Strawberry Covered Chocolate Cupcake – Best Fast Healthy Kid Snack Food & Dessert

  1. Preheat the oven to 350. Line 24 wells of a muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cake flour, cocoa powder, baking powder, baking soda, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing well after each addition. Add the greek yogurt and vanilla, and mix well. Scoop the batter into the prepared muffin tin, filling wells 1/2 – 2/3 full. Bake 15 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Remove and let cool completely.
  2. To make the frosting, beat together the butter and marshmallow cream until light and fluffy. Add the powdered sugar, strawberry puree, and vanilla, and beat until light and fluffy. Add additional powdered sugar as needed to make a smooth, pipeable frosting. Frost cupcakes as desired and top with strawberries. Store in the refrigerator.

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