Chocolate-Dipped Buttercream Cupcakes

Chocolate-Dipped Buttercream Cupcakes
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These cupcakes with chocolate-dipped frosting are extra-special.
1:30
Prep Time
2:00
Total Time
12 cupcakes

Ingredients

Cupcakes

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
1/2 cup
Land O Lakes® Unsalted Butter, softened
2
large Land O Lakes® Eggs
1 1/2 teaspoons
vanilla

Strawberries

1 cup
finely chopped strawberries
2 tablespoons
sugar
2 teaspoons
cornstarch

Frosting

1 cup
sugar
5
large Land O Lakes® Eggs (whites only)
1/2 teaspoon
salt
1 1/2 cups
Land O Lakes® Unsalted Butter, cut ino pieces
1 teaspoon
vanilla

Coating

8 ounces
semi-sweet chocolate
2 tablespoons
shortening

Directions

  1. Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
  2. Place boiling water and cocoa into bowl; mix well. Let stand until slightly cooled.
  3. Combine flour, baking powder and salt in another bowl; set aside.
  4. 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.
  5. Spoon batter evenly into prepared muffin pan cups. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. Frost cupcakes. Refrigerate until dipping time.
  10. Place chocolate and shortening into bowl; microwave, stirring occasionally, 1-2 minutes or until melted. Cool 15 minutes or until just warm.
  11. Dip top 2/3 of frosting into melted chocolate; let stand until set.

Recipe Tips

- 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
Cholesterol
115mg
Carbohydrates
62g
Protein
6g
Fat
39g
Sodium
320mg
Dietary Fiber
3g

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