Chocolate Covered Strawberry Cookie Cup
A Cake Mix Cookie Cup is filled with homemade Strawberry Buttercream and topped with a delicious chocolate covered strawberry. Strawberries and chocolate never tasted so good.
Servings: 36 cookie cups
Ingredients
Chocolate Cookie Cup
- 1-15.25 oz. box chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil
Strawberry Buttercream
- 3/4 cup butter {softened}
- 3 cups powdered sugar
- 1/3 cup strawberry jam {I used seedless}
Chocolate Covered Strawberries
- 36 small strawberries
- 10 oz. pkg. dark chocolate melting wafers
Instructions
Chocolate Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create an indentation. Move cookies to a cooling rack and let them cool completely. Continue to bake second batch if necessary.
Strawberry Butter Cream
- Combine the butter and powdered sugar in a medium bowl with a hand held mixer. The two ingredients will not totally combine but the butter will break down into smaller pieces. Once that happens add the strawberry jam and continue to mix. It will take 30 seconds to a minute for the mixture to come together into a spreadable buttercream. Add enough milk or cream to make the buttercream piping consistency. Add the mixture to a piping bag or Ziploc bag and set aside.
Chocolate Covered Strawberries
- In a medium microwave safe bowl, add the dark chocolate wafers. Start microwaving with one minute, stir and then add 30 second intervals until all of the chocolate is melted and smooth. Take each strawberry and hold either by the green stem or place a tooth pick into the top and dip into the melted chocolate. Shake off any excess chocolate and place each strawberry onto a parchment or wax paper lined baking sheet. Continue until all of the strawberries are dipped. Optional: Go back and drizzle additional chocolate over the top of each strawberry. Let the strawberries set a room temperature for 30 minutes or until the chocolate is set. You can also refrigerate them to allow the process to happen sooner.
Assembly
- Put all of the cookie cups onto a baking sheet. Pipe {or spoon} strawberry buttercream into the indention of each cookie cup and then add a chocolate covered strawberry to the top of the buttercream. Serve or refrigerate for up to 4 days.