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Chocolate Covered Strawberry Cupcakes {with Nathan}

chocolatecupcakes

Do you see what I’m trying to do for you here?

First puffy tacos.  Now the best cupcakes in the free world.  Do you see it?

I’m trying to make Mother’s Day beautiful for you, pretty mama.  Puffy tacos and chocolate covered strawberry cupcakes.  FOR.THE.MOTHER’S.DAY.WIN.

And you know who you have to thank for this?  Nathan and his awesome mama, Lisa.

chocolate cupcake

Nathan is a 16 year old aspiring chef that goes to my church.  He wanted to come to my house to learn to make pizza in exchange for sharing his cupcake prowess with me.  So I what any woman who lives and dies by buttercream would say, “WHEN CAN YOU BE HERE!!??!??!?”

gracefortoday2

And y’all, can I just say how much I love people who love the kitchen as much as I do?  Nathan and his mama, Lisa, made my day.  We laughed and baked and ate and in general had a howdy-doody time.  My kind of day! And? He wore his chef’s coat.  IN MY KITCHEN.  He brings his A game and I’m not even joshing you.  He’s all kinds of adorable.  When he becomes a famous chef, I’ll be able to say I knew him when.  Also? He washes dishes.  He’s a keeper, this one.

chocolatecupcakes5

Okay.   You’ve waited long enough.  Here are the goods.

What you’ll need:

For the cupcakes

  • 1 package of devil’s food cake mix
  • 1 (5.9 0z) package of instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 tsp pure vanilla extract
  • 1/2 cup warm water or strong coffee (we used coffee!)
  • foil cupcake liners (a must!)

For the filling

  • 4-6 tsp strawberry jam (extra points if it’s homemade!)
  • 24 small cubes of cream cheese (uses about 1/3 of an 8 oz block)

For the icing  (I like LOTS of icing so I would double this but you’ll have to make the hard decision for yourself)

  • 1 jar of marshmallow cream
  • 1 stick of butter
  • 2 T. strawberry jam
  • 2-3 cups of powdered sugar  (depending on the consistency of icing you like, you could start with two and add!)

What you’ll do:

  • Preheat oven to 350
  • Line muffin tin with FOIL liners (these are dense cupcakes and the paper ones won’t hold up)
  • Beat together all ingredients for the cupcakes for 2 minutes on medium speed until combined
  • Using a large cookie scoop, distribute the batter evenly between 24 muffin wells;  about 3 T. per cup
  • Press a cube of cream cheese and 1/4 tsp of jam into the center of each and slightly push in
  • Bake for 18-22 minutes or until a toothpick comes out clean
  • Allow cupcakes to cool ten minutes inside the pan the then transfer to a rack to cool completely
  • Make the icing and embellish them however you’d like

 

chocolatecupcake

I’ve got a crazy busy day but I will make this recipe  printer friendly tonight!

(Thanks Nathan and Lisa for a wonderful day and a keeper of a recipe!)

Do you have a favorite flavored cupcake you love?  Tell me all about it!

Chocolate Covered Strawberry Cupcakes {with Nathan}

5 from 1 vote
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Ingredients Method

Ingredients
  

For the cupcakes
  • 1 package of devil's food cake mix
  • 1 5.9 0z package of instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs lightly beaten
  • 2 tsp pure vanilla extract
  • 1/2 cup warm water or strong coffee we used coffee!
  • foil cupcake liners a must!
For the filling
  • 4-6 tsp strawberry jam extra points if it's homemade!
  • 24 small cubes of cream cheese uses about 1/3 of an 8 oz block
For the icing (I like LOTS of icing so I would double this but you'll have to make the hard decision for yourself)
  • 1 jar of marshmallow cream
  • 1 stick of butter
  • 2 T. strawberry jam
  • 2-3 cups of powdered sugar depending on the consistency of icing you like, you could start with two and add!

Method
 

  1. Preheat oven to 350
  2. Line muffin tin with FOIL liners (these are dense cupcakes and the paper ones won't hold up)
  3. Beat together all ingredients for the cupcakes for 2 minutes on medium speed until combined
  4. Using a large cookie scoop, distribute the batter evenly between 24 muffin wells; about 3 T. per cup
  5. Press a cube of cream cheese and 1/4 tsp of jam into the center of each and slightly push in
  6. Bake for 18-22 minutes or until a toothpick comes out clean
  7. Allow cupcakes to cool ten minutes inside the pan the then transfer to a rack to cool completely
  8. Make the icing and embellish them however you'd like