Chocolate and Strawberry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Chocolate Fudge Cupcake1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix3 Large Eggs1/2 cup melted butter (butter not margarine)1 cup waterStrawberry Whipped Cream (filling)1 cup heavy whipping cream1/3 cup sugar1 tsp vanilla5-6 T. chopped/processed strawberriesChocolate Cream Cheese Frosting (from Glorious Treats)½ cup butter, at room temperature8 oz. cream cheese, at room temperature1 teaspoon vanilla½ cup unsweetened cocoa4 cups powdered confectioners sugar1-4 Tablespoons heavy whipping cream
Chocolate Fudge Cupcake
1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 Large Eggs
1/2 cup melted butter (butter not margarine)
1 cup water
Preheat oven to 350
Mix on low until blended, then mix on high for 2 mins.
Pour into paper lined cupcake pans. Bake for 20 min.
Strawberry Whipped Cream (filling)
1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla
5-6 T. chopped/processed strawberries
Chop strawberries in blender (I used my Magic Bullet) just until they look thick and "liquidy". I used really large strawberries and it took 4 to make 5-6 Tablespoons.
Beat whipping cream, and vanilla until it starts to thicken.
Mix in sugar.
Fold in strawberries.
***WARNING - this stuff is DELICIOUS - so I advise you NOT to taste any until AFTER you've finished with your cupcakes.....otherwise you may not have any left for the cupcakes!
Chocolate Cream Cheese Frosting (from Glorious Treats)
½ cup butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla
½ cup unsweetened cocoa
4 cups powdered confectioners sugar
1-4 Tablespoons heavy whipping cream
Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
1. Bake cupcakes and cool completely
2. Cut out a small section in the center of the cupcake (save in bowl)
3. add strawberry whipped cream to the hole
4. replace the tops (just do the best you can - or you could just leave them off)
5. pipe chocolate frosting on top of cupcake with 1M tip.
Number of Servings: 24
Recipe submitted by SparkPeople user MADFAU.
1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 Large Eggs
1/2 cup melted butter (butter not margarine)
1 cup water
Preheat oven to 350
Mix on low until blended, then mix on high for 2 mins.
Pour into paper lined cupcake pans. Bake for 20 min.
Strawberry Whipped Cream (filling)
1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla
5-6 T. chopped/processed strawberries
Chop strawberries in blender (I used my Magic Bullet) just until they look thick and "liquidy". I used really large strawberries and it took 4 to make 5-6 Tablespoons.
Beat whipping cream, and vanilla until it starts to thicken.
Mix in sugar.
Fold in strawberries.
***WARNING - this stuff is DELICIOUS - so I advise you NOT to taste any until AFTER you've finished with your cupcakes.....otherwise you may not have any left for the cupcakes!
Chocolate Cream Cheese Frosting (from Glorious Treats)
½ cup butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla
½ cup unsweetened cocoa
4 cups powdered confectioners sugar
1-4 Tablespoons heavy whipping cream
Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
1. Bake cupcakes and cool completely
2. Cut out a small section in the center of the cupcake (save in bowl)
3. add strawberry whipped cream to the hole
4. replace the tops (just do the best you can - or you could just leave them off)
5. pipe chocolate frosting on top of cupcake with 1M tip.
Number of Servings: 24
Recipe submitted by SparkPeople user MADFAU.
Nutritional Info Amount Per Serving
- Calories: 364.6
- Total Fat: 20.5 g
- Cholesterol: 91.3 mg
- Sodium: 255.7 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 1.2 g
- Protein: 4.8 g
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