Chocolate Covered Strawberry Cupcakes

Disclaimer: This post has been sponsored by Life Made Delicious as part of their #CookUpIncredible campaign and I have been compensated for my time.  All opinions are, as always, my own.

I don’t know if I’ve every actually done a specific Valentine’s Day dessert recipe post on here.  There’s plenty of chocolate (more then necessary, I’m sure) but nothing that screams Valentine’s Day.

These chocolate covered strawberry cupcakes make up for that.  They scream Valentine’s Day all the way.  Chocolate covered strawberries tend to do that.

Although I would happily enjoy one of these cupcakes any day of the year.  My sister has already informed me that I need to make them again for her birthday.  Her favourite dessert of all time is angel food cake with whipped cream and strawberries so it’s not really a surprise that she loved these.

But really, who doesn’t enjoy angel food cake with whipped cream?  And when it’s strawberry whipped cream topped with a chocolate covered strawberry?  Even better.

These cupcakes are so pretty, but actually not hard to make at all.  The cupcake is actually made from a cake mix, which I know I don’t usually have in my recipes, but angel food cake is the one cake that I just don’t make from scratch.  I’ve done it once before, and I’m sorry, but it’s just not worth it.  It takes quite a while to make from scratch, it uses a dozen egg whites, and doesn’t taste any different.  Cake mix all the way for this one – it tastes great and is much easier.

Ingredients

• 1 box Betty Crocker angel food cake mix
• 4 teaspoons gelatin
• 4 cups (1L) heavy whipping cream
• 1 cup powdered sugar
• 1/2 cup seedless strawberry jam
• red food colouring (optional)
• 30 strawberries, washed, dried and chilled
• 8 ounces (225g) dark chocolate, chopped

Directions

1. Preheat the oven to 375 degrees F. Line muffin tins with paper cupcake liners and set aside. Prepare the cake mix batter according to the package directions and spoon the batter into the prepared muffin tins, filling the cupcake liners 2/3 full with batter. Bake the cupcakes for 11-12 minutes, or until the tops are cracked and dry to the touch. Let them cool completely.
2. In a small bowl, stir the gelatin into 4 tablespoons of cold water and let it stand for 5 minutes, or until it is thickened. Heat it carefully in the microwave for about 30 seconds to melt the gelatin.
3. .............................................

for full instruction please see : bake-eat-repeat.com

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