"From the Heart" Cupcakes
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Updated Aug 29, 2011
Easy-to-make chocolate hearts create "love-ly" cupcakes.
"From the Heart" Cupcakes
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- Prep Time 35 min
- Total 1 hr 55 min
- Servings 24
- Ingredients 6
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Frosting
- 1 cup white vanilla baking chips
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Chocolate Hearts
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon shortening
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Line 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
Tips from the Betty Crocker Kitchens
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