Devil's Food Cupcakes with Strawberry Filling

Chocolate Devil's Food Cupcakes with Strawberry Filling, Strawberry Buttercream

& Topped with A Chocolate Dipped Strawberry

 The Perfect Mother’s Day Dessert

Chocolate Devil's Food Cupcakes with strawberry buttercream and strawberry filling are about the tastiest and prettiest Mother’s Day confection for your Mom - sweets for the sweet, as they say.  Sometimes, Mom needs you to cook and bake for her, too -  everyone needs nurturing. For all Mom has done and all she will do, take time to make her this special confection.

A tender, melt in your mouth devil’s food cupcake is what should be on your Mom's dessert plate today.  Need I say more?  Well the answer to that is, yes – there are red, ripe, juicy, delicious, sweet strawberries made into fresh strawberry buttercream and filling.  Don’t forget about the chocolate dipped strawberry on top. 

The Chocolate Goddess must share that the strawberry has long been a symbol of Venus, the goddess of love.  Throughout history there are references to its perfection as a fruit, a fruit with health benefits and the power of love - those who share a double strawberry fall in love.

The first reference to a strawberry was in ancient Rome, but this was a much different species than we know today. In the late 1500’s that settlers found a variety in northeast North America and brought them back to Europe.  A Chilean variety was brought to Europe in 1714.  It wasn’t until the 1750’s that these two varieties were bred together in Brittany, France and became the strawberries we love and know today.

But it was years before chocolate met strawberries and this fact has The Chocolate Goddess mystified. The chocolate covered strawberry wasn’t invented until Lorraine Lorusso decided to experiment with dipping strawberries in chocolate to see if people would like them in a small gourmet store in Chicago in the 1960’s.  Needless to say, they caught on instantly.

The recipe below has a wonderful balance of flavors.  Steal a little head start from a store bought devil’s food cake mix and add in a few ingredients that make the cupcakes moist and tender.  Lastly, top with a fresh strawberry buttercream.  I made them in heart shaped silicone molds to .  accentuate the strawberry.   

Happy Baking!

Happy Mother’s Day!

And Remember

Always Stay in Touch with Your Inner Goddess!



Devil’s Food Cupcakes

1 package Devil’s Food Cake Mix

1 package Instant Chocolate Pudding Mix

4 Large Eggs

2 teaspoons Vanilla

1 cup Sour Cream

½ cup Oil

½ cup Water

Strawberry Filling

Strawberry Puree 

Strawberry Preserves

Strawberry Buttercream

1 pound Unsalted Butter

Strawberry Puree

Pure Vanilla Extract

1 box Powdered Sugar

 Chocolate Covered Strawberries

15 Large Strawberries

Ghirardelli Dipping Chocolate

 Makes 15 Heart Shaped Silicon Molds or 18 regular sized cupcakes


Baking Instructions Devil's Food Cupcakes

Preheat oven to 350 degrees.

Spray silicon molds or line muffin tins with paper cups.

Combine 4 eggs, vanilla, sour cream and oil. 

Add cake mix and pudding with egg mixture and blend.

Beat on medium speed for 2 minutes.

Fill silicon molds or paper liners 2/3 full. I am fond of silicon molds, they release their contents so easily.

Bake for 18 - 23 minutes until toothpick comes out clean and cupcake pops back when pressed lightly.  Do not overbake.

Cool 5 minutes and remove from molds.  Place on wire racks until completely cooled.

 Strawberry Filling


Wash one pint of strawberries.

Mash leaving bits of visible strawberry. 

Add ½ cup sugar and simmer 20 minutes.

Let cool.


Mix strawberry puree and strawberry preserves.

Cut cupcakes in half the long way.

Place 2 tablespoons of strawberry mixture on each and cover again.

Strawberry Buttercream

Mix butter and vanilla.

Beat in powdered sugar.

Gradually add strawberry puree.

Frost cupcakes.  If piping frosting, first put a layer of the frosting as a base coat.  Otherwise there is enough frosting for a nice thick coat of this strawberry cream delight.

Chocolate Dipped Strawberries

Do not wash strawberries.  Wipe them with a dry cloth.

Melt chocolate according to package directions.

Cool slightly.

Dip strawberries and place on waxed paper. 

Let cool on waxed paper.

Place on top of cupcakes or serve separately.

If using chocolate other than the Ghirardelli wafers, see The Chocolate Goddess melting directions in the blog files.