Strawberry-Stuffed Chocolate Cupcakes with Strawberry Buttercream
These delicious and decadent strawberry stuffed chocolate cupcakes with strawberry buttercream cupcakes are a quick and simple way to take your dessert to the next level! These are sure to please any crowd!
Course Dessert, Snack
Cuisine American
Keyword Baking, Entertaining, Family Friendly, Holidays, Kid Friendly, Party Food, Quick Recipes
Cupcakes: Preheat oven to 350°. Line 2 (12-cup) standard muffin pans with baking cups; spray cups with cooking spray.
Prepare cake mix with eggs, oil and water as label directs. Divide batter into prepared cups; bake 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes 10 minutes in pan on wire rack; transfer cupcakes to wire rack and cool completely.
With small knife, cut 1-inch circle (about ¾" deep) from center of each cupcake; reserve cake pieces. With small spoon, gently press down inside circle cutouts of cupcakes; fill each cutout with 1 teaspoon fruit spread and cover with reserved cake piece.
Buttercream: In medium bowl, with mixer on medium speed, beat sugar and butter 3 minutes or until smooth, scraping bowl occasionally with rubber spatula. Add fruit spread, vanilla extract and food coloring, if desired; beat 1 minute or until well combined. Increase speed to high; beat 4 minutes or until light and fluffy, scraping bowl occasionally. Makes about 3 cups.