CHOCOLATE CUPCAKES WITH A STRAWBERRY MOUSSE FROSTING

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!

INGREDIENTS

Cupcakes:

• 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

Frosting:

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

INSTRUCTIONS

Cupcakes

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.

Frosting:

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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