Best Chocolate Heart Cupcakes Recipes

CHOCOLATE HEART CUPCAKES

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.

CHOCOLATE HEART CUPCAKES

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.

CHOCOLATE HEART SHAPED CUPCAKES

Steps:

• Heat oven to 350°F.
• Microwave unsweetened chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and 3 oz. white chocolate, chopped; stir just until blended.
• Spoon evenly into 10 paper-lined medium muffin cups. Insert a small (1/2-inch diameter) foil ball between each liner and muffin cup to form heart shape.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool on wire racks.
• Place remaining white chocolate in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Spoon chocolate into plastic sandwich bag; cut a small piece from 1 of the bottom corners of bag. Close bag tightly, then pipe chocolate into a heart shape onto top of each cooled brownie. Top with gumdrop heart.