If you’re looking to mix up your usual baking routine, I have the recipe — and the method — for you. Try this super delicious chocolate cupcake with strawberry frosting recipe. And amaze your family when you tell them how they were made! More From The Stir: 7 Sinfully Delicious Crock-Pot Dessert Recipes Chocolate Crock-Pot Cupcakes With Strawberry Frosting Ingredients: For Cupcakes:
Ingredients for your favorite chocolate cupcake recipe (We love this Best Ever Chocolate Cupcakes recipe — to die for!) Cupcake Wrappers Pyrex containers (try to find an 8 piece 1 cup size 250ml)
For Strawberry Frosting:
1 cup of fresh-cut strawberries 1 tsp. vanilla extract 1 cup of butter 2 1/2 cups confectioners’ sugar, sifted, divided 1 cup confectioners’ sugar, sifted
Instructions: For Cupcakes:
- Make cupcakes per usual instructions.
- Start filling a few of the wrappers. Double wrap them, filling them 3/4 of the way up.
- Pour about an 3/4 inch or so of water into the crock.
- Put the Pyrex containers holding the wrappers directly into the crock. You can also use larger Pyrex containers that fit into your crock. The wrappers are not going to come out looking perfect, but taste good just the same.
- Use some kind of utensil to prop the lid open a bit.
- Cook on high for 3 hours, then check. On average, they will cook for about 3 1/2 hours. Four hours is too long. For Strawberry Frosting:
- Place the cup of strawberries in a blender. Puree them until they have a smooth consistency. Transfer the mixture into a saucepan, and heat your stove to a medium heat. Be sure to mix and stir often for about 20-25 minutes.
- Beat your butter with an electric mixer in a bowl until fluffy and light. Repeat this process with both amounts of confectioners’ sugar and add it to the butter. Finish off the beating process by combing 2 tablespoons of strawberry puree and vanilla extract and adding it to the mixture.
- Give the mixture one final stir with a whisk. Stir it vigorously until a pinkish color begins to form.
- Set the mixture in the fridge for 40-45 minutes. This way, the frosting will take a thick consistency. Be sure to add a layer of plastic wrap on the top of the bowl.
- Frost once cupcakes have cooled. Image via © Nikouline/photocuisine/Corbis
title: “Crock Pot Chocolate Strawberry Cupcakes With Just 5 Ingredients " ShowToc: true date: “2024-09-26” author: “Pamela Leffler”
If you’re looking to mix up your usual baking routine, I have the recipe — and the method — for you. Try this super delicious chocolate cupcake with strawberry frosting recipe. And amaze your family when you tell them how they were made! More From The Stir: 7 Sinfully Delicious Crock-Pot Dessert Recipes Chocolate Crock-Pot Cupcakes With Strawberry Frosting Ingredients: For Cupcakes:
Ingredients for your favorite chocolate cupcake recipe (We love this Best Ever Chocolate Cupcakes recipe — to die for!) Cupcake Wrappers Pyrex containers (try to find an 8 piece 1 cup size 250ml)
For Strawberry Frosting:
1 cup of fresh-cut strawberries 1 tsp. vanilla extract 1 cup of butter 2 1/2 cups confectioners’ sugar, sifted, divided 1 cup confectioners’ sugar, sifted
Instructions: For Cupcakes:
- Make cupcakes per usual instructions.
- Start filling a few of the wrappers. Double wrap them, filling them 3/4 of the way up.
- Pour about an 3/4 inch or so of water into the crock.
- Put the Pyrex containers holding the wrappers directly into the crock. You can also use larger Pyrex containers that fit into your crock. The wrappers are not going to come out looking perfect, but taste good just the same.
- Use some kind of utensil to prop the lid open a bit.
- Cook on high for 3 hours, then check. On average, they will cook for about 3 1/2 hours. Four hours is too long. For Strawberry Frosting:
- Place the cup of strawberries in a blender. Puree them until they have a smooth consistency. Transfer the mixture into a saucepan, and heat your stove to a medium heat. Be sure to mix and stir often for about 20-25 minutes.
