Treat your loved ones to chocolate and strawberry flavored Valentine's Day Cupcakes. These Valentine's Day Cupcakes are good enough to make year-round.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) strawberry cake mix
1 cup water
1/2 cup oil
4-1/2 cups small strawberries, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
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Let's Make It
Heat oven to 350°F.
Beat first 4 ingredients in large bowl with mixer until blended.
Reserve 12 strawberries for later use. Chop remaining strawberries; stir gently into batter. Spoon into 24 paper-lined muffin cups.
Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 10 min.
Spread 1 Tbsp. chocolate mixture onto each cupcake. Cut reserved strawberries lengthwise in half; place, cut sides down, on cupcakes.
Microwave remaining chocolate mixture 20 sec. or just until warmed; drizzle over strawberries.
Choosing small portions of desserts or treats is a smart technique to allow yourself a treat within a balanced diet.
Place a candy conversation heart next to the strawberry piece on each cupcake before drizzling with the remaining chocolate mixture. Or, top cupcakes with Valentine's Day sprinkles after drizzling with the remaining chocolate mixture.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.