Dipped Strawberry Cupcakes

I don't remember strawberries this big when I was a child. Usually when you're little things are huge and they seem so small when you are older. Now to cover one of these monsters in chocolate is a treat all by itself. But put it on top of a cupcake. . .WOW what a party.

 Recipe:

Cake Recipe:

1 box Betty Crocker Golden Vanilla cake mix

3 eggs

1 1/2 cup water

1/3 cup vegetable oil

1 Teaspoon butter flavoring

1 sm. pkg. vanilla instant pudding

Mix according to package directions adding dry pudding with all other ingredients. Be sure to mix for a full 2 minutes. Scrape down the sides of the bowl after 30 seconds.

Fill cake tins 2/3 full. Bake according to package directions. If you choose to bake without using paper cup liners the cupcakes will be done in 13 minutes for regular cupcakes or 18 minutes for large cupcakes instead of 22-25 minutes. Be sure to generously grease your tin if using this method.

Frosting Recipe:

6 oz. cream cheese, room temperature
1/2 teaspoon strawberry extract
1/3 cup strawberry jam
4 cups powdered sugar

1-2 Tablespoons milk (opt.)

Beat all ingredients until smooth. Frost cool cupcakes.

Dipped Strawberries:

Wash and dry strawberries. Remove leaves and core. Place a piece of parchment over a plate. Melt 2 oz. chocolate chips in microwave. Be sure not to cook the chips and burn them. Simply put them in the microwave for 10-15 seconds,  stir thoroughly, put in microwave for another 10 seconds, stir and repeat if not melted. Dip bottom half only of strawberry. Set dipped strawberry on prepared plate. After all strawberries are dipped put plate in refrigerator to help the chocolate set up quickly.  Place a dipped strawberry in the center of each frosted cupcake just before serving. If you have leftover melted chocolate drizzle it over the entire cupcake top.