Chocolate Strawberry Cream Cupcakes

The Story:
            For the baby shower a few weeks ago, I made two cupcakes, The Lemon Raspberry Cream Cupcakes and then this Chocolate Strawberry Cream Cupcake.  I needed to make a chocolate cupcake because I knew a lot of men would be at this office baby shower.  But I was always supposed to make it look pink and girly. 

Baby Shower Shower Cupcakes Part II: Chocolate Strawberry Cream Cupcakes
1 box Devil’s Food Cake Mix
 3 eggs
½ cup milk
¼ cup water
½ cup oil
1 teaspoon vanilla extract
1 cup sour cream
½ cup butter
5 tablespoons unsweetened cocoa
5 ½ tablespoons milk
½ tablespoon lemon juice
3 cups powdered sugar
1 teaspoon vanilla extract
Strawberry Cream:
½ cup butter
4 oz cream cheese
1/3 cup strawberry jam or jelly
1 ½ – 2 ½ cups powdered sugar
Red food dye
1.     Preheat oven to 350 degrees and line 24 muffins tins with cupcake liners.
2.    In a large mixing bowl, lightly beat eggs.
3.    Add milk, water, oil and extract and whisk together. 
4.    Sift or pour in cake mix and mix until well combined, 
5.    Stir in sour cream.
6.   Fill cupcake liners about ¾ full and bake for 12-18 minutes or until an inserted knife comes out clean.
7.    Ganache:  In a small bowl, sift powdered sugar and set aside.
8.   Melt butter and add cocoa, milk and lemon juice and bring to a boil while whisking. 
9.   Remove from heat and pour over powdered sugar and whisk until smooth.  Add vanilla. 
10.Let cupcakes cool for a few minutes, and then dip the tops in the ganache OR cut little holes at the top of each cupcake and spoon ganache into the hole.  The hole does not need to be deep because the warm ganache will be absorbed into the cake. 
11.   Strawberry Cream:  Beat butter and cream cheese until light and fluffy.
12.  If the jam is not seedless, sift out the seeds.  Add the jam/jelly to the butter mixture and beat well. 
13.  Add as much powdered sugar as desired and color with the red food dye.  ( I only put strawberry and dye in half of my cream and then put both the white and the pink in the piping bag.) 
14.  Pipe into cooled cupcakes filled with ganache.  

18 thoughts on “Chocolate Strawberry Cream Cupcakes

  1. 1
    Krista@BudgetGourmetMom says:

    Those are so beautiful! I love the addition of the ganache. I can't wait to make some cupcakes to try that…it's so decadent!

  2. 2
    Pauline says:

    Love the duo colour of strawberry and cream plus macho enough with chocolate for the guys and ganache. Would love to be spoilt with these 🙂

  3. 3
    Anonymous says:

    I have made so many of your recipes already and they are all so fantastic! One question about this one, do you think if I used a cup of fat free plain yogurt instead of the sour cream, it would still work?

  4. 4
    Lizzy Mae says:

    Yes, sour.cream and plain yogurt act the same. But yogurt can have a little.more liquid in it. So only put a half cup in, and then just check the consistency of the batter

  5. 5
    Anonymous says:

    Thanks so much :)Happy Holidays!

  6. 6
    Chelsea says:

    Hi Lizzy,

    Love your cupcakes!! I just want to ask if is it okay to add strawberry pie filling or strawberry jam on the batter coz I also want to taste the strawberry in the cupcake?

    Thank you so much….

    • 6.1

      The best thing to do would be to crush freeze dried strawberries and put those into the batter. Good luck!

      • Chelsea says:

        I’ll do that coz it’s my aunt’s birthday this Saturday and I just wanna surprise her with strawberry cupcake as well as the whole family..
        Thanks a lot! 🙂

        • Chelsea says:

          Hi Lizzy,

          Just wanna ask does your batter didn’t need to be mix by a mixer? You just whisk and stir?
          Coz I’m doing the cupcakes early tomorrow morning and forgot to ask about it..
          Thank you so much…

  7. 7
    Chelsea says:

    Thank you so much! Maybe that’s why my cupcakes have small tunnels and kinda airy too.. 🙁

  8. 8
  9. 9

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  10. 10
    Catherine says:

    My frosting turned out waaaaay too thin no matter how much powdered sugar I added. It just wouldn’t get…fluffy. How can I fix that?

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