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Amy’s Chocolate Strawberry Stuffed Cupcakes


1 box (15 ounces) Devil’s food cake mix

1 box (3.5 ounces) instant chocolate pudding mix

3/4 cup vegetable or canola oil

3/4 cup milk

4 eggs

24 strawberries, washed and dried, stems removed

1 can of vanilla or chocolate frosting


Preheat oven to 325 degrees. In a large bowl combine first 5 ingredients. Use a mixer. Beat 2 to 3 minutes. Scoop batter into 24 muffin cups lined with cupcake liners. Fill about two-thirds full. Bake 18 to 22 minutes. Don’t over bake. Do the toothpick test. Let cupcakes cool.

Use a paring knife, a small melon baller or the opposite end of a piping tip to make a small hole down into the center of each cupcake for your strawberry to fit into. Place strawberry in the hole. Frost the top of the cupcakes by hand or with a piping bag with a tip. You shouldn’t be able to tell there was a hole cut in the cupcake. It’s the surprise inside!

Makes 24 cupcakes

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