Handwritten Valentine Cupcakes With Chocolate Glaze Recipes

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
• Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Steps:

• Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.

Steps:

• Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

Steps:

• Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.