Jan 29, 2012

light strawberry-covered chocolate cupcakes

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Have I got a Valentine's Day treat for you!  Or a January 29th treat.  Whatever the case may be, you need these cupcakes in your life.

They're chocolate-covered strawberries...turned upside down and magically converted into a cupcake!

These little cakes are lower in fat and calories than most.  They're light in terms of nutrition, but they're also just light and fluffy.  So, they're pretty much double-light.

And they use real strawberries, so they don't have that fake strawberry taste that's more reminiscent of cough syrup than fruit.  You know what I'm talking about. 

They end up pretty and pink.  And you can top them with chocolate shavings, sprinkles, or a strawberry.  Then, they're even prettier.

Make these for someone you love.  Whether it's Valentine's Day or Tuesday. 

Light Strawberry-Covered Chocolate Cupcakes
Makes 24 cupcakes & topping

  • 1 chocolate/devil's food cake mix (be sure to use a vegan mix, if you want the recipe to be vegan)
  • 1 can diet cola
  • about 8 oz frozen strawberries
  • 1/2 c water
  • 8 oz lite whipped topping
  • 2-3 tbsp chocolate shavings (chop up chocolate chips or a chocolate bar)
Start by combining the cake mix and the can of diet cola in a large bowl.  It will foam a lot as you pour in the cola.  Mix the cake mix and the cola well.  Spoon mixture into 2 cupcake trays lined with cupcake paper.  Bake the cupcakes, one tray at a time, according to the cake mix instructions (I baked mine 20 minutes at 350 degrees).  Remove the cupcakes to a wire rack to cool well before topping.

While cupcakes are in the oven, pour 8 oz of frozen strawberries and 1/2 c water into a small saucepan.  Cook over low heat just until the strawberries are soft.  Pour strawberries and water into a blender and liquify the strawberries.  Pour the strawberry puree back into the saucepan and cook over low heat stirring constantly.  Continue to cook as the mixture foams for 3-4 minutes.  Then, remove the strawberry mixture from the heat.  Allow it to cool 10 minutes at room temperature then place it in the refrigerator for 20 minutes or until cool.  Once the strawberries are cool, adding a little whipped topping at a time, carefully fold the whipped topping and strawberries together until you have a constant color.

Frost the cupcakes with the topping using a knife or a large pastry bag with a large tip (starting on the outside and working into the center).  Sprinkle chocolate shavings over the top.  Keep the cupcakes refrigerated until ready to serve.


  1. What a fun way to make a delicious treat. I love strawberries and chocolate!

  2. Obviously you know my secret weakness - these look so uber delicious it isn't even funny :D
    I am loving the colour contrasts - wonderful blog!

    Choc Chip Uru
    Latest: Coffee Brown Butter Dark Chocolate Chip Cookie Cake

  3. I know valentines is passed, but these are great! I will def make this soon! So pretty to! :)


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