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Chocolate Covered Strawberry Cupcake

Chocolate Covered Strawberry Cupcakes

A chocolate cupcake filled with a fresh strawberry filling topped with a satiny chocolate glaze and a strawberry whip cream frosting! They are AMAZING!
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Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Additional Time 24 minutes
Total Time 2 hours 44 minutes
Servings 24 -30
Calories 277 kcal

Ingredients
  

  • 1 Box Duncan Hines Swiss Chocolate Cake mix
  • 1-3.9 oz package chocolate fudge pudding mix
  • 4 eggs
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 cup warm water

Strawberry Filling

  • 3/4 cup finely chopped and lightly mashed fresh strawberries
  • 1/4 cup white sugar
  • 1/4 cup water
  • 1 Tbsp corn starch

Satiny Chocolate Glaze

  • 1 1/2 cups semisweet chocolate chips
  • 6 Tbsp butter
  • 2 Tbsp light corn syrup
  • 1/2 tsp vanilla extract

Strawberry Whip Cream Frosting

  • 1 pint heavy whipping cream
  • 6 Tbsp ground freeze dried strawberries
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 1/2 cup powder sugar

Instructions
 

Cupcakes

  • Preheat oven to 350 degrees. Line two muffin/cupcake trays with liners.
  • In a mixing bowl add the cake mix, pudding mix, eggs, buttermilk, and vegetable oil. Mix on low speed until well blended.
  • Slowly add the warm water a little at a time until it is incorporated into the cake mix. Mix on low speed, scraping bowl frequently, for 10 minutes or until batter is smooth.
  • Spoon batter into cupcake liners. Fill 2/3 full. Place trays in middle rack of oven.
  • Bake for 15-18 minutes. Cupcakes are done when you press lightly in the center and they spring back. Remove cupcakes from the oven and place on a rack to cool. Cool completely. While cupcakes are cooling mix up the strawberry filling.

Strawberry Filling

  • Place all the filling ingredients into a medium sauce pan. On low heat, stir mixture constantly until it thickens and juices becomes translucent. Remove from heat and allow to cool to room temperature.

Satiny Chocolate Glaze

  • In a double boiler, or double boiler pot, over hot, but not boiling water, combine chocolate chips, butter and corn syrup.
  • Stir until chips are melted and mixture is smooth, then add in the vanilla.
  • Dip cupcake tops into the melted glaze and allow to set. Reserve any left over glaze to drizzle on top of cupcakes.
  • Once satin glaze is set, using a spoon or frosting tip, remove the centers of the cupcakes. Reserve the centers on a paper plate to be used later.
  • Add the strawberry filling by dropping a teaspoon spoonful of the strawberry filling into the empty center of each cupcake. Once all the holes are filled, replace the reserved center holes pressing down lightly. It is okay if they stay above the top of the cupcake as the whip cream frosting will cover them.

Strawberry Whip Cream Frosting

  • In a large mixing bowl, whip the heavy whipping cream and vanilla until stiff.
  • Add in powder sugar and ground up freeze dried strawberries. Mix 1-2 minutes longer until all ingredients are incorporated and whip cream is stiff and firm.
  • Fill a pastry bag with a 1M star tip, with the whip cream frosting. Pipe the frosting onto the top of the cupcake.
  • Once all the cupcakes are frosted with the whip cream frosting, drizzle with the remaining satiny chocolate glaze. You may need to remelt the glaze in the microwave for about 20 seconds.

Nutrition

Serving: 1cupcakeCalories: 277kcalCarbohydrates: 26gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 7gCholesterol: 66mgSodium: 151mgFiber: 1gSugar: 23g
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