Chocolate Fudge Strawberry Cream Filled Cupcakes

Instructions

Chocolate Fudge Cupcakes Directions:

1. Mix on low until blended, then mix on high for 2 mins.
2. Pour into paper lined cupcake pans. Bake for 20 min. at 350

Strawberry Whipped Cream (filling) Directions:

1. Chop strawberries in blender (I used my Magic Bullet) just until they look thick and “liquidy”. I used really large strawberries and it took 4 to make 5-6 Tablespoons.
2. Beat whipping cream, and vanilla until it starts to thicken.
3. Mix in sugar.
4. Fold in strawberries.
5. WARNING – this stuff is DELICIOUS – so I advise you NOT to taste any until AFTER you’ve finished with your cupcakes…..otherwise you may not have any left for the cupcakes!

Chocolate Cream Cheese Frosting Directions:

1. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
2. Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
3. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
4. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
5. Beat until fluffy, about 1 minute.
6. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Directions for filling cupcakes

1. Bake cupcakes and cool completely
2. Cut out a small section in the center of the cupcake (save in bowl)
3. Add strawberry whipped cream to the hole
4. Replace the tops (just do the best you can – or you could just leave them off)
5. Pipe chocolate frosting on top of cupcake with 1M tip.