Starwberry Chip Birthday Cupcake

I had 3/4 of a box of yellow cake mix left over from the carrot cake cupcakes. I am going to a birthday party tomorrow and am making the cake. I wanted to try a buttercream frosting and I wanted it to be chocolate.


Strawberry Chip Cupcakes (Reduced Sugar version) Makes 18-24 cupcakes

1 box Reduced Sugar yellow cake mix

1 small package sugar-free strawberry Jell-o

3/4 cup egg beaters

1/4 cup diet fruit soda (strawberry or cherry)

1/4 cup oil

1/2 cup reduced fat sour cream

1/2 cup chocolate chips (I mixed semi-sweet and white)

Preheat oven to 350 degrees and line cupcake pan with liners. Mix cake mix, jell-o, egg beaters, soda, oil, and sour cream with an electric mixer in a large bowl for about 3 minutes. Fold in chocolate chips. Fill cupcake liners 2/3 of the way full. bake for 20-25 min.


Chocolate Buttercream

1/2 cup semi-sweet mini chocolate chips

3 Tbs unsweetened cocoa powder

3 Tbs boiling water

1 cup unsalted butter (room temperature)

1/2 cup milk

1/4 tsp salt

1/2 tsp vanilla

powdered sugar... lots of it

Melt chocolate chips in heat proof bowl placed over simmering water. Let cool for about 15 min. Mix boiling water and cocoa powder and set aside. Beat butter in an electric mixer until creamy. Add milk, tsp, and vanilla and continue mixing. Add powdered sugar until desired consistency is reached. Add cooled chocolate and cocoa mixture.

I noticed you may want to let the milk warm up a little before adding it to the butter. The butter will cool from the milk and become hard and lumpy again.

I guess I kind of negated the reduced fat/sugar-ness by dumping chocolate buttercream icing on top. I think these taste good, but it is cake mix and not the texture I would have liked. The frosting tastes amazing though, and sometimes cake's purpose is just being complimenting delivery system for amazing frosting.