Description

Delight in these luscious Chocolate-Covered Strawberry Cupcakes, combining moist chocolate cake with fresh strawberries for a burst of flavor. Topped with whipped cream, a dusting of powdered sugar, and extra strawberries, they make the perfect sweet treat for any occasion.

Ingredients

Cake Batter

1 box chocolate cake mix
1/2 cup milk
1/2 cup vegetable oil
3 eggs
1 cup strawberries, chopped

Topping

1 cup whipped cream
1 tablespoon powdered sugar
Additional strawberries for garnish

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners to prepare for baking.
Mix Batter: In a large bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Stir until the mixture is smooth and well combined.
Add Strawberries: Gently fold the chopped strawberries into the batter, ensuring even distribution without breaking down the fruit.
Fill and Bake: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool and Decorate: Allow the cupcakes to cool completely. Once cooled, top each cupcake with whipped cream, sprinkle with powdered sugar, and garnish with additional fresh strawberries.

Notes

For best results, use fresh, ripe strawberries to enhance flavor and texture.
Ensure cupcakes are completely cooled before adding whipped cream to prevent melting.
You can substitute vegetable oil with melted butter for a richer taste.
Store cupcakes in the refrigerator if not serving immediately due to the whipped cream topping.