Can I offer you a cute cupcake to kick off your week?
I have only wanted to dip frosted cupcakes in chocolate for like, ever. I finally did. Yay! And it wasn’t nearly as hard as I kept thinking it would be. I did not use a homemade recipe for these, though if you would like one, I’d highly highly suggest my pink velvet recipe, which you can make any color you’d like! Instead I used a box of Duncan Hines Decadent Red Velvet Cupcake Mix – which makes a dozen cupcakes. It was in my pantry, so that worked for me, and I’m all about making baking work for you.
I had Hi Hat cupcakes in mind when I made these, but since I think that is a pretty specific recipe, I’ll just refer to them as chocolate dipped. I think one of the keys to being able to dip these into the chocolate was using a crusting buttercream recipe. I used one from I Am Baker, and it was perfect for these. If you get the same cupcake mix I used, it does come with a frosting pouch – I didn’t use it, because I wanted to go with the crusting buttercream. After baking them and cooling them, I frosted them. Then into the FREEZER they went for a few minutes. I wanted to make sure that the chocolate would set up quickly when I dipped them.
I pulled them out of the freezer one by one and dipped them into my chocolate coating. Bakerella has a rocking tutorial on this (and hers are far prettier than mine are!). Since it was just me in the kitchen, I wasn’t able to get any pics of dipping them, it was a two hand job.
To recap, I used the following…
Duncan Hines Red Velvet Cupcake Mix
I Am Baker’s The Perfect Crusting Buttercream Frosting
So cute! Love this one, Christi!
These are stunning. I’d love to make dipped cupcakes but I’m pretty darn afraid of melting buttercream haha but you’ve done a fab job
oh I would love to try that, but I can see mine ending up with globs of icing everywhere.
You are the queen of adorable festive cupcakes Christi! I bow down to you. These are SO cute – I love the pretty chocolate shell on top. Almost too pretty to eat.
*almost.
These are so cute! Is there a specific kind of buttercream frosting that works best for these?
Caroline – I recommend a crusting buttercream like I linked to in the post.
I can’t imagine cupcakes looking any cuter. Way to go!
Hi Christi,
I’m Susan from the Netherlands. I’ve been following your blog for some while now, but never actually commented. You make really gorgeous stuff, so colorful! And I read your posts about your littlest girl as well, I just became a mother. Can’t imagine how hard things must be for you, and yet you seem to be so happy! And a loving, caring mum!
Today I made these hi hat cupcakes too! tried the Martha Stewart topping first, but it didn’t work out, so then I made the buttercream! Can’t wait to taste them!
Love Susan.
Susan, so glad you enjoy the treats! Congrats on becoming a mama. I hope the hi hats are a hit!
I love your blog, suche good ideas. Thoses cupcakes are deffinitly going to my ‘must try’ folder !
Take a look to ma last post http://florafaitmain.blogspot.com.au/2013/01/verrines-au-chocolat-mini-chocolate.html
These cupcakes are adorable and look oh so yummy. My 12 year old daughter asked me if we could bake cupcakes for her classroom at school fore Valentines day. I told her yes I thought it would be fun to bake together and figured we’d even include my 7 year old son and maker sooner for his class and throw in a few extra for their grandparents <3 I'm going to show her them when she gets home from school. I'm sure she is Goss love them!!!
So perfectly sweet! Thanks for the shout out!
hi. i love this. i wanna make these for valentines day and i was wondering can i use the butter cream frosting from the store or does it have to be the crusting butter cream frosting?
Kristal, I don’t know that canned buttercream will give you the height or hold as well. You could try, but I’d probably double the amount of frosting you’d typically use if going with canned, as you need to get some height on them. Can’t really say what kind of result you will get with a canned option. Good luck.