Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle

These cupcakes are basically Valentine’s Day in dessert form: rich chocolate cake, fluffy strawberry frosting, and a glossy ganache drizzle that makes them look like they came from a cute bakery case. They’re sweet without being over-the-top, and yes, they’re totally photogenic.

If you want a dessert that feels special but won’t steal your whole evening, this is it. Think: easy enough for a weeknight bake, fancy enough for date night, Galentine’s, or a classroom party.

Why You’ll Love This

You get the classic chocolate + strawberry combo in cupcake form, with a ganache drizzle that instantly levels up the vibe. The frosting uses real strawberries for fresh flavor, and the whole recipe is simple, reliable, and party-ready.

Ingredients

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 large egg, room temperature
1/2 cup buttermilk, room temperature
1/4 cup neutral oil (canola or avocado)
1 teaspoon vanilla extract
1/2 cup hot coffee (or hot water)
1 cup fresh strawberries, finely chopped
1 tablespoon granulated sugar (for strawberries)
1 cup unsalted butter, softened (for frosting)
3 to 3 1/2 cups powdered sugar (for frosting)
Pinch of salt (for frosting)
1 teaspoon vanilla extract (for frosting)
2–3 tablespoons strawberry puree or reduced strawberry juice (from macerating; for frosting)
1/2 cup semisweet chocolate chips (for ganache)
1/2 cup heavy cream (for ganache)
Optional: freeze-dried strawberry powder for color, heart sprinkles, or sliced strawberries to garnish

How to Make It

Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
Macerate strawberries: In a small bowl, toss chopped strawberries with 1 tablespoon sugar. Let sit 10–15 minutes, then strain. Reserve the syrupy juice and mash or puree the berries.
Make the cupcake batter: In a medium bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add egg, buttermilk, oil, and vanilla. Mix until smooth. Stir in hot coffee (batter will be thin—perfect).
Bake: Divide batter evenly among liners (about 2/3 full). Bake 16–19 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Cool in pan 5 minutes, then transfer to a rack to cool completely.
Strawberry frosting: Beat softened butter until creamy (2 minutes). Add powdered sugar, pinch of salt, and vanilla, beating until fluffy. Mix in 2 tablespoons reserved strawberry juice (or puree) and beat again. Add more powdered sugar if it’s too soft, or a tiny splash of juice if it’s too thick.
Ganache drizzle: Heat heavy cream until steaming (microwave 30–45 seconds or stovetop). Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until glossy. Cool 5–10 minutes so it thickens slightly for drizzling.
Assemble: Pipe or spread frosting onto cooled cupcakes. Drizzle ganache over the top. Finish with a strawberry slice, sprinkles, or a dusting of freeze-dried strawberry powder if you want extra Valentine energy.
Set and serve: Let ganache set for 10–15 minutes before transporting. Serve at room temp for the softest cake and creamiest frosting.

Tips for the Best Results

Use room-temperature egg and buttermilk so the batter mixes smoothly and bakes evenly.
Don’t skip the hot coffee (or hot water). It “wakes up” the cocoa and makes the chocolate flavor deeper.
Cool cupcakes completely before frosting, or the buttercream will melt and slide.
For strong strawberry flavor without watery frosting, use the strained strawberry juice or a quick reduction (simmer it 5–8 minutes, cool, then use).
Ganache consistency matters: if it’s too runny, let it cool longer; if it gets too thick, warm it for 5–10 seconds and stir.
Want neat swirls? Chill the frosting 10 minutes before piping if your kitchen is warm.

Variations

Chocolate-covered strawberry vibe: Fold mini chocolate chips into the frosting or sprinkle them on top right after drizzling.
Stuffed cupcakes: Core the center and fill with strawberry jam or chocolate hazelnut spread, then frost.
Extra chocolate: Add 1/2 teaspoon espresso powder to the dry ingredients for an even richer cocoa moment.
White chocolate drizzle: Swap semisweet chips for white chocolate for a sweeter, pretty contrast.
Strawberry “heart” toppers: Slice strawberries into hearts (cut in half, then notch the top) and place one on each cupcake.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days (because of the fresh fruit). Bring to room temperature for 30–45 minutes before serving for the best texture. These don’t need reheating, but if the ganache feels too firm straight from the fridge, room temp is the move.

FAQ

Can I use frozen strawberries for the frosting?

Yes. Thaw them completely, then drain well. For the best texture, puree and reduce the liquid a bit on the stove so your frosting doesn’t turn runny.

How do I keep the strawberry frosting from getting watery?

Use a small amount of concentrated strawberry flavor: strained macerated juice, a quick reduction, or freeze-dried strawberry powder. Fresh puree straight from the blender can add too much water unless you reduce it first.

What if I don’t have buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit 5 minutes, then use it like buttermilk. The cupcakes stay tender and moist.

My ganache looks grainy—what happened?

Usually the cream wasn’t hot enough to melt the chocolate fully, or the chocolate overheated. Try warming the ganache gently in 10-second bursts and stirring until smooth. Next time, let the hot cream sit on the chocolate for a full 2 minutes before stirring.

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

Totally. Bake the cupcakes a day ahead and store them airtight at room temperature. Make frosting and ganache the next day, or make them ahead and refrigerate (bring frosting to room temp and re-whip briefly). Assemble a few hours before serving for the freshest look.