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Chocolate Covered Strawberry Cupcakes {with Nathan}

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chocolatecupcakes

Do you see what I’m trying to do for you here?

First puffy tacos.  Now the best cupcakes in the free world.  Do you see it?

I’m trying to make Mother’s Day beautiful for you, pretty mama.  Puffy tacos and chocolate covered strawberry cupcakes.  FOR.THE.MOTHER’S.DAY.WIN.

And you know who you have to thank for this?  Nathan and his awesome mama, Lisa.

chocolate cupcake

Nathan is a 16 year old aspiring chef that goes to my church.  He wanted to come to my house to learn to make pizza in exchange for sharing his cupcake prowess with me.  So I what any woman who lives and dies by buttercream would say, “WHEN CAN YOU BE HERE!!??!??!?”

gracefortoday2

And y’all, can I just say how much I love people who love the kitchen as much as I do?  Nathan and his mama, Lisa, made my day.  We laughed and baked and ate and in general had a howdy-doody time.  My kind of day! And? He wore his chef’s coat.  IN MY KITCHEN.  He brings his A game and I’m not even joshing you.  He’s all kinds of adorable.  When he becomes a famous chef, I’ll be able to say I knew him when.  Also? He washes dishes.  He’s a keeper, this one.

chocolatecupcakes5

Okay.   You’ve waited long enough.  Here are the goods.

What you’ll need:

For the cupcakes

  • 1 package of devil’s food cake mix
  • 1 (5.9 0z) package of instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 tsp pure vanilla extract
  • 1/2 cup warm water or strong coffee (we used coffee!)
  • foil cupcake liners (a must!)

For the filling

  • 4-6 tsp strawberry jam (extra points if it’s homemade!)
  • 24 small cubes of cream cheese (uses about 1/3 of an 8 oz block)

For the icing  (I like LOTS of icing so I would double this but you’ll have to make the hard decision for yourself)

  • 1 jar of marshmallow cream
  • 1 stick of butter
  • 2 T. strawberry jam
  • 2-3 cups of powdered sugar  (depending on the consistency of icing you like, you could start with two and add!)

What you’ll do:

  • Preheat oven to 350
  • Line muffin tin with FOIL liners (these are dense cupcakes and the paper ones won’t hold up)
  • Beat together all ingredients for the cupcakes for 2 minutes on medium speed until combined
  • Using a large cookie scoop, distribute the batter evenly between 24 muffin wells;  about 3 T. per cup
  • Press a cube of cream cheese and 1/4 tsp of jam into the center of each and slightly push in
  • Bake for 18-22 minutes or until a toothpick comes out clean
  • Allow cupcakes to cool ten minutes inside the pan the then transfer to a rack to cool completely
  • Make the icing and embellish them however you’d like

 

chocolatecupcake

I’ve got a crazy busy day but I will make this recipe  printer friendly tonight!

(Thanks Nathan and Lisa for a wonderful day and a keeper of a recipe!)

Do you have a favorite flavored cupcake you love?  Tell me all about it!

Chocolate Covered Strawberry Cupcakes {with Nathan}

Print Recipe Pin Recipe

Ingredients
  

For the cupcakes

  • 1 package of devil's food cake mix
  • 1 5.9 0z package of instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs lightly beaten
  • 2 tsp pure vanilla extract
  • 1/2 cup warm water or strong coffee we used coffee!
  • foil cupcake liners a must!

For the filling

  • 4-6 tsp strawberry jam extra points if it's homemade!
  • 24 small cubes of cream cheese uses about 1/3 of an 8 oz block

For the icing (I like LOTS of icing so I would double this but you'll have to make the hard decision for yourself)

  • 1 jar of marshmallow cream
  • 1 stick of butter
  • 2 T. strawberry jam
  • 2-3 cups of powdered sugar depending on the consistency of icing you like, you could start with two and add!

