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Chocolate-Dipped Buttercream Cupcakes

Presented by:
Land O' Lakes
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Chocolate lovers will find these chocolate-dipped buttercream cupcakes extra special.

Recipe Prep Time
Prep Time
1 hr 30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
2 hrs
Recipe Servings



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 Land O Lakes® Eggs

1 1/2 teaspoons vanilla


1 cup finely chopped strawberries

2 tablespoons sugar

2 teaspoons cornstarch


1 cup sugar

5 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


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 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, one 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 salt; beat at medium speed 10 minutes or until stiff peaks form. Transfer to large bowl. 

Add 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.


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