Yield: 15

Yellow cupcakes:

-6 tablespoons butter (softened)

-2 tablespoons oil

-1+1/4 teaspoon vanilla

-3 eggs

-1/2 cup of milk

-1 teaspoon salt

-2 teaspoons baking powder

-1 cup sugar

-1+1/4 cup all purpose flour

Strawberry cream:

-1/2 cup whipped cream

-1/4 cup strawberries

-4 tablespoons powdered sugar

-1 teaspoon vanilla

Chocolate Ganache:

-1/3 cup heavy cream

-1 cup of chocolate chips

Preheat the oven to 350 degrees; and place cupcake liners in your pan. Mix together the flour, baking powder, and salt in a bowl-then put it aside. In a large bowl, cream together the butter and sugar until it’s light and fluffy. Then, add in the eggs one at a time. Then, add the vanilla and the oil. Finally, stir in your flour mixture and milk until the batter is smooth. Fill the cupcake liners 3/4 of the way up, and bake for about 25 minutes or until you insert a toothpick and it comes out clean.

To make the strawberry cream, puree the strawberries until there are small/no chunks left. Then, mix it together with the butter, and slowly add in the powdered sugar and mix with an electric mixture until it’s a smooth consistency. (Refrigerate the mixture until you’re ready to use it)

For the ganache, put the heavy cream, and chocolate chips in a microwavable bowl. Microwave at 1 minute increments, stirring each time until it’s completely melted and it’s a smooth consistency.

Poke a hole with a baking tool, or find something in the kitchen with a circular hollow center so you can remove the center of the cupcake, and then place a teaspoon of strawberry cream in the center. When the chocolate ganache is at room temperature, grab a spoon and drop some on top of the cupcake.

*Refrigerate the cupcakes until they’re ready to be served, so the chocolate ganache and strawberry cream become more firm.