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Chocolate-Dipped Buttercream Cupcakes

Chocolate-Dipped Buttercream Cupcakes

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


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1 hr 30 min
Prep Time
2 hrs
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 extract

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 extract

Coating

8 ounces semi-sweet chocolate

2 tablespoons shortening

How to make

  1. STEP 1

    Combine flour, baking powder and 1/2 teaspoon salt in another bowl; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Frost cupcakes. Refrigerate until dipping time.

    Tip: Frosting

    Frosting
  6. STEP 6

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

    Tip: Dipping

    Dipping
  7. STEP 7

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

  8. STEP 8

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

  9. STEP 9

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

  10. STEP 10

    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.

  11. STEP 11

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

Tip #1

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

Tip #2

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 (1 serving)

610 Calories
39 Fat (g)
115 Cholesterol (mg)
320 Sodium (mg)
62 Carbohydrates (g)
3 Dietary Fiber
6 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

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