cupcakes with chocolate dipped strawberries on wire rack
Cupcakes

Strawberry Cupcakes with White Chocolate Mousse

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These strawberry stuffed white chocolate mousse cupcakes are moist and fluffy, with bites of fresh strawberry. What’s not to love here? The strawberry cupcakes use my signature vanilla cupcake recipe which makes perfectly moist and fluffy cupcakes each time. The strawberry cupcakes are topped with the creamiest two ingredient white chocolate mousse. The “cherry on top” is a chocolate dipped strawberry. If you’re not feeling the chocolate dipped strawberries, don’t worry – these strawberry cupcakes are just as delicious topped with regular strawberries. 

The white chocolate mousse frosting is made from two ingredients and is incredibly simple, without lacking in the decadence department. It makes the perfect light, airy, and not too sweet frosting! It is essentially a very loose white chocolate ganache that is whipped until it thickens to a pipeable consistency. To save on chilling time, start the ganache the day before. Swap out the white chocolate for your favourite type of chocolate to recreate the white chocolate mousse in different flavours. 

The fresh strawberry filling is simple and balances out the flavours perfectly. It can’t get any easier than just chopped strawberries! The tartness in the berries balances the sweetness of the strawberry cupcakes perfectly.

vanilla cupcake stuffed with fresh strawberries with fluffy white frosting

How to make sure my cupcakes are fluffy

  • Have all ingredients at room temperature.
  • Beat the butter and sugar really well. It needs to be white, very light, and fluffy. If you rub it in between your fingers, you should feel very few sugar granules. If you’re unsure if it is fluffy enough, beat it for another few minutes.
  • Add the eggs in one at a time, beating well each time. Then beat on high speed again to make the mixture even fluffier.
  • When adding the flour, be very careful not to over mix. Over mixing will develop too much gluten, preventing the cupcakes from rising in the oven properly, giving them a very dense crumb. Mix until the flour is just incorporated. 
  • Make sure that your oven temperature is accurate (check it with an oven thermometer!) Baking at a too low temperature can cause your cupcakes to be very pale and ooze out of the liners, whereas a too high temperature can cause a very dry cupcake with a sharp peak. 

Chocolate dipped strawberries

This step is optional, but it really brings the strawberry cupcakes up to another level! If you’re short on time, skip this step and top with regular old strawberries.

The additional coconut oil makes the chocolate coating harden faster and thicker, but it is optional. Add too much and your chocolate coating will be too soft. If you don’t have coconut oil, substitute with butter or vegetable shortening. 

Make sure your strawberries are completely dry before dipping. Since water and chocolate don’t mix, it can prevent the chocolate from sticking completely.

Heating up ⅔ of the chocolate before adding the rest will help temper the chocolate and cool it down steadily, preventing overheating which could seize the chocolate.

How to prevent chocolate from seizing? 

You will know that your chocolate seized when looks lumpy and curdled. This can be avoided by not to overheating the chocolate (take it off as soon as it is melted), and making sure no water comes in contact with the chocolate. 

Troubleshooting: What happens if my chocolate is seized?

Can I melt the chocolate coating in the microwave?

Yes, you definitely can! Add all of the chocolate and coconut oil into a bowl and place in your microwave. Make sure to take it out every 15 seconds and give it a good stir so that it melts evenly. Be careful because it is much easier to overheat and burn chocolate in the microwave.

I prefer to use a double boiler (Bain Marie) because this method typically has more consistent, better results. Just be careful to not let any of the water into the chocolate because it can cause it to seize. 

chocolate covered strawberry on top of a cupcake

Other variations of this recipe to try:

  • Switch out the chocolate dipped strawberries with regular strawberries.
  • Fill the strawberry cupcakes with any other berries/fruit instead.
  • Swap out the white chocolate in the mousse frosting for milk, dark, or even semi-sweet chocolate.

Check out my other strawberry/chocolate desserts:

Let’s get baking!

Vanilla Cupcakes

Preheat oven to 180°C (350°F). Prepare a 12 hole regular sized muffin tin by adding cupcake liners into each spot.

In a separate cup, stir together the milk, apple cider vinegar, and vanilla extract to make a buttermilk. Set aside for 5 minutes while you beat the butter.

In a separate bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl with electric beaters or a stand mixer with a paddle attachment, beat the softened butter on high speed until it becomes creamy. Add the sugar and beat until it becomes white and very fluffy, for 5-7 minutes. 

Add the eggs into the butter mixture, beating in between each egg. Beat the mixture for 1 minute until it is very light and fluffy and the eggs are well combined. 

Add the flour and buttermilk to the egg mixture in three additions, alternating each addition. Have the mixer on the lowest setting and mix it in only until it comes together. Do not over mix. 

