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1
Heat oven to 375F.
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2
Place paper baking cups into muffin pan cups or grease cups; set aside.
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3
Place boiling water and cocoa into bowl; mix well.
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4
Let stand until slightly cooled.
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5
Combine flour, baking powder and salt in another bowl; set aside.
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6
Place 1 cup sugar and 1/2 cup butter into bowl; beat at medium speed until creamy.
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7
Add eggs, one at a time, beating well after each addition.
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8
Stir in 1 1/2 teaspoons vanilla.
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9
Add flour mixture; beat at low speed just until combined.
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10
Add cocoa mixture; beat until well mixed.
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11
Spoon batter evenly into prepared muffin pan cups.
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12
Bake 18-22 minutes or until toothpick inserted into center comes out clean.
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13
Cool completely.
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14
Combine all strawberry ingredients in saucepan; mix well.
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15
Cook over medium heat until mixture begins to bubble and is slightly thickened.
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16
Remove from heat.
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17
Set aside.
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18
Place 1 cup sugar and egg whites into bowl; place bowl over saucepan with gently boiling water.
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19
Cook, stirring often, until mixture reaches 165F.
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20
Remove from heat.
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21
Add salt; beat at medium speed 10 minutes or until stiff peaks form.
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22
Transfer to large bowl.
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23
Add butter, a few pieces at a time, beating well after each addition (mixture may look curdled, keep beating until fluffy).
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24
Add 1 teaspoon vanilla; beat until mixture is smooth.
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25
Add strawberry mixture; beat until well mixed.
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26
Frost cupcakes.
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27
Refrigerate until dipping time.
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28
Place chocolate and shortening into bowl; microwave, stirring occasionally, 1-2 minutes or until melted.
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29
Cool 15 minutes or until just warm.
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30
Dip top 2/3 of frosting into melted chocolate; let stand until set.
