12 Servings
2 Hours
Allergens
Rich, and delicious chocolate cupcakes with sweet strawberry cream. Perfect for a birthday or summertime treat. Yields: 12 cupcakes
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line cupcake pan with paper liners.
In a large bowl, vigorously mix oil, egg, yolk, sour cream, sugar, salt, and vanilla until well blended.
Add cocoa, flour, and baking powder and mix until smooth. Batter will be thin.
Pour batter into cupcake pans and fill until three-fourths full. Sprinkle cupcakes liberally with chopped chocolate.
Bake 15–25 minutes or until cupcakes rise and toothpick inserted into center comes out with moist crumbs. Cool completely before frosting.
In a mixer bowl, beat together cream, confectioners’ sugar, instant pudding, and strawberry puree until very stiff cream forms.
Transfer cream to pastry bag with a serrated, 3/4-inch (two-centimeter) tip and pipe mounds onto the cupcakes.
Garnish each cupcake with a strawberry quarter and serve.
Tips:
You can make your own strawberry sauce — puree strawberries in food processor or blender, strain, and use the liquid.
Notes:
Store cupcakes in refrigerator in a sealed container for four to five days.
