When I think of Valentines Day, I think chocolate covered strawberries. CCS scream love, romance and Valentine’s Day and what could be better than incorporating those flavors into a cupcake?!? For this recipe, I make my cupcakes semi-homemade so I can spend my time focusing on the stars of the dish; strawberry buttercream icing and chocolate covered strawberries!  I start with a box of store bought devils food cake but make several changes and the outcome is a super moist, fluffy & delicious cupcake that perfectly compliments the rich velvety icing.

What you need for your cupcakes:

  • 1 box devils food cake mix
  • 1 box chocolate instant pudding mix
  • 3 eggs
  • 1 C Buttermilk
  • 1 1/2 TB vanilla, real not imitation
  • 1 TB white vinegar
  • 1/3 C black coffee
  • 1/3 C vegetable oil

Mix all ingredients and evenly fill muffin tin. I use a ice cream scoop so that all my cakes will be the same size.  Bake 350 for 18-20 mins.

  
  
With a mixer, cream butter & vanilla  until it’s fluffy and light yellow. Gradually add powdered sugar, 1 C at a time.  Add purée and beat until fluffy. Add additional powdered sugar, if needed, to get desired consistency. You can add strawberry jello mix, about 1 TB, to create more of a strawberry flavor if your berries were not very ripe. Pipe icing onto cooled cupcakes and top with chocolate covered strawberries.

Strawberry purée 

1 C sliced fresh strawberries, that have been macerated with 1 TB water 1 TB sugar. Place berries in blender and purée. To remove seeds, pour purée into strainer and push through.