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Chocolate Cupcake with Strawberry Chip Buttercream

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Level: Easy

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Description

A moist chocolate cupcake topped with sweet strawberry buttercream studded with chocolate chips.

Ingredients

  • FOR THE CUPCAKES:
  • 1 box (18 1/4 Oz. Size) Devil's Food Cake
  • 1 box (5.9 Oz. Size) Instant Pudding
  • 1 cup Sour Cream
  • 1 cup Vegetable Oil
  • 4 whole Eggs, Lightly Beaten
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Strawberry Extract
  • ½ cups Water
  • FOR THE BUTTERCREAM:
  • 1 cup Shortening
  • 1 cup Unsalted Butter, Softenend
  • 8 cups Powdered Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
  • ⅓ cups Strawberry Juice From Frozen Strawberry Package, Thawed
  • ⅓ cups Water
  • Gel Coloring (optional)
  • 1 cup Mini Chocolate Chips

Preparation

Preheat oven to 350ºF. Line cupcake tin with liners, set aside.

In a large bowl, combine cake mix, pudding mix, sour cream, oil, beaten eggs, vanilla, strawberry extract and water. Beat on low until well blended. Turn mixer on medium and continue to beat for 2 minutes. Using a large cookie scoop, scoop batter into each cupcake well until about 2/3 full. Bake for 18-20 minutes. Let cool completely before frosting.

For the buttercream, in a stand mixer, cream together shortening and butter until very smooth. Slowly add in powdered sugar 1 cup at a time, beating well after each addition. Batter will be stiff. Add in salt and vanilla. Finally add in strawberry juice and water 1 tablespoon at a time until you reach the desired constancy for spreading or piping frosting. You may find you’ll need more or less liquid. Add a tiny amount of gel coloring, (if using) until you reach the shade of pink you like. Finally, fold in chocolate chips.

Spoon frosting into piping bag fitted with the largest tip possible so your chips don’t clog the opening. Pipe on a generous amount of frosting.

Cupcake recipe slightly adapted from My Baking Addiction.

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