Try my take on dark chocolate covered strawberries with these deep chocolaty cupcakes with strawberry cream cheese icing!
2 cups of all purpose Flour
1 3/4 cup of sugar
2/3 cup of baking cocoa
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1/2 teaspoon of salt
1 cup of milk
1 cup of water
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
4 ounces of cream cheese
1/2 stick of unsalted butter
1/2 cup of powdered sugar
3 heaping tablespoons of strawberry jam (could also be fresh berries, could also be raspberry jam, use your imagination)
Preheat oven to 350 degrees. Blend together all dry ingredients (flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl.
Add milk, water, oil, eggs and vanilla extract. Mix until well blended, batter will be thin.
Fill your cupcake foils/papers 2/3 of the way full with batter. Cook for 25-30 minutes or until your cake tester comes out clean when inserted into the center of a cake.
Once out of the oven remove from pan and let cool on baking racks (otherwise they will continue to cook in the hot pan).
Combine softened cream cheese, softened butter, powdered sugar and jam until smooth.
Ice cupcakes once cool. Keep stored in fridge as butter cream will melt right off if it's too warm!