These cupcakes are flush with a beverage duck savor. The frosting is a lightly-whipped birthmark groom. The impractical frosting balances out the dull potable bar creating an awful cupcake combining that is a challenger in my fellowship and a hit at any event I alter these to.

These cupcakes module coalesce in your mouth. Making it vindicatory that such easier to force other greenback duad descending!


  • 1 (15.25 oz) Betty Crocker Chocolate Fudge Cake Mix
  • 3 large eggs, at room temperature
  • 1 (3.9 oz) chocolate fudge pudding mix, dry
  • ½ cup vegetable oil
  • ½ cup vanilla Greek yogurt (or plain)
  • ¼ cup sour cream
  • 2 and ½ tsp. vanilla extract
  • 1 cup buttermilk


  • 2 cups strawberries, stems removed
  • 2 cups Cool Whip
  • ½ cup strawberry pudding, dry
  • Optional: powdered sugar and strawberries to garnish


  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
  2. In a large bowl, sift together the pudding and cake mix.
  3. In a separate bowl, combine the eggs, vegetable oil, sour cream, yogurt, and vanilla.
  4. Mix wet and dry until combined (do not over-stir or beat in too much air)
  5. Fill up the liners ¾ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove and let cool.


  1. Remove the strawberry stems. Place the strawberries in a food processor and pulse until completely liquid. Stir in the strawberry pudding and then lightly fold in the Cool Whip.
  2. Using a star tip pipe the strawberry filling onto the completely cooled chocolate cupcakes.
  3. Optionally garnish with a piece of a strawberry and a sprinkle of powdered sugar

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