Chocolate-Dipped Strawberry Cupcakes

Chocolate-Dipped Strawberry Cupcakes

Syderoo

"These cupcakes give you that perfect fruity and chocolate flavor! You can either use box mix or your own recipe but in this, I used a box chocolate cake mix! Enjoy!"
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Ingredients

1 h 40 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed until batter is blended. Divide batter into prepared muffin cups and sprinkle with strawberry pieces.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 19 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Mix cocoa powder and melted butter in a bowl. Gradually beat confectioners' sugar, alternating with milk, into cocoa powder mixture with an electric mixer on medium speed. Add vanilla extract and continue beating until frosting is smooth. Spread frosting over cooled cupcakes.

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