Using two spoons or a cookie scoop, portion the dough evenly into the prepared muffin tins. Bake the cupcakes in the preheated oven for 20-24 minutes, until a toothpick inserted into the middle comes out clean. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely. 

White Chocolate Mousse

*Ideally, start making this the night before so that it has plenty of time to chill before whipping up.

Heat the cream in a small saucepan just until simmering. Do not let it boil. While the cream is heating, prepare the chocolate by placing it in a large heatproof bowl. 

Pour the simmering heavy cream over the chocolate. Let sit for 5 minutes without stirring. Stir the ganache until smooth. It will be very yellow, but will lighten up after it is whipped. 

Cool the ganache completely in a fridge for at least 6 hours or in a freezer for 2 hours (if you’re in a rush). It needs to be very cold to whip properly. You can do this the night before.

Transfer the white chocolate ganache into a large bowl or stand mixer, and whisk on medium-high speed until it doubles in volume and thickens. It should form a stiff peak on the whisk wires. Do not over whip. Transfer the ganache into a piping bag with a piping tip (I use Wilton 1M). Alternatively, use a large freezer bag with the end cut off. Refrigerate until use.

Assembly

Melt the chocolate in a double boiler: Bring a saucepan with 1 inch of water to a simmer. In a heatproof bowl that fits on top of the pot, place the coconut oil and ⅔ cup of chocolate. Place the bowl over the simmering water so that the water does not touch the bowl. Stir until the chocolate is melted – do not let any water get inside. Remove from heat as soon as it is completely smooth. Add the rest of the chocolate (⅓ cup) and stir until smooth. Set aside while you fill the cupcakes. 

Rinse and pat dry the strawberries. Set aside 12 of the prettiest strawberries – these will be dipped in chocolate to top on your cupcakes. Take off the ends, quarter and slice the rest of the strawberries for the filling. 

With a small knife, cut a hole into the center of the cupcakes, about 1 inch (2.5 cm) wide, halfway deep through the cupcake. Gently pull out the middles and set aside for a snack, you will not be needing them. Fill up the cupcake centers with the chopped fresh strawberries. Using the prepared piping bag, pipe a swirl of white chocolate mousse on top of each cupcake.

Dip the strawberries: Holding each strawberry by the green leafy part, dip the strawberry into the chocolate, moving it around to get an even coverage. Place the strawberry on top of the piped cupcakes. Repeat for the rest of the cupcakes. The cupcakes may need to be placed in the fridge for 10 minutes for the chocolate to set. 

Enjoy your strawberry cupcakes! They are best enjoyed at room temperature, so make sure to take them out of the fridge for 20 minutes beforehand. Store any leftovers in the fridge. The strawberry cupcakes are best the day they are made because they contain fresh strawberries. But they are still very delicious the next few days. 

cut open filled cupcake with fresh strawberries on a small plate

Happy baking! xx

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cupcakes with chocolate dipped strawberries on wire rack

Strawberry Cupcakes with White Chocolate Mousse Frosting

Mary
These strawberry stuffed white chocolate mousse cupcakes are soft, light, fluffy, with bites of fresh strawberry. What’s not to love here? The cupcakes use my signature vanilla cupcake recipe which makes perfectly moist and fluffy cupcakes each time. Stuff that with pieces of fresh strawberries, and top it with the creamiest two ingredient white chocolate mousse. The cherry on top is the chocolate dipped strawberry. If you’re not feeling the chocolate dipped strawberries, don’t worry – these cupcakes are just as delicious topped with regular old strawberries.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Baking, Dessert
Cuisine American, English, French
Servings 12 cupcakes

Equipment

  • 12 hole regular sized muffin/cupcake tin
  • stand mixer or handheld electric mixer
  • double boiler or a saucepan with a heatproof bowl that fits on top

Ingredients
  

Vanilla Cupcakes

  • ½ cup milk room temperature
  • ½ tsp apple cider vinegar or lemon juice
  • 1 tsp vanilla extract
  • 1 ¼ cup all purpose white flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature

White Chocolate Mousse Frosting

  • 1 package 225g white chocolate chips or white chocolate, cut into small pieces *do not use white chocolate candy melts
  • 1 cup heavy at least 35% cream (I use whipping cream)

Chocolate Covered Strawberries

  • 12 oz 340g container fresh strawberries (about 18 medium strawberries in total)
  • 1 cup semisweet or milk chocolate chips
  • ½ tsp coconut oil butter, or shortening (optional)

