Tuesday, November 29, 2011
Triple Chocolate and Strawberry Cupcakes
There are days I could eat nothing but chocolate. Today was one of those days. Good thing I had already planned on making these cupcakes. As a member of Foodbuzz I get opportunities to test drive food products as part of a Tastemakers program. Since I often stock up on cake mixes I was pretty giddy about trying the Duncan Hines mixes and Comstock Wilderness Fruit Fillings.
Generally, I am not a huge fan of chocolate cake. It has to be extremely moist -- almost brownie stage to get my vote. But I really wanted to try The Triple Chocolate Duncan Hines Cake. I think it may have been the word Triple next to the word Chocolate.
I decided to combine the Wilderness Strawberry Filling, the cake mix and the Duncan Hines chocolate glaze into a wickedly delicious gooey cupcake. (I usually make my own fruit fillings, I like them way better. But this went really nicely with this recipe.)
MMMMM!! It may be messy. You may need a fork. It is really moist and a little fruity. And I think I am in chocolate love.
And just for fun. The first four comments get a coupon for one free Duncan Hines product. Anything you want, including their Apple Caramel cake mix which just looked incredible. Just tell me your fave flavor of cake.
Triple Chocolate Strawberry Cupcakes.
1 box Duncan Hines Triple Chocolate Cake Mix
1/2 can of Wilderness Strawberry Pie Filling
1 Cup plus 1/3 Cup of water
1/3 Cup of oil
2 TB of flour (for my high altitude friends only).
Empty contents of small packet into a bowl and combine with 1/3 cup of water.
In a separate bowl combine Cake mix, eggs oil and 1 Cup of water. If you are above 4000 ft altitude add 2 TB of flour. Mix until thoroughly combined.
Fill lined cupcake pan with cake mixture about 2/3 full for each cup.
Bake at 350 for 21-24 minutes or until top is firm.
Allow to cool and top with glaze and a small dollop of strawberry filling.