Chocolate-Dipped Buttercream Cupcakes

Chocolate-Dipped Buttercream Cupcakes

These cupcakes with chocolate-dipped frosting are extra-special.

1:30 prep time
12 servings
000 Ratings



1 cup boiling water
1/2 cup unsweetened cocoa
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 1/2 teaspoons vanilla


1 cup finely chopped strawberries
2 tablespoons sugar
2 teaspoons cornstarch


1 cup sugar
1/2 teaspoon salt
1 1/2 cups Land O Lakes® Unsalted Butter, cut ino pieces
1 teaspoon vanilla


8 ounces semi-sweet chocolate
2 tablespoons shortening


Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.

Place boiling water and cocoa into bowl; mix well. Let stand until slightly cooled.

Combine flour, baking powder and salt in another bowl; set aside.

Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Add flour mixture; beat at low speed just until combined. Add cocoa mixture; beat until well mixed.

Spoon batter evenly into prepared muffin pan cups. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.

Combine all strawberry ingredients in saucepan; mix well. Cook over medium heat until mixture begins to bubble and is slightly thickened. Remove from heat. Set aside.

Place 1 cup sugar and egg whites into bowl; place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165°F. Remove from heat. Add salt; beat at medium speed 10 minutes or until stiff peaks form. Transfer to large bowl.

Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled, keep beating until fluffy). Add 1 teaspoon vanilla; beat until mixture is smooth. Add strawberry mixture; beat until well mixed.

Frost cupcakes. Refrigerate until dipping time.

Place chocolate and shortening into bowl; microwave, stirring occasionally, 1-2 minutes or until melted. Cool 15 minutes or until just warm.

Dip top 2/3 of frosting into melted chocolate; let stand until set.

Recipe Tip

- For swirled frosting, use round open pastry tip to pipe beehive shape onto each cupcake.

- If you have a stand mixer, consider pulling it out for this recipe. Though a hand mixer will work, it will take longer and require a lot more hands-on time.

Nutrition Facts (1 serving)

Calories: 610

Fat: 39g

Cholesterol: 115mg

Sodium: 320mg

Carbohydrates: 62g

Dietary Fiber: 3g

Protein: 6g

Recipe #16240©2014Land O'Lakes, Inc.

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