- 1 (15.25-ounce) chocolate cake mix + ingredients needed according to cake box directions
- 8 ounces cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1/3 cup strawberry jam
- 12 ounces semi-sweet mini chocolate chips
- 1 cup heavy cream
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Preheat oven to 350°F and prepare pans with cupcake liners.
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Make chocolate cake mix batter according to box directions.
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Using a large ice cream scoop, fill cupcake tins 2/3 full with batter.
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In mixing bowl, blend together the cream cheese, egg and sugar until well combined.
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In a glass bowl, microwave the strawberry jam 30 seconds; stir until smooth.
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Gently swirl the strawberry jam into the cream cheese mixture.
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Using a small ice cream scoop, drop strawberry cream cheese mixture into each cupcake pan.
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Bake 18-22 minutes, or until the top of the cupcake bounces back when tapped and the internal temperature reaches 205°F to 210°F.
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Cool completely and frost with Whipped Chocolate Ganache Frosting and decorate as desired.
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Place chocolate chips in a large bowl.
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Heat heavy cream until it comes to a boil.
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Remove from heat and immediately pour over chocolate chips.
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Stir until completely mixed and glossy.
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Refrigerate until slightly cold then whip until light and fluffy.
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Pipe frosting onto cupcakes and decorate as desired.
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NUTRITION INFORMATION PER SERVING (1 CUPCAKE, 80g): 270 calories, 16g fat, 1g fiber, 8g saturated fat, .5 trans fat, 30g carbohydrates, 55mg cholesterol, 200 mg sodium, 4g protein, 0mg vitamin C, 1mg iron, 36mg calcium.
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