Chocolate and Strawberry Cupcakes

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

Strawberry Whipped Cream (filling)

1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla
5-6 T. chopped/processed strawberries

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

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.