Strawberry Hi-Hat Cupcakes

Take your cupcakes to new heights with this recipe filled with strawberry jam and topped in a chocolate-dipped strawberry buttercream. MORE+ LESS-

By Molly Yeh

Updated March 31, 2015

Make with

Betty Crocker Cake Mix

Ingredients

box Betty Crocker™ Gluten Free yellow cake mix

Water, butter and eggs called for on cake mix box

3/4

cup strawberry jam or preserves

cups unsalted butter, softened

cups powdered sugar (or more to taste)

teaspoon vanilla

Dash kosher (coarse) salt

1 2/3

cups dark chocolate chips (about 10 oz)

tablespoons coconut oil

Candy sprinkles, if desired

Hide Images

1

Make, bake and cool 12 cupcakes as directed on box.
2

Use apple corer to create a well in each cupcake going about halfway down into center. Fill each well with about 1 teaspoon of the jam.
3

To make frosting, in large bowl, beat remaining 1/2 cup of the jam and the butter with electric mixer on medium-high speed until well blended. On low speed, beat in powdered sugar, vanilla and salt until well incorporated. If desired, taste and add more powdered sugar.
4

Pipe a tall mound of frosting onto each cupcake. Freeze cupcakes about 30 minutes or until frosting is very firm.
5

In microwavable bowl, microwave chocolate chips and coconut oil on High in 2 or 3 (30-second) incre-ments, stirring after each, until chocolate is melted. Cool chocolate until room temperature.
6

Dip frosting part of cupcakes into chocolate. Decorate with sprinkles. Refrigerate a few minutes until chocolate firms up. Serve immediately, or store in refrigerator until ready to serve.

Leftover chocolate sauce can be stored at room temperature. Warm in the microwave before serving and enjoy it over ice cream or more cupcakes.
Cupcakes can be frozen for up to a week. Thaw to room temperature before serving.