Chocolate Cupcake With Strawberry Chip Buttercream

Name: Chocolate Cupcake With Strawberry Chip Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cups Water; FOR THE BUTTERCREAM:; 1 cup Shortening; 1 cup Unsalted Butter, Softenend; 8 cups Powdered Sugar; 1 teaspoon Salt; 1 teaspoon Vanilla; 1/3 cups Strawberry Juice From Frozen Strawberry Package, Thawed; 1/3 cups Water; Gel Coloring (optional); 1 cup Mini Chocolate Chips

Servings: persons

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
1/2 cups Water
FOR THE BUTTERCREAM:
1 cup Shortening
1 cup Unsalted Butter, Softenend
8 cups Powdered Sugar
1 teaspoon Salt
1 teaspoon Vanilla
1/3 cups Strawberry Juice From Frozen Strawberry Package, Thawed
1/3 cups Water
Gel Coloring (optional)
1 cup Mini Chocolate Chips

1
Preheat oven to 350u00b0F. Line cupcake tin with liners, set aside.
2
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.
3
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.
4
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.
5
Cupcake recipe slightly adapted from My Baking Addiction.

2371

kcal

Calories

141

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Cupcake With Strawberry Chip Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!