How To Make Chocolate Cupcakes with a Strawberry Mousse Frosting
Rich, fudgy, and dense chocolate cupcakes are balanced out by a light and airy strawberry mousse frosting to create a perfectly tasty treat.
Serves:
Ingredients
For Cupcakes:
- 15¼ozBetty Crocker Chocolate Fudge Cake Mix,(1 package)
- 3⅘ozchocolate fudge pudding mix,(1 package)
- 3large eggs,at room temperature
- ½cupvegetable oil
- ¼cupsour cream
- ½cupvanilla Greek yogurt
- 2½tspvanilla extract
- 1cupbuttermilk
For Frosting:
- 2cupsstrawberries,stems removed
- ½cupstrawberry pudding,dry
- 2cupscool whip
- powdered sugar and strawberries,optional to garnish
Instructions
-
Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
-
In a large bowl, sift together the pudding and cake mix.
-
In a separate bowl, combine the eggs, vegetable oil, sour cream, yogurt, and vanilla.
-
Mix wet and dry until combined (do not over-stir or beat in too much air).
-
Fill up the liners ¾ of the way full and bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
-
Remove and let cool.
Frosting:
-
Remove the strawberry stems. Place the strawberries in a food processor and pulse until completely liquid. Stir in the strawberry pudding and then lightly fold in the Cool Whip.
-
Using a star tip pipe the strawberry filling onto the completely cooled chocolate cupcakes.
-
Optionally, garnish with a piece of a strawberry and a sprinkle of powdered sugar
Nutrition
- Calories: 177.13kcal
- Fat: 10.13g
- Saturated Fat: 2.33g
- Trans Fat: 0.04g
- Monounsaturated Fat: 5.20g
- Polyunsaturated Fat: 1.91g
- Carbohydrates: 20.01g
- Fiber: 0.75g
- Sugar: 13.05g
- Protein: 2.94g
- Cholesterol: 29.50mg
- Sodium: 232.49mg
- Calcium: 57.06mg
- Potassium: 119.53mg
- Iron: 1.00mg
- Vitamin A: 25.42µg
- Vitamin C: 9.43mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
