Red Velvet Strawberry Filled Cupcakes – Drizzled in Chocolate

Sky Huson, Editor

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These cupcakes are delicious and are worth the effort. The tastes together are phenomenal with the sweet strawberry, the smooth chocolate, and the thick red velvet sweetness.


Red Velvet Cupcake Mix

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 ounce food coloring
  • 2 teaspoons vanilla extract

Strawberry Filling Recipe

  • 1 cup water
  • 3 tablespoons cornstarch
  • 3/4 cup sugar
  • 2 1/2 cups frozen strawberries
  • 1 cup chocolate (to drizzle)

For the drizzled chocolate, use Candy Melts; they melt the best, in my opinion.



  1. Whisk water and cornstarch together in a large saucepan.
  2. Stir strawberries and sugar into the water.
  3. Cook strawberry mixture over medium heat until thick, about 10 minutes.
  4. Allow to cool before use


  1. Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2.  Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over-beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  4. For the Candy Melts, put them in the microwave for at least 45 seconds, stir. Then put it back in for 30 seconds.

After cupcakes have cooled down, cut a circle on the top of the cupcake and removes the cake circle and add a spoon full of filling. Place the cake circle cut out back on top. Ice with cream cheese filling. Then, add cream cheese icing and drizzle the melted chocolate.

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