- Beat your butter with an electric mixer in a bowl until fluffy and light. Repeat this process with both amounts of confectioners’ sugar and add it to the butter. Finish off the beating process by combing 2 tablespoons of strawberry puree and vanilla extract and adding it to the mixture.
- Give the mixture one final stir with a whisk. Stir it vigorously until a pinkish color begins to form.
- Set the mixture in the fridge for 40-45 minutes. This way, the frosting will take a thick consistency. Be sure to add a layer of plastic wrap on the top of the bowl.
- Frost once cupcakes have cooled. Image via © Nikouline/photocuisine/Corbis
title: “Crock Pot Chocolate Strawberry Cupcakes With Just 5 Ingredients " ShowToc: true date: “2024-10-16” author: “Laura Boucher”
If you’re looking to mix up your usual baking routine, I have the recipe — and the method — for you. Try this super delicious chocolate cupcake with strawberry frosting recipe. And amaze your family when you tell them how they were made! More From The Stir: 7 Sinfully Delicious Crock-Pot Dessert Recipes Chocolate Crock-Pot Cupcakes With Strawberry Frosting Ingredients: For Cupcakes:
Ingredients for your favorite chocolate cupcake recipe (We love this Best Ever Chocolate Cupcakes recipe — to die for!) Cupcake Wrappers Pyrex containers (try to find an 8 piece 1 cup size 250ml)
For Strawberry Frosting:
1 cup of fresh-cut strawberries 1 tsp. vanilla extract 1 cup of butter 2 1/2 cups confectioners’ sugar, sifted, divided 1 cup confectioners’ sugar, sifted
Instructions: For Cupcakes:
- Make cupcakes per usual instructions.
- Start filling a few of the wrappers. Double wrap them, filling them 3/4 of the way up.
- Pour about an 3/4 inch or so of water into the crock.
- Put the Pyrex containers holding the wrappers directly into the crock. You can also use larger Pyrex containers that fit into your crock. The wrappers are not going to come out looking perfect, but taste good just the same.
- Use some kind of utensil to prop the lid open a bit.
- Cook on high for 3 hours, then check. On average, they will cook for about 3 1/2 hours. Four hours is too long. For Strawberry Frosting:
- Place the cup of strawberries in a blender. Puree them until they have a smooth consistency. Transfer the mixture into a saucepan, and heat your stove to a medium heat. Be sure to mix and stir often for about 20-25 minutes.
- Beat your butter with an electric mixer in a bowl until fluffy and light. Repeat this process with both amounts of confectioners’ sugar and add it to the butter. Finish off the beating process by combing 2 tablespoons of strawberry puree and vanilla extract and adding it to the mixture.
- Give the mixture one final stir with a whisk. Stir it vigorously until a pinkish color begins to form.
- Set the mixture in the fridge for 40-45 minutes. This way, the frosting will take a thick consistency. Be sure to add a layer of plastic wrap on the top of the bowl.
- Frost once cupcakes have cooled. Image via © Nikouline/photocuisine/Corbis
title: “Crock Pot Chocolate Strawberry Cupcakes With Just 5 Ingredients " ShowToc: true date: “2024-10-05” author: “Marilyn Longino”
If you’re looking to mix up your usual baking routine, I have the recipe — and the method — for you. Try this super delicious chocolate cupcake with strawberry frosting recipe. And amaze your family when you tell them how they were made! More From The Stir: 7 Sinfully Delicious Crock-Pot Dessert Recipes Chocolate Crock-Pot Cupcakes With Strawberry Frosting Ingredients: For Cupcakes:
Ingredients for your favorite chocolate cupcake recipe (We love this Best Ever Chocolate Cupcakes recipe — to die for!) Cupcake Wrappers Pyrex containers (try to find an 8 piece 1 cup size 250ml)
For Strawberry Frosting:
1 cup of fresh-cut strawberries 1 tsp. vanilla extract 1 cup of butter 2 1/2 cups confectioners’ sugar, sifted, divided 1 cup confectioners’ sugar, sifted
Instructions: For Cupcakes:
- Make cupcakes per usual instructions.
