Chocolate Strawberries With a Twist

Emily Magallon, Reporter


  • 1 box Devil’s Food chocolate cake mix
  • 3/4 cup vegetable or canola oil
  • 3/4 cup milk
  • 4 eggs
  • 24 strawberries, washed and dried with stems removed
  • Store-bought icing
  • Materials:
  • Large bowl
  • Mixing bowl
  • Knife
  • Melon scooper
  • Piping bag
  • 24-count cupcake pan
  • Hand mixer
  • Toothpick


  1. Preheat the oven to 350°F.
  2. Follow the instructions on the Devil’s Food chocolate cake box.
  3. Prepare the cupcake pan by adding cupcake liners to each cup.
  4. Pour in the cupcake batter halfway into the cupcake liner.
  5. Leave it to bake for 18-22 minutes.
  6. Poke a toothpick in a cupcake to make sure it is ready.
  7. Let cool for 15 minutes.
  8. While the cupcakes are cooling, wash strawberries and remove stems.
  9. Use a melon scooper to remove the middle of the cupcake.
  10. Insert the strawberry in the middle of the cupcake.
  11. Use a piping bag with your chosen icing and ice it on the top.
  12. Repeat for each cupcake.