Directions

1. Preheat oven to 375°F. Spray a mini Bundt pan or a 6-cup jumbo muffin pan with non-stick baking spray.
2. Whisk all the dry ingredients for the cakes together using a Mix-Stir in a large mixing bowl. Add in the wet ingredients and mix. Add baking chips and mix again. Fill each well in mini Bundt pan or muffin pan with batter, filling about 2/3 full.
3. Bake 20-25 minutes or until a toothpick inserted in middle of cake comes out clean. Remove from oven and cool at least 20 minutes. Remove cakes from pan and place on wire rack.
4. To make the frosting, beat the confectioners’ sugar, butter and cocoa powder together in a stand mixer on medium-slow speed until mixture comes together. Turn the mixer down to slow and add 1 tablespoon of milk. Beat until milk is incorporated. If the frosting is dry, add milk, a tablespoon at a time. Increase speed to high and beat until the frosting is light and fluffy. Chill for about 30 minutes before frosting the cakes.
5. To make the chocolate covered strawberries cover a baking sheet with parchment paper, wax paper or a non-stick baking mat. Wash and thoroughly dry each strawberry. Microwave dipping chocolate according to package directions. Dip each strawberry and place on baking sheet. Refrigerate for at least 20-30 minutes so chocolate can firm up.
6. To assemble the cakes, frost the top of each cake. Sprinkle with decorative sprinkles.
7. place one chocolate covered strawberry on top and serve.