yummy-ness

I found this really great recipe...somewhere. I searched over and over again for the original and can't find it. The picture they had was so much better than mine, but I bet it didn't taste as good as mine did! it is called "Chocolate fudge cupcakes". They are filled with a strawberry whipped filling and topped with chocolate cream cheese. I didn't having any decorating tips, so I used a small tube and the frosting doesn't look so exciting, but it would have if I did it differently.Don't worry, it still tastes beautiful! I made them Easter Sunday and they were divine, so I am sharing the recipe with you!

Chocolate Fudge Cupcake
1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 Large Eggs
1/2 cup melted butter (butter not margarine)
1 cup water
Preheat oven to 350

Mix on low until blended, then mix on high for 2 mins.
Pour into paper lined cupcake pans. Bake for 20 min.
Strawberry Whipped Cream (filling)
1 cup heavy whipping cream
1/3 cup sugar
1 tsp vanilla
5-6 T. chopped/processed strawberries

Strawberry filling
Chop strawberries in blender (I used my Magic Bullet) just until they look thick and "liquidy". I used really large strawberries and it took 4 to make 5-6 Tablespoons.
Beat whipping cream, and vanilla until it starts to thicken.
Mix in sugar.
Fold in strawberries.
***WARNING - this stuff is DELICIOUS - so I advise you NOT to taste any until AFTER you've finished with your cupcakes.....otherwise you may not have any left for the cupcakes!

Chocolate Cream Cheese Frosting (from Glorious Treats)
½ cup butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla
½ cup unsweetened cocoa
4 cups powdered confectioners sugar
1-4 Tablespoons heavy whipping cream
Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

putting together:
1.Cut out a small section in the center of the cupcake (save in bowl)
2.add strawberry whipped cream to the hole
3.replace the tops (just do the best you can - or you could just leave them off)
4.pipe chocolate frosting on top of cupcake with 1M tip.