Tuxedo Cupcakes

If you want a dessert that stands out, try these Tuxedo Cupcakes. These cupcakes start with rich, dark chocolate cake, are topped with shiny ganache, fluffy whipped cream frosting, and, finally, a chocolate-covered strawberry. They’re beautiful, indulgent, and perfect for parties. Make them for a wedding shower, a special dinner, or Valentine’s Day.

Table of Contents

• Here’s Why You’ll Love This Recipe
• Ingredients You’ll Need
• How To Make Tuxedo Cupcakes
• More Cupcake Recipes

I’m sure you’ve heard of tuxedo cake, right? Dark chocolate cake and chocolate ganache, layered with fluffy whipped cream? Well, this is the cupcake version. I think they’d be perfect for any special occasion, but I thought the best time to share them would be as Valentine’s Day approaches.

It all starts with my favorite chocolate cupcake recipe. This recipe just keeps on giving. So many amazing chocolate cupcake iterations have come out of this one simple recipe. I love it because it’s so moist and chocolatey, and so simple to make. You only have to dirty up one bowl!

Here’s Why You’ll Love This Recipe

• Gorgeous: Perfect for special occasions or gifting!
• Balanced sweetness: Dark chocolate and whipped cream are the perfect combination.
• Surprisingly easy: Each part is easy to make and comes together beautifully.
• Customizable: Swap in raspberries or try dark chocolate drizzle instead.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

For the Chocolate Cupcakes

• Granulated sugar: Adds sweetness and keeps the crumb tender.
• All-purpose & cake flour: A mix gives the perfect structure with a soft bite.
• Unsweetened cocoa powder: Provides a deep, rich chocolate flavor.
• Baking powder & baking soda: For a nice lift and tender texture. Make sure these are fresh!
• Kosher salt: Enhances all the chocolatey goodness.
• Unsalted butter: Adds richness and moisture.
• Eggs: Help bind and give structure.
• Greek yogurt: Makes the cupcakes incredibly moist.
• Vanilla extract: Rounds out the flavor.

For the Ganache

• Semi-sweet chocolate: Smooth, not too sweet, perfect for topping.
• Heavy cream: Makes the ganache silky and luscious.

For the Whipped Cream Frosting

• Cream cheese: Stabilizes the whipped cream while it adds a slight tang.
• Powdered sugar: Dissolves easily and adds sweetness to the frosting.
• Vanilla extract: Adds warm, aromatic flavor.
• Heavy whipping cream: Whips up into fluffy, pipeable mounds.

For the Chocolate Covered Strawberry Garnish

• White chocolate: Creates the “shirt” base.
• Semi-sweet chocolate: For the “jacket,” buttons, and bowtie.
• Fresh strawberries: Juicy and sweet, they finish the cupcakes with flair.

Helpful Tips and Tricks

• Be sure to cool cupcakes completely before adding ganache or frosting.
• For clean-looking strawberries, blot them dry before dipping.
• Use a slow, steady hand when adding the melted chocolate decorations.
• Chill everything before serving so it holds its shape beautifully.

More Cupcake Recipes

• Hi Hat Cupcakes
• Red Velvet Cupcakes
• Baileys Irish Cream Cupcakes
• Chocolate Peanut Butter Cupcakes
• S’mores Cupcakes
• Butter Pecan Cupcakes
• Oreo Cookies & Cream Cupcakes

5 stars (2 ratings)

Tuxedo Cupcakes

Servings: 32 cupcakes

Prep Time: 1 hour hr

Cook Time: 15 minutes mins

Total Time: 1 hour hr 25 minutes mins

If you want a dessert that stands out, try these Tuxedo Cupcakes. These cupcakes start with rich, dark chocolate cake, are topped with shiny ganache, fluffy whipped cream frosting, and, finally, a chocolate-covered strawberry. They're beautiful, indulgent, and perfect for parties. Make them for a wedding shower, a special dinner, or Valentine’s Day.

