CHOCOLATE HEART CUPCAKES
Show your loved ones how much you care by whipping up a batch of these adorable heart-shaped cupcakes.
Provided by Annalise Sandberg
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
- Make cake batter as directed on box. Fill each cup two-thirds full of batter.
- Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
- In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
- Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g
"FROM THE HEART" CUPCAKES
Easy-to-make chocolate hearts create "love-ly" cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
- In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
- Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 26 g, TransFat 1 g
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