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

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

STEP 1

Heat oven to 375°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
STEP 2

Place boiling water and cocoa into bowl; mix well. Let stand until slightly cooled.
STEP 3

Combine flour, baking powder and 1/2 teaspoon salt in another bowl; set aside.
STEP 4

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.
STEP 5

Spoon batter evenly into prepared muffin pan cups. Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool completely.
STEP 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.
STEP 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 1/2 teaspoon salt; beat at medium speed 10 minutes or until stiff peaks form. Transfer to large bowl.
STEP 8

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.
STEP 9

Frost cupcakes. Refrigerate until dipping time.

Tip: Frosting
STEP 10

Place chocolate and shortening into bowl; microwave, stirring occasionally, 1-2 minutes or until melted. Cool 15 minutes or until just warm.
STEP 11

Dip top two-thirds of frosting into melted chocolate; let stand until set.

Tip: Dipping

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 more hands-on time.

610 Calories

39 Fat (g)

115 Cholesterol (mg)

320 Sodium (mg)

62 Carbohydrates (g)

3 Dietary Fiber

6 Protein (g)

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