1 box (15 ounces) Devil’s food cake mix
1 box (3.5 ounces) instant chocolate pudding mix
3/4 cup vegetable or canola oil
3/4 cup milk
24 strawberries, washed and dried, stems removed
My homemade Buttercream Frosting or my Dark Chocolate Frosting or 1 can of vanilla or chocolate frosting
Preheat oven to 325 degrees. In a large bowl combine first 5 ingredients. Use a mixer. Beat 2 to 3 minutes. Scoop batter into 24 muffin cups lined with cupcake liners. Fill about two-thirds full. Bake 18 to 22 minutes. Don’t over bake. Do the toothpick test. Let cupcakes cool.
Use a paring knife, a small melon baller or the opposite end of a piping tip to make a small hole down into the center of each cupcake for your strawberry to fit into. Place strawberry in the hole. Frost the top of the cupcakes by hand or with a piping bag with a tip. You shouldn’t be able to tell there was a hole cut in the cupcake. It’s the surprise inside!
Makes 24 cupcakes.
You can decorate the top of the cupcakes with a half strawberry, sprinkles or candies if you like. You can also cut the cupcake down the middle to have a fancy presentation on the plate.