These Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle are basically a love letter in dessert form: rich chocolate cupcakes, a strawberry-kissed frosting, and a glossy ganache moment that makes them look bakery-level with minimal extra effort.
They’re cute enough for Valentine’s Day, but honestly? You’ll want them year-round whenever you need something that feels a little special (and a little dramatic, in the best way).
Why You’ll Love This
You get the classic chocolate + strawberry combo in a handheld cupcake that’s moist, fluffy, and topped with a silky ganache drizzle that instantly upgrades the vibe—no fancy tools required.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 1/2 cup hot coffee (or hot water)
- 12–16 fresh strawberries (for topping, optional but adorable)
- Strawberry frosting: 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/4 tsp salt; 1 tsp vanilla; 1/4 cup strawberry jam (seedless if you prefer); 1–2 tbsp heavy cream or milk as needed
- Ganache drizzle: 4 oz semi-sweet chocolate, finely chopped; 1/2 cup heavy cream
How to Make It
- Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners. If you’re making 14–16 cupcakes, line a second pan too.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free.
- Add eggs, oil, vanilla, and buttermilk. Whisk until smooth and glossy. The batter will be thick at this point—totally normal.
- Slowly whisk in the hot coffee (or hot water). The batter will loosen up and look very pourable; that’s how you get a super moist chocolate cupcake.
- Fill liners about 2/3 full. Bake for 16–20 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Make the strawberry frosting: beat softened butter for 2 minutes until fluffy. Add powdered sugar, salt, vanilla, and strawberry jam. Beat until smooth, then add cream 1 tablespoon at a time until it’s light and pipeable.
- Make the ganache: heat heavy cream just until steaming (microwave or stovetop). Pour over chopped chocolate, let sit 2 minutes, then stir until silky. Let it cool 5–10 minutes to thicken slightly for drizzling.
- Frost cooled cupcakes (pipe or swoosh). Drizzle ganache over the top. Finish with a strawberry half or slice if you want the full Valentine’s Day effect.
Tips for the Best Results
- Use room-temperature eggs and buttermilk for a smoother batter and a more even rise.
- Don’t overfill the liners—2/3 full keeps the tops neat for frosting.
- Hot coffee boosts the chocolate flavor without making the cupcakes taste like coffee.
- Cool cupcakes completely before frosting, or the buttercream will slide right off (sad).
- If your frosting feels too soft, chill it for 10 minutes, then re-whip for a sturdier texture.
- For a clean ganache drizzle, let it cool until it falls from a spoon in a slow ribbon instead of a fast stream.
- Seedless jam makes the frosting extra smooth, especially if you’re using a piping tip.
Variations
- Strawberry cream cheese frosting: Swap half the butter for 8 oz softened cream cheese for a tangier, cheesecake-style vibe.
- Filled cupcakes: Core the center and add a spoon of strawberry jam or strawberry curd before frosting.
- Dark chocolate ganache: Use dark chocolate for a deeper, less-sweet finish (so good with the jammy frosting).
- White chocolate drizzle: Replace semi-sweet chocolate with white chocolate for a pink-and-white Valentine’s look.
- Chocolate-dipped strawberries on top: If you’re going extra, top each cupcake with a mini chocolate-dipped strawberry piece.
Storage & Reheating
Store frosted cupcakes in an airtight container in the fridge for up to 3 days (the frosting is happiest chilled). Let them sit at room temperature for 20–30 minutes before serving so the cake softens and the flavors pop. These don’t need reheating—warm ganache is nice, but warm buttercream is not.
FAQ
Can I make these cupcakes ahead for Valentine’s Day?
Yes. Bake the cupcakes up to 1 day ahead and store airtight at room temperature. Make the frosting and ganache the day of (or the night before), then frost and drizzle within 6–12 hours of serving for the freshest look.
How do I keep the strawberries from getting watery on top?
Add fresh strawberry halves right before serving if possible. If you’re decorating in advance, pat the berries dry, then place them cut-side down so less juice leaks onto the frosting.
My ganache is too thick (or too thin). How do I fix it?
If it’s too thick, warm it in 5-second microwave bursts and stir until drizzle-ready. If it’s too thin, let it cool longer at room temp, stirring every couple minutes, until it thickens into a slow ribbon.
Can I use strawberry puree instead of jam in the frosting?
You can, but puree adds extra water and can make the frosting loose. If using puree, reduce it on the stove first until thick and jammy, cool completely, then add a few tablespoons at a time.
How many cupcakes does this recipe make?
It usually makes 12 standard cupcakes, but you may get 14–16 if you fill the liners a little less. For a full 24 cupcakes, double everything (and bake in batches).