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Triple Chocolate-Strawberry Cupcakes
Triple Chocolate-Strawberry Cupcakes

Triple Chocolate-Strawberry Cupcakes

3 Review(s)
Cook Minutes 1 Hr 16 Min
Prep : 15 Min Cook: 1 Hr 1 Min
We could have added chocolate sprinkles on top so we could call these quadruple-chocolate cupcakes. But we found sliced strawberries tasted better.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed Cool Whip Whipped Topping
2 cups sliced fresh strawberries
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Prepare cake batter as directed on package. Stir in chopped chocolate. Spoon into 24 paper-lined muffin cups.
Step 3
Bake 18 to 21 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Step 4
Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in Cool Whip.
Step 5
Frost cupcakes with pudding mixture; top with strawberries.
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How to Store
Keep frosted cupcakes refrigerated.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3 g
15 %
Cholesterol 25 mg
Sodium 240 mg
10 %
Carbohydrate 25 g
Fibre 1 g
Sugars 15 g
Protein 3 g
Vitamin A
2 %
Vitamin C
15 %
Calcium
4 %
Iron
10 %
Servings
24 servings, 1 cupcake (62 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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