Water, vegetable oil and egg whites called for on cake mix box
1/2
teaspoon almond extract
1/2
teaspoon vanilla
1/4
cup unsweetened baking cocoa
1/2
cup miniature semisweet chocolate chips
1
cup butter, softened
1
bag (2 lb) powdered sugar
1/2
cup whipping cream
3/4
cup finely chopped fresh strawberries
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
2
Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
3
Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
4
Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.
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Nutrition Facts are not available for this recipe
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