Instructions
 

  • Preheat oven to 350
  • Line muffin tin with FOIL liners (these are dense cupcakes and the paper ones won't hold up)
  • Beat together all ingredients for the cupcakes for 2 minutes on medium speed until combined
  • Using a large cookie scoop, distribute the batter evenly between 24 muffin wells; about 3 T. per cup
  • Press a cube of cream cheese and 1/4 tsp of jam into the center of each and slightly push in
  • Bake for 18-22 minutes or until a toothpick comes out clean
  • Allow cupcakes to cool ten minutes inside the pan the then transfer to a rack to cool completely
  • Make the icing and embellish them however you'd like

Reader Interactions

Comments

  1. CathyC says

    Oh my goodness Edie, you are my favorite! And I have the same green pyrex bowl. Great minds. And that Nathan, in his chef coat? what is not to love?

    Reply

  3. Lisa says

    I think that from now on the Kitchen War Cry from Nathan will be “EDIE Style!” You’ve spoiled him and I will benefit. lol
    Thanks so much for encouraging him, sharing your home, your pizza, your love of food and family and your dogs. It was a great day.

    Reply

  5. Lisa M. says

    They look amazing! One question… Does the cream cheese and the jam sort of mix/melt together while baking? Thanks!

    Reply

  6. Shannon says

    This is awesome! I’ve looks and looked for a good strawberry frosting recipe and one with marshmallow cream hits at most of our favorite food groups. 😀

    Reply

  7. carolyn says

    This looks absolutely awesome!! I would like to make a suggestion – is there anyway you could include a “print” option with these wonderful recipes of yours? I can’t cook from my ipad – vision problems – need to be able to print out the recipe for this. Love your blog and thank you in advance for possibly taking my suggestion seriously.

    Reply

  9. Lydia says

    Hi! What a fun day and a most perfect result from hard work and play in the kitchen! I can’t wait to try them. I will say I’m not much a cake/cupcake eater BUT when I had my first Sprinkles red velvet cupcake I about became a life-long fan. So then I had to figure out how they were made. Now one of my all time favorites…but this little one here might give it a run for it’s money. Thanks for sharing 🙂

    Reply

  10. Julie says

    You’re not kidding he’s a keeper. Looks like a fun day. I will definitely be trying out this recipe. Looks great!

    Reply

  11. KimK says

    Nathan, I’m making your wonderful cupcakes for Mother’s Day. Thanks for sharing your recipe with Edie and the blog world. Your mom must be so proud of you! I hope you and Edie team up again so we can see more of your recipes.

    Reply

  13. Jen says

    I want a Nathan! What fun. My favorite is very similar to the one your shared, but adds choc chips in the batter.
    Thanks for letting us peak in on this day.

    Reply

    • Lisa says

      We have used this base recipe with several variations, one included chocolate chips in the middle.
      You can’t have him, but I will share my Nathan. 🙂

      Reply

  14. Jo says

    Based on this recipe I’d say Nathan is well on his way to his chosen career. How wonderful to know what you want to do at 16. That is inspiring.

    Reply

  15. Lemonade Makin' Mama says

    I already adored you. But this just pushed it over the top- cupcakes are my love language. (Well at least they were… I’m behaving for the next nine weeks and you can bet your sweet bottom dollar I’ll be serving cupcakes at the forth of July!! Ha!)
    Sash

    Reply

  16. Julia says

    Confessed Cupcake Addiction. I should go to Cupcakes Anonymous :-)~~~
    I am not currently baking- However, when I eat cupcakes, it’s from Sophi P’s.
    It’s a sophisticated-to-punk cakery.
    BEST. CUPCAKES. EVER 🙂 in the city of Lafayette, La. (my humble opinion)
    Key Lime Pi, Delicious D, Hound Dog & Wooly Bully.
    These that y’all have created look fabulous as well 🙂
    Thanks for sharing

    Reply

    • Tiffany B says

      Thanks Edie and Nathan! I couldn’t resist making these for Mother’s Day, they turned out very pretty and quite delicious!

      Reply

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