Chocolate and strawberry cupcakes

Instructions

1. Preheat the oven to 180°C. Place 10 paper cups in muffin shape.
2. In a bowl combine butter, sugar, flour, baking powder, salt and eggs. Beat with an electric mixer for 3 minutes until a homogeneous mixture is obtained. Add the chocolate pieces and stir.
3. Spoon the mixture into the cups, filling up to 2/3 of each.
4. Bake for 20 minutes.
5. Remove the pan from the oven and arrange the muffins on a wire rack to cool.
6. For the glaze: Mix the cream cheese and powdered sugar with a fork. Add the vanilla essence and soft butter. Stir until smooth. Add the chopped strawberries and mix gently. Spread the glaze over the muffins.
7. You can store the muffins without glaze for up to 2 days in an airtight container or freeze them for up to 3 months.
8. Store the glaze in an airtight container in the fridge and garnish before serving.

• Servings : 10
• Ready in : 30 Minutes
• Course : Dessert and Snacks
• Recipe Type : Breakfast, Cakes, Pies and pastry, Dessert, Finger foods, Freezer-friendly, Kids are cooking, recipes for spring
• Ingredient : Baking powder, Butter, Caster sugar, Cream cheese, Dark chocolate, Eggs, Flour, Salt, Strawberry, Sugar, Vanilla, White chocolate