As you know sugar is in short supply around my house these days and that is a good thing. But Sundays are a day of rest to be filled with sweet things. These scrumptious bites are just the thing to finish a family meal.
Strawberry and Chocolate are so well suited for each other. The cupcake is moist and delightful. The buttercream is swirled with strawberry jam and just melts in your mouth.
So if your looking for a sweet song to celebrate the day, bake a batch and make everyone at your table blissfully, strawberrily happy.
Celebrate the Feast!
Chocolate Cupcakes w/ Strawberry Buttercream
adapted from all recipes.com
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into 18-24 paper lined cupcake tins.
Bake for 20 to 25 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly before frosting.
Combine 1/2 cup butter, softened, and 1 pound confectioners’ sugar, add 1/3 cup strawberry jam. You may add more jam until desired consistency. Beat until creamy.
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