Valentine's Day Cupcakes with StrawMallows
Are you looking for a special sweet treat this Valentine's Day? Try Spangler Candy's tasty recipe for chocolate-strawberry cupcakes with chocolate drizzled StrawMallow toppers. Strawberries and chocolate are always a delightful combo, but for Valentine's Day, it's downright divine! And with festive toppers, these cupcakes really "take the cake!"
• 1 package cake mix, plain white
• 1 package (3-oz.) strawberry gelatin
• 1 1/2 cups fresh strawberries, finely chopped
• 3/4 cup milk
• 3/4 cup canola oil
• 4 eggs
• Chocolate frosting (store bought or homemade)
Chocolate Covered StrawMallows
• Semi-Sweet Chocolate Chips
• Plain toothpicks
Preheat oven to 350 degrees F.
Line 24 cupcake cups with festive Valentine's Day paper liners.
Combine cake mix, gelatin, strawberries with juice, and milk in a large bowl until well incorporated. Next, add the oil and eggs into the mix. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape the sides of the bowl in order to get all ingredients into the batter. Increase speed to medium and beat two minutes more, scraping down sides again if needed.
Spoon about 1/4 cup of strawberry batter into each lined cup, filling it 3/4 full.
Bake up to 20 to 25 minutes; insert a toothpick and check to see if it comes out clean. Let the cupcakes rest in the pan for 15 minutes, and wait until completely cooled before frosting.
Put about a tablespoon of premade chocolate frosting onto each cupcake, and spread in circular motions. (You can also use a piping bag, but this takes more frosting.)
To secure the StrawMallows, place one end of a toothpick into the bottom of each "Chocolate Covered StrawMallow" and insert the other end down the middle of the cupcake.
These can be kept in an airtight container for up to a week.