Dairy Queen Style Chocolate Dipped Cupcakes
These cupcakes have a fluffy secret. You have to bite to find out!
Equipment
- Muffin pan
- Piping bag
Ingredients
- 3/4 cup flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup corn starch
- 6 tbsp cocoa powder
- 1/3 cup warm water
- 1 egg
- 1/4 cup butter
- 1/4 cup sugar for topping
- 1/8 cup water for topping
- 1 egg white for topping
- 1/4 cup butter for topping
- 12 oz chocolate dip for topping
Instructions
- For the cupcake batter, add the dry ingredients to a bowl followed by the warm water and egg. Beat together before adding the butter, and then beat once more until smooth.
- Place cupcake liners into a muffin pan and fill them with the batter. Bake for 15 minutes at 355 °F.
- Boil the sugar and water together to form a thick syrup. Be sure not to cook for too long, otherwise the sugar will caramelize. In a separate bowl, beat the egg white until stiff, and then pour in the syrup. Continue to beat. Add the butter in small portions and continue to beat well. The butter should be at room temperature.
- Transfer the buttercream to a piping bag and apply to the cupcakes in a swirling motion. Refrigerate the cupcakes for 30 minutes.
- Prepare your chocolate coating or dip by melting it. Dunk the top part of the cooled cupcakes into the chocolate, so that the buttercream is covered. Finally, let cool.
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Notes
Because the topping is so wonderfully fluffy, it appears as though there are delicate clouds resting atop your cupcakes. You might also float above the clouds once you’ve tasted this delicious treat! Feel free to add colorful sprinkles to the chocolate dip before it has completely hardened. Enjoy!