Ingredients
1 box chocolate cake mix
1/2 cup milk
1/2 cup vegetable oil
3 eggs
1 cup strawberries, chopped
1 cup whipped cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
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In a bowl, mix the cake mix, milk, vegetable oil, and eggs until well combined.
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Gently fold in the chopped strawberries.
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Divide the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick comes out clean.
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Once the cupcakes have cooled, top them with whipped cream, powdered sugar, and additional strawberries.
Notes
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Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but add the whipped cream fresh before serving.
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You can make these cupcakes a day or two ahead of time and add the whipped cream topping just before serving.
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For a richer topping, substitute regular whipped cream with heavy cream and beat it until stiff peaks form.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert, Special Occasion, Party Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
