Description
These Chocolate Strawberry Hi-Hat Cupcakes combine moist chocolate cupcakes, strawberry buttercream frosting, and a glossy chocolate shell for a bakery-style treat that impresses at any occasion. Perfect for parties, holidays, or when you want a dessert that wows!
Ingredients
Scale
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- ½ cup hot water
- 1 tsp vanilla extract
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree (or 2 tbsp freeze-dried strawberry powder)
- 1 tsp vanilla extract
For the Chocolate Coating:
- 10 oz semi-sweet chocolate chips
- 2 tbsp coconut oil
Instructions
- Preheat & Prepare:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. - Make the Chocolate Batter:
In a bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla. Alternate adding dry ingredients and milk. Mix in hot water until smooth. - Bake the Cupcakes:
Fill liners 2/3 full. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely. - Prepare Strawberry Frosting:
Beat butter until fluffy. Add powdered sugar gradually. Mix in strawberry puree (or freeze-dried strawberry powder) and vanilla until smooth. Pipe tall swirls on cooled cupcakes. Freeze for 15 minutes. - Dip in Chocolate Coating:
Melt chocolate and coconut oil together until smooth. Dip each frosted cupcake upside down into chocolate. Let set on a wire rack. Chill for 10 minutes before serving.
Notes
- For a glossy chocolate shell, add coconut oil to melted chocolate.
- Freeze frosted cupcakes before dipping to avoid melting.
- Store in the fridge for up to 3 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 36g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg