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Strawberry Hi-Hat Cupcakes
Strawberry Hi-Hat Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Elevate your cupcakes with strawberry jam filling and chocolate-dipped strawberry buttercream topping.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 3/4 cup strawberry jam or preserves
  • 2 cups unsalted butter, softened
  • 2 cups powdered sugar (or more to taste)
  • Dash kosher (coarse) salt
  • 1 2/3 cups dark chocolate chips (about 10 oz)
  • 3 tablespoons coconut oil
  • Candy sprinkles, if desired
Instructions:
  • Prepare, bake, and allow 12 delectable cupcakes to cool following the instructions on the box.
  • Core out a well in each cupcake using an apple corer, going about halfway down into the center. Fill each well with approximately 1 teaspoon of jam.
  • In a large bowl, use an electric mixer on medium-high speed to blend 1/2 cup of jam and butter until smooth. Gradually mix in powdered sugar, vanilla, and salt on low speed until well combined. Taste and add extra powdered sugar if desired.
  • Swirl a generous amount of frosting on top of each cupcake. Chill the cupcakes for around 30 minutes, or until the frosting is nice and firm.
  • In a microwave-safe bowl, heat chocolate chips and coconut oil in 30-second intervals on High, stirring after each, until smooth. Let the chocolate cool to room temperature.
  • Dip the frosted cupcakes into chocolate, sprinkle with toppings, chill briefly until chocolate sets, then serve promptly or refrigerate until serving.

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