Chocolate Covered Strawberry Cupcake
These cupcakes are as fun to make as it is delicious! This is the perfect treat for a hard day's work.
1 1/2 Cups semisweet chocolate chips
1/2 Cup Hiland Unsalted Butter, Softened
1 (16-ounce) package light brown sugar
3 Large Eggs
2 cups Shawnee Mills All-Purpose Flour
1 tsp baking soda
1/2 tsp salt
1 (8 oz) container Hiland Sour Cream
1/2 cup hot water
2 tsp Griffin's vanilla
3/4 cup Garden Club Strawberry Preserves
8 oz cream cheese, room temperature
1/2 cup Hiland Unsalted Butter, cut into pieces, room temperature
1 cup powdered sugar
1 tsp Griffin's vanilla
Step 1Beat butter and sugar at medium speed with an electric mixer until well blended -(about 5 minutes). Add eggs, 1 at a time, beating just until blended after each -addition. Add melted chocolate, then beat until blended.
Step 2Sift together flour, baking soda and salt. Gradually add to chocolate mixture, -alternating with sour cream, beginning and ending with flour mixture. Beat at low -speed just until blended after each addition. Gradually add hot water in a slow -stream, beating at low speed just until blended. Stir in vanilla.
Step 3Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, -filling 1/3 full. Add 1 heaping teaspoon strawberry preserves onto batter, then -cover until cups are filled 3/4 full.
Step 4Bake at 350 degrees for 18 to 20 minutes or until a toothpick placed in centers -comes out clean. Remove from pans, and let cool completely (about 45 minutes).
Step 5To make frosting: Place cream cheese in a medium mixing bowl. Beat cream cheese -on medium speed. Gradually add butter, and continue beating until smooth and -well blended. Sift in powdered sugar, and continue beating until smooth. Add -vanilla, and stir to combine.