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Strawberry Hi-Hat Cupcakes

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12
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Take your cupcakes to new heights with this recipe filled with strawberry jam and topped in a chocolate-dipped strawberry buttercream.
By Molly Yeh
Updated Mar 31, 2015


  • 1 box (15 oz) 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover chocolate sauce can be stored at room temperature. Warm in the microwave before serving and enjoy it over ice cream or more cupcakes.
  • tip 2
    Cupcakes can be frozen for up to a week. Thaw to room temperature before serving.


Nutrition Facts are not available for this recipe
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