder, powdered sugar (start with 3 cups), vanilla, and salt. Beat until creamy. Add cream/milk 1 tbsp at a time until the frosting is smooth, pipeable, and not stiff.
Frost. Pipe or spread frosting onto fully cooled cupcakes. (Warm cupcakes will melt the frosting—cute in theory, messy in practice.)
Ganache drizzle. Heat cream just until steaming (microwave 30–45 seconds or on stovetop). Pour over chopped chocolate, let sit 2 minutes, then stir until glossy. Cool 5–10 minutes so it thickens slightly, then drizzle over frosted cupcakes.
Finish & serve. Add strawberry slices or sprinkles right before serving for the prettiest look.

Tips for the Best Results

Use room-temp egg and softened butter. It helps everything mix smoothly and bake more evenly.
Don’t skip the hot coffee/water step. It deepens the chocolate flavor and makes the crumb extra tender.
Freeze-dried strawberries are the secret. They give real strawberry flavor without watering down your frosting like fresh puree can.
Cool cupcakes completely before frosting. If they’re even slightly warm, the buttercream will slide.
Control ganache thickness. Too runny? Let it cool longer. Too thick? Warm it for 5–10 seconds and stir.
Pipe like a pro. A large star tip makes instant Valentine bakery vibes, but a spoon swirl is still totally cute.

Variations

Strawberry-filled cupcakes: Core each cupcake and add 1–2 tsp strawberry jam before frosting.
White chocolate ganache: Swap semi-sweet chocolate for white chocolate for a sweeter, pink-friendly look (add a tiny bit more chocolate if it seems thin).
Chocolate-strawberry buttercream: Add 2 tbsp cocoa powder to the frosting for a strawberry-chocolate swirl moment.
Mini cupcakes: Bake in a mini tin for 10–12 minutes; perfect for parties and “just one more” situations.
Extra glam: Top with a chocolate-dipped strawberry slice right before serving.

Storage & Reheating

Store cupcakes in an airtight container. If your kitchen is cool, they can sit at room temp for up to 1 day; otherwise refrigerate for up to 4 days. Bring to room temperature for 30–45 minutes before serving so the frosting is soft and the cupcake tastes freshly baked. (No reheating needed—cupcakes deserve better.)

FAQ

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

Fresh strawberries add too much water and can make buttercream loose or grainy unless you cook them down. For the most reliable strawberry flavor and stable frosting, freeze-dried strawberry powder is the move. If you want fresh, reduce 1 cup chopped strawberries with 2 tbsp sugar until thick, cool completely, then beat in a few spoonfuls—add powdered sugar to balance.

How do I keep the ganache from melting the frosting?

Let the ganache cool until it’s slightly thick and barely warm to the touch. If it’s hot, it’ll sink into the buttercream. A good test: drizzle a little on parchment; it should hold a line for a second before settling.

Can I make these cupcakes ahead for Valentine’s Day?

Yes. Bake cupcakes 1 day ahead and store airtight at room temp. Make frosting up to 2 days ahead and refrigerate; bring to room temp and re-whip. Ganache is best made the day you serve, but you can make it ahead and gently re-warm until pourable.

What if I don’t have buttermilk?

Use regular milk with lemon juice or vinegar: stir 1 1/2 teaspoons into 1/2 cup milk and let it sit 5 minutes. It gives you the tang and tenderness that buttermilk brings.

How do I get tall, pretty frosting swirls?

Make sure your butter is softened (not melty), and keep the frosting thick enough to hold shape—add powdered sugar if it’s too soft. Use a large piping tip (like a star tip), start at the outer edge, and spiral up with steady pressure. Chill frosted cupcakes 10 minutes before drizzling ganache for extra clean lines.