8 ounces semisweet chocolate chips
24 fresh strawberries, washed and dried
1/2 cup frozen strawberries, thawed
1 cup butter, softened
4 cups Kroger Powdered Sugar
Prepare the chocolate cake mix according to package instructions. Pour batter into a paper-lined muffin tin. Bake according to package instructions. Set aside to cool. Meanwhile, melt the chocolate in a microwave safe bowl. Cook on half power for 60 seconds, then continue at half power at 30 second increments, until the chocolate is completely melted. Prepare a plate with wax paper. Dip the strawberries one at a time into the chocolate, then lay on the prepared plate. Set in the refrigerator to harden. In a blender, puree the thawed strawberries. Yields about ¼ cup of pureed strawberries. To prepare the frosting, mix together the butter and powdered sugar with an electric mixer in a large bowl. Beat in the pureed strawberries and mix until desired consistency. Spread frosting over the cooled cupcakes and top each cupcake with a chocolate covered strawberry. Serve and refrigerate leftovers.