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Chocolate-Covered Valentine’s Day Stroopwafel Cupcakes

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  • Prep 45 min
  • Total 2 hr 0 min
  • Servings 24
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Surprise your Valentine by creating stroopwafel cupcakes! Stroopwafels are a Dutch treat made from two thin layers of crisp waffle-like cookies joined by a cinnamon-flavored caramel filling. Our stroopwafel cupcakes recipe uses Betty Crocker™ Super Moist™ Devil's Food Cake Mix, a homemade cream cheese frosting and dipped mini Dutch stroopwafels. The little cookies are naturally adorable, but when dipped in chocolate and decorated with pink sprinkles, they’re sure to capture anyone’s heart.
By Betty Crocker Kitchens
Updated Mar 29, 2021
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Ingredients

Cupcakes

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box

Dipped Stroopwafels

  • 2/3 cup semisweet chocolate chips
  • 2 teaspoons shortening
  • 24 mini caramel stroopwafels
  • Betty Crocker™ 6-Cell Pretty in Pink Sprinkles Decorating Decors, as desired

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1 to 3 teaspoons milk
  • 4 cups powdered sugar

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
  • 2
    Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    Meanwhile, in small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth. Dip half of each stroopwafel into chocolate. Place on parchment-covered cookie sheet. Immediately sprinkle stroopwafels with some of the sprinkles. Refrigerate about 10 minutes or until coating is set.
  • 4
    In large bowl, beat cream cheese, butter, vanilla and 1 teaspoon of the milk with electric mixer on high speed until fluffy. Reduce speed to low; gradually add powdered sugar. Increase speed to medium, beating until smooth and fluffy. If frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency.
  • 5
    Place frosting in large resealable freezer bag. Cut off one bottom corner to make 1-inch opening. Pipe frosting in circular motion over cupcakes. Top with a stroopwafel. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer red velvet cupcakes, you can use Betty Crocker™ Red Velvet Cake Mix, or add a 1-oz bottle of red food color to the devil’s food cake batter.
  • tip 2
    If desired, these stroopwafel cupcakes can be made with either Betty Crocker™ Super Moist™ Yellow, White or Chocolate Fudge Cake Mixes, too.
  • tip 3
    Look for mini-sized stroopwafels in the cookie aisle of the grocery store, or you can order them online.
  • tip 4
    Top frosted cupcakes with additional pink sprinkles, if desired.

Nutrition

Nutrition Facts are not available for this recipe
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