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Strawberry Hi-Hat Cupcakes

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12

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

Molly Yeh Molly Yeh
March 31, 2015

Ingredients

1
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
2
cups unsalted butter, softened
2
cups powdered sugar (or more to taste)
1
teaspoon vanilla
Dash kosher (coarse) salt
1 2/3
cups dark chocolate chips (about 10 oz)
3
tablespoons coconut oil
Candy sprinkles, if desired

Steps

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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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