Strawberry Cream Chocolate Cupcakes
Servings 24
Baking Temp 350°F
Equipment
- 2 (12-well) muffin pans (2 ½-inch openings)
- 24 cupcake liners
- Large ice cream scoop
- Mixing bowl
- Glass bowl
- Small ice cream scoop
Ingredients
- 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
Instructions
Cupcakes
- Preheat oven to 350°F and prepare pans with cupcake liners.
- Make chocolate cake mix batter according to box directions.
- Using a large ice cream scoop, fill cupcake tins 2/3 full with batter.
- In mixing bowl, blend together the cream cheese, egg and sugar until well combined.
- In a glass bowl, microwave the strawberry jam 30 seconds; stir until smooth.
- Gently swirl the strawberry jam into the cream cheese mixture.
- Using a small ice cream scoop, drop strawberry cream cheese mixture into each cupcake pan.
- 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.
- Cool completely and frost with Whipped Chocolate Ganache Frosting and decorate as desired.
Whipped Chocolate Ganache Frosting
- Place chocolate chips in a large bowl.
- Heat heavy cream until it comes to a boil.
- Remove from heat and immediately pour over chocolate chips.
- Stir until completely mixed and glossy.
- Refrigerate until slightly cold then whip until light and fluffy.
- Pipe frosting onto cupcakes and decorate as desired.
- 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.
- If you enjoyed these Strawberry Cream Chocolate Cupcakes, you might also like these other recipes: Spread the love of food by baking a product made from wheat and taking it to a neighbor, friend or relative.
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