A few weekends ago, Jon spent the day with Micah at the Knoxes working on their garden. A long, hot day.
Erika and her mom bought plants and planned the garden. A long, hot, day.
I stayed at home, inside, and figured out these cupcakes. Ummm, yes.
Chocolate Dipped Cupcakes
These are so good. A rich, dense cupcake, thick, creamy buttercream, and a thin chocolate shell. The chocolate on top is flavorful but sticks nicely atop the frosting, it’s not brittle, so when you bite into the cupcake, you don’t end up with shards of chocolate falling all over the place.
From Hello, Cupcake
- 1 box (18.25 oz) yellow cake mix
- 1 cup buttermilk
- vegetable oil called for on box
- 4 large eggs
- Preheat oven to 350 and line 24 muffin cups with paper liners.
- Put call ingredients in a bowl and blend with an electric mixer on low speed, about 30 seconds. Increase mixer speed to high and beat for 2 minutes, scraping bowl as needed.
- Fill paper liners 2/3 full with batter and bake for about 15 to 20 minutes, or until tops spring back when lightly touched. Remove cupcakes from pans and allow to cool on a wire rack.
- 2 sticks of butter
- 2 teaspoons vanilla
- 3-4 tablespoons of milk
- 4 cups powdered sugar
- Corn syrup
- Beat butter, milk and vanilla on low speed until well blended. Add powdered sugar and beat on medium for about 3 minutes. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.
- Frost cupcakes or pipe frosting on with a large piping tip. Place cupcakes in the freezer, as the frosting needs to be very cold in order for the chocolate shell to harden. Meanwhile, prepare chocolate shell.
- 6 regular sized Hershey milk chocolate bars, broken into pieces
- 1/2 cup Crisco
- Combine chocolate and shortening in a glass bowl and microwave, stirring at 30 second intervals, until completely melted, about 2 minutes total (or combine in a pot and cook over medium-low until melted). Whisk well to combine.
- The chocolate mixture needs to be warm and your frosting needs to be cold in order for this to work properly. Take your cupcakes, two at a time, out of the freezer and dip upside down in the chocolate shell, making sure to only dip the frosting part. Allow the excess to drip off, the set cupcake down and sprinkle with desired topping (sprinkles, Oreo crumbs…get creative). Set in fridge and repeat with two more cupcakes from the freezer. You may need to microwave your chocolate for a few seconds and give it a whisk every now and again.
- Keep in fridge until ready to eat. They can sit put an room temp. about an hour, but other than that, keep them in the fridge!