Strawberry Chocolate Cupcakes
Prep Time20 mins
Cook Time20 mins
cooling time30 mins
Total Time40 mins
Servings: 24 cupcakes
Preheat oven to 375 degrees F and line a cupcake pan with liners and set aside.
Combine all of the cupcake ingredients in a stand mixer and beat until combined.
Fill cupcake liners ½ - ¾ full, just slightly less than 1/4 cup of batter in each liner.
Reduce heat to 350 degrees F and bake for 18-22 minutes until toothpick comes clean from center.
Remove from oven and move cupcakes to cooling racks to finish cooling before frosting.
Begin preparing the frosting by adding the freeze-dried strawberries to a food processor and pulse until a fine dust forms.
In a large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and pudding mix on medium-high for about 2 minutes. Add in the freeze-dried strawberry powder and beat until light and fluffy.
Pipe the strawberry frosting onto chocolate cupcakes and garnish with sprinkles or fresh strawberries, if desired.
- Instant white chocolate or cheesecake pudding can be used instead of vanilla for a different flavor.
- The Target variety of freeze-dried strawberries comes in a 1-ounce bag instead of a 1.2, this is plenty, no need to purchase a second bag.
Calories: 328kcal | Carbohydrates: 29g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 275mg | Potassium: 134mg | Fiber: 1g | Sugar: 21g | Vitamin A: 8.7% | Vitamin C: 21.3% | Calcium: 7.4% | Iron: 8.1%