Strawberry filled fudge cupcakes

I was meaning to post these cupcakes the week of Valentine’s but I just didn’t have time. So while mine are decorated for that holiday, these would be great any day of the week, any time of the year!

Since these are filled cupcakes there are a few steps but this was a fun weekend day project for me.

Strawberry filled fudge cupcakes – Recipe slightly adapted from TidyMom – makes 24 cupcakes

Ingredients

Chocolate Fudge Cupcake

• 1 dark chocolate fudge cake mix (or something similar – Duncan Hines, Pillsbury, whatever)
• 3 eggs
• 1/2 cup melted butter (butter not margarine)
• 1 cup water

  Strawberry Whipped Cream (filling)

• 1/2 cup heavy whipping cream
• 2 T. sugar
• 1/2 tsp. vanilla
• 4-5 T. chopped/processed strawberries

Chocolate Cream Cheese Frosting

• ½ cup butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1 teaspoon vanilla
• ½ cup unsweetened cocoa – sifted
• 4 cups powdered confectioners sugar
• 1-4 Tablespoons heavy whipping cream

Instructions

Chocolate Fudge Cupcake

1. Preheat oven to 350. Prep 24 cupcake wrappers and lightly spray with non-stick spray. Combine all ingredients in a stand mixer.
2. Mix on low until blended, then mix on high for 2 mins.
3. Pour into paper lined cupcake pans.
4. Bake for 20 min.

   Strawberry Whipped Cream (filling)

1. Chop strawberries in blender just until they look thick and “liquidy”. I used really large strawberries and it took 4 to make 4-5 Tablespoons.
2. Beat whipping cream, and vanilla until it starts to thicken.
3. Mix in sugar.
4. Fold in strawberries.

Chocolate Cream Cheese Frosting

1. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
2. Add the cocoa powder (before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
3. 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.
4. 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.)
5. Beat until fluffy, about 1 minute.
6. 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.)

Assembling cupcakes

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)
5. Pipe chocolate frosting on top of cupcake with 1M tip or just slather on with a knife if you don’t use a pastry bag.

I like to cut a pretty big hole in the cupcake so each one gets a good amount of strawberry filling.

Make your filling. The freshly blended strawberries add so much flavor.

Whip the cream until you get peaks and gently fold in the berries. I bet raspberries would also be good.

Just put the tops back on as best you can. You frost over this so it doesn’t matter if it isn’t perfect or the filling is peaking out.

Your ingredients for the frosting. You can’t go wrong with a chocolate cream cheese frosting. Sprinkles are optional.

The frosting made the perfect amount for me to generously frost all 24 cupcakes. I added my sprinkles right away so they stuck on nicely.

Pretty treats. I shared these with my brother and his co-workers.

Cupcakes make everyone happy.

The fun décor was actually a gift from my parents for Valentine’s Day. How sweet, right?

You can see here the frosting covers the strawberry filling.

Let’s open this up and see what is inside.

You can’t really tell, but the filling does have a pink tint to it. If you wanted it more pronounced, you could add food coloring.

Devour and enjoy!

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