Need a show stopper cupcake for a birthday party or baby shower? This Chocolate Dipped Strawberry Mini Bundt Cakes recipe is just what you are looking for!!

The cake itself is a rich chocolatey dream, piped with a luscious vanilla cream cheese butter cream frosting, topped with a fresh chocolate dipped strawberry. Is your mouth watering yet?

Check out the recipe below! Don’t have a mini bundt pan? This is the one we love best!

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Chocolate Dipped Strawberry Mini Bundt Cakes

Ingredients:

1 box chocolate (devil’s food) cake mix

1 small box instant chocolate pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup milk

1/2 cup sour cream

1/2 cup Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup chocolate chips

butter for greasing pan

cocoa powder for dusting pan (a tablespoon or so)

chocolate dipped strawberries (recipe below)

vanilla cream cheese buttercream frosting (recipe below)

Directions:

Preheat oven to 350 degrees. Grease up the mini bundt pans with butter. Shake cocoa powder around to coat the butter. If you have extra cocoa powder after shaking around, dump it out.

Mix together 4 eggs, 1/2 cup sour cream, 1/2 cup yogurt, 1 cup oil, 1/2 cup milk, and 1 tsp vanilla until smooth. Then mix in cake mix and pudding mix. Scrape the sides of the bowl and beat for 2-3 minutes on med high. Add in the 3/4 cup chocolate chips, stir together.

Scoop batter into the mini bundt pans and bake for 15-20 minutes (it took mine closer to 20), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting and chocolate dipped strawberries (recipes below).

Pull your mini bundt pan out of the oven when it's ready, and let it cool for about 3-5 minutes. Loosen around the edges with a butter knife. Dump it out of the bundt pan onto a cooling rack. Let it cool.

Grab a frosting bag with a medium to wide tip and fill most of the bag with vanilla cream cheese buttercream frosting. Twist the back of the bag to keep frosting from shooting out the wrong end.

Using a back and forth motion, pipe the frosting in a zig-zag circle around the top of the mini bundt cake.

Then top with the chocolate dipped strawberries. Serve and enjoy!!!

Vanilla Cream Cheese Buttercream Frosting

Ingredients:

3 cups powdered sugar

1/2 cup butter

1/3 cup milk

1/3 cup cream cheese

1 tsp vanilla

Directions:

Heat 1/2 cup butter and 1/3 cup cream cheese in the microwave 20-30 seconds until butter is partially melted. Add in 1 tsp vanilla, stir.

Pour mixture into a mixing bowl and slowly add powdered sugar and 1/3 cup milk, whipping together to desired consistency. Put in the refrigerator until you are ready to frost the cake.

Chocolate Dipped Strawberries

ingredients:

32 oz fresh strawberries

1 1/2 cups chocolate chips

1 tsp butter or crisco

Directions:

There are two ways you can melt the chocolate.

Microwave Version:

Put 1 1/2 cups chocolate chips and 1 tsp of butter or crisco in a microwave safe bowl and heat for 1 minute, then stir. If it is not melted yet, heat up for another 20 seconds, stir. Continue heating and stirring in 20 second intervals until your chocolate is nice and smooth.

Stove Top Version:

Put chocolate chips and butter or crisco in a double boiler bowl (bowl over a boiling pot of water) on the stove, stirring constantly as it is melting. Take off when it is just barely getting smooth

Once your chocolate is melted:

Get out a cookie sheet or plate and line it with parchment paper. Dip the strawberries in the melted chocolate and set it to dry on the cookie sheet. Once the berries are all dipped, chill in the refrigerator until chocolate is set.