- Start filling a few of the wrappers. Double wrap them, filling them 3/4 of the way up.
- Pour about an 3/4 inch or so of water into the crock.
- Put the Pyrex containers holding the wrappers directly into the crock. You can also use larger Pyrex containers that fit into your crock. The wrappers are not going to come out looking perfect, but taste good just the same.
- Use some kind of utensil to prop the lid open a bit.
- Cook on high for 3 hours, then check. On average, they will cook for about 3 1/2 hours. Four hours is too long. For Strawberry Frosting:
- Place the cup of strawberries in a blender. Puree them until they have a smooth consistency. Transfer the mixture into a saucepan, and heat your stove to a medium heat. Be sure to mix and stir often for about 20-25 minutes.
- Beat your butter with an electric mixer in a bowl until fluffy and light. Repeat this process with both amounts of confectioners’ sugar and add it to the butter. Finish off the beating process by combing 2 tablespoons of strawberry puree and vanilla extract and adding it to the mixture.
- Give the mixture one final stir with a whisk. Stir it vigorously until a pinkish color begins to form.
- Set the mixture in the fridge for 40-45 minutes. This way, the frosting will take a thick consistency. Be sure to add a layer of plastic wrap on the top of the bowl.
- Frost once cupcakes have cooled. Image via © Nikouline/photocuisine/Corbis
title: “Crock Pot Chocolate Strawberry Cupcakes With Just 5 Ingredients " ShowToc: true date: “2024-09-15” author: “Rose Conner”
If you’re looking to mix up your usual baking routine, I have the recipe — and the method — for you. Try this super delicious chocolate cupcake with strawberry frosting recipe. And amaze your family when you tell them how they were made! More From The Stir: 7 Sinfully Delicious Crock-Pot Dessert Recipes Chocolate Crock-Pot Cupcakes With Strawberry Frosting Ingredients: For Cupcakes:
Ingredients for your favorite chocolate cupcake recipe (We love this Best Ever Chocolate Cupcakes recipe — to die for!) Cupcake Wrappers Pyrex containers (try to find an 8 piece 1 cup size 250ml)
For Strawberry Frosting:
1 cup of fresh-cut strawberries 1 tsp. vanilla extract 1 cup of butter 2 1/2 cups confectioners’ sugar, sifted, divided 1 cup confectioners’ sugar, sifted
Instructions: For Cupcakes:
- Make cupcakes per usual instructions.
- Start filling a few of the wrappers. Double wrap them, filling them 3/4 of the way up.
- Pour about an 3/4 inch or so of water into the crock.
- Put the Pyrex containers holding the wrappers directly into the crock. You can also use larger Pyrex containers that fit into your crock. The wrappers are not going to come out looking perfect, but taste good just the same.
- Use some kind of utensil to prop the lid open a bit.
- Cook on high for 3 hours, then check. On average, they will cook for about 3 1/2 hours. Four hours is too long. For Strawberry Frosting:
- Place the cup of strawberries in a blender. Puree them until they have a smooth consistency. Transfer the mixture into a saucepan, and heat your stove to a medium heat. Be sure to mix and stir often for about 20-25 minutes.
- Beat your butter with an electric mixer in a bowl until fluffy and light. Repeat this process with both amounts of confectioners’ sugar and add it to the butter. Finish off the beating process by combing 2 tablespoons of strawberry puree and vanilla extract and adding it to the mixture.
- Give the mixture one final stir with a whisk. Stir it vigorously until a pinkish color begins to form.
- Set the mixture in the fridge for 40-45 minutes. This way, the frosting will take a thick consistency. Be sure to add a layer of plastic wrap on the top of the bowl.
- Frost once cupcakes have cooled. Image via © Nikouline/photocuisine/Corbis
