Chocolate Strawberry Hi-Hat Cupcakes

Name: Chocolate Strawberry Hi-Hat Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 package Gluten Free Chocolate Cake Mix (454 g); 2 Eggs, lightly whisked (100 g); ⅔ cup Milk (160 mL); ⅓ cup Oil (70 mL); ⅔ cup Boiling Water (160 mL); 5 Egg Whites (165 g); 1 ½ cups Sugar (300 g); 2 cups Freeze Dried Strawberries, ground into a fine powder (35 g); 1 ½ cups Semi-Sweet Chocolate Chips or White Chocolate Chips (235 g); 2 Tbsp Coconut Oil (30 g)

Instructions

Prep:45minCook:20min

These cupcakes are our take on chocolate dipped strawberries, but in cupcake form! In this recipe we use our Gluten Free Chocolate Cake Mix to bake up a dozen and a half cupcakes. The strawberry swiss meringue frosting has a marshmallow-y quality that keeps its shape without feeling too heavy. Finish off the cupcakes by quickly dipping them in melted semi-sweet or white chocolate for a sweet spring dessert. Note: To grind the freeze dried strawberries, use a food processor, mortar and pestle, or add them to a zip-top bag and grind using a rolling pin.

Updated at: Tue, 09 Jan 2024 20:11:08 GMT