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Chocolate Strawberry Valentines

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18 1/4 oz

Pillsbury Moist Supreme Devil’s Food cake mix

1 1/4 c


1/2 c


3 large


20 oz

frozen sweetened strawberries thawed, juice reserved; two 10 oz pkgs

2 Tbsp


2/3 c

reserved strawberry juice

5 to 8 Tbsp


1/2 to 1 tsp

Kirsch more or less to your taste, and this is optional

16 oz

strawberry cream cheese spread, two 8 oz containers

14 medium

fresh whole strawberries made into fans

4 oz

Cool Whip, thawed

How to Make Chocolate Strawberry Valentines

Make your cupcakes to package directions using the water, oil, and eggs. Let cool completely before decorating.

I use a rectangular cupcake pan that makes 8 cupcakes to a pan I measure out 1/3 cup batter per cupcake so they are all uniform.

While cupcakes are baking, thaw your strawberries, cutting them up smaller. Reserve 2/3 cup juice.

In a sauce pan, add your strawberry juice, sugar, and cornstarch, stirring to smooth, bring to boil and cook til thickened. Add strawberries and cook a minute more. Remove from heat and stir in kirsch.

Cover and chill filling.

To each cupcake, take a sharp knife and level off the rounded tops. You can save those to snack on.

Put the strawberry cream cheese in a Ziploc bag, cut off the corner to make a piping bag. Pipe all around the outside of the cupcake.

Put your strawberry filling in the middle of the piped cream cheese, top with a dollop of Cool Whip, and top with a strawberry fan.

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