Instructions
 

Vanilla Cupcakes

  • Preheat oven to 180°C (350°F). Prepare a 12 hole muffin tin by adding cupcake liners into each spot.
  • Make the buttermilk: In a separate cup, stir together the milk, apple cider vinegar, and vanilla extract to make a buttermilk. Set aside for at least 5 minutes while you beat the butter.
    ½ cup milk, ½ tsp apple cider vinegar, 1 tsp vanilla extract
  • Sift: In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
    1 ¼ cup all purpose white flour, 1 ½ tsp baking powder, ¼ tsp salt
  • Beat the butter: In a large bowl with a handheld electric mixer or a stand mixer with a paddle attachment, beat the softened butter on high speed until it becomes creamy. Add the sugar and beat until it becomes white and very fluffy, for 5-7 minutes.
    ½ cup butter, ¾ cup granulated sugar
  • Add the eggs into the butter mixture, beating in between each egg. Beat the mixture until it is very light and fluffy and the eggs are well combined.
    2 large eggs
  • Add the flour and buttermilk to the egg mixture in three additions, alternating each addition. Have the mixer on the lowest setting and mix it in only until it comes together. Do not over mix.
  • Portion: Using two spoons or a cookie scoop, portion the dough evenly into the prepared muffin tins.
  • Bake the cupcakes in the preheated oven for 20-24 minutes, until a toothpick inserted into the middle comes out clean. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely.

White Chocolate Mousse Frosting (ideally started the night before)

  • Heat the cream in a small saucepan just until simmering. Do not let it boil. While the cream is heating, prepare the chocolate by placing it in a large heatproof bowl.
    1 cup heavy, 1 package
  • Pour the simmering heavy cream over the chocolate. Let sit for 5 minutes without stirring.
  • Stir the ganache until smooth. It will be very yellow, but will lighten up after it is whipped.
  • Cool the ganache completely in a fridge for at least 6 hours or in a freezer for 2 hours (if you’re in a rush). It needs to be very cold. You can do this the night before.
  • Whip the ganache: Transfer the white chocolate ganache into a large bowl or stand mixer, and whisk on medium-high speed until it doubles in volume and thickens. It should form a stiff peak on the whisk wires. Do not over whip.
  • Transfer the ganache into a piping bag with a piping tip (I use Wilton 1M). Alternatively, use a large ziploc bag with the end cut off. Refrigerate until use.

Assembly and Chocolate Dipped Strawberries

  • Melt the chocolate in a double boiler: Bring a saucepan with 1 inch of water to a simmer. In a heatproof bowl that fits on top of the pot, place the coconut oil and ⅔ cup of chocolate. Place the bowl over the simmering water so that the water does not touch the bowl. Stir until the chocolate is melted – do not let any water get inside. Remove from heat as soon as it is completely smooth. Add the rest of the chocolate (⅓ cup) and stir until smooth. Set aside while you fill the cupcakes.
    1 cup semisweet or milk chocolate chips, ½ tsp coconut oil
  • Rinse and pat dry the strawberries. Set aside 12 of the prettiest strawberries – these will be dipped in chocolate to top on your cupcakes. Take off the ends, quarter and slice the rest of the strawberries for the filling.
    12 oz 340g container fresh strawberries (about 18 medium strawberries in total)
  • Cut the centers out: With a small knife, cut a hole into the center of the cupcakes, about 1 inch (2.5 cm) wide, halfway deep through the cupcake. Gently pull out the middles and set aside for a snack, you will not be needing them.
  • Fill the cupcake centers with the chopped fresh strawberries.
  • Pipe a swirl of white chocolate mousse on top of each filled cupcake.
  • Dip the strawberries: Holding each strawberry by the green leafy part, dip the strawberry into the chocolate, moving it around to get an even coverage. Place the strawberry on top of a piped cupcake. Repeat with the rest of the strawberries and cupcakes. The cupcakes may need to be placed in the fridge for 10 minutes for the chocolate to set.
  • Enjoy! They are best enjoyed at room temperature, so make sure to take them out of the fridge for 20 minutes beforehand. Store any leftovers in the fridge. These are best the day they are made because they contain fresh strawberries. But they are still very delicious the next few days.

Notes

Why are my strawberry cupcakes dense?
Make sure to beat the butter and sugar until very light and fluffy. Check the expiry date on the baking powder. Be careful not to over mix the batter when adding the flour. Lastly, make sure the oven is at the right temperature by checking it with an oven thermometer. You would be surprised with how inaccurate your oven could be!
Why did my frosting not whip up properly?
Make sure you are using 35% cream and real chocolate (no candy melts!). The ganache needs to be very chilled before whipping or it will never get to a stiff enough peak. 
I don’t want to make chocolate dipped strawberries.
No problem, just top with a regular old fresh strawberry or anything else you may want.
My chocolate for the chocolate dipped strawberries is all lumpy.
Make sure that no water gets into the melted chocolate and that you don’t overheat it. For more tips check out the more descriptive section above the recipe.
Keyword cupcake, mousse, strawberry

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