Instructions

Chocolate Fudge Cupcake

1. Preheat oven to 350° F and prepare cupcake pans with cupcake liners.
2. While the oven is heating up, combine the chocolate fudge cake mix, with water or milk, eggs, and melted butter in the bowl of an electric mixer. Beat on low for one minute, then mix on high for another minute. Do not over mix.
3. Divide the batter evenly into cupcake liners, filling each two thirds full, and bake for 17-20 minutes or until a toothpick inserted comes out with a few moist crumbs.
4. Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

Strawberry Whipped Cream (filling)

1. Chop strawberries in a blender (I used my Magic Bullet) just until they look thick and “liquidy”. Set aside.
2. In a large bowl combine the heavy cream and vanilla. Using an electric mixer with a whisk attachment beat on medium speed until foamy, about one minute. Gradually add sugar and increase speed to high. Beat until medium-stiff peaks form, about 2 minutes.
3. Gently fold the blended strawberries into the whipped cream. Set in refrigerator until ready to use.

Chocolate Cream Cheese Frosting

1. Place the butter in a large mixing bowl and blend until smooth. Next, add the cream cheese and blend until well combined. This should take about 30 seconds.
2. Add the cocoa powder. Make sure to do this before adding the powdered sugar! That way, it gets fully incorporated into the butter and cream cheese.
3. Add the vanilla extract and powdered sugar. Blend everything together on low speed until combined. Then, increase to medium speed and beat until the mixture begins to get nice and fluffy.
4. Slowly add the heavy cream a little bit at a time until the desired consistency is met. Be careful not to add too much! If you want the frosting to stay in place when piped on cupcakes, you want it on the thicker side. Continue to beat until fluffy, about 1 minute.
5. Use frosting right away or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Directions for Chocolate Fudge Cupcakes with Strawberries & Cream filling topped with Chocolate Frosting

1. Once the cupcakes are baked and completely cooled, it's time to fill the cupcakes. Using a small knife with a pointed tip (like a paring knife), cut out a cone-shaped section from the center of the cupcake (be generous here, there is plenty of filling). Set the cone-shaped sections aside keeping them intact as much as possible. Fill each hole with strawberry whipped cream using a pastry bag or a zip-top bag with one corner cut off.
2. Replace the tops. Just do the best you can – or you could just leave them off! Frosting will cover them either way.
3. Now they are ready to frost. Pipe chocolate frosting on top of each cupcake with 1M tip, decorate with sprinkles, candy or a fresh strawberry, and enjoy!