Chocolate-Strawberry Mini Cupcakes

Chocolate-Strawberry Mini Cupcakes





  1. 1 of 4 Heat oven to 350 degrees F. Line indents of two 12-cup mini cupcake pans with paper or foil liners.
  2. 2 of 4 Cupcakes. In a medium-size bowl, whisk together flour, cocoa powder, baking powder and salt. In a second medium-size bowl, combine butter and sugar. Beat with an electric mixer on medium-high for 1 minute. Add egg and beat until combined. On low speed, beat in half the flour mixture, then all the milk, followed by remaining flour mixture. Beat in vanilla extract.
  3. 3 of 4 Spoon evenly into prepared liners. Bake at 350 degrees F for 17 minutes. Cool in pans on wire racks.
  4. 4 of 4 Frosting. In a medium-size bowl, combine confectioners' sugar, cream cheese, butter, preserves and enough food coloring to tint desired shade of pink. Beat until smooth. Spread onto mini cupcakes.
Nutrition Information for Chocolate-Strawberry Mini Cupcakes
Servings Per Recipe:
Per Serving: 5 g Fat, total, 1 g pro., 16 g carb., 108 kcal cal., 42 mg sodium, 21 mg chol., 3 g sat. fat