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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