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Butter Cream

Chocolate Strawberry Cupcakes

January 20, 2014 by Kay 4 Comments

Chocolate and Strawberry, a great combination but in this recipe for Chocolate Strawberry Cupcakes it is fantastic! Which do you like more chocolate or strawberries?  or both?  I think I would need to lean towards chocolate.

The chocolate cupcakes have a double dose of chocolate with a chocolate cake mix and chocolate pudding. The strawberry butter cream is made with fresh strawberries and compliments the chocolate cupcakes nicely. These cupcakes are the moistest (not really a word, is it?) cupcakes I have ever eaten.

Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes

Chocolate Goodness

Chocolate Goodness

 

 

 

 

 

 

 

 

 

 

 

 

Print
Chocolate Strawberry Cupcakes

Rating: 51

Yield: 24 Cupcakes

Chocolate Strawberry Cupcakes

Ingredients

  • FOR THE CUPCAKES
  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup warm water
  • FOR THE BUTTERCREAM FROSTING
  • 3 sticks unsalted butter, softened
  • pinch of fine grain sea salt
  • 1 tablespoon vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • 6 ounces strawberries, pureed
  • 4-6 tablespoons heavy cream

Instructions

  • FOR THE CUPCAKES
  • Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
  • Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  • Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  • Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
  • FOR THE BUTTERCREAM FROSTING
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
  • Add salt, vanilla, 3 tablespoons of heavy cream and strawberry puree. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
  • Pipe frosting onto cooled cupcakes.

Notes

Cupcakes will store in a sealed container within the refrigerator for two days.

3.1
http://www.lovefoodwillshare.com/chocolate-strawberry-cupcakes/

Strawberry Goodness

Strawberry Goodness

 

Recipe adapted from My Baking Addiction

Filed Under: Desserts Tagged With: Butter Cream, Chocolate, Cupcakes, Strawberries

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