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Chocolate-Covered Valentine’s Day Stroopwafel Cupcakes
Chocolate-Covered Valentine’s Day Stroopwafel Cupcakes
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Prep Time:
45 minutes
Total Time:
2 hours
Indulge your Valentine with irresistible Stroopwafel Cupcakes. Devil's Food Cake mix, cream cheese frosting, and chocolate-dipped mini stroopwafels make a sweet treat that's as cute as it is delicious, perfect for capturing hearts.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2/3 cup semisweet chocolate chips
  • 2 teaspoons shortening
  • 24 mini caramel stroopwafels
  • Betty Crocker™ 6-Cell Pretty in Pink Sprinkles Decorating Decors, as desired
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1 to 3 teaspoons milk
  • 4 cups powdered sugar
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pans). Line 24 regular-size muffin cups with paper baking cups. Prepare cake mix according to package instructions for 24 cupcakes. Fill muffin cups two-thirds full with batter.
  • Bake for 14 to 19 minutes until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack. Allow to cool completely, about 30 minutes.
  • In a small microwave-safe bowl, microwave chocolate chips and shortening uncovered on High for 1 minute; stir. If needed, continue microwaving and stirring in 15-second intervals until the mixture is melted and smooth. Dip half of each stroopwafel into the melted chocolate, place them on a parchment-covered cookie sheet, sprinkle with some of the colorful sprinkles, then refrigerate for about 10 minutes or until the chocolate coating sets.
  • In a large bowl, use an electric mixer on high speed to whip together cream cheese, butter, vanilla, and 1 teaspoon of milk until fluffy. Switch to low speed and slowly incorporate powdered sugar. Increase to medium speed and beat until smooth and fluffy. Adjust consistency by adding more milk, 1 teaspoon at a time, if needed.
  • Transfer the frosting into a resealable freezer bag. Snip off a corner to create a 1-inch opening. Swirl the frosting in a circular motion on top of the cupcakes. Garnish each cupcake with a stroopwafel. Keep the cupcakes covered in the refrigerator.

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