Description
Delight in these moist and fluffy Chocolate-Covered Strawberry Cupcakes, featuring a rich chocolate cake base blended with fresh strawberries, topped with whipped cream and a dusting of powdered sugar for an irresistible treat.
Ingredients
Scale
Cake Batter
- 1 box chocolate cake mix
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup strawberries, chopped
Topping
- 1 cup whipped cream
- 1 tablespoon powdered sugar
- Additional strawberries for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to ensure even baking and easy removal.
- Mix Batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Stir until the mixture is smooth and uniform without overmixing.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter, distributing them evenly without crushing the fruit.
- Fill Cupcake Liners and Bake: Evenly divide the batter into the prepared cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool completely in the pan before removing to avoid breaking them.
- Add Toppings: Once cooled, top each cupcake with whipped cream, sprinkle with powdered sugar, and garnish with additional fresh strawberries for a beautiful presentation.
Notes
- Be careful not to overmix the batter to keep cupcakes tender.
- Use fresh strawberries for best flavor and texture.
- Whipped cream can be stabilized with a bit of gelatin if you want it to hold longer on warm days.
- For a richer flavor, consider using whole milk instead of low-fat milk.
- Optional: Add a small drizzle of melted chocolate on top for extra indulgence.
