Strawberry Hi-Hat Cupcakes


Strawberry Hi-Hat Cupcakes

Strawberry-filled, strawberry-topped, and chocolate-covered, these cupcakes are everything that is good and right in the dessert world.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12


  • 1 box 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 cup Powdered sugar
  • 1 tsp Vanilla
  • 1 dash Salt
  • 1 2/3 cups Dark chocolate chips
  • 3 tbsp Coconut oil
  • Candy sprinkles, if desired


  • 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) increments, 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.


Leftover chocolate sauce can be stored at room temperature. Warm in the microwave before serving and enjoy it over ice cream or more cupcakes.
Cupcakes can be frozen for up to a week. Thaw to room temperature before serving.
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