• Cooking Time: 20
  • Servings: 6
  • Preparation Time: 25


I made these today for my fiance, and documented it on my blog (http://yummysmells.blogspot.com). These are a true taste sensation: creamy, slightly tangy vanilla and chocolate batters sandwich a sweet, succulent strawberry heart. All I can say is wow!


  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 1 tsp cornstarch
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 cup semisweet chocolate chips
  • 2 teaspoons unsalted butter
  • 4 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 3 strawberries, cut in half lengthwise


  • First, pre-heat your ovens to 400F, and grease 6 muffin cups.
  • Whisk together the first six ingredients (flour through cornstarch) and divide it roughly into two bowls.
  • Stir the cocoa powder into one of the two bowls.
  • Melt together the chocolate chips and the butter, then stir in 2 tablespoons of the sour cream.
  • Add the chocolate mixture to the cocoa muffin mix and add 2 tablespoons water. Stir gently to combine without overmixing, and set aside.
  • Add the remaining 2 tablespoons sour cream, the vanilla and the rest of the water to the plain mix and bring together gently.
  • If either mixture is too dry, add 1-2 teaspoons of water.
  • Put a large dollop of chocolate batter into the bottom of the greased tins, dividing it evenly between each cup.
  • Place 1 strawberry half, cut-side down, on top of the chocolate batter.
  • Top with the vanilla batter, again dividing it evenly and making sure the chocolate batter and strawberries are covered completely.
  • Pop 'em into the oven for 20 minutes, remove from pans and cool completely on wire rack.

Website Credit: http://yummysmells.blogspot.com

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