STRAWBERRY HI-HAT CUPCAKES

Strawberry Hi-Hat Cupcakes image

Provided by Molly Yeh

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 10

1 box 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)
1 teaspoon vanilla
Dash kosher (coarse) salt
1 2/3 cups dark chocolate chips (about 10 oz)
3 tablespoons coconut oil
Candy sprinkles, if desired

Steps:

Make, bake and cool 12 cupcakes as directed on box.
Use apple corer to create a well in each cupcake going about halfway down into center. Fill each well with about 1 teaspoon of the jam.
To make frosting, in large bowl, beat remaining 1/2 cup of the jam and the butter with electric mixer on medium-high speed until well blended. On low speed, beat in powdered sugar, vanilla and salt until well incorporated. If desired, taste and add more powdered sugar.
Pipe a tall mound of frosting onto each cupcake. Freeze cupcakes about 30 minutes or until frosting is very firm.
In microwavable bowl, microwave chocolate chips and coconut oil on High in 2 or 3 (30-second) incre-ments, stirring after each, until chocolate is melted. Cool chocolate until room temperature.
Dip frosting part of cupcakes into chocolate. Decorate with sprinkles. Refrigerate a few minutes until chocolate firms up. Serve immediately, or store in refrigerator until ready to serve.

Nutrition Facts : ServingSize 1 Serving