Chocolate Strawberry Valentines

Name: Chocolate Strawberry Valentines
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 14
Cuisine: American
Ingredients: 18 1/4 oz Pillsbury Moist Supreme Devil's Food cake mix; 1 1/4 c water; 1/2 c oil; 3 large eggs; 20 oz frozen sweetened strawberries thawed, juice reserved; two 10 oz pkgs; 2 Tbsp cornstarch; 2/3 c reserved strawberry juice; 5 to 8 Tbsp sugar; 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

By Jane Whittaker
@janenov46

These are a version of the Strawberry Valentines, but these are on a Devil's Food rectangular shaped cupcake. The benefit of these is you CAN make these ahead of time. I usually make the cupcakes, pipe the strawberry cream cheese on, add the strawberry filling, cover and refrigerate. When ready to eat I put on a dollop of whipped cream and a strawberry fan.

Blue Ribbon Recipe

These cakes make a beautiful presentation - and they're so yummy! These are really easy to prepare and we love using a cake mix base. A great Valentine's Day treat. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

64 Comments

Serves:

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

18 1/4 oz

Pillsbury Moist Supreme Devil's Food cake mix
1 1/4 c

water
1/2 c

oil
3 large

eggs
20 oz

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

cornstarch
2/3 c

reserved strawberry juice
5 to 8 Tbsp

sugar
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
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How to Make Chocolate Strawberry Valentines

Step-by-Step

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.