Deborah from Taste and Tell is here today sharing a Valentine classic with a twist– Chocolate Covered Strawberry Cupcakes! She’s always whipping up such creative recipes, and if you haven’t already visited her site this week YOU SHOULD. She’s dedicating the entire week to Red Velvet. Heaven help us all! Here’s Deborah
Hi – I’m Deborah from Taste and Tell, and I’m so glad that Kristy asked me here this week to share a Valentine’s Day treat with you. I’ve been a fan of Kristy’s for so long now, and finally met her in real life for the first time a few weeks ago – even though we live so close by!! But I’m happy that I can call her a real life friend now!
I’ve always had a thing for Valentine’s Day. And it hasn’t always been about the “love” part – goodness knows that I’ve spent plenty a Valentine’s Day without a special someone there to celebrate with. And these days, my husband and I like to keep things low key on the actual holiday. But what I love is the food. (Of course – it’s always about the food for me!!) Homemade chocolate truffles, anything red velvet (I’m actually in the process of my annual red velvet week right now!), and chocolate covered strawberries. I love that a simple thing like a chocolate dipped strawberry always tends to scream “I love you”.
These festive cupcakes take the chocolate dipped strawberry to another level. One of my favorite strawberry cake recipes is made into cupcakes that are topped with a chocolate cream cheese frosting, and of course, a chocolate covered strawberry. I don’t know about you, but one of these cupcakes is all it would take for me to know that I am loved!!
Chocolate Covered Strawberry Cupcakes
1 (18.25 oz) white cake mix
1 (3 oz) box instant strawberry gelatin
1 (15 oz) container frozen strawberries in syrup, thawed and pureed
½ cup vegetable oil
¼ cup water
½ cup butter, at room temperature
1 (8 oz) package cream cheese, at room temperature
½ cup unsweetened cocoa powder
3-4 cups powdered sugar
24 chocolate dipped strawberries
Preheat oven to 350F. Line 24 muffin tins with cupcake liners.
In a large bowl or the bowl of a stand mixer, combine the cake mix and gelatin. Add in the pureed strawberries, eggs, vegetable oil and water. Beat for 30 seconds on low, then 1-2 minutes on medium. Fill each cupcake liner 2/3-3/4 full with the batter. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool completely.
To make the frosting, beat together the butter and cream cheese. Beat in the cocoa powder. Beat in powdered sugar until you reach your desired consistency.
To assemble, frost each cupcake with the chocolate frosting. Top with a chocolate dipped strawberry.
makes 24 cupcakes
Cupcake recipe adapted from Paula Deen