Ingredients
15¼ozBetty Crocker Chocolate Fudge Cake Mix,(1 package)
3⅘ozchocolate fudge pudding mix,(1 package)
3large eggs,at room temperature
½cupvegetable oil
¼cupsour cream
½cupvanilla Greek yogurt
2½tspvanilla extract
1cupbuttermilk
2cupsstrawberries,stems removed
½cupstrawberry pudding,dry
2cupscool whip
powdered sugar and strawberries,optional to garnish
Preparation
Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
In a large bowl, sift together the pudding and cake mix.
In a separate bowl, combine the eggs, vegetable oil, sour cream, yogurt, and vanilla.
Mix wet and dry until combined (do not over-stir or beat in too much air).
Fill up the liners ¾ of the way full and bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
Remove and let cool.
Remove the strawberry stems. Place the strawberries in a food processor and pulse until completely liquid. Stir in the strawberry pudding and then lightly fold in the Cool Whip.
Using a star tip pipe the strawberry filling onto the completely cooled chocolate cupcakes.
Optionally, garnish with a piece of a strawberry and a sprinkle of powdered sugar
