Strawberry-Chocolate Cream Cheese Cupcakes – a delicious recipe with chocolate cake, sour cream, vegetable oil, water, eggs, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Line 24 muffin cups with paper liners.
3
Stir chocolate cake mix, sour cream, vegetable oil, water, and eggs together in a large bowl.
4
Pour cake batter evenly into prepared muffin cups.
5
Place a small spoonful of whipped cream cheese in each muffin cup.
6
Stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese.
7
Gently press strawberry preserves and cream cheese into the cake batter with a spoon.
8
Bake in preheated oven until cupcake tops spring back when lightly touched, 18 to 20 minutes.
9
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
10
Spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.
793
kcal
Calories
65
g
Fat
44
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18.25 ounce) package chocolate cake mix with pudding, 1 (8 ounce) container sour cream, 1/2 cup vegetable oil, 1/2 cup water, and more.
Yes, Strawberry-Chocolate Cream Cheese 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.
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