Print Recipe Leave a Review Save RecipeSaved!

Ingredients

For the chocolate cupcakes

• ▢ 1 1/2 cups (300 g) granulated sugar
• ▢ 1 cup (125 g) all purpose flour
• ▢ 1/2 cup (62.5 g) cake flour
• ▢ 1 cup (86 g) unsweetened cocoa powder
• ▢ 1 1/2 teaspoons (1.5 teaspoons) baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon (0.5 teaspoon) kosher salt
• ▢ 1 cup (227 g) unsalted butter, , softened
• ▢ 4 eggs
• ▢ 1 cup (200 g) greek yogurt
• ▢ 2 teaspoons vanilla extract

For the ganache

• ▢ 6 ounces (170.1 g) semi-sweet chocolate,, chopped
• ▢ 3/4 cup (178.5 ml) heavy cream

For the whipped cream frosting

• ▢ 8 ounces (226.8 g) cream cheese, (1 block)
• ▢ 1 cup (120 g) powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups (714 ml) heavy whipping cream,, cold

For the chocolate covered strawberry garnish

• ▢ 16 ounces (453.59 g) white chocolate,, melted
• ▢ 12 ounces (340.2 g) semi-sweet chocolate,, melted
• ▢ 32 fresh strawberries

Instructions

 

To make the chocolate cupcakes:

• Preheat the oven to 350 degrees F and line a cupcake pan with papers.
• Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.  
• Mix in the butter on low speed, until the mixture resembles moist crumbs.  
• Stir in the eggs,one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  
• Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.  
• Beat on medium speed for 60 to 90 seconds, to aerate the batter and build the cake’s structure.
• Fill lined cupcake wells just over half full (approx. ¼ cup of batter), and bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.  
• Cool completely before topping with ganache.

To make the ganache:

• Place the chopped chocolate in a small mixing bowl.  
• Heat the cream until just barely simmering, then pour it over the chocolate and allow to stand for 3 to 5 minutes.  
• Stir with a spatula until smooth, then top each cupcake with about a tablespoon of the ganache, spreading in an even layer.  
• Top with whipped cream frosting.

To make the whipped cream frosting:

• Place the cream cheese, powdered sugar, and vanilla in a large mixing bowl.  
• Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.  
• Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.  
• When all the cream has been added, turn the mixer up to medium-high and whip until the cream can hold stiff peaks.  
• Using a pastry bag fitted with a 1M tip, pipe the whipped cream frosting onto the ganache-topped cupcakes in large swirls.  
• Garnish with a chocolate covered strawberry.

To make the chocolate covered strawberries:

• Pull the strawberry leaves up gently and grasp the strawberry by the leaves and stem.  
• Dip the strawberry in the melted white chocolate, nearly up to the stem.  
• Allow the excess to drip off, then place the coated strawberries on a parchment-lined baking sheet.  
• Refrigerate for 5 to 10 minutes.
• In the same manner as above, grasp the white chocolate coated strawberry by the leaves and stem.  
• Dip into the semi-sweet melted chocolate on a sideways angle.  
• Repeat on the other side, and allow the excess to drip off.  
• Place the coated strawberries back on the parchment-lined baking sheet.
• Transfer the remaining melted semi-sweet chocolate to a pastry bag fitted with a 1 tip.  
• Pipe a small “x,” connecting the sides to create a bowtie shape.  
• Pipe two small dots to resemble buttons.

Notes

For more info on the cupcakes, click here: Perfect Chocolate Cupcakes.
For more info on the frosting, click here: Whipped Cream Frosting.

Calories: 434kcal, Carbohydrates: 38g, Protein: 5g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 85mg, Sodium: 130mg, Potassium: 264mg, Fiber: 2g, Sugar: 28g, Vitamin A: 725IU, Vitamin C: 7.3mg, Calcium: 89mg, Iron: 1.8mg

Cuisine: American

Course: Dessert

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.