Chocolate Rhubarb Cupcakes Recipe

Chocolate, rhubarb and strawberry – a delightful combination in these surprise cupcakes. Easy to make. Hard to put down!
  • Ready in: 1 hours, 40 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 1 hours, 20 minutes
  • By:
  • Servings: Makes 12 cupcakes

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cooking methods

  • Bake


  1. Preheat oven to 350°F. Prepare Classy Chocolate Pound Cake Mix according to package directions using water and butter. Divide half the batter amount 1 (12-count) greased muffin pan.
  2. Place 1 teaspoon Rhubarb Strawberry Fruit Spread in each cup of batter. Top with remaining cake batter. Bake 25 minutes.
  3. Remove from oven; let stand 10 minutes. Remove from pan. Cool completely. Frost cupcakes.

Makes 12 cupcakes.

Make ahead: Can be prepared up to 1 day ahead. Store in an airtight container.

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Rated 5 out of 5 by from Chocolate. Strawberry. What’s not to love! This recipe came together very quickly. I had my batter prepared & almost completely ready before my oven was even preheat. The jam filling make these feel very fancy & decadent, as if they are from a high end cup cake shop. My only suggestion is to definitely use a cupcake liner. I overfilled the centers a bit & some of the jam stuck to the pan making it difficult to get the cupcakes out even though I sprayed it well with cooking spray. I’ll definitely be making these again.
Date published: 2018-04-08
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