Dessert

Chocolate Covered Strawberry Cupcakes is for Dessert.

Chocolate Covered Strawberry Cupcakes takes 30 minutes to prepare.

Chocolate Covered Strawberry Cupcakes takes 20 minutes to cook.

Chocolate Covered Strawberry Cupcakes makes 24 servings.

The ingredients for Chocolate Covered Strawberry Cupcakes are:

Cupcakes:
1 box Pillsbury Moist Supreme Strawberry Dry Cake Mix
12 oz Sunkist Strawberry Soda (any brand works)

Whipped Frosting:
1 lg (5.9 oz) box Chocolate Jello Instant Pudding Mix
1 cup Skim/Nonfat Milk
1 8-oz tub Cool Whip

24 small, fresh Strawberries (optional for garnish)

Here is how you make Chocolate Covered Strawberry Cupcakes:

Preheat oven to 350 F. Use hand mixer to combine cake mix and soda (no eggs or oil needed) until well blended. Fill 24 cupcake tins (cupcake liners are helpful) about 1/2 full. Bake at 350 F for 18-20 mins.While cupcakes are cooling, mix chocolate pudding with skim milk. Fold in Cool Whip until well blended. Spoon "frosting" into gallon-size ziploc bag and refrigerate until cupcakes are completely cool.When ready to frost cupcakes, snip off corner of ziploc bag and pipe pudding mix onto cupcakes. Keep refrigerated until ready to serve. Garnish with fresh strawberries just before serving.Serving Size: 24 cupcakesNumber of Servings: 24Recipe submitted by SparkPeople user AMBAM1881.

The nutritional information for Chocolate Covered Strawberry Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 113.7

• Total Fat: 3.3 g
• Cholesterol: 0.2 mg
• Sodium: 261.9 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 0.4 g
• Protein: 0.8 g