These cupcakes with chocolate-dipped frosting are extra-special.
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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 extract
1 cup finely chopped strawberries
2 tablespoons sugar
2 teaspoons cornstarch
5 large Land O Lakes® Eggs (whites only)
1 1/2 cups Land O Lakes® Unsalted Butter, cut ino pieces
1 teaspoon vanilla extract
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 1/2 teaspoon 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, 1 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 1/2 teaspoon salt; beat at medium speed 10 minutes or until stiff peaks form. Transfer to large bowl.
Add 1 1/2 cups 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.
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.
Mother’s Day is a terrific excuse to pull out all the stops and make a show stopper dessert — maybe cream puffs or a colorful roulade, a chocolate tart or a classic angel food cake. Or maybe just a rich and cinnamony treat for one.