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"From the Heart" Cupcakes

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By Betty Crocker Kitchens
Updated Aug 29, 2011
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Easy-to-make chocolate hearts create "love-ly" cupcakes.

"From the Heart" Cupcakes

  • Prep Time 35 min
  • Total 1 hr 55 min
  • Servings 24
  • Ingredients 6
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Ingredients

Cupcakes

Frosting

Chocolate Hearts

  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

Nutrition Facts are not available for this recipe

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