Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 18 cupcakes
INGREDIENTS
For one-bowl chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water
18 strawberries, wash, pat dry and tops removed
For marshmallow cream cheese frosting
2 jars (7oz each) marshmallow creme
2-8 oz cream cheese, softened (I used Neufchatel cheese)
brown sugar, garnish
Directions:
To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.
Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.
To make frosting—
In a stand mixer, fitted with a flat beater, combine marshmallow creme and cream cheese until it is smooth and creamy.
To assemble cupcakes—
Remove the center of the cupcake using the cone method. (I used a 1.5″ cookie cutter as a guideline.) Insert strawberry into the cupcake. Using a Magic Tip 7ST tip (or your favorite star tip) pipe the frosting on the cupcake. Garnish with some brown sugar on top. (Don’t skip the brown sugar. Trust me.)