Cupcake Double Header Part Deux

This is part two to the cupcakes I made for a work baby shower. I didn't take as many pictures of this cupcake since they were made similarly to the Oreo cupcakes.

So I will tell you that once again I did use the cake mix from the box *cringe!* But I always add my little spin to it to make it rich and creamy and all things Rhonda.

Below I have posted my add-ins for the cake mix.

The cake was funfetti at the request of the mom-to-be. Of course I can't just leave it at that and had to make them as decadent as possible. 

 My short cut here for the strawberry butter cream icing was to use strawberry jam as an additive instead of making some fancy concoction. (I had already done all that for the filling) And honestly you can't beat the texture and flavor and the ease that the squeeze bottle gives you.
Squeeze a cup right on into your measuring cup and add in after you've blended the butter but before you add the sugar.

 See! Perfectly blended with flecks of strawberry running right through it!

 Next, for the filling..
You must pick up one of the handy dandy devices to core the cupcakes. Found on Amazon, you can search cupcake corer or click here for a link. Also I sometimes use a bismark tip for lighter, creamier fillings that won't work using a spoon to spoon it in. It pretty much just injects it inside the cupcake.
Once you push it down into the cupcake then the center will come right out.

 I filled these cupcakes with a strawberry filling that is super easy to make by using strawberries, sugar and cornstarch boiled in a little water. Then spooned it on in.

After filling, go ahead and pipe on the strawberry buttercream using a piping bag and desired tip.

 Now this stuff right up here ^

Is the best secret ingredient to making a chocolate dip. A teaspoon of this mixed with some Nutella (or any hazelnut spread of choice or peanut butter) and microwaved makes such a great flavor. You won't even slightly taste coconut.

And here you go! 

Printable Recipe

Funfetti Strawberry Cream Cupcakes

Frosting

2 sticks butter, softened

1 tsp vanilla extract

1/2 cup Smucker's strawberry jam

3-4 cups confectioner's sugar

Chocolate Dip

1 tsp Coconut Oil

1 cup Nutella

Cake

1 box Funfetti cake mix
4 eggs
1 cup of milk
1 stick of butter 

Cake:

-Follow instructions on the back of the box for the cake mix. 

-You will add one extra egg making it 4 to the mix. 

-Instead of the amount of oil, you will substitute with butter and double the amount. Usually it asks for 1/3 cup oil so then it will be 2/3 cup of butter. 

-Substitute the milk for the amount of water. Depending on the brand of cake mix it will vary from 1 cup to 1 1/2 cups.

-Fill each cupcake liner 2/3 of the way full and bake as instructed, about 15-20 minutes. 

-Will be done when a toothpick inserted comes out clean from the center.

-Cool completely before piping on frosting.

Frosting:
-place butter in stand mixer with vanilla extract and blend until mixed together.
-add in strawberry jam and blend.
-with mixer still on medium low speed, gradually add in sugar one cup at a time, scraping sides as you go until you reach a desired consistency. 
-Pipe onto cooled cupcakes.


Chocolate for dipping strawberries:
- in a small microwave safe bowl add nutella and oil and microwave for 20 seconds. Stir
-This should be a dippable (is that a word?) consistency. If not microwave again for 10 seconds and stir.
-Dip strawberries into chocolate and place right on top of cupcakes.
You want the chocolate to roll down just a bit for some added flare.

Enjoy!