Let Me Tell You About These Cupcakes (and My Baking Mishaps)

Okay, before we get elbows-deep in cocoa powder, can I just say—these Chocolate Strawberry Cupcakes with Chocolate Ganache Filling have seen me through a lot of birthdays, late-night movie marathons, and even one particularly dramatic bake sale. (Spoiler: my cupcakes did not win First Prize, but they vanished first from the table, so who’s keeping score, right?) There’s something about the chocolate-strawberry combo that reminds me of summer picnics and slightly messy, chocolate-stained smiles. And don’t even get me started on the ganache filling; half the time, I’m tempted to eat it straight form the bowl. Not that I have or anything. (Okay, maybe once… or twice.)

Why I Keep Coming Back to This Recipe

I make these when I want to impress but don’t feel like running out to buy ten specialty ingredients. My family goes wild for them (especially my cousin Billy, who tries to talk me into letting him “taste test” the batter every time). Honestly, there’s just something magic about biting into a cupcake and finding gooey, rich chocolate hiding in the center. Even when the strawberries I buy look a bit “meh,” these cupcakes end up moist and fruity. The one frustration? Filling them with ganache without making a mess—I’ve finally stopped worrying about perfection. Besides, a little drippy chocolate’s never hurt anyone, right?

The Ingredients (with My Substitutions and Shortcuts)

1 cup all-purpose flour (sometimes I cheat with self-raising if that’s all I’ve got, just skip the baking powder in that case)
1/2 cup unsweetened cocoa powder (my gran swore by Bournville, but I usually just grab the stuff that’s on offer at the supermarket)
3/4 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt – I sometimes forget this honestly, and it’s fine, but it does make the other flavors pop a bit more
2 large eggs
1/2 cup milk (dairy or oat milk—actually, oat milk gives a lovely subtle flavor)
1/3 cup vegetable oil (melted butter is delish, but oil keeps it moister for longer—I think, anyway)
1 tsp vanilla extract
1 cup fresh strawberries, chopped pretty small (if you don’t have fresh, I’ve used frozen—just thaw and pat dry first or things get a bit soggy)
For the Ganache Filling: 100g good dark chocolate (any chocolate bar works—fancy or not, I’ve even thrown in Easter egg leftovers), 1/3 cup double cream (heavy cream across the pond)
For Optional Strawberry Frosting: 1/2 cup butter, 2 cups icing sugar, 1/4 cup strawberry puree, pinch of salt

How I Bake These (Sometimes Out of Order, Oops)

Ganache part first, trust me. Chop the chocolate and chuck it into a bowl. Heat the cream until it’s just about to boil, then pour over the chocolate. Wait a minute. Stir until silky. Try not to eat it yet! Pop it in the fridge to thicken up while you do the rest. Actually, if you forget and do ganache last, no worries, just let it cool in the freezer for a quick fix.
Preheat your oven to 350°F (180°C-ish). Line a 12-hole muffin pan with paper cases.
Mix the dry stuff: In a bowl, combine the flour, cocoa, sugar, baking powder, and salt (if you remembered it—I don’t always!).
Whisk the wet stuff: Eggs, milk, oil, and vanilla get whisked together in another bowl. Why two bowls? I’m not entirely sure, but it does make things fluffier.
Combine wet and dry. Pour wet into dry; mix gently—don’t go wild. A few lumps are fine. Then, fold in your strawberries. It might look weirdly pink and chunky. That’s good!
Spoon the batter into the cases, about 2/3 of the way up—resist the urge to overfill (speaking from experience…)
Bake ’em for about 18-20 minutes. I usually poke the largest one with a toothpick at 18—you want it to come out with just a crumb or two. If gooey, give it another 1-2 minutes. Every oven is a bit bonkers, isn’t it?
Cool completely, or the ganache will melt everywhere. (I learned the hard way.)
Tricky part: Use an apple corer or the end of a piping nozzle to cut out a centery bit of cake from each (not to the bottom, just a little pocket). Or use a knife and sort of wiggle it around. Don’t worry if it’s a bit uneven.
Fill with ganache—about a teaspoon in each hole. This is where I usually sneak a test cupcake. (For quality control, obviously!)
Frosting time! Beat butter and powdered sugar until fluffy, add strawberry purée and salt, beat again. Slather—or pipe if you’re feeling artsy—on top of each cupcake, covering the ganache hole.
Toss on a strawberry slice or sprinkles, if you fancy.

Things I Learnt the Hard Way (AKA Notes)

Let cupcakes cool properly before coring, unless you like mushy disasters. (I don’t recommend.)
Don’t use super watery strawberries. Your cupcakes will get soggy. Learned this after buying some “bargain” ones.
You can skip frosting if you’re in a rush. They’re just as tasty naked—it’s not an indecency, it’s efficiency.

Variations I’ve Played With (Some Worked, Some… Didn’t)

White Chocolate Ganache: Tried it. Too sweet for my taste but the kids inhaled them.
Blueberries instead of Strawberries: Actually, I think I prefer this even though it’s less classic.
Instant coffee powder in the batter—amazing if you like a subtle mocha vibe.
Subbing coconut oil for veg oil— didn’t love the coconut aftertaste but maybe you’ll like it.

Do You Even Need a Fancy Gadget? (Probably Not)

Look, if you’ve got an electric mixer, fab. But you can totally beat things together by hand; just strengthens your arms. No apple corer? Use the end of a teaspoon, a small knife, or honestly, just your finger. Rustic results are all the rage, right?

How to Store Them (But They’re Gone Fast Anyway)

In some magical universe, these might last 3 days in an airtight tin, ideally in the fridge (if super hot out). I think they’re nicer at room temp once the chill’s off. In my place, they rarely survive a full day—what can I say, we’re greedy folk.

This Is How We Serve Ours (And a Quick Digression)

Usually with a mug of strong tea and feet up on the sofa, Sunday afternoon style. Sometimes I dither, and dress them up with a tiny strawberry and dark choc shaving (when I fancy impressing someone). Oh, and once, we had them with a scoop of vanilla ice cream after dinner—not traditional, maybe, but I rate it.

Things I Messed Up (So You Don’t Have To)

Once tried to rush the cooling and the ganache just sluiced out everywhere. Whoops.
I tend to underestimate oven quirks, so check the cupcakes a couple minutes early. Dry cupcakes are nobody’s friend.
Don’t overmix. I know it’s tempting for a smooth batter, but actually, a bit lumpy is your mate here.

Actual FAQ From Friends (Yes, Even Silly Ones)

Can I skip the ganache? Sure! Cupcakes are still fab, but you’ll miss the surprise middle.
How do I make these gluten free? Swap out the flour for any good GF blend—I’ve done it, works a treat, but give it an extra 2 mins in the oven just in case.
Can you double the recipe? Absolutely. Just use two trays and rotate them halfway, otherwise the bottom ones get a bit neglected.
Help, my frosting is runny! Chuck it in the fridge for 10 mins or add more icing sugar. Or live with it and call it a glaze (I have, and nobody complained).

So there you go. My best (and most honest) take on Chocolate Strawberry Cupcakes with Chocolate Ganache Filling. Happy baking—and if you make a mess, welcome to the club!

Chocolate Strawberry Cupcakes with Chocolate Ganache Filling