Recipe of the Week 2-6-11

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Strawberry Chocolate "Kiss" Cupcakes

Makes 24

1 Box Chocolate Cake Mix
1 Container Fresh Strawberries, hulled, finely chopped
24 Hershey's Kisses
Frosting:
1 lb Cream Cheese, softened at room temperature
8 oz Butter (2 sticks), softened at room temperature
1 C Confectioner's Suger, sifted
1/3 C Strawberry Perserves, (seedlesss if possible)
1 teaspoon vanilla extract

Bake Cupcakes per instrctions.

To Make Frosting:
Beat cream cheese and butter together in a medium bowl with mixer on high speed until well incorporated and light and fluffly. Scrape down bowl. Add confectioner's sugar, vanilla, and perserves and beat until well mixed. Chill for 2-4 hours until firm.

When cupcakes are cool, using a small serated knife, cut a small cone out of the top of eat cupcake. Remove the center of the cone, and slice all but 1/4 " from the top of the cone, leaving a small cap to the hole you have created in the cupcake. Repeat for all the cupcakes. Fill each well with a teaspoon of chopped strawberries and cover with cake "top."

Fill a large ziplock bag with strawberry frosting and snip off one of the corners. Pipe a swirl of frosting onto each cupcake and top with a foiled Hershey's Kiss.