Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle

These Chocolate Strawberry Valentine’s Day Cupcakes with Ganache Drizzle are the kind of dessert that looks like you tried extremely hard (you did not). Rich chocolate cupcakes, a strawberry-forward frosting that tastes like a pink milkshake, and a glossy ganache drizzle that makes everything feel bakery-level.

They’re perfect for date night, Galentine’s, classroom parties, or “I bought myself flowers and I’m thriving” energy. Bonus: the flavors are classic, but the vibe is extra in the best way.

Why You’ll Love This

You get the full chocolate-covered strawberry moment in cupcake form: fudgy chocolate cake, bright berry frosting, and a ganache finish that looks fancy without being fussy. They’re easy to make ahead and they stay super moist, which is basically the cupcake dream.

Ingredients

1 cup all-purpose flour
1 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 buttermilk, room temperature
1/2 cup neutral oil (canola or vegetable)
2 tsp vanilla extract
1/2 cup hot coffee or hot water (coffee boosts the chocolate)
1 cup freeze-dried strawberries, finely crushed into powder
1 cup unsalted butter, softened
3 to 3 1/2 cups powdered sugar
2 to 3 tbsp heavy cream or milk (for frosting texture)
Pinch of salt (for frosting)
4 oz semi-sweet chocolate, chopped (ganache)
1/2 cup heavy cream (ganache)
Fresh strawberries or sprinkles, optional for topping

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 powder, baking soda, and salt until evenly combined.
Add eggs, buttermilk, oil, and vanilla. Whisk until smooth and glossy, about 30–45 seconds. The batter will look thick at first.
Pour in the hot coffee (or hot water) and whisk again until the batter loosens. It will be thin—this is correct and makes the cupcakes extra moist.
Divide batter evenly between liners, filling each about 2/3 full. Bake 18–22 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 the strawberry frosting: beat softened butter for 2 minutes until fluffy. Add powdered sugar, crushed freeze-dried strawberry powder, pinch of salt, and 2 tbsp cream. Beat until smooth, adding more powdered sugar for structure or more cream for a softer swirlable texture.
Frost cooled cupcakes using a piping bag and tip (or a spoon for a cute, casual swoop). Chill frosted cupcakes for 10–15 minutes so the ganache sets nicely on top.
Make the ganache: heat heavy cream until just steaming (microwave 30–45 seconds or warm on the stove). Pour over chopped chocolate, let sit 2 minutes, then stir until smooth and shiny.
Drizzle ganache over the frosting (spoon, squeeze bottle, or a zip-top bag with the corner snipped). Top with fresh strawberry slices or sprinkles if you want the full Valentine’s moment.

Tips for the Best Results

Use room-temp eggs and buttermilk for a smoother batter and even bake.
Don’t skip the hot coffee/water step; it “blooms” the cocoa and deepens the chocolate flavor.
Freeze-dried strawberries are the secret to big strawberry flavor without watery frosting.
Cool cupcakes completely before frosting, or the buttercream will slide and melt.
Chill frosted cupcakes briefly before drizzling ganache so it sets on top instead of disappearing into the swirl.
If your ganache is too thick to drizzle, stir in 1–2 tsp warm cream. If it’s too thin, let it sit 5 minutes to thicken.

Variations

Chocolate-covered strawberry center: core the cupcakes and fill with strawberry jam or chocolate ganache before frosting.
Strawberry cream cheese frosting: swap half the butter for 4 oz softened cream cheese for a tangy vibe.
Dark chocolate deluxe: use bittersweet chocolate for the ganache and add a pinch of espresso powder to the batter.
Mini cupcakes: bake 10–12 minutes and drizzle with ganache for a party-friendly bite.
Gluten-free: use a 1:1 gluten-free baking flour blend; keep the rest the same and check doneness early.

Storage & Reheating

Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate up to 4 days (the ganache and frosting hold best chilled). Let refrigerated cupcakes sit at room temp for 20–30 minutes before serving for the softest cake and creamiest frosting. Reheating isn’t recommended because it can melt the buttercream, but you can warm an unfrosted cupcake for 8–10 seconds in the microwave if needed.

FAQ

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

You can, but it’s tricky because fresh berries add a lot of water and can make the frosting loose or weepy. If you want to use fresh strawberries, reduce them into a thick puree on the stove, cool completely, then beat in 2–3 tablespoons at a time. Freeze-dried is still the easiest, most reliable way for bold strawberry flavor.

What if I don’t have buttermilk?

No stress. Make a quick substitute: add 1/2 tablespoon lemon juice or white vinegar to a measuring cup, then fill to 1/2 cup with milk. Let it sit 5 minutes and use as directed. The slight acidity helps the cupcakes bake up tender.

How do I keep the ganache drizzle shiny and smooth?

Use chopped chocolate (not chips if you can help it), pour hot (not boiling) cream over it, and let it sit before stirring. Also, drizzle when the ganache is slightly warm and fluid, not piping hot. If it cools too much, warm it in 5-second bursts and stir.

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

Yes. Bake the cupcakes 1–2 days ahead and store airtight (room temp 1 day or fridge 2 days). Frost the day of or the night before, then add the ganache drizzle a few hours before serving for the prettiest finish.

Why did my cupcakes sink in the middle?

The most common reasons are overfilling the liners, overmixing after adding the hot liquid, or opening the oven door too early. Fill about 2/3 full, mix just until combined, and wait until at least the 16-minute mark before checking.