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Close up photo of one double chocolate strawberry cupcake with a fresh strawberry on top.
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5 from 2 votes

Double Chocolate Strawberry Cupcakes

These Double Chocolate Strawberry Cupcakes pack a ton of chocolate flavor and are filled with fudgey chocolate ganache. Top with fluffy strawberry Swiss meringue buttercream for a perfect and classic flavor combination.
Prep Time1 hr
Cook Time20 mins
Assembly20 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: quick, rich, valentines day
Servings: 12 cupcakes
Calories: 368kcal
Author: Callan Wenner | The Cozy Plum


  • Stand mixer with whisk attachment, or handheld mixer
  • Spice grinder or small blender
  • 12 hole muffin tin
  • Cupcake liners



  • ¾ cup all-purpose flour (90g)
  • ¾ cup granulated sugar (150g)
  • cup cocoa powder (35g)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 large egg room temperature
  • cup sour cream room temperature (90g)
  • cup vegetable oil (75g)
  • ½ teaspoon vanilla extract
  • ½ cup hot coffee or water

Ganache filling

  • ½ cup semi-sweet chocolate chopped (85g)
  • ½ cup heavy whipping cream (119g)

Strawberry Swiss Meringue Buttercream

  • 2 egg whites (50g)
  • ½ cup granulated sugar (100g)
  • 10 T unsalted butter room temperature (150g)
  • 4 T freeze dried strawberries ground into powder (25g)
  • 1 teaspoon vanilla paste or extract
  • Fresh strawberries for garnish


  • Preheat the oven to 350°F and line a standard muffin tin with cupcake liners.


  • Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, mix together the egg, sour cream, vegetable oil, and vanilla with a whisk until combined. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon or rubber spatula. Add the hot coffee or water and carefully stir to combine.
  • Fill each cupcake liner halfway full, and bake for 13-15 minutes. The top of the cupcake will spring back when touched. A toothpick inserted into the center will come out clean with a few moist crumbs.

Chocolate Ganache

  • While the cupcakes bake, prepare the ganache. Place the chocolate in a heat proof bowl and heat the heavy cream until it almost simmers. Pour the cream over the chocolate and let stand fo 1 minute.
  • Using a rubber spatula or spoon, stir the mixture from the center, slowly moving outwards until the mixture comes together completely. Let cool to room temperature until it thickens. To pipe into the cupcakes, it will need to be similar to the consistency of peanut butter. Not runny, but not hard.

Strawberry Swiss Meringue Buttercream

  • Separate the eggs and reserve the yolks for another time. Add the eggs and sugar to a heatproof bowl. Add 1 inch of water to a saucepan over medium heat and place the bowl on top.
  • Whisk the sugar and egg whites to combine, then whisk every 15 seconds or so. The mixture will start to turn opaque and will look similar in consistency to a powdered sugar glaze. Heat the mixture until the sugar is completely absorbed. This will be to 160F on a thermometer. You can also check by rubbing your thumb and finger together in the mixture. If you can still feel sugar granules, continue heating and whisking. The mixture should feel rather warm, but not burning hot.
  • Transfer the mixture to a stand mixer fitted with the whisk attachment mix on high speed for about 5 minutes. At this point, the mixture will look similar to marshmallow fluff. While the eggs are whipping, cut the room temperature butter into tablespoon pieces.
  • After five minutes, turn the mixer to low and add the butter one tablespoon at a time. Wait to incorporate a new piece until the first is fully incorporated. After about half of the butter goes in, the buttercream may look curdled or split. This is normal - continue adding the butter until it’s gone. Once all the butter has been incorporated, add the vanilla paste or extract.
  • Add the freeze dried strawberry powder and mix until fully incorporated. Use a rubber spatula to scrape down the sides and bottom, and give it one more mix.


  • Using a round tool that is about ½” in diameter, push down in the middle of each cupcake to create a hole. I use the bottom of one of my wooden spoons.
  • Transfer the ganache to a piping bag and cut the tip so the opening is slightly smaller than the hole in the cupcake. Squeeze ganache into each cupcake until it slightly peaks over the edge.
  • Transfer the strawberry Swiss meringue buttercream to a piping bag pre-fitted with a star tip. Pipe swirls onto the top of each.
  • Slice 6 large strawberries in half and place one piece into the top of each frosting swirl.


Store the cupcakes at room temperature for 3 days, or in the fridge for 5 days. If storing in the fridge, allow the cupcake to fully come to room temperature before enjoying.
*If you’d like extra strawberry flavor, fill the cupcakes with strawberry jam or finely chopped fresh strawberries rather than chocolate ganache.


Calories: 368kcal | Carbohydrates: 37g | Protein: 3g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 160mg | Potassium: 185mg | Fiber: 2g | Sugar: 27g | Vitamin A: 501IU | Vitamin C: 60mg | Calcium: 39mg | Iron: 2mg