Chocolate Heart Cupcakes Recipes

Steps:

• Preheat oven to 325 degrees. Line a 12-cup standard muffin tin with baking cups. Whisk together flour, baking powder, salt, and baking soda. In a heatproof bowl, whisk together sugar, cocoa, and chocolate. Whisk in cherry juice.
• Melt butter in a small saucepan over medium heat, then continue to simmer until bubbles recede and solids on bottom of pan begin to turn golden brown, about 6 minutes. Pour into sugar mixture; whisk until well combined and chocolate has melted. Whisk in eggs, then dry ingredients.
• Divide batter evenly among cups. Bake until tops spring back when lightly touched, 22 to 24 minutes. Let cool in tin 5 minutes; transfer to wire racks and let cool completely. Refrigerate at least 2 hours and up to 12 (this will help create clean cuts).
• Use a 1 1/2-inch heart-shaped cutter to remove a 3/4-inch-deep heart from each of 6 cupcakes (removing a bit of additional cake, if desired, to create more room for frosting). Fill a pastry bag fitted with a large, plain round tip (such as Ateco #806) with frosting. Pipe frosting to fill heart cutouts. Pipe 1/4 cup frosting on remaining cupcakes. Top frosted cupcakes with heart cutouts. Cupcakes can be stored in an airtight container at room temperature up to 2 days.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Steps:

• In a small bowl add the boiling water to the cocoa slowly while stirring to prevent lumps until smooth. Let cool to room temperature.
• In a bowl, sift the flour, baking powder, and salt together. Set aside.
• Cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Add the cocoa mixture and stir until smooth.
• Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.