Is it any secret that I LOVE cupcakes?!?! Once I figured out the secret to doctoring a box of cake mix my life had officially changed! Learning how to make the batter and figuring out different fillings and learning how to make buttercream and pipe frosting all took me some time to figure out. But now I feel like I can whip together a batch of cupcakes in no time!!
Spring is coming and nothing says warm weather quite like fresh berries! Whenever Valentine’s Day rolls around you will start to see some really yummy strawberries in the grocery store. They are perfect for dipping in chocolate but why settle for that boringness when you can puree them into a delicious buttercream frosting on top of light, moist and fluffy cupcake chock full of creamy chocolate filling?!?! I’m seriously drooling just thinking about these treats.
I made them for my new team at work who haven’t gotten to enjoy the real perk of being on my team! Fresh baked goods galore! They loved these…..I was surprised any of them made it home.
Sorry for the subpar picture….I am seriously missing my little studio right now! Soooooooon!
All right let’s get this party started!
Makes 24
Ingredients:
Cupcakes:
- 1 Box Devils Food Cake Mix
- 1 Package Hersheys Instant Chocolate Pudding
- 1/2 Cup Milk
- 1/2 Cup Melted Butter
- 1 Cup Sour Cream
- 4 Eggs
- 2 tsp Vanilla Extract
- 6 oz Mini Chocolate Chips
Filling:
- 3 oz Hershey’s Milk Chocolate
- 8 Tbsp Salted Butter
Frosting:
- 1 Cup Salted Butter, softened
- 1/4 tsp Salt
- 6 oz White Chocolate, melted and slightly cooled
- 1/4-1/3 cup Strawberry Puree (cut the tops off 8-10 strawberries and puree in a food blender)
- 2-3 Cups Powdered Sugar
Make the filling first. In a small sauce pan melt the butter and chocolate over medium heat. As soon as all the chocolate has melted remove from heat. Mix well and let chill in the fridge while you prepare the cupcakes.
Preheat oven to 350 degrees.
To make the cupcakes add the cake mix and pudding into a stand mixer and mix on low. Add butter and milk. Mix well. Add eggs, vanilla and sour cream. Mix well for 2 minutes scraping down the sides of the bowl. Mix in the chocolate chips. It’s very important to make sure that the sides of the bowl are scraped down because if the batter isn’t evenly mixed your cupcakes will have inconsistent texture and bake.
Fill each cupcake liner about 2/3 full with batter. Bake for 20-22 minutes until a toothpick inserted comes out clean. Let cool completely before filling and frosting.
Remove the filling from the fridge and scrape it out into a medium mixing bowl. Use an electric hand mixer to beat it for about 2 minutes until it has become light and creamy. Use a piping bag and filling tip to fill the cupcakes with the chocolate mixture.
To make the frosting:
In a medium bowl beat the butter and salt with a hand mixer until it lightens in color and becomes light and fluffy. Add 1/2 cup of the powdered sugar, mix well. Slowly beat in the melted white chocolate. Add 1/4 cup strawberry puree. Slowly add 1 1/2 cup of the powdered sugar and beat well for 3-4 minutes until it’s light and fluffy. Add more puree and sugar to taste. You will want the frosting to be stiff enough to hold it’s shape.
I used a Wilton 1M tip and large piping bag to pipe roses onto each cupcake.
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