Chocolate Fudge Strawberry Cream Filled Cupcakes

Name: Chocolate Fudge Strawberry Cream Filled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fudge cake mix Duncan Hines Moist Deluxe Dark Chocolate; 3 large eggs; 1/2 cup melted butter butter not margarine; 1 cup water; 1 cup heavy whipping cream; 1 cup sugar; 1 teaspoon vanilla; 6 teaspoons strawberries chopped/processed; 1/2 cup butter at room temperature; 8 ounces cream cheese at room temperature; 1 teaspoon vanilla; 1/2 cup unsweetened cocoa; 4 cups powdered confectioners sugar; 4 tablespoons heavy whipping cream

Servings: persons

1 fudge cake mix Duncan Hines Moist Deluxe Dark Chocolate
3 large eggs
1/2 cup melted butter butter not margarine
1 cup water
1 cup heavy whipping cream
1 cup sugar
1 teaspoon vanilla
6 teaspoons strawberries chopped/processed
1/2 cup butter at room temperature
8 ounces cream cheese at room temperature
1 teaspoon vanilla
1/2 cup unsweetened cocoa
4 cups powdered confectioners sugar
4 tablespoons heavy whipping cream

1
Mix on low until blended, then mix on high for 2 mins.
2
Pour into paper lined cupcake pans. Bake for 20 min. at 350
3
Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
4
Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
5
Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
6
Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
7
Beat until fluffy, about 1 minute.

2103

kcal

Calories

109

Fat

278

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 14 ingredients. The key ingredients include: 1 fudge cake mix Duncan Hines Moist Deluxe Dark Chocolate, 3 large eggs, 1/2 cup melted butter butter not margarine, 1 cup water, and more.

Yes, Chocolate Fudge Strawberry Cream Filled Cupcakes 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!