Strawberry Pink-O-Ween Cupcakes

We are less then three weeks from moving across the world. Less then three weeks guys! I would be lying if I didn’t admit my head has been in the European clouds lately. I’m trying so so so hard to be present here and enjoy the last few weeks in the desert, and the US. A few more moments of soaking in these mountains, strolls through Target, and random stops for hot fresh donuts. You know, the important things. It’s just SO hard when I know there is so much adventure…and so many bakeries…ahead of us! To make it all so much more exciting were getting there JUST in time for the seasonal festivities to begin. Fall festivals, Christmas markets, cool weather! See there I go off in the clouds…let me come back to reality here.

While we have so much fun ahead of us, we’re currently chilling in an empty…I mean luggage and essentials only…empty house. I kept just enough home that I thought I would be able to have a little baking fun while we wait out our last weeks here. Turns out that was way harder then I thought. My baking day went like this…ohh let’s make some Pink-O-Ween cupcakes…I’ve been wanting to make some. Wait…I don’t have this. Hmm I don’t have any pink either. Well, I can substitute this for this. Crap I only have one bowl. Sprinkles? Argh! These will have to do. Oh no…what will I shoot them on. Eh treadmill mat your gonna have to do.

It might not have went quiet the way I like it to, but these cupcakes turned out awesome. Like awesome. And these chocolate cupcakes are totally a one bowl kinda recipe. So if your kitchen is currently bare OR if you’re feeling super lazy, these are for you. Less dishes for the win! The strawberry buttercream is also super easy, so light and delish, made with fresh berries. I should add I was going to fill these little pretties with strawberry pie filling for extra yumminess factor and a bit of a “creepy” halloween look but I was finishing these up right as the kiddos got home from school and well that went like this..

Kiddo 1: Ooooh cupcakes! Can I have a cupcake?

Me: No, you know better. Dinner is in 2 hours you can have a cupcake after you have finished your homework, cleaned up, and ate your dinner – all of it.

Kiddo 1: Mannnnn…ok mom.

(Exits room just as kiddo #2 enters)

Kiddo 2: Ooooh Cupcakes! Can I have a cupcake?

This is where I repeat myself over and over until each kid has successfully been denied a cupcake prior to dinner. What can I say, I live the fancy life.

Needless to say, in my rush to finish frosting the cupcakes before the “I’m hungry when is dinner” starts…I forgot the filling. But don’t miss out because of my mama brain, go ahead and fill your Pink-O-Ween cupcakes with any strawberry filling you’d like. Add a little on top for a little creepy “blood” factor if you would like!

Pink-O-Ween Cupcakes

Here’s what you will need:
Makes and frosts approximately 18 cupcakes

CHOCOLATE CUPCAKES

1 Cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 1/2 Cup Flour
1/3 Cup Cocoa
1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
3/4 Cup Milk
1/4 Cup Melted Butter (cooled)

STRAWBERRY FROSTING

1/2 Cup Diced Strawberries
1 Cup (2 sticks) Unsalted Butter
1 tsp. Vanilla
4 Cups Powdered Sugar
1-2 Tbsp. Milk (optional)

Step 1. Preheat oven to 350 degrees.

Step 2. In a large mixing bowl, or the bowl of an electric mixer, combined sugar, eggs, and vanilla. Once combined add in flour, cocoa, baking soda, baking powder, and mix slowly until fully combined. Add in milk and then butter mixing until combined each time.

Step 3: Fill cupcake liners with approx. 3 tbsp. of batter each. Bake at 350 degrees for 16-18 minutes or until top of cupcake springs back when touched. Let cool completely.

Step 4: Puree strawberries in blender or food processor until smooth, set aside.

Step 5: In a large mixing bowl, or bowl of an electric mixer, beat butter until soft and fluffy. Add in extract and beat until combined. Slowly add in powdered sugar 1 cup at a time. (frosting will be thick and dry) Once powdered sugar is combined slowly begin to combined strawberry puree mixing between each addition. If frosting is still too thick add 1-2 tbsp. of milk until you reach desired consistency. Beat completed frosting for 1 minute.

Step 6: Pipe frosting on cupcakes and enjoy!