I decided to experiment with some chocolate strawberry cupcakes. These have been a hit!
CHOCOLATE STRAWBERRY CUPCAKES
Super fudgy chocolate cake mix (prepared cupcakes according to directions then cooled) ….And no, “super fudge” is not a type! 😉 Just choose a chocolately cupcake recipe of your choice
2 pints of strawberries, processed in the food processor and then boiled down for approximately 20 minutes. This creates a super-rich strawberry flavor
1 bar of dark chocolate, melted
Strawberry frosting, prepared
After the cupcakes and chocolate have cooled, mix in some of the strawberry puree into the chocolate mixture. (Mix the strawberry and chocolate at a ratio to your liking….unfortunately this requires a taste test….so sorry to commit you to it!!) 😉
Use a Wilton bag with the #230 to fill each cupcake with the chocolate/strawberry mixture.
Pipe on the frosting with the 1M and you have an unbelievably good cupcake!
I used Wilton 230 for filling the cupcakes and 1M for frosting them.
STRAWBERRY FROSTING RECIPE
1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted,
|1.||Place strawberries in a blender; puree until smooth.|
|2.||Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.|
|3.||Beat butter with an electric mixer in a bowl until light and fluffy.|
|4.||Beat 1 cup confectioners’ sugar into butter until just blended.|
|5.||Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.|
|6.||Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.|
|7.||Beat last 1/2 cup confectioners’ sugar into mixture until just blended.|
Serving (1 Cupcake)
Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 41g(Dietary Fiber 0g, Sugars 33g), Protein 2g
S’mores Cookie Bars
From All You
Graham cracker crumbs, marshmallow topping, and milk chocolate chips baked into a bar is a fun twist on this iconic graham cracker dessert.
24 (serving size: 1 bar)
2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, beaten
2 cups marshmallow topping (such as Marshmallow Fluff)
2 cups milk-chocolate chips
1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Mist foil with cooking spray.
2. In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes. Beat in eggs until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half of dough into pan until dough is uniform and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter remaining dough over in clumps. Don’t worry about covering the top; marshmallow and chocolate chips should peek through.
3. Bake until golden brown, 30 to 35 minutes. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars.
CALORIES: 312 ( from fat)
FAT: 14 g (sat: 8 g, mono: , poly: )
CARBOHYDRATE: 45 g
FIBER: 1 g
CHOLESTEROL: 43 mg
PROTEIN: 3 g
SODIUM: 119 mg
I can hardly wait to try this! I found this recipe on the Pillsbury site. I am glad it seems so easy, because I might have to make a separate treat for my boy since he can’t have peanuts!
Prep time: 15 minutes
Total time: 2 h 20 min
I am not sure where I found the original recipe, but it was for a cupcake composed of plain brownie and plain cheesecake. Well, that still sounds amazingly yummy, but why not add some raspberry?! I stirred in some raspberry jam into the brownie batter and swirled it into the cheesecake batter. Oh, now we’re talkin’!!
Photos will be posted below…easier for you to select the text and print the recipe!
3 Tbsp butter, softened
6 oz cream cheese, room temperature
2 1/3 cups sugar (1/3 c of this for cheesecake mix and 2c for brownie mix)
1 1/4 cup all purpose flour plus 2 tbsp for cheesecake mix
1/4 tsp salt
6tbsp cocoa powder
4 eggs, beaten
2 tsp vanilla extract (equally divided for brownies and cheesecake)
3/4 c canola oil
Raspberry jam for each cupcake, if you choose!
Preheat oven to 350 degrees F. Line cupcake tin with paper liners.
Mix together butter, cream cheese, 1/3 cup sugar, 2 tbsp flour and 1 tsp vanilla in a medium mixing bowl.
Mix remaining ingredients together until smooth. Fill each liner 1/2 full with brownie batter. Add a small amount of raspberry jam and swirl into each cupcake liner filled with brownie batter, if you choose.
Top with cheesecake mixture until 3/4 full. Add raspberry jam and swirl into each cupcake if you choose.
Bake for 20-25 minutes. Cool for 5 mites before removing from the pan.
Allow to cool completely before serving. If you didn’t add the raspberry jam, consider topping the cupcakes with cherry pie filling or chocolate sauce before serving.
I found that this recipe made more brownie mix than cream cheese mixture…probably enough brownie mix left over to make several more cupcakes…maybe even 12 more. So, if you would like to double the cheesecake recipe, you could probably make 24 of these without changing the amount of brownie mix…and no waste. 🙂
Enjoy the photos below!
So easy a 2 year old can do it! (See the cute little hand holding the mixer?!)
Just a little bit of preserves or jam to jazz up the brownie…a guided 2 year old hand dropped in the jam. 🙂
Swirl in the jam and top with cheesecake mixture…
Drop in more jam, if you like, and swirl into cheesecake…
Finished cupcake…yummy! The family loved these!!